Japan reward for Kikkoman winner
A trip to Japan is the prize on offer in the seventh Kikkoman Masters competition, which is being held during Hotelympia for the first time next year.
Ten finalists, selected from paper entries, will battle it out in a Salon Culinaire cook-off on 6 February to win the 10-day working holiday being offered by soy sauce manufacturer Kikkoman.
This year's task will be to prepare and cook two modern European dishes - one vegetarian, and both containing Kikkoman Naturally Brewed Soy Sauce - in one hour. While one dish can include pre-prepared items such as stocks, vegetables and sauces, the other must be prepared from scratch in front of a panel of judges led by chef-restaurateur Alastair Little.
"We are looking for a good balance of ingredients, creativity, cooking techniques and, of course, the use of Kikkoman as an integral part of the dish," explained Little. "It's no good competitors just sloshing in a bit of soy sauce as an afterthought."
In the final, as well as looking for taste and flavour, Little said he would be watching for a professional approach from the chef entrants, and presentation: "The standard of entries seems to get higher each time the competition is held. The last Masters produced some exceptional results, so we are expecting great things for the 2002 challenge."
Last year's winner, Eyck Zimmer, took the title on his second attempt, having finished as runner-up in the previous event, held in 1998. Zimmer's winning dishes of lobster and scallops on a lemon grass skewer, and marinated squab pigeon with parsnip pancake, were described by Little as "innovative" and "inspired".
His advice to competitors supports Little's comments that the soy sauce should be incorporated as an integral and substantial part of their competition dish. "I used it in chutney and the dressing, but I made the taste balance with Western food," he said.
Zimmer, who took his winning trip to Japan in April 2000, said he embraced the different culture. "I visited restaurants and fish markets, which were amazing," he said. "In Tokyo, I saw fish I never dreamt of eating."
Currently executive chef at Eccenture (formerly Andersen Consulting) in London, Zimmer will move to the post of senior sous chef at Claridge's, London, in October. Last October, he became a Master of Culinary Arts.
The competition is open to chefs of any age working in the UK. For an entry form, contact organiser Jackie Hollis by phone on 01273 834716 or by e-mail to jackie@fieldmcnallyleathes.co.uk.
Hotelympia will be held at Earls Court, 4-8 February. Further details: www.hotelympia.com.
