Plateau head chef warns of missed profits on desserts
Plateau ](http://www.plateau-restaurant.co.uk/)MÁ¶venpick's - inaugural Gourmet Dessert Chef of the Year competition - has called on the industry to put desserts back on the menu.
Figures showing that 80% of restaurant orders do not include a dessert underline a massive missed opportunity for the trade, said the Canary Wharf-based chef. He urged his fellow chefs to get behind the MÁ¶venpick competition to help inject more creativity and imagination into dessert menus.
"Having competed in a number of industry competitions myself, I think they offer an excellent opportunity for chefs to raise their bar and use their skills to create something truly original," said Pickett.
"The competition is also a reminder to restaurants, pubs and hotels, of the importance of a creative and interesting dessert selection, which can add a significant amount to their bottom line."
The competition, launched in partnership with the [Craft Guild of Chefs](http://www.craftguildofchefs.org/index.php), challenges chefs to come up with unique new desserts using MÁ¶venpick's gourmet ice-cream flavours. Recipes will be judged by Pickett and fellow judges chefs Matt Owens and, Christopher Basten, Stockpot editor Sheila Egglestone and Julia Jones, head of customer marketing at MÁ¶venpick.
There is still time to upload your recipe ideas before the 1 May deadline on the dedicated microsite [www.moevenpick-icecreamcompetition.co.uk](http://www.moevenpick-icecreamcompetition.co.uk)
The winner of the live cook-off by the finalists will enjoy a luxury weekend for two in Switzerland (MÁ¶venpick's homeland) while two runners-up will join a Patisserie & Deserts day course at Le Manoir Aux Quat'Saisons.
By Angela Frewin
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