Suppliers Schwartz for Chef](http://www.schwartzforchef.com/) and [Mövenpick Ice Cream](http://www.movenpick-icecream.com/) will both be challenging professional chefs to devise innovative uses for their products at next month's [Hotelympia ](http://www.hotelympia.com/)show in London.
This year's Schwartz for Chef Flavour Pairing Challenge will require teams of two chefs to cook and present two-course meals for two in just 45 minutes in front of a live audience using two of Schwartz's predicted top flavour pairings for 2012: rosewater and ginger, sesame and cumin, bourbon and pink peppercorn, green tea and rosemary, grapefruit and coriander, yogurt and saffron.
The winner will be rewarded with a Salon Culinaire medal and a session for eight at a McCormick Flavour Creation Session workshop.
Meanwhile, [Zuidam UK's ](http://www.zuidam.co.uk/)executive pastry chef Matt Owens will be demonstrating imaginative desserts based on ice-cream at the [Craft Guild of Chefs'](http://www.craftguildofchefs.org/) Skillery on 28 February to provide inspiration for the Mövenpick Gourmet Dessert Chef of the Year competition, developed in partnership with the guild.
Details of the competition to win a luxury weekend for two in Geneva (and a Pâtisserie & Desserts day course at Raymond Blanc's Le Manoir aux Quat'Saisons for the two runners-up) will be unveiled by Mövenpick on stand S3030.
The Skillery, sponsored by the likes of AAK, Alaska Seafood, Bernard Matthews Foodservice, Kraft Foods, Nestlé and Tilda, will feature 40-minute demonstration slots based on education, rising stars, international flavours and the use of specific ingredients.
The current line-up includes Henry Brosi and Christopher Basten (excecutive chefs at the Dorchester and Marriott County Hall hotels respectively), L'Anima chef-patron Francesco Mazzei, Compass executive chef Dennis Mwakulua, the Hoxton apprentice restaurant and bar team, and caterer and food writer Sophie Wright.
By Angela Frewin
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