Tilda is inviting experienced chefs to showcase their culinary skills and creative flair by taking part in the 2016 Tilda Chef of the Year competition.
The biennial competition run in conjunction with the Craft Guild of Chefs culminates with a live cook-off at Hotelympia's Salon Culinaire Live Theatre on 2 March 2016 at London's ExCeL.
The 60-minute contest will require chefs to prepare, cook and present two portions of a main course dish which reflects and celebrates world cuisine, and two portions of a dessert, using rice in both courses.
Mark Lyddy, head of foodservice for Tilda, said: "We're delighted to be running Tilda Chef of the Year again in partnership with the Craft Guild of Chefs. The competition is a fantastic opportunity for chefs to pit their cooking skills, presentation techniques and creativity against the very best the industry has to offer."
As well as the prestigious title the winner will be awarded a two-day culinary trip to Italy. The new prize for 2016 will offer the newly crowned Tilda Chef of the Year a unique opportunity to discover first-hand the origination of Tilda's renowned Arborio risotto rice.
Entrants will also need to impress head judge Steve Munkley who, as well as holding the position of executive chef at the Royal Garden Hotel Kensington, has recently been appointed new chef director at Salon Culinaire.
Commenting on the competition, Munkley added: "The Tilda Chef of the Year competition has always set the bar very high and this year we will be looking for chefs that take cooking with rice to the next level."
To find out more visit www.hotelympia.com/competitorzone
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