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Knorr Student Chef of the Year 2010 |
-Ireland’s next generation chefs are called to give traditional Irish recipes a modern 21st century twist -
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The Knorr Student Chef of the Year competition is back for a 13th year and this time Knorr has turned up the heat on its competitors with a challenge to reinvent age-old traditional Irish recipes. Old family favourites such as bacon and cabbage, coddle and Irish stew will be given a fresh twist of creative seasoning to produce modern, 21st Century Irish recipes that bear the distinguished hallmark of traditional Irish cuisine that Ireland has become famous for.
The competition was launched in GMIT catering college in Galway, and is open to all 2nd year student chefs in catering colleges across Ireland. The high-calibre judging panel includes several talented chefs including Stefan Matz, the award-winning Head Chef at the five star Ashford Castle hotel and Galway’s ‘G’ Hotel, Willie Somers, Unilever Food Solutions Executive Head Chef and Robert Dagger, Head of Dept Hospitality and Culinary Arts Hotel School at GMIT.
To enter, students must create an innovative Irish recipe for both a starter and main course, using a minimum of two Knorr catering products. Each entry will be evaluated on creativity, technique, workmanship, composition, presentation and the use of local Irish seasonal produce. Closing dates for applications is Friday, 22nd January 2010. The final student chef Final cooking showdown will take place in GMIT on Thursday, 11th February 2010.
Commenting at the launch at GMIT, Executive Chef at Unilever Food Solutions, Willie Somers said, “The Knorr Student Chef of the Year competition has become a highly anticipated fixture in the catering college calendar and with more and more people applying for student chef places, we expect the calibre of entries and competition to be at an all-time high this year. By asking students to recreate Irish traditional recipes, we’re looking to reinvigorate home-grown enthusiasm and passion for the types of unique, hearty foods that has helped put Ireland on the culinary map of the world. I’m excited about the creative twists on age-old favourite recipes - who knows ‘bacon and cabbage’ could become the most popular dish on restaurant menus across Ireland in the years to come!”
This year’s top prize is a trip to the culinary capital of Germany, the Baden Württemberg region, where the overall winner will be treated to a feast of incredible culinary experiences including dinner in Schlosshotel Friederichsruehe, the world famous five star Michelin-starred restaurant. On their trip the winner will also get to go behind the scenes at Unilever’s global R&D Centre of Food Excellence where they will get the once-in-a-lifetime opportunity to meet some of the most creative chefs in the world who are responsible for creating the ingredient and food innovations of the future.
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