The 2023 competition
We’re delighted to announce that the Knorr Student Chef of the Year Competition will take place at Dundalk Institute of Technology on February 9th, marking it’s 25th year!
The theme for this year’s competition is… ‘Classic Dishes with a Modern Makeover’. Students will be asked to rethink the traditional dishes that shaped their culinary journey, giving them an innovative makeover more suited to today’s palate. They’ll also have to take into consideration food production areas, including nutrition, health, and sustainability.
Students must include at least two Knorr Professional products, one being Knorr Professional bouillon. Student chefs must include two ingredients from The Knorr® Professional Future 50 Foods Report.
Find full range of KNORR Products here and choose your best Bouillon here.
George Lowen from TU Dublin, Tallaght crowned the winner of Knorr® Professional Student Chef of the Year 2022
Are you an aspiring chef?
If you think that you have the culinary credentials to mix with the country’s top young chefs, then make sure that you are a part of the Knorr® Professional Student Chef of the Year competition.
The competition is open to second year students from participating catering colleges, training centres and institutes of technology across the island of Ireland. Students must be recommended to enter by the head of their catering college, and only one student per campus can represent their college at the Knorr® Professional Student Chef of the Year final.
Maria stunned the judges with her dishes and her application of sustainability and local ingredients to produce her starter and main course. For starter, using ingredients from Knorr® Professional Future 50 Foods Report and those she foraged herself from An Ghrian Glas Farm, Co. Westmeath she created her own take on garlic mushrooms with a garlic puree and foraged greens. Ling and Spelt was served for the main course comprising confit ling, Dunany organic spelt, cauliflower purée, lemon foam, wakame and An Ghrian Glas Farm greens.