Tilda Chef Team of the Year returns for 2022
The Tilda Chef Team of the Year 2022 competition is open for entries, with the final due to take place at the Hotel, Restaurant & Catering show at Excel London in March 2022.
This year Tilda is challenging chef teams of two to embrace a festival of flavour, and is searching for innovative, authentic and exciting ways Tilda rice can feature as part of a wide range of global celebrations. From Diwali and Day of the Dead to Carnival and Chinese New Year, chefs are encouraged to take inspiration from the world's biggest and most exciting festivals to create their own menu.
The successful team will get to enjoy the top prize of a two-night trip to Vercelli and the Piedmont region of Italy and the three chef teams that place as runners-up will receive Tilda rice hampers for their kitchen, with a selection of Tilda rice and Tilda 50th anniversary products.
Annette Coggins, head of foodservice, Tilda UK, said: "The events of the past 18 months have been hugely challenging for the whole industry. But now is the time to look forward and embrace positivity and celebration. With festivals and gatherings back once more, we feel this year's theme is a fitting one. We want to inspire chefs to really explore how rice can feature as part of celebratory meals, across a plethora of festival occasions cuisines and cultures. With lots of scope for innovation and creativity, we are really looking forward to the competition and seeing what festival inspired dishes our chef teams create."
The final will involve 45 minutes to prepare four portions of a main and dessert. The judges will look for creativity, authenticity and fun, but most importantly an entry that captures the spirit of their chosen festival and puts Tilda at the heart of their dishes.
To register your team for the competition click here by 21 February 2022
To help chefs prepare, Tilda is offering sessions in advance of the competition. Chefs can register their interest by emailing the Tilda team at FoodserviceEnquiries@tilda.com
