Entries Closing Soon for Tilda Chef Team of the Year 2021
The entry deadline for Tilda Chef Team of the Year is drawing closer, with teams encouraged to enter before the 28th May 2021 deadline.
With a two night trip to Italy to win, as well as the famous Tilda blue trophy up for grabs, chefs can register for the prestigious title of Tilda Chef Team of the Year now by visiting Salon Culinaire’s website https://internationalsalonculinaire.co.uk/salon-live/.
Along with joining the Tilda Chef Hall of Fame, the winning team will bank an all-expenses paid two-night trip to Italy*, visiting Vercelli and the Piedmont region, for when restrictions are lifted. They will have the opportunity to visit the impressive paddies and mills responsible for the world-famous Tilda rice and discover one of Italy’s oldest cities. Whilst there, the winning team will also experience the fantastic food festivals and delicious local produce that Vercelli has to offer.
Speaking about the upcoming deadline, Annette Coggins, Head of Foodservice, Tilda UK says:
“There is a buzz of anticipation for the final and we’re urging those last few teams to throw their hats into the ring for the chance to be crowned this year’s Tilda Chef Team of the Year and join our winners’ circle! This is a fantastic competition that allows chef duos to really show off their craft and see the full potential of rice.”
Chefs can register for the competition now by visiting https://internationalsalonculinaire.co.uk/salon-live/ by 28th May 2021, with the live final taking place on Wednesday 9th June, at the University of West London.
The judging panel will be looking for the chef team who will embrace global cuisines, inspiring trends, exquisite flavours that appear on today’s menus and celebrate creativity, whilst using Tilda rice at their heart of each dish. There will be 45 minutes in the final for teams to prepare four portions of a main and dessert.
“We can’t wait to see what the competing chef teams come up with this year and how they’ll use our rice! The speciality range is so versatile and will enable chefs to experiment with such a huge variety of flavours and techniques – we’ve seen fantastic entries over the years and we’re so excited for what this year will bring!”
With the deadline looming, chef teams are encouraged to seek Tilda’s speciality range which hosts a wide variety of delicious rice, starting with chef favourite – Easy Cook Basmati with its elegant and natural appeal. The range also includes the nutty and aromatic Easy Cook Basmati and Wild, the naturally Fragrant Jasmine Rice and the deliciously creamy Arborio from Po Valley. The extensive selection offers great tasting rice every time, with the natural ability to absorb and enhance the flavour of a dish.
Tilda’s independent research has found that three quarters of consumers would pay more when seeing a named rice on the menu, versus a non-named variety. To learn more about elevating your plate, visit https://www.tilda.com/professionals/article/make-menu-work/.