The Knorr Student Chef of the year Competition 2012
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2012 is a milestone year for The Knorr Student Chef of the Year as they celebrate the 15th year of the competition. The event has become a respected and keenly fought competition in the Irish Culinary scene. Established by Unilever Food Solutions, the competition aims to discover the most talented and creative chefs coming through the ranks of Ireland’s Culinary Arts colleges.
It is an ideal opportunity for Chefs of the future to showcase their talent, love of food, creativity and innovation in front of leading food professionals, including Business Development Chef of Unilever Food Solutions, Mark McCarthy and his guest Judge Martin Shanahan, Chef Proprietor of acclaimed fish restaurant Fishy Fishy in Kinsale, Co. Cork.
Entry Requirements
The requirement for entry to the Knorr Student Chef of the Year is that two recipes are created for both a starter, which must be fish based, and a main course, using at least two Knorr products from the Unilever Food Solutions product portfolio.
http://www.unileverfoodsolutions.ie/professional-ingredie/portfolio
To enter this competition, 2nd year students (only) must first submit their starter and main course entry details to Chef Jim Rock. One selected finalist will then be chosen by the DITs School of Culinary Arts and Food Technology specialist panel to go forward to the competition final to be held in the Cork Institute of Technology on Wednesday 22nd February 2012. The selected finalist will receive a complete Chefs uniform.
How To Win
On the day of the final, contestants will be asked to prepare their starter (must be a fish-based dish) and main course. The jury will judge entries in the final stage using the following criteria: Creativity, practicality and effective use of two Knorr products, as well as chefmanship, composition and presentation.
Creativity
New ideas, innovation, new combinations, shapes and different garnishes.
Chefmanship
Clean cut serving, well coated items, exact carvings of vegetables, proper roasting of meat, poaching of fish, sliced items arranged in order and professional preparation.
Composition
Proper colour, texture and flavour combinations with emphasis on functional composition.
Presentation
Freshness, proper serving dishes and harmonisation of selected fish and meats with their garnishes.
Prizes and Awards
Gold
The winner of the Knorr Student Chef 2012 will enjoy a two-part prize; the first part of the day will be spent in East London with famed food photographer Gareth Morgans and his food stylist for a half day Photography Experience. Following on from this, the winner will enjoy an evening of gastronomic adventure in Heston Blumenthal’s Fat Duck Restaurant.
Silver
Professional set of knives along with a €50 book voucher
Bronze
Starter set of knives along with a €50 book voucher
Closing Date for Applicants – Applications to be submitted to Chef Jim Rock no later than 13th January 2012. Email: james.rock@dit.ie Tel: 402 4449 Download application here Knorr Student Chef of the Year 2012 Entry Form
