Knorr Brochure

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Knorr Student Chef of the Year 2010 Competition Details

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Cheff of the year

Transcript of Knorr Brochure

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Knorr StudentChef of the Year 2010

Competition Details

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KNORR STUDENT CHEF OF THE YEAR

The competition, now in its 13th, year is an established and anticipated event on the Irish Culinary calendar. The 2009 winner of the Knorr Student Chef of the Year was Michael Fagan from DIT. Previous winners have gone on to enjoy exciting careers in Ireland’s food industry and the opportunity is there for you to follow in their footsteps.

WHO WE ARE

Unilever Foodsolutions is one of the world's leading foodservice businesses. We work with customers including caterers, restaurateurs and major hotel and fast-food chains to create food solutions that help grow their business. With 6,500 employees operating across 65 countries worldwide, Unilever Foodsolutions is truly a global company, owning instantly recognisable market leading brands that add value to every kitchen.

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HOW TO ENTER

This year we have a new challenge for our student chefs. We want you to re-inventa traditional Irish dish, give it a new slant and make us look at it in a new light.

Using the entry form provided, create a recipe for both a starter and a main course, using a minimum of two Knorr catering products (ask your lecturer for full product list). An expert panel of judges will evaluate your entry on creativity, practicality and effective use of Knorr products.

The winning entrant from each participating college will be invited to GMIT for the Knorr Student Chef of the Year final on Thursday 11th February 2010. All Finalists will receive a complete Chefs uniform.

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HOW TO WIN

On the day of the final contestants will be asked to prepare their ‘re-invented’ traditional Irish starter and main course. The jury will judge entries in the final stage using the following criteria:

• Creativity - New ideas, innovation, new combinations, shapes and different garnishes.• Workmanship - 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 combination and emphasis on functional composition.• Presentation - Freshness, proper serving dishes, harmonized meat with garnishes, presenting natural and appetizing look.

PRIZES AND AWARDS

This year we have some great prizesfor our top student chefs.

GOLD

Win a trip to the home of the world famousKnorr brand in Germany. Dine in a Michelin starred restaurant, explore the wine country and access Unilever’s global R&D centre, where teams of Chefs from across the globe work with leading brands.

SILVERProfessional Set of Knives

BRONZEStarter Set of Knives

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2009 Winner,Michael Fagan, DIT

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Please fill in the details below and mail to:Willie Somers, Executive Chef, Unilever Foodsolutions Ireland,20 Riverwalk, Citywest Business Campus, Dublin 24, Ireland.

NAME:

ADDRESS:

HOME PHONE NO. :

COLLEGE:

I confirm that this applicant is a second year student in this college.

SIGNED:(LECTURER)

TITLE:

N.B. Please ensure that your lecturer has signed the panel above.

STARTER:

MAIN COURSE:

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Please fill in the details below and mail to:Willie Somers, Executive Chef, Unilever Foodsolutions Ireland,20 Riverwalk, Citywest Business Campus, Dublin 24, Ireland.

NAME:

ADDRESS:

HOME PHONE NO. :

COLLEGE:

I confirm that this applicant is a second year student in this college.

SIGNED:(LECTURER)

TITLE:

N.B. Please ensure that your lecturer has signed the panel above.

STARTER:

MAIN COURSE:

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Unilever Foodsolutions Ireland, 20 Riverwalk, National Digital Park,Citywest Business Campus, Dublin 24, Ireland

www.unileverfoodsolutions.iewww.knorr.com