It was gold for chef Dylan Hodgson from RAF Marham, who was crowned Tilda Young Chef of Year, at the prestigious Salon Culinaire.
In partnership with the Craft Guild of Chefs, the new UK junior champion impressed the judges with his Thai Spice Pineapple Rice made using Tilda Basmati Rice, pineapple, coconut cream, edamame and cashews. The street food-inspired vegan dish, delivered a fusion of flavours which wowed the Salon team and earned Dylan a gold medal – the first ever gold awarded in the history of the Tilda competition.
Seven young chefs battled it out in the thirty-minute showdown, to create a rice dish that reflected current flavours and food trends.
Speaking after the trophy presentation, Dylan Hodgson said;
“It feels really good! The adrenalin is going. To have won with a gold – the first for Tilda Young Chef of the Winner – is amazing! I love Asian food and all the flavours and textures that come with it, my Thai Spice Pineapple Rice is glazed in a mango vodka, it’s sweet, sour and very good – I’m delighted the judges liked it.”
As well as receiving the Salon Culinaire gold medal, framed certificates and a commemorative award plate, the RAF Marham chef collected the famous blue trophy, free membership to the Craft Guild of Chefs, as well as automatic entry into the Tilda Chef Team of the Year at HRC London 2020.
Presenting the trophy to Dylan, Annette Coggins, Head of Foodservice, Tilda UK says:
“Congratulations to Dylan, our first ever gold winner for Tilda Young Chef of the Year. The Thai Spice Pineapple Rice ticks the boxes on every level for presentation, flavour, as well as textures. It truly showcases how Tilda’s versatility can help chefs meet the trends that are shaping menus – from vegan and street food to global cuisine – it’s a fantastic dish and a very worthy winner.”
Open to chefs aged 21 years and under, the Tilda Young Chef of the Year aims to highlight just how innovative rice can be, helping chefs to cater for a wide range of food trends – thanks to the grain’s versatility and wide appeal.
The seven talented chefs had to prepare, cook and present two portions of a course using rice as the main ingredient in a 30 minutes class. Competitors were able to choose any of the following from the Tilda range: Easy Cook Basmati, Brown Basmati, Fragrant Jasmine, Arborio Risotto, Original Pure Basmati and Basmati & Wild.
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