SCHWARTZ FLAVOUR PAIRING CHALLENGE AT HOTELYMPIA
Ian Morgan, executive head chef, and Dan Boniface, Group Manager Cambridge, from Cucina, a private sector school meals provider, have won the Schwartz Flavour Pairing Challenge Competition at Hotelympia!
The Schwartz Flavour Pairing Challenge created a real buzz in the Live Theatre on Wednesday when ten pairs of chefs battled it out in a close run contest.
The teams had to demonstrate real innovation with flavour using this year’s Flavour Pairings from Schwartz with just 45 minutes to prepare, cook and present a two-course meal; either a starter and main course or a main course and sweet. Competitors had to include two of theSchwartz Flavour Pairings from the 2010 Flavour Forecast, one pairing in each dish.
The Cucina team’s menu tickled all the right taste buds and consisted of pan roasted Cambridgeshire venison with fondant potato, cabbage dumpling, bean cassoulet, preserved lemon jus and bay leaf foam, and for dessert, Esher High School’s stewed rhubarb with ginger sponge and white chocolate custard.
Randy Carper, Vice President, McCormick Flavour Group EMEA, who was invited to join the judging panel said, “I have been absolutely amazed at the high standard of food presented in this competition, it’s been a real privilege to have been asked to join the judges in this highly competitive event.”
James Millward, Commercial Director, McCormick (UK) Ltd adds, “The standard of participation in this competition was exceptionally high and I’d like to personally thank all entrants that gave their time to enter. McCormick wants to support young talent, encourage inspiration and share our passion in the creation of flavours. This event has certainly shown what can be done with a little bit of imagination.”
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