Knorr Professional Student Chef of the Year launches
Previous winner Lee McDonagh.
Knorr Professional Student Chef of the Year 2020, which is in its 23rd year, is now open to second year students from culinary colleges across the island of Ireland.
The competition, which takes place in TU Dublin – Tallaght on 10th March 2020, is the biggest competition of its kind and has built a reputation for the quality and high standard of skills and cooking displayed by young student chefs.
The theme for this year’s competition is 2020 Vision: The Future of Foods. Students will be challenged to drive for a positive change in maintaining a sustainable future by take inspiration from global challenges and chefs’ starting this change in the industry. By using the Knorr Professional Future 50 Foods Report, students will have the opportunity to showcase their skills, creating two dishes inspired by sustainable sourcing, zero waste and efficient cooking methods to create great tasting, nutritious dishes that will improve the planet.
Talking at the launch of the competition, Audrey Crone, Executive Chef Ireland, Unilever Food Solutions said: “The Knorr Professional Student Chef competition gives students an opportunity to showcase their understanding and creativity in the kitchen and is a fantastic celebration of Irish food.
“How we consume food is continuously evolving and that evolution has certainly challenged many in the food industry. Consumers are far more conscious about how their food choices are impacting the environment and their health than in the past. This year’s theme highlights that and gives a platform to our future chefs to demonstrate their knowledge of this changing trend and how they can incorporate it into their dishes. It’s always a great experience for those of us who have been in the industry for a while to get inspiration from the talent that will succeed us.”
The student chefs will be challenged to cook and plate up two dishes within two hours to wow the judging panel, using a minimum of two Knorr Professional products and two Future 50 ingredients from Knorr Professional Future 50 report. The dishes will be judged on flavour, presentation and interpretation of the theme. Crone said: “Every year we are genuinely blown away by the creativity and quality of the cooking. We are producing some of the finest chefs in the world and this competition really provides a fantastic platform to showcase the best of our student talent.”