Mövenpick Gourmet Dessert Chef of the Year competition open for entries

The  Staff Canteen

The Staff Canteen

Editor 18th March 2014
Swiss ice cream makers Mövenpick have launched their annual Gourmet Dessert Chef of the Year competition with entries now being accepted. The competition challenges professional chefs to create an original dessert that showcases Mövenpick’s range of luxurious flavours from Caramelita and Swiss Chocolate to Pistachio and Macadamia. Working with 2012 UK World Chocolate Master Ruth Hinks, the winner will receive a luxury two day spa break in Edinburgh, along with an exclusive, one-on-one showpiece course with Ruth at her world class chocolate and pastry school, Cocoa Black. Two runners-up will win a course at Ruth’s acclaimed school and an overnight stay in Edinburgh. Julia Jones, head of marketing at Mövenpick Ice Cream, says: “Following its success over the past two years, we’re very excited to be launching the third Mövenpick Gourmet Dessert Chef of the Year competition. “This year, we’ll be looking for chefs that demonstrate original flair, passion and – above all – an innovative way to serve Mövenpick Ice Cream as part of a dessert. I, for one, cannot wait to see what our entrants come up with!” All recipes must include Mövenpick Ice Cream as a key ingredient and entries will be judged on innovation, well matched flavours, demonstration of culinary skills and artistic merit, as well as suitability for serving in top restaurants and hotels. To be in with a chance of winning, entrants must register via the Mövenpick Ice Cream website by 16 June and submit their innovative recipes by 7 July. The recipes will then be judged by a panel of industry professionals including Ruth Hinks and The Langham Hotel’s Cherish Finden. Six finalists will then be invited to battle it out at the live final on 25 September 2014.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 18th March 2014

Mövenpick Gourmet Dessert Chef of the Year competition open for entries