Mövenpick Ice Cream launches Gourmet Dessert Chef of the Year Competition 2016

The  Staff Canteen

Now in its fifth year, Mövenpick Ice Cream has announced the launch of its annual Gourmet Dessert Chef of the Year competition. This year’s challenge sees professional chefs create a contemporary take on the classic ice cream sundae with a strong focus on taste – something that sits at the heart of Mövenpick.

Once entered, five shortlisted chefs will go on to compete in the exciting live final at the Good Housekeeping Institute in Soho on Wednesday 8th June. Each recipe will be analysed by the panel of esteemed judges, including Head Judge and Compere Will Torrent, mixologist Lee Hyde, The Caterer Products and Suppliers Editor Lisa Jenkins and last year’s Gourmet Dessert Chef winner, Biju Joshwa. Harriet Morley, Business Development Manager at Mövenpick Ice Cream, comments: “We’re excited to be launching Gourmet Dessert Chef of the Year for the fifth year running – a credit to its popularity and success over the years. This year’s theme focuses on great taste, which is integral to the Mövenpick brand. As ever, we’re excited to see the chefs’ creations and how they use the new theme to bring the flavour of their ice cream sundaes to life.” Will Torrent, Head Judge and Compere, comments: “I’m thrilled to be involved in the competition for the third year running, especially as I’m such a fan of Mövenpick Ice Cream. With each year comes a new challenge and the chance for our chefs to set the bar even higher than before – I can’t wait to see (and try) this year’s entries!” In line with the brand’s USPs, this year’s theme reflects the innovative nature and quality taste credentials of Mövenpick Ice Cream. Whether it’s 65% Maracaibo cocoa beans from Venezuela or the juiciest Alfonso mangoes from India, all 33 Mövenpick Ice Cream and Sorbet flavours are made using the finest naturally sourced ingredients.

>>> Read: Mövenpick ice cream crowns its Gourmet Dessert Chef of the Year 2014

Each chef will be judged on their creative and innovative use of Movenpick Ice Cream, well-matched flavours and the sundae’s suitability for serving in a premium hotel, restaurant or gastropub. As their prize, the winner of the 2016 Gourmet Dessert Chef of the Year will go on to showcase their winning recipe at Taste of London this summer, as well as receiving VIP tickets to the festival, spending money and a three-night stay at a 4* London hotel. 

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The  Staff Canteen

The Staff Canteen

Editor 22nd February 2016

Mövenpick Ice Cream launches Gourmet Dessert Chef of the Year Competition 2016