National Philadelphia competition kicks off!

Kraft Foods is pleased to announce the Philadelphia Young Chef of the Year competition has opened.

The competition aims to reward the innovation and creativity of talented trainee chefs in full time education aged 17-23 and is engaging with top catering colleges to encourage as many entries as possible. Competitions contribute to catering student development and Kraft Foods has teamed up with the Craft Guild of Chefs, professional chef Sophie Wright, and City & Guilds to develop a competition that will stretch trainee chefs and reward the most promising individuals, giving them a helping hand as they progress towards their professional lives. Darrin Sinclair, Portfolio Manager at City & Guilds, said: "Entering the Philadelphia Young Chef of the Year competition is an ideal experience for students trying to achieve NVQ qualifications." The competition opened at the start of January with students able to register at www.philadelphia.co.uk/youngchef, entering their original Philadelphia recipe for a starter or main course according to the competition criteria, culminating in a live "˜cook off' in May for the four finalists selected by the panel of judges. The overall winner will pick up a £500 cash prize with the three runners up winning cash prizes of £200. All

Close Message - I might contribute in the future

I love what you do, let me contribute right now

finalists will receive a Philadelphia chef's jacket, as well as seeing their recipe published at www.philadelphia.co.uk/professional. Entry to the competition closes at midnight on 10^th April. Catering colleges are being invited to participate, with several demonstrations by Sophie Wright due to take place in colleges around the UK in Spring to encourage student participation. The college of the overall winner will receive £1,000 worth of Continental Chef Supplies vouchers. Colleges can contact competition organisers at [email protected] for more information and support. Melissa Neild, brand manager at Kraft Foods UK, said: "There are so many ways to use Philadelphia, and it's always incredibly exciting to see the inspiring recipes created by chefs, from up-and-coming talent to established names like Sophie Wright. "Philly is a "˜must have' ingredient in every professional kitchen - whether you stir it, top it, spread it, melt it or bake it. There will be even more ideas for recipes, from canapés to desserts, throughout the rest of 2010, both on our website (www.philadelphia.co.uk/professional) and on-pack, helping professionals to get even more out of the UK's favourite soft white cheese brand*." *Nielsen Total GB Value Sales to 20.11.10

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.