On Tuesday 29th April, on day two of Hotelympia, the ‘Teamwork in the Kitchen Challenge’, sponsored by Essential Cuisine was completed, and the winners decided by a panel of professional judges.
The challenge invited a junior chef (under 23) to pair with an experienced fellow chef from the same brigade, to work in tandem to create inspiring meat, fish and vegetarian main courses using The Stock People’s premium quality range.
Winning the prestigious competition were Louise Roberts and Prezmo Wrzesinski from Lexington Catering, who were happy and shocked to win. “We weren’t expected to win anything, it’s been a brilliant day and a great show” said Louise, 20.
Their meat dish consisted of pan-fried cannon of lamb, shoulder and goats cheese tortellini, celeriac puree, with lamb and rosemary sauce, using Essential Cuisine’s Premier Lamb Jus.
Next, Louise and Prezmo created a fish dish of roasted tranche of turbot, braised baby gem and peas, sautéed ratte’s and lobster bisque, using our Lobster Glace.
And finally, the duo’s vegetarian main course was lemon and mint crème fraiche, using our Vegetable Stock.
Their award was presented to them on Tuesday afternoon, by Managing Director of Essential Cuisine Nigel Crane, and Television Personality and Chef Director James Tanner.
