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‘Superfoods Peru’ launches young chefs campaign with Westminster Kingsway College

Friday 1 February 2019

 

The Peru Trade & Investment Office is collaborating with Westminster Kingsway College to inspire young, talented chefs through the campaign ‘Superfoods Peru’.

The campaign has been running in the UK for three years and aims to raise awareness amongst UK chefs of Peruvian ingredients, cooking and culture.

The Superfoods Peru Young Chef of the Year competition launches the campaign and is now accepting entries from young chefs, up to the age of 25-years-old, nationwide. The winner will fly to Peru and join top restaurants: Amaz, Libertador and Astrid & Gaston for a week’s stage and spend 5 days in Cuzco, including a trip to the world-famous Inca city of Machu Picchu.

The winner of the 2018 competition was Westminster Kingsway student Sophie Maton. This year, the competition format has been adapted to cater more for the younger demographic. Entrants will be asked to post a three-course meal, using Peruvian superfoods to Instagram (@superfoodsperu).

Entries will be accepted until Monday 11th February and the top five finalists will be invited to take part in a cook-off at Westminster Kingsway College and a private masterclass with Michelin-starred Peruvian chef, Robert Ortiz.

Jaime Cardenas, director of the Peru Trade & Investment Office, said: “Collaborating with Westminster Kingsway College provides us with a fantastic platform to educate the UK’s top young chefs and create excitement around Peruvian cuisine. We hope they will gain inspiration from the activities and take this knowledge into professional kitchens nationwide.”

For more information on the competition please visit http://www.perutradeuk.com/chefperu2019/

We will be hosting a ‘Peruvian Week’ in our Escoffier restaurant for the week of 29th April.  Like they do for every themed week, our students will devise and cook a 7-course tasting menu for guests to sample during the week – this time using Peruvian superfoods provided by UK suppliers.

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