From canapés to petits fours, Philadelphia is an ingredient that works for every course. Professional chef, Sophie Wright, shows us just how versatile it can be with delicious smoked salmon mousse cones and dark chocolate mousse baskets, and gives her tips for cooking with the UK’s number one soft white cheese*.
Sophie is also a judge of the Philadelphia Young Chef of the Year, and is here to introduce this year’s competition. Open for entries at the beginning of 2012, it aims to reward the innovation and creativity of talented trainee chefs either in full time or part time education aged between 17 and 23. The competition is endorsed by the Craft Guild of Chefs and City and Guilds.
Entrants must register on the Philadelphia Professional website at www.philadelphia.co.uk/professional and enter their creative Philadelphia recipe design for a starter or main course by 30th March 2012. The dish must be suitable to serve in a restaurant for four covers, fully costed and able to be prepared in an hour.
Four finalists will be invited to a live cook-off in late spring 2012, with the overall winner picking up a £500 cash prize and publicity to help get their career off to a flying start and runners-up receiving £200 and a Philadelphia professional jacket. Full terms and conditions are available at www.philadelphia.co.uk/professional .
* AC Neilsen, Value Sales, Total Coverage, data to 15.10.2011