Shortlisted entrants to the competition will be required to cook a three-course menu at Hotelympia (26 February -1 March 2012) in just 60 minutes.
Finalists must prepare, cook and serve an amuse bouche, fish course using Essential Cuisine Lobster Glace or Fish Stock, and a signature dish using one or more of the Essential Cuisine Signature range: Beef Jus, plus new Red Wine Jus, Hollandaise Sauce and Chicken Stock Reduction.
Nigel Crane, managing director of Essential Cuisine, will judge the competition alongside Salon Culinaire director Peter Griffiths MBE.
Crane said: “We are great believers in teamwork at Essential, and even our development chefs are encouraged to work together to create products that are as good as a chef’s own. In the fourth year of our teamwork challenge, however, we are also keen to see teams use the opportunity to create something distinctive, a signature dish, for their own operations.”
Interested teams can email essential(at)proactivecommunications.co.uk or visit www.essentialcuisine.com.