The rice company has teamed up with the Craft Guild of Chefs to search for its second junior champion after the success of its inaugural contest in 2015.
Chefs will be challenged to prepare, cook and present two portions of a main course using rice as the base ingredient in 30 minutes.
Craig Dillon, head of Tilda Foodservice, said: “In 2017 Tilda Young Chef of the Year will again provide the young, talented chefs of today with the opportunity to compete amongst the best in their business and showcase their cooking and presentation skills.
“With rice being such a versatile ingredient that sits at the heart of many dishes, we’re excited to see how the new competitors will push the boundaries and innovate to create something special enough to win.”
The competition is open to all chefs aged 21 and under on or before 1 January 2017, with the final cook-of taking place on 24 January as part of the Salon Culinaire at next year’s Great Hospitality Show at NEC Birmingham.
The 2015 contest saw Krishan Makol from Lexington Catering beat seven other young chefs to the title.
Steve Munkley, vice president of the Craft Guild of Chefs, said he was ‘blown away’ by the standard of entrants in the inaugural competition.
He said: “The bar has been set – and it’s high! I am very much looking forward to judging this next competition and wait in anticipation to see first-hand the fresh ideas and skillset these ambitious young chefs have to offer.”
To find out more and to enter click here.
The deadline for entries is 5 December 2016.