Open to all chefs working at the university, this year’s entrants will be tasked with preparing and cooking an individual quiche of their choice and seasonal winter salad, which will be tested on a number of different elements, including flavour, colour and texture.
Using a savoury tartelette case from Aryzta’s patisserie brand, Coup de pates, as a base, the chefs must use the range of fresh ingredients available to “create a standout dish” and impress the judging panel, including Aryzta representatives.
Kitchen operations manager at the University of Edinburgh,
Gordon Dochard, said: “It’s fantastic to have Aryzta Food Solutions getting involved in our Chef de Partie competition. We’re really trying to nurture and develop our team of chefs here at the university, and having an established brand such as Aryzta supporting us really helps our cause.
“This is now the second year we’ve run this and, if last year is anything to go by, we should have an excellent competition on our hands and hopefully some innovative flavour combinations to enjoy.”
Paul Whitely, head of marketing at Aryzta, added: “Promoting talent is incredibly important to our business and we’re delighted to be partnering with the University of Edinburgh.
“The great thing about this competition is that it gives chefs a chance to work with our products, express their creativity and demonstrate individuality. Our savoury tartelette case will provide the chefs with a perfect canvas but then it is down to them to use their knowledge and skills to produce an inspired quiche that will wow the judges.”