Student chefs encouraged to take on potatoes

The Great Potato Challenge competition for 2009 is back and this year, the focus of the annual event from Potato Council is to find talented, young chefs that can prove their versatility with the potato.

As well as cooking up an innovative and tasty, potato-based main course dish to liven up any catering menu, student chefs are also being encouraged to demonstrate their understanding of the different varieties of potato and the cooking methods that best suit them.

In return, as well as the opportunity to win the Great Potato Challenge Champion's title, there are also first, second and third place prizes up for grabs to the value of £500, £300 and £200 respectively, plus all shortlisted finalists will receive a seven piece knife set, donated by catering supplier 3663.

Potato Council marketing executive, Heike Kroemer, said: "By encouraging the next generation of chefs to think about the many varieties available – offering different tastes, textures and flavours – and how best to prepare and cook them, we hope to meet demand in the future."

Any other ingredients can be incorporated into the dishes, but potatoes, whether boiled, mashed, baked, chipped or roasted, potatoes must be the main focus and not just an accompaniment.

Judges will be looking at the quality of the ingredients, as well as the creativity, overall appeal of the dish and understanding of the potato variety used.

The closing date for entry is Friday 12 December 2008.

In the first instance entries will be evaluated in a paper judging round. Shortlisted finalists will then be invited to take part in a national cook-off final in February 2008.

Heike said: "The standard of entry has improved each year, so we're really excited about the Challenge this year and hope to see many wonderful, innovative and tasty potato dishes from the country's many budding student chefs."

Entry forms are available from the Potato Council, along with full terms and conditions, from www.potatoesforcaterers.co.uk or by calling 01865 782227.

Words: Clare Riley

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