A CHEF at the Kilkenny Springhill Court Hotel, recently competed in the cook off final of the Knorr Blue Dragon competition at the Unilever Development Kitchen in Greenogue, Co Dublin.
Will Fitzgerald saw off saw five of Ireland’s most talented chefs and student chefs from hotels, restaurants, and catering colleges across the country go head-to-head in a tightly-fought contest.
Using Knorr Blue Dragon Professional Pastes and Knorr Blue Dragon Create More Concentrated Sauces, Will cooked up a delicious menu of pan seared Red Snapper, Crispy Tiger Prawns and Vegetable Salad and Spiced Tomato Jam with Laksa Foam.
At the final, Will said, “I was delighted to be a finalist in the Knorr Blue Dragon Competition. It has been 15 years since I took part in a culinary competition and I believe the Knorr Blue Dragon Competition will be a competition which will grow in stature year on year, so I was so pleased to be a part of it. The Knorr Blue Dragon Create More Concentrated Sauces which we had to work with were excellent. They are very versatile with lots of scope, and not just for use in traditional curries. All a chef needs is a little bit of imagination!”
As a finalist in the competition, Will’s recipe will be published in a Knorr Blue Dragon recipe book, due to be released in the coming months.
The Knorr Blue Dragon competition asked chefs to get creative and spice things up in the kitchen by making a culinary masterpiece using one of the Knorr Blue Dragon Professional Pastes or newly-launched Knorr Blue Dragon Create More Concentrated Sauces. When using the innovative Knorr Blue Dragon Create More Concentrated Sauces, chefs need to “just add water, fresh ingredients and your own inspiration”.
Hugh Hyland, head chef at Roly’s Bistro, Dublin won the competition – the prize was a culinary trip-of-a-lifetime to Thailand where he will enjoy seven nights’ accommodation for him and a friend in Phuket, including two chef master classes at the world-renowned Blue Elephant Cookery School.
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