CRAFTING TALENT
As a passionate advocate for Asian culinary education and innovation, Lee Kum Kee sponsored two key categories. Two of its most popular and versatile products were featured: Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil. They were chosen to challenge student chefs to reimagine traditional ingredients in new and exciting ways.
One highlight was the Lee Kum Kee Mystery Challenge, with former National Chef of the Year, Hayden Groves, delivering a 40-minute live demonstration designed to inspire and inform. Showcasing how to unlock the potential of Lee Kum Kee’s hero products, he brought them to life through two dishes: Mushroom Arancini and Cream of Cauliflower Soup with Mushroom and Parmesan Croutons. Both were sampled by competing and non-competing student chefs, offering a valuable insight into how these ingredients can elevate creativity on the modern menu.
The Mushroom Arancini, enriched with Lee Kum Kee’s Premium Mushroom Seasoning Powder in both the risotto cooking stock and as an umami-rich dusting over the crispy arancini, showcased how this ingredient can elevate simple bites – ideal for canapés, sharing plates or premium pub dishes. The Cream of Cauliflower Soup was given a twist with Mushroom Seasoning Powder being added to the soup base, and croutons were crusted in Parmesan and Mushroom Powder for a double umami hit. A final garnish of Chiu Chow Chilli Oil and fresh chives added vibrant colour and heat.
Following the demo, chefs were given just four hours’ notice, along with a £10 supermarket voucher and access to pantry staples, to plan and execute their dishes. Within a strict one-hour cooking window, they were then tasked with preparing two identical starters and main courses, using the Lee Kum Kee products and their selected fresh ingredients.
SUMMER EVERYWHERE
The results showcased the extraordinary potential of Asian ingredients in fusion cuisine, with competitors producing innovative, flavour-forward dishes that demonstrated both technical skill and global flavour awareness.
The second competition, the Eric Bruce Memorial Trophy Canapé Challenge, sponsored by the Worshipful Company of Cooks, had competitors produce 12 identical hot canapés, themed around ‘a summer’s day in any country’, in just 45 minutes. While not mandatory, chefs were encouraged to incorporate Lee Kum Kee’s Mushroom Seasoning Powder and Chiu Chow Chilli Oil.
Maria Chong, MD Lee Kum Kee Europe, said: “Supporting the British Culinary Championships allows us to champion the next generation of chefs and highlight how Asian sauces, seasonings and condiments can elevate both modern and fusion cuisine. It’s incredibly rewarding to see young chefs using our products not just as ingredients, but as inspiration to push boundaries and develop bold, flavour-led menus.”
Competitors were awarded medals for Silver, Bronze and Merit, taking home a three-month supply of Lee Kum Kee Premium Mushroom Seasoning Powder and Chiu Chow Chilli Oil, alongside a Lee Kum Kee demonstration at their colleges.
To learn more about Lee Kum Kee and its foodservice products, call 0207 068 7888 or visit lkkprofessional.com.
