Calling all chefs How would you like to win a trip to Japan? - Kikkoman
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Calling all chefs
How would you like to win a trip
to Japan?
Fill in the entry form including your starter and
main course recipes and send to:
Kikkoman Masters 2020
c/o FML PR,
277 London Road
Burgess Hill RH15 9QU
Email: jane@fml-pr.co.uk
Tel: 01273 834716
Closing Date: 21st August 2020
finalists to be notified by 28th August 2020
Final cook off: Monday 28th September 2020
Live Theatre, The Restaurant Show
ENTRY DETAILS
Title:
Forename:
Surname:
Date of birth:
Job title:
Company name:
Business address:
Email address:
(preferred)
Home address:
Best contact No:
Twitter:
Instagram:
Where do you currently
source your soy sauce:
Where did you hear
about Kikkoman Masters:
Finalists will be supplied
with chefs jacket, please
advise size required and
name to go on jacket:
Sector c Restaurant (independent, chain, multisite) c Hotel
(mark an X where c Pub c Caterer (Private / Contract)
appropriate):
Please attach your starter/main course recipes to include:
1. Ingredients (state exact quantities for 4 servings) plus list of allergens
2. Detailed method with preparation and cooking times.
3. Photograph of finished dishes.
Please also attach a brief outline of your work experience and employment history.
Only typed entries will be accepted. Photo of dish and head + shoulders shot is required.
I acknowledge and accept the rules of participation in Kikkoman Masters 2020.
I agree my recipe may be published without restriction.
Signed: Date:
NOTE: You will receive confirmation of your entry via email to the address you have specified above. If you do not
receive this within 7 days of posting or emailing your entry, please contact Jane Saward on tel: 01273 834716 or
email jane@fml-pr.co.uk
Criteria & Task
Dates to note: The Final
Closing date for receipt The 10 finalists will compete at The Restaurant Show, in
of entries: 21st August 2020 London on Monday 28th September 2020 for a chance to be
Announcement of Finalists: 28th August 2020 crowned Kikkoman Masters 2020 champion and receive the
Live cook off: 28th September, 2020 grand prize of a trip to Japan.
The Restaurant Show, Olympia 1st Prize: Kikkoman Masters 2020 Winner + a one-week trip
to Japan to include 1 day work with Nobu Japan +
Entry Criteria 2-5 days work at Michelin-starred Restaurant, The
The competition is open to professional chefs working within Elephant, Torquay.
the UK. Competitors may come from all areas of the
2nd Prize: Dinner for 2 with matching wines at any Adam
hospitality business including hotels, restaurants, pubs,
Handling restaurant + 5 days work at Nobu
contract catering, fine dining, private and public sectors.
London
Note: Recipes must be the entrant’s original creation and not
previously published. 3rd Prize: Dinner for 2 and a day working at Hicce Restaurant
+ Sous Vide training day courtesy of Sous Vide
The Challenge Tools.
Competitors are required to produce a creative 2 course Competitors will be required to prepare, cook and serve their
lunch menu (Starter & Main Course) for 4 guests within original menu according to the rules of the competition.
90 mins.
Starter: A vegetarian dish to competitor’s choice. Dairy Additional Information:
may be used • Dishes should be plated and presented to a modern style
Main Course: A fish dish to competitor’s choice, suitably • Competitors are to supply all ingredients, light equipment,
garnished specialist equipment and all serving plates.
Note: Kikkoman Naturally Brewed Soy Sauce, Kikkoman Less
• Equipment such as water baths, ice cream machines and
Salt Soy Sauce or Kikkoman Tamari Gluten-Free Soy Sauce
mixers will be permitted but must be supplied.
must be integral to the recipe.
• All electrical equipment must be PAT tested.
Competitors should pay particular attention to:
• Please contact the organisers if any doubt.
• Allergens to be clearly identified within each recipe • Please note: The organisers and those acting on behalf of
• Professional skills the organisers reserve the right to remove equipment that
• Creative use of Kikkoman Soy Sauce is excessive and unsafe.
• Taste and Flavour
• Seasonality (as appropriate)
• Balance (within the 2-course menu) Gender and Diversity
• Excessive wastage (key focus for judges) Male and female competitors from all ethnic backgrounds are
• Adherence to criteria encouraged to enter the competition. There will be expert
• Mise en place allowed judges on the panel to ensure that all entries are fully vetted
• Timing – menu must be capable of being prepared, cooked and understood.
and served within the 90 min timeframe.
Before sending the entry form, please ensure that you have
Mise en Place allowed included the following within your application:
No preparation is permitted other than: c Competition menu – recipes and methods for starter and
main course – 4 covers
• Weighed ingredients
• Peeled, not prepared fruit and vegetables c You have used Kikkoman Soy Sauce correctly within
• Basic stocks and sauces dishes
• Puff pastry, filo pastry c Typed menu, no handwritten menus will be accepted
• Egg custards (not set) and batters c List of allergens included
• Marinated meats or fish (where marinades are used), the c Photographs are compulsory and need to be included
competitor will be asked to clearly explain the marinade within each section of the menu
c Photograph of entrant – head & shoulders
Wishing you the very best of luck with your application.
Don’t forget to follow @KikkomanMasters on Twitter,
@kikkomanprouk on Instagram and sign up for Kikkoman Pro
newsletter.
Masters 2020
Masters 2020
Last year's winner - Stefan Sewell of the Combined Service Culinary Arts Team.
Starter: Squash, Fermented Black Bean & Fennel.
Main: Beef, Carrot & Kohlrabi
Stefan Sewell said:
"I really enjoyed taking part
in the Kikkoman Masters 2019.
To win the competition is fantastic
and to win a trip to Japan is an
amazing prize, I can't wait to
experience Japanese culture
and cuisine"
Brian Turner CBE;
Stefan Sewell 2019 Winner;
Bing-yu Lee, Kikkoman UK
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