Chef of the Year 2017
12 December 2017
Harrison chefs went head to head recently to compete for the prestigious titles of Harrison Hospitality and School Chef of the Year 2017. Chefs gathered at Unilever’s professional kitchens in Surrey where judges had the opportunity to see and taste some delicious and innovative creations from employees across the business.
The standard of entries has always been high and this year was no exception. Chefs battled against the clock to create sophisticated and well thought out dishes in a short period of time. Flavours and colours were considered and every detail was planned to the tiniest degree. The entries were all very different and inspiration came from many continents.
The winner of School Chef of the Year 2017 was Lee Waters who created a spectacular Japanese Panko breaded chicken with katsu curry sauce, sticky rice and crispy Asian salad. Hospitality Chef of the Year was won by Erjan Giritlioglu who produced a beautiful main course of roast duck breast with carrot ribbons, almonds, glazed cherries and port jus.
Thank you to all our staff who entered this year, we are incredibly proud of them all!