We’ve written about a couple of cookery courses for creating desserts on this blog over the last few months. Have any of you joined or participated in any of them? Or are you a natural born or already-educated masterchef when it comes to dreaming and serving up sweets after the main course? Specifically, ice cream?
Well if you do do ice cream well, and we’re talking state of the art creative flair with a deep understanding of natural ingredients, you may be interested in this little peach of a competition being hosted by Mõvenpick, the luxury ice cream makers from Switzerland, and The Graft Guild of Chefs. Not only are they on the lookout for a talented chef whose culinary prowess can bolster the launch of their new ice cream flavours, but they are positively urging contestants to enter the competition.
With the renowned dessert chefs from around the world expected to put their names forward, this may not be categorically classed as a cookery course per se, but even if you get through to the cook off yet don’t win, we’ll sure you’ll learn from the combined experience of competition and being in the company of professional chefs along the way. The first prize being an unforgettable weekend trip for two to the Swiss home of Mõvenpick.
The premise of the Mõvenpick Gourmet Dessert Chef of the Year cookery competition is to create something spectacular from Mõvenpick flavoured ice creams. The brand may not be so familiar on the average high street here in the UK, although they did win the Gold Award for their Grand Marnier flavour at the British Food Federation awards for Best New Dessert category in the frozen section, but that’s because this brand is pretty much exclusive as far as ice cream goes. A lot of their marketing and public awareness comes through travelling cooking demonstrations – you may think that a strange association with ice cream, but they do it in a Swiss style that I’ve seen no other ice cream creator exude.
The firm does have a retail side, but you’re more likely to find its recipes on sale in restaurants and boutiques in cities rather than your local supermarket. Created for sale in restaurants only, the brand has been around since 1948, with Nestlé buying the rights to its name almost ten years ago, in 2003; its philosophy of no artificial flavours or colouring remains to this day and everything about the brand, from its 2009 advertising campaign featuring a monochrome Rachel Clark contrasting against the vivid 1080HD colours of its ice creams to its smooth and elegant website, smacks of quality.
The two new flavours being promoted alongside the cookery competition are Fior di Latte and Apricot Sorbet, the latest Mõvenpick goût en vogue. A hint from Julia Jones, customer marketing head at Mõvenpick: the Swiss ice cream manufacturer continues its commitment to gastronomic excellence through creative innovation and natural resources; this competition is a chance for professional chefs to whip up an “irresistible gourmet dessert”. So, there you have it – is there an ice cream masterchef in you?
Oh, and there is the small matter of the runners up prize – a day at Le Manoir Aux Quat’Saisons to partake in a patisserie and desserts full day cookery course. What are you waiting for?