Hilton London Heathrow Airport Terminal 5 partnered with Zest Quest Asia to host the Zest Quest Asia-Upskill ‘A Passion to Inspire’ event held on 12th November 2019. It was a fantastic opportunity to showcase Zest Quest Asia alongside the founders Cyrus Todiwala OBE DL and his wife Pervin supported by our suppliers Dingley Dell, Direct Meats, Infusions Group, Loch Duart Salmon, Tilda Rice, Castlenau Wines, Russums, Bragard Jackets, Villeroy and Boch, and Town and Country Fine Foods, Flavour Grape with and Chefi.

General Manager, Alex Mosquito gave a warm welcome to the chef students, lecturers and partners. Followed by Caroline Lowe; HR Director who encouraged the chef students regarding creating work experience and employment opportunities for the future.  This event paves the way for a record number of entries for Zest Quest Asia 2020 competition, and future inspiring opportunities for the chef students. 

 

Cyrus Todiwala said, ‘We’re grateful to everyone who made this day possible. I know the colleges took time out of their schedules and were key in encouraging their students to participate. Everyone was keen to learn. But our suppliers, chef partners, particularly Murray Chapman who had gone beyond his brief as a Zest Quest Asia judge to see to it that this Upskill Day would be a success, all gave of themselves 100 percent. We hope the students went away all fired up to accept the challenge of Asian cuisine and to realise that Zest Quest Asia is really their competition. This is a portent of good things to come!’

 

 

It was a delight to have Cyrus Todiwala OBE DL cooking and explaining the value of Spice and taking the students through a culinary journey of spices in India. Steve Munkley, Executive Chef at the Royal Garden Hotel, London and his Master Chef Weng Han Wong shared his culinary expertise in the way the Beijing Duck is prepared and its history. Adam Smith, Executive Chef of Coworth Park, Ascot briefed the students with a winning approach to preparing and succeeding in competitions. Jas Dawar, Executive Chef at Hilton T5 and entrepreneur owner with Chefi knife rolls took the students on a delicious Mango journey and how to pick the best mango for your dishes, whilst creating a mouth-watering Vegan Mango Curry prepared with Tilda Basmati and wild rice (available at Gallery Restaurant). To conclude our spice trail, Jerome Dreux, in house development chef at Town and Country Fine Foods, shared his culinary flavour with a sweet but balanced infusion of chocolate. Jerome really made the students understand that the infusion process must be just right, tasting peppercorn and cardamom chocolates. It was great to have the chef students experience such a fantastic educational day and build important connections.