Who is the best Hilton chef in Europe?
Anyone who has ever taken a look inside the kitchen of a large international hotel knows: that’s serious cooking. Hilton is no exception. The international hotel chain is not just a hotel restaurant, but a world in itself. In Europe alone, the Hilton Group employs more than a thousand chefs.
Top chef Sidney Schutte
To inspire and attract the best culinary talent, the company organized a large-scale international in-house cooking competition this year under the name: Create Delight. Chefs from all over Europe take part in this prestigious competition, giving them a platform and recognition for their work. From sous-chef to apprentice chef (executive chefs are excluded from participating).
This year’s participants came from 25 European countries where Hilton operates. The grand prize? Five days working in the top kitchen of Sidney Schutte at the capital city’s Waldorf Astoria **. And what ambitious chef wouldn’t want that? Also interested in a job in Hilton’s kitchen? They are always looking, so be sure to check out the website.
Mystery box
The finalists gathered at Hilton Amsterdam Airport Schiphol. After preliminary rounds in Vienna, Venice, Munich and Amsterdam Schiphol, eight finalists remained. I had the pleasure of taking part as a jury member. Together with, among others, top chef Sidney Schutte, who once worked at De Librije*** and has been executive chef of Librije’s Zusje** at the capital city’s Waldorf Astoria for several years. The final challenge: cooking with a mystery box containing ten ingredients, including cod, langoustines, short rib, pasta, lentils, courgette, tomatoes, pasta and fresh herbs.
Jury
It was a wonderful morning of watching and tasting. Young chefs working on their newly conceived dishes with flushed faces and sweat on their brows. The frustration and suppressed anger of the chef who realizes that the lentils in the pan have been cooking just a little too long. Trembling hands while plating as the final minutes tick away. Masterchef eat your heart out.
The winner
What stood out was the enormous diversity of dishes with which the chefs managed to surprise the jury. Asian, Mediterranean, classic French—everything was represented. Surf & turf dishes with winning combinations of langoustines, cod and steak. Original preparations such as crispy pasta (fried in oil). And a highly successful low and slow-cooked short rib that was reminiscent of Grandma’s beef stew.
Comfort food
The winner was in the comfort food category. Tagliatelle with a generous portion of perfectly cooked cod loin and an incredible langoustine sauce. Simple but effective and above all a bomb of pure flavor. A dish that could easily appear on the menu of a Hilton restaurant anywhere in the world. A dish by Petra Brajkovic, chef de partie at Hilton Dubrovnik. She is the lucky one who will soon be able to come and cook with Sidney in Amsterdam. I am already looking forward to next year’s competition, which will certainly follow after this year’s great success.
This article was created in collaboration with Hilton.
