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Dublin Hilton’s Head Chef heads for Berlin F&B Grand Final

Ireland’s international reputation for fine food received a further boost recently when the Head Chef at Hilton Dublin, Chad Byrne, secured a place at Hilton Worldwide’s European ‘Food and Beverage Masters’ Grand final in Berlin.

The event, which sees chefs from around the world competing in a pressurised kitchen environment, is taking place in Berlin from 15th – 17th November.

Having battled it out against chefs from more than 200 Hilton Worldwide hotels across Europe, Chad is joined by Commis Chef at Hilton Dublin Gerald Dodd who’s assisting him in the competition. The Culinary Cup is open to Hilton Worldwide’s hotel-based head chefs and an assistant from their brigade. The pair are one of just 20 international teams in contention for the Culinary Cup.

They are being judged by a panel of industry experts including Michelin-starred chefs, representatives from Diageo and Valrhona, German hospitality industry media and senior representatives from Hilton Worldwide.

The Dublin chefs are going head-to-head with peers from some of Hilton Worldwide’s most prestigious European food outlets including the three Michelin-starred La Pergola restaurant by Heinz Beck at the Rome Cavalieri – Waldorf Astoria Hotels & Resorts; the one Michelin-starred Galvin at Windows at the London Hilton on Park Lane and The Kailyard by Nick Nairn at Doubletree by Hilton Dunblane Hydro.

“Ireland is known for its wonderful hospitality and that extends to our outstanding, quality food offering,” commented Chad Byrne before the event, “I’m confident that our attention to detail, together with some Irish panache, will make us strong contenders for the Culinary Cup.  I don’t underestimate the competition but we’ve been serving up great local and seasonal dishes at Uisce restaurant at Hilton Dublin for many years and we’re ready to give Berlin our best shot.”

The Food & Beverage Masters 2011 is made up of four individual competition disciplines: Culinary Cup, Pastry Cup, Bar Cup and Service Cup.

With the challenge of delivering two dishes in a high pressure environment, finalists are scrutinised on their ‘mise en place’, professional preparation, presentation, innovation and of course, taste.

Ingredients for the starter dish must include sea scallops and Chanterelle mushrooms; the main course must include beef fillet, Savoy cabbage and celeriac.

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