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Tabasco® Pepper Sauce has teamed up with The Craft Guild of Chefs to encourage culinary students to ‘bring out the flavour’ in their cooking.    


Tabasco® Pepper Sauce has over 140 years of experience in making the popular sauce that adds far more thanheat.  In fact, just a few shakes brings out the flavour of food – particularly in meat, cheese, fish and sauces.

With this in mind, Tabasco® and The Craft Guild have developed a culinary challenge for aspiring student chefs to create an original recipe inspired by flavours and tastes taken from some of the world’s most popular cuisines.

In keeping with current culinary trends the theme will be ‘street food’.  Chefs will be encouraged to seek inspiration from all types of cuisines e.g. Latin American, Asian, Indian, Middle Eastern, European and Mediterranean.

Qualifying recipe entries must be appropriate for a foodservice kitchen, incorporate easily sourced ingredients, and include one or more of the following four flavoursfrom the Tabasco® range: Original TABASCO® brand Pepper Sauce, TABASCO® brand Green Jalapeño Pepper Sauce, TABASCO® brand Chipotle Pepper Sauce and TABASCO® brand Habanero Pepper Sauce.

Recipes will be short listed and 10 finalists will be invited to London on 4th November to cook their dish for a panel of judges (including senior members of the Craft Guild of Chefs and the Development Chef for Tabasco®).

The chef with the winning recipe will be whisked off to Avery Island Louisiana, the home of TABASCO® to experience the delights of this wonderful island.  All finalists will also be awarded a suitable Tabasco® inspired prize.

Louise Keohane, Tabasco® Brand Manager said; ‘The Tabasco® Team is so excited for this year’s Hot Chef! The standard was so high last year so we can’t wait to taste the creations that this year’s chefs come up with! We love seeing different interpretations of Tabasco® and can’t wait to give away the incredible prize to Avery Island!’

Closing date for entries 11th October 2013

Click here for an entry form:


Entries should be sent to the Craft Guild of Chefs or emailed to

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