Black Hat Chef and WACS Reference Judge, Awarded Legend of the Industry by FIA- Foodservice Industry Australia, and presiding judge for the Dilmah Real High Tea Global Challenge.
World Association of Chefs' Societies (WACS) Education Director and Award Winning Lecturer in Culinary Arts and Food Technology at the Dublin Institute of Technology.
Dilhan C. Fernando
The son of Dilmah Founder, Merrill J. Fernando, and Director of the Dilmah School of Tea (www.schooloftea.org)- the first international school of tea that is WACS certified, in partnership with the Institut Paul Bocuse.
Respect for tea with regards to its provenance, aroma, taste, texture and its harmonious and creative integration into a tea inspired pairing (Drink + Food) with at least one dimension (aroma, flavor, texture) clearly evident – up to 20 points
Quality of the pairing with a functional and emotional rationale behind the pairing – up to 25 points
Expression of Breakfast, Afternoon, Evening as a theme in terms of recipe, thematic presentation and ingredients used (sustainably sourced, unique to your region or culture, fresh produce) – up to 20 points
Creativity in tea gastronomy and tea mixology with complex use of tea in using the various methods of integrating tea in food and drinks-up to 20 points
Creative, synergistic and effective use of more than 1 variety of Dilmah tea- up to 15 points (2 teas – 5 points, 3 teas – 10 points, 4 or more teas – 15 points)
Overall winners will be judged by the panel on 30th July from all entries received during the course of 3 months
The Tea Lovers’ Choice Overall Award winner will be selected by the final votes as at 30th July 2017
Monthly winners are selected at the end of each month, taking into consideration the entries received on the respective months. 5 winners will be chosen through online voting, and 5 winners will be chosen through the judging panel in the months of May, June and July
Tips to Win the Always Teatime Challenge
Always Teatime: 4 steps to a winner presentation by Dilhan C. Fernando
Understand the Morning, Afternoon and Evening occasions and interpret each in terms of the guest experience you wish to present - the table and menu layout, crockery, intensity of flavours, storyline - and define a theme, choose your tea accompanying food accordingly. The food that a guest would prefer in the evening is likely to be significantly different to what he or she would have in the morning for example, and accordingly teas, visual elements may change in line with your personal creative expression
Understand the teas in terms of their individual aroma, taste, provenance, and the perfect brewing method for each. On this basis you can define which teas would fit best with your own interpretation of the 3 occasions, and select which would be best served hot, or in other ways - iced, as a cocktail etc.
Respect for tea is important and therefore the use of other ingredients in producing tea inspired drinks and food is critically important. Those ingredients need to work harmoniously with teas, and neither overpower nor obscure the teas. Where tea inspired food or drinks are concerned the presence of the tea needs to be evident
Define your presentation in a credible and personal way, to engage the guest and express your understanding of each occasion, of the teas, the pairings and tea inspired elements as well as your rationale for each. These could be woven into a storyline that would add authenticity and emotional engagement, to complete the experience of your morning, afternoon and evening tea presentations