The Philadelphia recipe competition was open to all first year trainee chefs and took place in two rounds: recipe design and a cook off final. Students were required to create a starter or a main course dish using Philadelphia Light cream cheese. Dishes had to be original and demonstrate classical methods of cookery, designed within specific cost and nutritional guidelines, and practical for service in a restaurant. The top six were then shortlisted by a panel of judges for the cook off. Winner Parris, who produced grilled sea bass with Philly bonbons spaghetti of spring vegetables, and a Philly prawn bisque, was praised for her skills and the quality of her finished dish as well as her creative use of Philadelphia in both her sauce and bonbons. She won a cash prize of £1,500 and her recipe will feature in a special edition leaflet that will be inserted into Philadelphia 1.65kg packs. The other finalists were: Caroline Kerber Wetzel, Nathan Delroy Faulkner, Luke Mayo, Max Digance and Martin Suker. All the finalists received a Philadelphia chef jacket and a signed copy of Sophie Wright's cookery book, plus all their recipes will be published on the Philadelphia Professional website – www.philadelphia.co.uk/professional Parris said she was thrilled to have been selected as the winner. "I've used Philly before, often in place of cream, but in the competition I used it in a more complex way, creating Philly bonbons and a prawn bisque. I'd definitely look at entering a competition again, it's a great and rewarding experience and I've learnt to use Philly in more ways." The judges were consultant chef and former WKC graduate Sophie Wright, Craft Guild CEO Martin Bates, WKC tutors Paul Jarvis and Andrew Lansdell, and Kraft Foods brand manager Melissa Neild, and they were very pleased with the general standards achieved by the students and with the overall response. Jarvis said it was great to see the students use the skills they have been taught through the year, and also the experience of a competition was good for them. Wright added: "The students have shown great enthusiasm in their approach to this challenge, and it's really great for them to experience the competition situation. I hope it inspires them all to use Philly in even more creative ways." Kraft's Melissa Neild said that all the students felt they had learnt something and were now more aware of how versatile Philly can be as an ingredient. "They all said they would use the product again, so we are looking forward to seeing more inspiring ideas. We are keen to educate trainee chefs on the products as well as help them benefit from the experience of participating in competitions and get them thinking about nutritional value of food as well."