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The Afternoon ShowRTÉ One, Weekdays, 4.00pm

Domini Kemp 'Recipe for Success'

Thursday, 7 May 2009

15 amateur chefs cook up a storm in their quest to find the Recipe for Success.

. RTE Cork's new, six part series has 15 cooks battling it out to have their home recipe turned into a commercial product fit for shop shelves in 190 Supervalu stores nationwide.
. Tonight sees the first of the six part series.
. The winner will get a cut of every unit sold, making them possibly the luckiest person to win Irish TV's first unlimited prize.
. Each week three hopefuls meet their mentor Oliver Peyton to improve their recipes and prepare them to be tested on the public and supermarket buyers.
. Who will make the big time?

Our guest, Domini Kemp, itsa bagel co-owner and Irish Times food writer, is on hand to give the participants of Recipe for Success some advice on the food industry. She will help them refine their dishes.

As a trained chef and a lover of good food, Domini is well placed to dish out her friendly advice and she's on The Afternoon Show today to give some of that advice to our viewers.

About the series - Recipe for Success
Mentor in this series of Recipe for Success is Oliver Peyton
Mayo man, Peyton has profited from his many business ventures from nightclubs to drink imports. He now owns a string of successful London restaurants and cafés and a chain of bakeries called Peyton and Byrne.

Each week our budding entrepreneurs will be advised on all aspects of the food business, from perfecting the concept to testing feasibility, refining the recipe and ultimately, pitching to Supervalu chiefs in a bid to have their dish scaled up for mass production.

In the sixth programme the final five participants will design their own packaging and learn the tricks of the trade from a food stylist and a food photographer before facing the boardroom for the last time.

Over the course of the six shows, one recipe will be chosen and put into mass production by Supervalu, with the eventual winner getting an on-going royalty for as long as the product remains on the shelves.

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