Kontos Foods, the Paterson, New Jersey-based provider of artisan breads and traditional Mediterranean foods for restaurants, foodservice establishments, and other retailers, has announced the return of its competition for students from The Culinary School at Eva’s Village in Paterson.

The 2018 Kontos Foods Culinary Challenge #KFCC18, taking place Tuesday, October 23, will task these students with creating the best sweet and savory dishes using Kontos Foods’ Fillo Dough. The award-winning dough (also known as phyllo) is sold in varying thicknesses for use in a variety of products, from hors d’oeuvres to country-style pies.

Last year, 27 students competed in the first-ever Kontos Foods Culinary Challenge in teams. They created dishes using Kontos International Pastry Puffs, with winning recipes including spun-sugar birds' nests (with a cotton-candy-esque filling), pecan pie, mango puffs, deep-fried chicken potpie, and Greek-inspired lamb puffs.

“After last year’s impressive showing, we can’t wait to see what the students will make,” says Chef Demetrios Haralambatos, a member of The Culinary School’s Advisory Board and a returning judge from last year’s competition. “Fillo can be intimidating to beginners, but once they master the basics, it opens the door to endless creative options. Some of the most delicious and beautiful desserts in the culinary world are fillo-dough wrapped creations.”