Press release

Chef of the Future 2012 – judging panel announced.

20 March 2012

The Cordon Vert cookery school is pleased to announce the judging panel for its Chef of the Future competition. This year the Cordon Vert’s Principal Tutor, Alex Connell, will be joined by Damien Davenport, Director of Bistro 1847 and Mike Haddow, Group Executive Chef - Shire Hotels and Thwaites Inns of Character. The final judge will be Jane Hughes, editor of The Vegetarian magazine and Secretary of the Guild of Food Writers.

Alex Connell, Principal Tutor Cordon Vert cookery school said, “It is a real honour to have Damien Davenport and Mike Haddow joining us on the judging panel for Chef of the Future 2012. Mike, Group Executive Chef for Shire hotels, brings along his wealth of knowledge while his skill at recognising a quality menu is second to none. His contribution as a judge is warmly welcomed. Damien is the owner of Manchester city centre’s successful vegetarian Bistro 1847. Choosing the best menu will be extra important for Damien as he has also offered an additional prize for the winner of running their menu as a special at the restaurant.”

Entry forms for the Cordon Vert Chef of the Future competition are available at www.cordonvert.co.uk and the closing date is 2 April 2012. The contest is open to vegetarian and non-vegetarian chefs alike, although the menu must be completely vegetarian. The winner of the competition will receive the title Chef of the Future 2012, a fully funded Cordon Vert Professional Diploma course (worth in excess of £1,500), embroidered whites and a bottle of champagne.

The competition offers chefs the chance to show their potential in this exciting culinary field. To become the Cordon Vert Chef of the Future entrants complete two stages. First they must create a three course menu which is suitable for vegetarians or vegans. Finalists will then be expected to produce their full meal at a live cook off at the Vegetarian Society headquarters in Cheshire, in the week commencing 8 May. This is the fourth Chef of the Future competition and in 2011 the creativity of the chefs’ menus challenged the usual vegetarian catering dishes showing diversity and quality.     

The Cordon Vert School has an unrivalled reputation for excellent and innovative vegetarian cuisine drawing on a variety of international flavours and ingredients reflecting current trends in world cuisine with fresh and imaginative ideas. For more information on professional courses visit www.cordonvert.co.uk

Ends

Notes for editors

• For more press information please contact Su or Liz on 0161 925 2012/2013 email su@vegsoc.org or liz@vegsoc.org mobile 07973 108 165/7.
• For images of past winners, their menus or comments please contact the press office.
• A vegetarian does not eat any meat, poultry, game, fish, shellfish or crustacea, or the by-products of slaughter.
• For more details on the judges please contact Su.
• Diary date: National Vegetarian Week 2012 is from 21-27 May, visit www.nationalvegetarianweek.org