Chef of the Future contest now open
21 January 2013
Whether you’re a budding amateur or a professional chef out to prove your mettle, if you think you have what it takes, now is the time to start your bid to be named Cordon Vert Chef of the Future 2013. The live final, on Wednesday 8 May, will see four contestants producing a three course meal, plated for four people, within three hours. Written applications need to be in by 15 April. You’ll need to submit full details of your menu (including an ingredients list) and an explanation of why you think you should be our Chef of the Future 2013. For a full set of competition rules and details visit www.cordonvert.co.uk/chefofthefuture or call the Cordon Vert team on 0161 925 2000.
Alex Connell, Principal Tutor at the Cordon Vert, said, “We’re after fresh, innovative dishes that celebrate quality vegetarian or vegan food. Dishes should be presented to the highest standards, able to hold their own for vegetarian and meat eating audiences alike. The three courses should complement one another and have a good contrast of texture, colour and flavour.”
The judging panel consists of Alex Connell, Cordon Vert Principal Tutor, Jane Hughes, Cordon Vert Tutor, food writer and editor of the Vegetarian magazine, Mike Haddow, Group Executive Chef - Shire Hotels and Thwaites Inns of Character, Robert Higginson, Sous Chef Dettoris Restaurant - Cresta Court Hotel, Altrincham.
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 and leisure courses visit www.cordonvert.co.uk
Notes for editors
- For more press information please contact Su or Liz on 0161 925 2012/2013 email email@example.com or firstname.lastname@example.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.
- Diary date: National Vegetarian Week 2013 is from 20-26 May, contact Su or Liz for a press pack.