The competition is open to vegetarian and non-vegetarian chefs alike, although the three-course menu entered in the first stage of the competition must be suitable for vegetarians or vegans.
“This is the fourth year we have run the Chef of the Future competition and last year we were delighted with the number of professional chefs who entered,” said Alex Connell, principle tutor at the Cordon Vert. “Their creative menus challenged the usual vegetarian catering dishes. They showed the diversity and quality which vegetarian cuisine can rise to with a little imagination and inspiration.”
Upon passing the first stage, 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.
The closing date for entries is 2 April. To enter, complete the form at www.cordonvert.co.uk and send it in along with a menu of your own design, complete with ingredients list and detailed descriptions of each dish, including presentational food photographs if possible.
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