Young chefs from local restaurants will prepare and cook either a starter, fish course, meat course, or dessert at Le Cochon Aveugle in the city on 17 July.
Each will have the chance to create and serve their dish to a full restaurant, an experience often reserved for those at sous or head chef level.
Le Cochon Aveugle’s head chef Josh Overington, who opened the restaurant with his partner Victoria when he was just 26 years old, said he was passionate about supporting young talent.
“Nurturing the next generation of chefs is hugely important, not just for the restaurant industry’s growing success but for our chefs to continue raising the profile of British food and restaurants, firmly cementing our right to be recognised on the world class platform,” said Overington.
Chefs of Tomorrow is part of the TMRW Project, which aims to support young hospitality workers.
It is run by Duck & Waffle executive chef Dan Doherty, food writer Anna Sulan Masing and Emma Underwood, general manager at Stockport’s Where The Light Gets In.
The York event follows dinners at Charlotte’s W5 in London and Hispi in Manchester earlier this year.
The project also includes front-of-house exchange programme The Switch and the Industry Talks events.
For more information see here.