Quorn has teamed up with PACE (Professional Association for Catering Education) to launch a new Quorn Student Chef Challenge with a focus on creating a more sustainable food culture.
The winner will be selected by a judging panel including representatives from PACE, Quorn Foods and guest chefs and will be rewarded with a stage at the Royal Garden Hotel, Kensington with executive chef Steve Munkley.
Tony Davison, global head of foodservice at Quorn Foods said: “People are quickly realising we need greater protein diversity in our diets for health and sustainability reasons. But deep-seated habits don’t change overnight. The young chefs of today are going to be the ones influencing what people eat tomorrow. So, it’s crucial they’re already starting to create delicious meals with a variety of proteins, not just meat.”
Students entering the challenge will be asked to submit a recipe using a Quorn ingredient as the central protein, together with an image of the dish. Entrants will also need to submit a 60-second video explaining what protein diversity means to them together with the health and sustainability benefits of using Quorn ingredients to create menu dishes in a restaurant environment.
Geoff Booth, national chairman at PACE, said: “The Quorn Student Chef Challenge will push students outside their comfort zone by encouraging them to use an ingredient they may not be familiar with. That in itself is an excellent test of their skill, creativity and ability to innovate.”
The deadline for entries is Friday 16 March 2018 with the winner announced on Friday 13 April 2018.
Abridged terms and conditions
The competition is open to all catering students training to become chefs, and from apprentice chefs currently studying in Great Britain. To enter send your recipe submission, image and video to firstname.lastname@example.org. Closing date: 17.00 on Friday 16 March 2018. Prize: stage with Steve Munkley, executive chef at the Royal Garden Hotel. For full t’s and c’s see https://www.quorn.co.uk/competition-terms