The Vegetarian Society’s Cordon Vert cookery school is pleased to announce the winner of the Cordon Vert Chef of the Future competition 2011. The announcement is timed to coincide with National Vegetarian Week 23-29 May 2011, sponsored by Cauldron Foods.
Jay Pindolia is the Cordon Vert Chef of the Future 2011. Jay from Edgware, Middlesex was one of five finalists who battled it out in a Masterchef style cook off. Alex Connell, Principal Tutor at the Cordon Vert cookery school and one of the judges for the Chef of the Future contest, said, “The standard of the competitors was very high this year. Each chef demonstrated they were serious about winning, making it a difficult job to pick a winner. However, Jay Pindolia’s winning menu was a clear demonstration of skill, imagination and culinary knowledge. I would be happy to order this in a restaurant time and time again. The judge’s were particularly impressed with the combination of flavours, textures and presentation.”
Jay is a student from Barnet College, Middlesex his winning competition menu was:
Toong Tong, Som Tum and Sushi – a light spicy Thai salad with filo money bag and sushi
Stuffed Spiced Tofu in Beer Batter on a bed of Stir Fried Vegetables with Glazed Miso Aubergine
Lemongrass, Ginger and Kaffir Lime Leaf Baked Chocolate Cheesecake with Passion Fruit Sauce and White Chocolate Lychee.
On winning Jay said, “The competition allowed me to express my style and approach to vegetarian cooking, which has always been to ‘keep it sexy’, staying away from the dull, often bland cuisine usually offered to vegetarians. I decided on a full-flavoured set of dishes offering a variety of textures and I think I created an edgy menu which kept the tongue entertained throughout. Taking part in the competition and being able to share professional knowledge with the four other finalists was great so winning and becoming the Vegetarian Society’s ‘Chef of the Future’ was a phenomenal outcome for me. I now hope to maintain the momentum and share my passion with a network of others who hold the same vision.”
As the Cordon Vert Chef of the Future 2011, Jay receives a fully funded Cordon Vert Diploma scholarship (worth in excess of £1,500), a year’s membership to the Vegetarian Society and a personalised chef’s jacket.
The judging panel also included Jane Hughes and Eddie Shepherd. Jane Hughes is Editor of The Vegetarian magazine and Secretary of the Guild of Food Writers. She is also a Cordon Vert School tutor, teaching leisure and professional level courses. Eddie Shepherd is a professional vegetarian chef and the first ever winner of the ‘Chef of the Future’ competition. Alongside working full time in a restaurant he applies his unique, modern style of cooking and creative approach to working on recipe development and product testing, particularly in the exciting field of ‘molecular gastronomy’, and makes frequent media appearances.
