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As part of the challenge, competitors will have 30 minutes to produce two plated portions of a vegan dish, hot or cold, starter or main course.
Judges will be looking for ‘a balance of flavours and tastes and the level of skill used in the competition’.
Chefs will also need to provide a typed recipe for the judges to review.
Global Head of Foodservice, QSR and Company Ambassador at Quorn Foods, Tony Davison, said: “Consumers are becoming more engaged and enlightened about the environmental impact of what ends up on their plate.
“This means that chefs need to look for and learn how to cook with a more diverse selection of sustainably sourced ingredients.
“By supporting Hotelympia’s Vegan Challenge, we’re creating an opportunity for chefs to experiment with ingredients they may not have used before, but will need to get more and more familiar with in order to satisfy consumer demand. “
Davison said he knows Quorn isn’t a ‘traditional’ ingredient for chefs.
He added: “But, we know from experience that chefs with creative imaginations and an openness to experimentation can do amazing things with Quorn ingredients.”
Food security and helping chefs understand protein diversity is a significant part of Quorn Foods’ chef education programme, planned for 2018.