No thank you
17-08-10
Welsh: Regional Committee Meeting
08-09-10
HACCP ‘Making it Work’
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
09-09-10
South West: Regional Committee Meeting
09-09-10
West Midlands: Committee meeting
13-09-10
Auditing Skills
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
15-09-10
London & South East Committee Meeting
15-09-10
London & South East Committee Meeting
20-09-10
Yorkshire and Humberside: Committee Meeting
20-09-10
RSPH Level 3 Award in Supervising Food Safety
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
22-09-10
School Food: Healthy Children, Healthy Minds
Central London, 09:00 - 14:00 (half day)
27-09-10
Training the Trainer
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
29-09-10
Welsh: Regional Meeting
04-10-10
HACCP ‘Taking it Further’
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
11-10-10
RSPH Level 4 Award in Managing Food Safety
Broughton Hall Business Park, Skipton, North Yorkshire BD23 3AE
12-10-10
Welsh: Regional Committee Meeting
13-10-10
Yorkshire and Humberside: Regional Event
The Cordon Vert School is on the look out for the new vegetarian chefs of the future.
The first stage of the 2010 Chef of the Future competition is to create a three course meal which is suitable for vegetarians. The finalists will then be expected to produce their full menu at a live cook off on Thursday 27 May at the Vegetarian Society headquarters in Cheshire during National Vegetarian Week.
The closing date for entries is 23 April 2010. Application forms are available at www.nationalvegetarianweek.org The contest is open to vegetarian and non-vegetarian chefs alike.
The winner of the award will receive a fully funded Cordon Vert Diploma scholarship (worth in excess of £1,500), a personalised chef's jacket, a year's membership to the Vegetarian Society and a hamper of products approved by the Vegetarian Society.
Last year's winner Eddie Shepherd said: 'The Chef of the Future competition was an amazing experience for me. As a vegetarian chef it was great to be able to cook my own dishes along side other brilliant chefs, some with Michelin star experience, and not be prejudged because I choose to cook without meat.
"Winning the chef of the future competition was one of the best things that's ever happened to me as a chef.Good luck to all the chefs entering this year."
Words: Maria Bracken
