In third year of our Chef of the Future competition we saw the standard of the food get higher. Each competitor was able to produce some stunning vegetarian dishes.

Chef of the Future 2011 - Jay Pindolia
Jay Pindolia, a student from Barnet College, Middlesex, was crowned our 2011 champion. 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. "

He added, "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.”

Jay is a  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.
  
  
  

Gary Ashley
Gary is from Yately Manor School in Eastleigh, Hants. His competition menu was:

• Smoked Tofu Deep Fried in a Hazelnut and Mustard Seed Crumb
  
• Red Lentil, Spinach and Coconut Curry
  
• a Celebration of Strawberries.
  

Judges comment- “Gary Ashley’s dessert ‘a celebration of strawberries’ was stunning to look at and a joy to eat!”


Colin Marshall
Colin is from Sodexo in Surrey. His competition menu was:

• Aubergine Caviar and Celeriac Bon Bon served on Green Beans, Rocket and Fennel Salad
  
• Goats Cheese, Pimento and Basil Strudel, set on Dauphinoise Potatoes with Green Pea puree
• Rhubarb, Ginger and Red Currant Brioche Bread and Butter Pudding. Served with Elderflower Cordial Custard
  

Judges comment – “Colin Marshall’s dessert of Rhubarb, ginger and red currant brioche bread and butter pudding was a great twist on this traditional pudding. Lovely comfort food!”


King Senathit
King is from The Larder in Barking. His competition menu was:

• Crispy Spicy Rice with Caramelized Quail Eggs
  
• Smoked Banana-Leaf Parcel with Tofu and Quinoa
  
• Purple Sticky Rice with Fresh Exotic Fruits

Judges’ comment – “King Senathit’s main course of smoked banana-leaf parcel with tofu and quinoa was not only full of flavour but also had theatre as it was served in a dome of applewood smoke.”


Raymond Thomson
Raymond is from Stirling Management Centre, Dunfermline. His competition menu was:

• Marbled Roulade of Parsnip, Goats Cheese, Roast Red Pepper and Basil served with Warm Tomato Relish
  
• Red Rooster and Dunsyre Blue Potato Cake Lightly Spiced Ratatouille, Wilted Spinach, Plum Tomato Dressing
  
• Mango Glazed Coconut Mousse, Exotic Fruit Salad and Passion Fruit Sorbet
  

Judges comment – “Raymond Thompson’s Red Rooster and Dunsyre blue potato cake served with and Lightly spiced Ratatouille particularly caught the eye of the judges. The potato cake was crispy on the outside and on opening, delicious blue cheese oozed out! Delicious.”