Cordon Vert Chef of the Future announced

Pindolia was one of five finalists who battled it out in a Masterchef style cook off. His winning menu consisted of Toong Tong, Som Tum and sushi, followed by stuffed spiced Tofu in beer batter on a bed of stir fried vegetables with glazed Miso aubergine. The dessert featured lemongrass, ginger and Kaffir lime leaf baked chocolate cheesecake with passion fruit sauce and white chocolate lychee. The well deserved winning chef commented: "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." He has been rewarded 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. 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." Finalists were expected to create a three course menu which is suitable for vegetarians. They then had to produce their full meal at a live cook off at the Vegetarian Society headquarters in Cheshire. The other finalists were Colin Marshall, from Sodexo in Surrey, King Senathit, from The Larder in Barking and Raymond Thomson, from Stirling Management Centre, Dunfermline. The announcement coincides with National Vegetarian Week 23-29 May 2011, sponsored by Cauldron Foods.