The competition requires students to submit a recipe using a Quorn ingredient as the central protein, together with an image of the dish.
Entrants need to also submit a 60-second video explaining what ‘protein diversity’ means to them together with the health and sustainability benefits of using Quorn to create 'menu dishes in a restaurant environment'.
The winner will be selected by a judging panel including representatives from PACE, Quorn Foods and guest chefs, and announced on 13 April.
The prize is a stage at the Royal Garden Hotel, Kensington with executive chef Steve Munkley.
Tony Davison, global head of foodservice at Quorn Foods said: “People are quickly realising we need greater protein diversity in our diets for health and sustainability reasons. But deep-seated habits don’t change overnight.
“The young chefs of today are going to be the ones influencing what people eat tomorrow. So, it’s crucial they’re already starting to create delicious meals with a variety of proteins, not just meat.”
Geoff Booth, national chairman at PACE, added: “The Quorn Student Chef Challenge will push students outside their comfort zone by encouraging them to use an ingredient they may not be familiar with. That in itself is an excellent test of their skill, creativity and ability to innovate.”
The deadline for entries is Friday 16 March 2018.