A STUDENT from Edgware has been crowned vegetarian chef of the future after cooking up a storm in a culinary competition.
Jay Pindolia, 26, entered the Cordon Vert Chef of the Future Competition seeing it as his chance to put his “footprint on the vegetarian world”.
He is studying professional cookery at Barnet College and is launching his own catering company called Cilantro.
Speaking about the competition he said: “It allowed me to express my style and approach to vegetarian cooking which has always been to keep it sexy, straying away from the dull, often bland cuisine offered.”
In the final cook off Jay wowed the judges with his pan Asian menu which included spiced tofu in beer batter, stir-fried vegetables and glazed miso aubergine for the main course and a baked chocolate cheesecake infused with lemongrass, ginger and kafir lime leaf for desert.
Jay, who has always been a vegetarian, said: “I think I created an edgy menu which kept the tongue entertained throughout.”
As the winner he will receive a personalised chef’s jacket, a year’s membership to the Vegetarian Society which runs the competition and a fully funded Cordon Vert Diploma scholarship.
Speaking about his passion for vegetarian food, he said: “I want to get people away from thinking of vegetarian food as rabbit food. I want people to experience contemporary vegetarian food that is tasty on the palate and presentable on the plate.
“My ultimate dream would be to open a fully vegetarian restaurant.”
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