The annual event has teamed up with Scottish Power to launch the Apprentice Chef Challenge, which is open to all trainee and recently qualified chefs in Scotland.
Entrants are expected to submit a recipe for a main course and dessert using seasonal Scottish ingredients. Their culinary skills will be judged by a panel headed up by Kevin MacGillivray, president of the federation of Chefs Scotland, who will choose six finalists to compete in a cook-off on 13 May.
The winner will then be given the opportunity to demonstrate their dishes at the Taste of Edinburgh event, which will take place in Inverleith Park from 28 to 30 May.
Juliet Simpson, managing director of Stripe Events, organisers of Taste of Edinburgh, said it was vital to nurture young and new talent in Scotland.
"Often the hardest step is getting experience in a reputable kitchen, so the prize of a six-month paid placement at Hotel du Vin is invaluable to chefs looking to break into the industry," she said. "We're hoping the competition will allow us to find a true star of the future."
Now in its fourth year, Taste of Edinburgh, is a celebration of the Scottish capital's dining out scene. Participating restaurants include Centotre, Hotel Du Vin, Malmaison and the Rutland and Vincaffé as well as newcomers Tony's Table, Hotel Missoni's Cucina, Amber Restaurant, the Scottish Café & Restaurant and Hanams.
By Kerstin Kühn
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