Time is running out for young chefs to enter the Chef Stagiaire Award, which offers them the chance to work with some of Britain's top chefs.
The awards scheme, which launched at the start of this year, is looking to place 20 young chefs in some of Britain's best restaurants for an exclusive opportunity to gain one week's training and mentoring. Among the restaurants taking part in the competition are Brasserie Chavot, Launceston Place, Alyn Williams at the Westbury, the Kitchin, Medlar, Arbutus, Tuddenham Mill and the Royal Oak at Paley Street.
The 20 young chefs lucky enough to win a one week stage will be selected by a panel comprising Michelin-starred chefs James Mackenzie of the Pipe & Glass Inn in South Dalton, Yorkshire, and Richard Turner of Turners, Birmingham, and Foodservice Catey Chef of the Year Robert Kirby, chef director of Lexington Catering.
To enter, chefs must have been aged 24 or under on 1 January 2014, and must submit a menu for two covers with a written recipe for an amuse bouche and a British lamb-based main course.
From the initial stages, two finalists will then be chosen to go head-to-head in a final stage in the two-Michelin-starred kitchens of Dinner by Heston Blumenthal at the Mandarin Oriental Hyde Park with the Fat Duck Group executive chef Ashley Palmer-Watts. The young chefs will be put through their paces during a second one week stage.
The ultimate winner, chosen by Palmer-Watts, will receive an all-expenses-paid two-week trip to work with avant-garde chef Dominique Crenn - the first female chef in the US to earn two Michelin stars - at Atelier Crenn in San Francisco before flying to the Six Senses Zighy Bay Resort in Oman for two further weeks of culinary learning while enjoying their opulent surroundings.
Applicants are asked to submit their initial paper entries, including their CV, by 5pm on 28 February. The initial stages will take place in April and May this year.