A visit to Lyons to attend the final of the Bocuse d'Or competition is part of the prize on offer in Seafood Scotland's 2010 Young Scottish Seafood Chef of the Year competition.
Designed to encourage greater domestic consumption of Scottish seafood, the competition is open to chefs aged under 23 on 30th June 2010. Entrants must submit recipes for two portions of a starter and a main dish, using aquaculture species for one course (salmon, Gigha halibut and mussels) and wild caught for the other course (mackerel, haddock, langoustine).
Judges will be looking for imagination in the choice of recipe ingredients, for use of seasonal Scottish produce and for skill in preparation, cooking and presentation.
The judging panel from the Federation of Chefs Scotland will choose six finalists to take part in a cook-off at the end of June.
To give finalists a greater understanding of the seafood industry, they will be invited to join a trip to the northeast of Scotland to experience markets, vessels and processors in action.
Besides the Lyon trip in January 2011, prizes for the winner include a specially commissioned trophy; a week's work experience at Ondine under the tutelage of top seafood chef Roy Brett; plus the opportunity to cook the winning dishes at a Ministerial dinner.
The deadline for submission of entries is Friday 30th April, and full details and an entry form can be downloaded from the Seafood Scotland website or from the Federation of Chefs Scotland website.