As part of the challenge, competitors will have 30 minutes to produce two plated portions of a vegan dish, hot or cold, starter or main course.
Judges will be looking for 'a balance of flavours and tastes and the level of skill used in the competition'.
Chefs will also need to provide a typed recipe for the judges to review.
Global Head of Foodservice, QSR and Company Ambassador at Quorn Foods, Tony Davison, said: "Consumers are becoming more engaged and enlightened about the environmental impact of what ends up on their plate.
"This means that chefs need to look for and learn how to cook with a more diverse selection of sustainably sourced ingredients.
"By supporting Hotelympia’s Vegan Challenge, we’re creating an opportunity for chefs to experiment with ingredients they may not have used before, but will need to get more and more familiar with in order to satisfy consumer demand. "
Davison said he knows Quorn isn't a 'traditional' ingredient for chefs.
He added: "But, we know from experience that chefs with creative imaginations and an openness to experimentation can do amazing things with Quorn ingredients."
Food security and helping chefs understand protein diversity is a significant part of Quorn Foods’ chef education programme, planned for 2018.
Disclaimer: The opinions expressed in this article are prepared in the author's capacity and do not necessarily reflect the views and opinions of Plant Based News itself.Reuse this content
Maria is the Editor of Plant Based News. A former magazine editor, newspaper reporter, and features writer, her work has been published by The Guardian, The Huffington Post, and various regional newspapers, as well as Vegan Life magazine and Vegan Trade Journal. She has interviewed a huge range of people, from Prime Ministers to authors, activists, pop stars and actors, and enjoys the varied range of topics writing for PBN allows her to tackle. You can follow her on Twitter @MariaChiorando and Instagram @mariachiorando.
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