Budding chefs in the north-east have been urged to sign up for a prestigious cooking challenge before the egg timer runs out.
The Aspiring Young Chef competition is open to contenders aged 16-19 and will be judged at the annual Taste of Grampian festival on Saturday, June 6.
However, entrants will have to hand in their applications soon, as the deadline for sign-ups is Friday, May 8.
The competition, at the Thainstone Centre, will challenge young chefs to cook up two dishes on the theme of “The Future of Food”, using the best ingredients from the north-east to showcase their culinary prowess.
It will be judged by award-winning cook and food writer Lady Claire Macdonald, and the winner will receive a Hospitality Industry Trust Scotland scholarship, as well as a £200 voucher for kitchen equipment and a signed cook book.
Celebrity chefs such as the Great British Bake Off’s Normal Calder and Jean-Christophe Novelli will also be in attendance.
Brian McLeish, head chef at Aberdeen’s Moonfish Cafe and a recent BBC Masterchef finalist, said the competition was a great opportunity for young chefs across Aberdeen and Aberdeenshire to get a jump start on their career.
Mr McLeish said: “I would encourage all young chefs to push themselves in cookery competitions, they are a great way to really test your skills under pressure, you really found out a lot about yourself and your cooking style.
“As a chef in the Grampian region I feel really lucky to have such great produce on our doorstep, I certainly champion what this area has to offer. Local producers and local chefs supporting each other surely has to be the way forward.”
John Gregor, Taste of Grampian chairman, said: “I think it is a tremendous opportunity for young people coming into the catering industry.
“The festival has grown so much over the years, and the contest is another way for us to reach out beyond Thainstone and give this opportunity to school kids and young chefs from all over the region.
“This festival coincides with Visit Scotland’s Year of Food and Drink, so we’re making a very special effort to make it bigger and better than ever.”