A project I’ve always wanted to set up is putting Food Bloggers in the shoes of a Chef!

What better time to launch it than now, just in time for National Vegetarian Week 2012!

So here it is, a great opportunity for all bloggers, keen cooks and chefs to put their skills to the test and cook  lunch for the people at Cardiff’s Riverside Market on Sundays.

Riverside Market is one of the most popular markets in Wales offering a huge range of great local producers and food stalls.

Jade Forester – The Travelling Foodie | 10th June

My mum was a chef for 25 years, including being head chef and briefly the owner of Egon Ronay recognised Rainbow’s End Cafe in Glastonbury, which specialises in vegetarian, vegan and gluten-free foods. She taught me how to pluck a pheasant and skin a rabbit by the time I was three. I guess you could say that cooking is most definitely in my blood, and has become more and more of a passion of mine as I’ve gotten older. The family I live with is primarily vegetarian (and vegan when they’re feeling determined) and although I am perfectly happy with vegetarian/vegan cuisine, I do enjoy meat once a week or so. I try to be an “ethical omnivore,” focusing on local, organic, free-range meat from people who care about their animals, the food they produce, and the environment they affect.

My other passion is travelling: I have been to Kenya, the Bahamas, the States, France, Greece and Italy…..and for each place I’ve visited, my most vivid memories are almost always of the food. Travelling and food are a huge part of who I am, and with this latest transatlantic adventure I’ve embarked on, I decided to start documenting my gastronomical explorations to share with others, most notably my friends and family in America who I used to cook with and for.

Find out more by visiting The Travelling Foodie!

If you would like to cook with the Ethical Chef one Sunday on Riverside Market, with the EC himself as your sous chef, the arrangement would be:

• Come up with a Vegetarian dish using Organic, Local and Seasonal ingredients sourced from the Riverside Market.
• Post the recipe on the EthicalChef website to be printed and handed out on the day along with a bio of yourself.
• Notify me a week in advance of the ingredients required.
• Arrive at 8am Sunday morning to start preparing your lunch with me as your Sous chef.

Points to consider:

• All persons must have a health and hygiene certificate.
• Food must be ready by 10:30am giving you a cook and prep time of 2 hours.
• Food must be completely Vegetarian with the adaptability to be made Vegan and Gluten Free.
• A smile on your face and lots of energy.

In return:

• One free Lunch Voucher for a future lunch at the EC stall at Riverside Market
• One 20% off EC Supper Club Voucher
• 20% off EC Merchandise on the day
• Advertisement of your Blog/Profile on EthicalChef

Interested in featuring you or your business on the EthicalChef stall ? Please do get in touch.