Ten finalists will be chosen to compete in a live cook-off at Westminster Kingsway College on Saturday, May 18, and they will have two hours to create and present an original and inspired brasserie-style dish this time using wild Alaskan sockeye salmon or pacific cod, which will be provided by Alaska Seafood.
The organisers say that the competition is an opportunity to educate chefs about the versatility of wild Alaska seafood in cooking and also about the importance of sustainable fisheries management in Alaska, which has ensured continuous, wild and healthy harvests.
After the cook-off, Alaska Seafood representatives will work with a panel of judges from the Craft Guild of Chefs to taste and examine each dish, and present awards to first, second and third place winners.
Last year’s competition was praised by the judges for the very high standard of cooking, with Yann Baril from the London Hilton on Park Lane acclaimed the winner with his dish of pan fried wild Alaskan black cod fillet with nori leaves, Thai jus and root vegetables.