Eight chefs make it through to Alaska Seafood Recipe Challenge

The judges decided that the standard was so high they chose to put eight chefs through to the final instead of five as planned. The final cook-off will take place at Westminster Kingsway College, Vincent Square at 3.30pm on Tuesday 7th February. The finalists and their recipes that have been selected are: Yann Baril, London Hilton on Park Lane - Pan-fried Wild Alaska Black Cod Fillet Kenneth Doy, The Intercontinental Hotel Park Lane - Lightly Smoked Wild Alaska Salmon Cristian Dumitru, The Royal College of Physicians - Assiette of Wild Alaska Black Cod Pravin Jadhav, Compass Group - Deloitte - Wild Alaska Salmon with Cashewnut Crust Mark McCann, Bartlett Mitchell - Unagi-glazed Wild Alaska Black Cod Stephen Myers, Smiths at Gretna Green - Wild Alaska Black Cod Three Ways Chad Rahman, Chez Mumtaj Restaurant - Kasundi Wild Alaska Black Cod Anton Scoones, Town Hall Tavern - Pan-seared Wild Alaska Black Cod A panel of expert judges led by Steve Munkley, Vice President Craft Guild of Chefs and Executive Chef at the Royal Garden Hotel will be present to judge the final dishes. Alaska Seafood will be providing wild Alaska sockeye salmon and wild Alaska black cod to be used for the recipe design entries. Once in the kitchen, the finalists will have 90 minutes to prepare and cook their chosen dish to be judged by the panel, who will then taste and consider each dish before announcing the winner of the Alaska Seafood Recipe Challenge 2012. The winning chef will be invited to replicate their dish at the Craft Guild of Chefs' "Skillery Demonstration Theatre" at Hotelympia in front of a live audience at 11.30am on Wednesday 29th February assisted by a professional compere.