Are you ready to be crowned Craft Guild of Chefs National Chef of the Year 2010?

A call for entries has been issued by the Craft Guild of Chefs as the closing date for its National Chef of the Year competition is Friday 16th July 2010.

Now in its 19th year, the title is one of the UK's most respected and sought after culinary trophies, awarding the crème de la crème in the chef community.

Mark Sargeant, ambassador judge and 2002 winner said: "Winning National Chef of the Year was a great personal triumph for me. 2002 was a great year as I won a Michelin star for Gordon Ramsay at Claridge's too and it was exactly 10 years since my then boss, Gordon Ramsay, had won the same competition. I already had quite a good reputation for the restaurant, but Chef of the Year gave me a name in my own right. I am very proud to stand alongside the judges to help find the next talent to come from this competition."

Open to all chefs over the age of 23 as of April 1st 2010 from across all sectors of the industry, contestants must devise a three-course lunch menu for four people.

David Mulcahy, vice president of the Craft Guild of Chefs said: "I have been organising this competition for a number of years now and I can honestly say that the calibre of entries we receive gets stronger and stronger.

"If I could give one piece of advice to a potential entrant to the competition it would be to be confident and believe in the entry they're compiling. As well as all the skills you need to create the menu, if you make it through to the semi-final stage you will need to create a well balanced menu which will demonstrate the authenticity behind the flavours within your chosen category. The initial judging is completely impartial with all entries judged blind – who you are and where you currently work won't come into it, we want to understand your passion for cooking through your entry."

To be in with a chance of securing this prestigious title, complete the online entry form by visiting www.craftguildofchefs.org and clicking on the link to National Chef of the Year.

Words: Clare Riley

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