The competition is open to all ethnicities of chef, male or female, from all sectors of the in-dustry. This year, chefs must create a menu consisting of a starter of fresh pasta, main course of fish using whole fresh Sea Bass with appropriate accompaniments and a dessert tart. Entry forms can be downloaded from http://craftguildofchefs.org/cgoc-competitions-landing/the-national-chef-of-the-year

David Mulcahy, the competition’s organiser and Vice President of the Craft Guild of Chefs says, “The National Chef of the Year is a fantastic challenge for any chef to take on and we encourage entries from all sectors of the industry. In recent years we’ve had hotel chefs, restaurant chefs and a contract caterer collect the title. Not only does the winner re-ceive invaluable, career-boosting recognition but thanks to our generous sponsors, we also have thousands of pounds worth of prizes on offer.”

Key dates for this year’s competition are as follows:

Friday April 17th - Closing date for paper entries
Friday May 15th - Paper judging
Tuesday May 19th - Semi-finalists announced
Thursday June 11th - Semi-final heats at Sheffield College
Wednesday June 24th - Semi-final heats at Le Cordon Bleu, London
Tuesday October 6th - National Chef of the Year final at The Restaurant Show, London

For more information and to download the entry form visit http://craftguildofchefs.org