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During Hotelympia 2012, ten culinary teams including chefs from the House of Commons, Claridge’s, London and Westminster Kingsway Catering College, will be displaying their kitchen skills as part of the show’s prestigious La Parade des Chefs, its unique fine dining restaurant. La Parade is staged at London’s ExCel from February 26th to March 1st.
Alaska Seafood is working closely with Westminster Kingsway College and will provide wild Alaska Sockeye salmon for one of the courses on the Westminster Kingsway College team’s menu. There will be a pre competition tasting event on Wednesday 22nd February to run through the menu for the show. Representatives from Alaska Seafood will be attending the tasting and will visit La Parade on 1st March when Westminster Kingsway College is competing.
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On Tuesday February 7th at Westminster Kingsway College, the 8 chefs chosen to compete in the Alaska Seafood Recipe Challenge had 90 minutes to prepare and cook their chosen dish using either wild Alaska Sockeye salmon or wild Alaska Black cod. The competition was judged by 4 members of the Craft Guild of Chefs; Jose Souto – Chef Lecturer in Culinary Arts at Westminster Kingsway college, Christopher Basten – Executive chef at London County Hall Marriot, Simon Stocker – Chef Lecturer at Westminster Kingsway college and chaired by Steve Munkley, Executive Head Chef at the Royal Garden Hotel.
The winner of this year’s competition was Yann Baril, from the Hilton on Park Lane who cooked a delicious Japanese dish of Pan Fried Alaska Black Cod with Nori Leaves, Thai Jus and Root Vegetables.
Yann will be demonstrating his winning Alaska Seafood dish in front of a live audience at Hotelympia at 11.30am on Wednesday 29th February.
Congratulations!
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ASMI is currently working with the Craft Guild of Chefs on ‘The Alaska Seafood Recipe Challenge’ – a recipe design competition for UK chefs.
The Craft Guild of Chefs has now reviewed all the recipes and has chosen 8 finalists to compete in a live cook off on February 7th at the test kitchen at Westminster Kingsway College. The finalists will have 90 minutes to prepare and cook their chosen dish using either wild Alaska Sockeye salmon or wild Alaska Black cod. The cook off will be judged by a panel of experts and chaired by Steve Munkley, Executive Head Chef at the Royal Garden Hotel.
The competition winner will go on to demonstrate their winning Alaska Seafood dish in front of a live audience on Wednesday 29th February at Hotelympia.
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The Alaska Travel Industry Association (ATIA) is holding a private luncheon at Nobu, Old Park Lane on Monday 6th February, to promote the State of Alaska. Alaska Seafood representatives will attend the event and the lunch will include a special tasting menu for sustainable wild Alaska Seafood products:
Wild Alaska Salmon Tartar
Wild Alaska Salmon Sashimi with dried Miso
Wild Alaska Black Cod with Miso
Tempura Wild Alaska King Crab
