For the third year running, Alaska Seafood is working with the Craft Guild of Chefs on a recipe design competition for established chefs. On Thursday 27th June, ten finalists of the competition will compete in a live cook-off at the highly renowned Westminster Kingsway College. The finalists will have two hours in which to create and present an original and inspired Brasserie style dish using either wild Alaska sockeye salmon or wild Alaska Pacific cod.
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. After the cook-off, Alaska Seafood representatives will work with a panel of expert judges from the Craft Guild of Chefs to taste and consider each dish. 1st, 2nd and 3rd place winners will be selected and presented with their awards.
All Alaska Seafood is wild and sustainable, responsibly managed for continuing abundance. Alaska has one of the few governments truly dedicated to sustainability. The state’s long-term involvement has ensured continuous, wild and healthy harvests. It has guaranteed that stocks of wild-caught and sustainable seafood meet the needs of today’s population as well as preserving them for many generations to come.