UCB worked with the Academy of Culinary Arts (ACA) to build the kitchen at its city centre campus as part of its ongoing support for UK's Adam Bennett, head chef at Simpsons Restaurant, and his commis chef Kristian Curtis – also from Simpsons. The kitchen is the same size and dimension as the one they will use to compete in Brussels on March 20 for a place in the Bocuse d'Or finals, and is well equipped thanks to overwhelming support from the hospitality industry. Bocuse d'Or is one of the culinary world's most sought after prizes, launched in 1987 by France's legendary chef Paul Bocuse to showcase the individual talents of young chefs, and it takes place every two years. The ACA of each country chooses its own candidate and those taking part in this epic cook off has to sacrifice an enormous amount of personal time for the task. In the European final Bennett will have six hours to prepare an outstanding platter of sole with shrimp and blue legged chicken to become one of the 12 chefs going through to the 2013 world finals from January 29-30 in Lyons. In the past British candidates, due to the lack of support, have had to fit in their preparations around their professional and family commitments. However Bennett started his preparations in January, when he was given a three months' sabbatical by Simpsons chef proprietor and long time Bocuse d'Or supporter, Andreas Antona, to concentrate on his dishes. Team UK president Brian Turner, who officially opened the kitchen, said: "The Bocuse d'Or is the toughest chef competition in the world and previous winners have often had a year off work to prepare. While we cannot afford Adam that luxury, building him a special kitchen to train is a fantastic place to start." Professor Ray Linforth, UCB principal, added: "The Bocuse d'Or is renowned across the world and it's fantastic to have a local chef representing the UK. We're delighted and proud to be involved in what will be a life changing event for Adam and his team."