Designed to “find the future stars of hospitality,” entrants are involved in over 100 competitions, with new challenges, inspired by key trends, introduced for 2018. These include: the quorn vegan challenge, pan artisan street food dough ball challenge and cheese starter challenge.

As per before, the even will be split into four categories: the ‘Live Theatre’ – a series of hot live cooking classes; ‘La Parade des Chefs,’ which sees two teams prepare a three-course lunch for 100 covers each day; the ‘Skills Theatre’ - aimed at chefs and front-of-house staff in the early stages of their careers and ‘Salon Display’ classes, which showcase a range of hand-crafted exhibits in sugar, chocolate, fat, pastillage and more.

The Craft Guild of Chefs’s National Team of the Year is also new for next year, which will see talented chef trios go head to head for the chance to be crowned this year’s champions.

Chef director Steve Munkley said: “2018 is set to be the best year yet for International Salon Culinaire at Hotelympia. Programme additions and changes have helped ensure it remains fresh and relevant to modern hospitality and I look forward to seeing the wealth of talent on show in each category.

Other changes include:

• The new salon display theatre will showcase the skills needed to create the exhibits on show via a number of practical demonstrations
• The Professional Cake Decorator of the Year Award will recognise the most successful competitor in the sugarcraft classes
• La Parade des Chefs will help prepare the English, Welsh and Scottish national culinary teams for the Culinary World Cup in Luxembourg, November 2018 by replicating the exact criteria and conditions that the teams are required to work to

Munkley continued: “Many of Britain’s most famous chefs of today took their first steps towards successful careers at International Salon Culinaire. For many, it is the first taste of competitive cooking, an opportunity to prove themselves and a chance to excel in the culinary spotlight.

“With the industry’s skills shortage well documented, International Salon Culinaire is exactly the type of event to spearhead the campaign to tackle the problem head-on, allowing aspiring professionals in the hospitality industry to gain the recognition they deserve and the experience they require.

“Whether you’re a seasoned competitor or complete novice and regardless of your preferred sector, I urge you to sign up today and prepare to put your culinary abilities to the test. It could well be the first step in a long and illustrious career.”

Entries are now open until 24 November – visit http://www.hotelympia.com/salon-culinaire for more information and to book your place in the competition.