The panel of judges consisted of:Alan Shipman, Executive Development Chef, SodexhoAndrew Bennett, Executive Chef, Sheraton Park Lane HotelGary Hunter, Lecturer, Westminster Kingsway CollegeCaptain Geoff Acott, Instructional Officer, DFSSHenry Brosi, Executive Chef, The DorchesterMike Allen, Senior Instructor, DFSSOmero Gallucci, Executive Development Chef, CompassWitnessed by Stephen Scuffell of The Craft Guild of Chefs, the judges deliberated over the paper entries before making their final decision on the 36 semi-finalists who will progress to the next round of this prestigious competition.These join the four chefs already selected by affiliated competitions – David Waplington, Combined Services Chef of the Year; Graham Neville, Irish Chef of the Year; Nick Evans, Welsh Chef of the Year and Uwe Rossow, Compass Chef of the Year.Entrants into the 2006 competition were required to devise a three-course meal for four based around a non-dairy vegetarian starter, venison main course and chocolate dessert. The paper entries were then submitted to the judges who independently scored each menu. The judges discussed and delivered their marks at a paper judging session on 14th June 2006 at The Sheraton Park Lane Hotel, London.Craft Guild of Chefs’ representative and competition co-ordinator Stephen Scuffell said: “As one would expect with a competition of this calibre, the judging process is very strict with all paper entries judged blind according to the published criteria in this year’s entry brochure including correct use of prime ingredients, clear methodologies and overall balance of menu.“The standard of entries this year was extremely impressive which inevitably led to some lively debate amongst the panel! As a result, we have some fantastic competitors, from an interesting mix of establishments and sectors, going through to the semi finals which will make for a very exciting live salon indeed.”The winner of each of the four live semi finals, along with the six top-scoring runners up, then go through to the Grand Final on Wednesday 20th September 2006 – a hotly anticipated live cook off when the finalists have to create an inventive 3-course menu using a mystery box of ingredients. The competition climaxes that very evening when the overall winner is crowned KNORR National Chef of the Year 2006 at a gala awards dinner at the prestigious Dorchester Hotel, London.The biennial competition, run by the Craft Guild of Chefs and sponsored by KNORR, is the most highly respected culinary challenge in the industry today with past winners including Steve Love, Mark Sargeant, Bruce Sangster and Gordon Ramsay.David Mulcahy of Sodexho, Competition Director and Vice President of the Craft Guild of Chefs, comments: “Live cook-offs mean a highly charged atmosphere. It’s incredibly exciting. This year we have an added ingredient into the grande finale mix with particular emphasis being placed on British sourced seasonal produce.“Knorr National Chef of the Year remains the most sought after accolade amongst today’s leading chefs. The Craft Guild of Chefs is delighted to host this premier event and I look forward to welcoming you to The Restaurant Show in September.”