Hailing from a diverse mix of foodservice sectors, the line up is now gearing up for the penultimate round of the top competition for chefs in the UK.Four semi finals will take place at two of the UK's best culinary training centres, Sheffield City College on June 19 and London's Westminster Kingsway College on June 26. Only eight chefs from these cook offs will go forward into this year's final at the Restaurant Show at Earls Court 2, London, on October 9.Each heat winner will be announced on the day and thereafter the remaining four finalists will be chosen from the highest marks across all of the heats. These four places will be announced after the final heat at Westminster Kingsway College.David Mulcahy, organiser of the competition and Craft Guild vice president, said: "Even at this stage, it's a long road to the final. The calibre of entries seems to get stronger every year, and this year's semi finals are going to be tough. On top of this, every stage of the competition features intense scrutiny by an experienced panel of chefs, this year led by Philip Howard as our 2012 chairman of judges."The NCOTY competition is the most sought after title for chefs across the UK and a chance to prove they have the talent, flair, skill and passion to rise to the top of their game. Throughout the competition there are in excess of 40 expert chef judges including Angela Hartnett, Tom Kerridge, Atul Kochhar, Mark Sargeant and Philip Howard.The contest has grown enormously in the past few years, especially since switching to an annual format. Acclaimed chefs such as Gordon Ramsay, Simon Hulstone, Mark Sargeant and David Everitt-Matthias are all past winners, while Frederick Forster was star of the show in 2011."To win the National Chef of the Year was beyond my wildest dreams and such an immense feeling," said Forster. "I was up against some tremendous talent, which made the victory even more special. I love cooking and it's fantastic to have your skills recognised."For the chance to win NCOTY, semi finalists now need to prepare a well thought out menu, paying attention to authenticity, sourcing, seasonality, timing and wastage, while creating a menu that offers maximum flavour, texture, balance and style.Winning is an outstanding achievement and the tremendous prize package up for grabs, worth in excess of