Alaska Seafood, in association with the Craft Guild of Chefs, had challenged UK chefs to create a recipe design specifically tailored to its distinctive fish and seafood, which had to be prepared and cooked in 90 minutes.Baril chose wild Alaska black cod fillet as his main ingredient, and his dish comprised pan fried Alaska black cod with nori leaves, Thai jus and root vegetables. He received his certificate from Craft Guild vice chairman Christopher Basten and will now go on to demonstrate his dish at the Craft Guild of Chefs' Skillery theatre at Hotelympia in front of a live audience on Wednesday, February 29.As the standard had been so high for this competition, the panel of judges led by Steve Munkley, Craft Guild vice president and executive chef at The Royal Garden Hotel, chose to put eight chefs through instead of the five planned. The finalists were:Yann Baril, London Hilton on Park LaneKenneth Doy, The Intercontinental Hotel Park LaneCristian Dumitru, The Royal College of PhysiciansPravin Jadhav, Compass Group (Deloitte)Mark McCann, Bartlett MitchellStephen Myers, Smiths at Gretna GreenChad Rahman, Chez Mumtaj RestaurantAnton Scoones, Town Hall Tavern