year's Chef of the Year Cook-off next week at the International Imports kitchen.

Last year Mathew Line beat out 15 others to win the coveted title, but Line is not competing this year so a new champion will be crowned on the night of the finals on April 26. The competition is open to professional chefs working locally in the food industry, including catering firms.

Semi-finals will also be held on April 11, 12, 18 and 19 and all of the proceeds from the sale of tickets will benefit this year's chosen charity, the Centre on Philanthropy.

Tickets for the event are $60 for the semi-finals and $75 for the finals.

Past recipients of the more than $40,000 raised by the cook-off include Meals on Wheels, Friends of the Hospice/Agape House, PALS, Red Cross and Age Concern.

This year's lineup for the Chef of the Year are Philip Byrnes from Horizons Guest Cottages, Paul Duclos of Figaro, Gary Mitchell, Craig Smith and Nicholas Bevan of Freddies Pub on the Square, Frank Sham and Enworth Davis from the ecological resort Daniel's Head; Steven McCreadie from White Horse Tavern, Venu Gopal from Swizzle Inn, Chris Cloonan of Newstead, Michael Scott from Fairmont Southampton Princess and Rajan Chandran and Ray Henry from Fairmont Hamilton Princess.

Ray Henry was a strong contender for the top spot last year and will again be looking to reach the finals.

And what will the dozen be cooking up and serving this year? A brief sample includes Honey Roast Duck Breast on a Gosling Black Seal Rum Raspberry and Chocolate Sauce, Potato Wrapped Rockfish and Prawns with Sambuca Lime Butter and Truffled Spinach, and Cardamon Roasted Chicken; Pan Seared Oat Crusted Yellowfin Tuna brushed with Pomegranate Molasses, Wasabi and Soya Dressing, Tenderloin of Beef with a duo of sauces set on a bed of Braised Leeks and Garlic Croutons and a Roast Fillet of Kangaroo with Mango Provencal and a Black Seal Rum Jus; The Chef of the Year Cook-off is sponsored by Gosling Brothers and the Supermart on Front Street with judging supervised by the Bermuda Chef's Association.