Gourmet cooks next week will throw their hats into the ring when they compete for the glory of Bermuda's Master Chef.

Chefs Island wide will be whipping-up a frenzy with delectable dishes in hopes of wowing judges and audiences during the five night foodfest.

This event -- now in its fourth year -- takes place at International Imports on Par La Ville Road in Hamilton and is sponsored by The Supermart and Gosling Brothers.

Creator and event manager, Karla Lacey-Minors, told The Royal Gazette 14 chefs will take part in this year's Master Chef Cook-Off which has three main objectives -- one of which is to provide Bermuda's most creative chefs with a forum to gain public recognition of their talents: "Bermuda is different from other parts of the world because people who go to restaurants here get familiar with who the maitre'd is, but not with the person in the kitchen who prepares the food.

"In many other parts of the world people go to restaurants based on the chef's reputation.'' "The other reason for the event is so participants can enjoy themselves and raise money to benefit a variety of charities which is done by the ticket price. All of the money raised goes directly to charity, that is what makes it so special.'' Mrs. Lacey-Minors said anyone who purchases a ticket is entitled to four mini meals and complimentary beverages: "So they are really getting their money's worth and they are able to see the chefs prepare the meals in front of them and learn how it is done.'' Tickets for the first four nights of competiton -- May 14, 15 and May 21 and 22 -- are $45 each and the $60 for the finals, being held on May 28. Tickets can be purchased at cookoff host, International Imports.

"We can do this event because of our sponsors -- Gosling Brothers, The Supermart and International Imports -- who cover all the costs.

"In addition, this event couldn't happen without the support of the Bermuda Chefs Association who vet the recipes for accuracy. They make sure all the chefs participating know what they are doing because they are competing with original recipes. The association also oversees the judging process,'' Mrs.

Lacey-Minors said.

Other support comes from volunteers of the charity involved. This year proceeds of the cookoff will go to Friends of the Hospice - Agape House, helping provide comfort for the terminally ill.

"The volunteers help the chefs set-up, serve food to the audience and judges and help clean up.

"Over the last three years we have raised almost $20,000 for charities; this year we are trying to break the $25,000 mark. Last year PALS received $8,000,'' she said. Previous recipients have been Meals On Wheels and the Bermuda Red Cross.

Each night four chefs will compete. They are given 25 minutes to create their original dishes. There are three primary judges -- two of which are representatives of the Bermuda Chef's Association and one is a member of the public.

The audience gets to taste a portion of every dish and they too can vote, with their choice helping to determine the winner.

"The chefs are judged on originality of the dish, presentation of completed dish, demonstration, cleanliness of workplace and creativity and use of the chosen beverage -- which this year are Goslings Black Seal Rum, Sanderman White (port), Bass Pale Ale (beer), and Southern Comfort (sipping whiskey), donated by Gosling Brothers Ltd.

"Each dish features one of the four chosen bottled products -- which has to play an intricate part of the recipe. Anyone concerned about having alcohol in food should know that the content is cooked off.'' Mrs. Lacey-Minors said.

She added: "One chef is selected each night of the semi-finals to compete at the finals where they will create a dish using ingredients from a mystery basket selected by the Chefs Association and provided compliments of The Supermart.

"This year each chef will get a different mystery basket and their creative use of the ingredients determines who will be this year's Master Chef.

"The chef's are also vying for $20,000 worth of prizes. Past winners were Neville King of the Chancery Wine Bar, Kayte Gregory of Fourways Inn and last year's winner was Kevin Golding of Belmont.'' There are also a few changes in the competition this year, said Mrs.

Lacey-Minors.

"We decided to mix up the nights that chefs competed based on the bottled products so the emphasis would not be on what kind of alcohol they were using.

We wanted chefs to be able to compete based on their dishes regardless of the product.

"The other change was that the chefs requested a greater professional component with the judging. In the past we had two members of the public and one professional now we are using two professionals and one member of the public,'' she said.