On29 September, the cooking competition “Chef of the Year” will bring some gourmet flair to Cologne. Eight candidates will be fighting for a place in the finals. The audience will be close to the action and can experience live cooking at its best.

Revolutionary cooking trends and techniques of haute cuisine will be showcased by “iChefs“ Christian Sturm-Willms (Yu Sushi Club at the Kameha Grand, Bonn), Christian Singer (Restaurant **, Berlin), Sebastian Frank (Horváth*, Berlin) as well as Spanish talent Ignacio Rojo (La Galería, Burgos).

The eight contenders have to impress the technical judges Miguel Contreras, Dirk Rogge and Otto Wimmer with aromas, textures and aesthetic perfection on their plates. They have already been chosen out of 65 applicants for the semi-finals in Cologne. Now the big challenge is to show what they can do in practice. Apart from the prestigious title, winners can look forward to €26.000 of prize money.

For Christian Sturm-Willms, who won Chef of the Year in 2013 and who is in the jury this year, his win was a steep career move: “The media attention has been overwhelming,” says the chef of the Yu Sushi Club, “interviews, photo opportunities, many new contacts – and every week we have guests who want to eat with the Chef of the Year!

The rating system of competition under the patronage of the legendary chef Dieter Müller is transparent and anonymous, and in the jury consists of exceptional chefs: ***, ***, Sebastian Frank *, Jörg Leroy **, Georg Maushagen and Sascha Stemberg*, in addition to Sturm-Willms. Whoever can convince this star-studded jury with their sophisticated menu will get the golden key to the finals: A luxury gilded knife of company Friedr. Dick.

There will also be culinary events and shows, namely Spanish guest chef Ignacio Rojo, famous for his Trend platforms such as the Madrid Fusión or Alimentaria in Barcelona, presents his project: The symbiosis of natural taste, ancient medicine, “Druids cuisine” and fine cooking.

A major highlight is the appearance of iChefs Christian Sturm-Willms, Christian Singer and Sebastian Frank. Their focus is on innovative techniques and ideas with which to individually process three components – duck, root vegetables and rum.

More information atwww.kochdesjahres.de.