The cook-offs will take place across two heats, one in London and one in Sheffield.
The Sheffield semi-final line-up includes Dylan Evans from Henrock by Simon Rogan, Cameron Scott of The Little Chartroom, Connor Harkness from Carlowrie Castle, Zachary Shaw of The Peat Inn, Ben Cleary from Forest Side Hotel and Eno West of Northcote, alongside the winner of Young North-West Chef of the Year, who will be announced on 20 May.
Competing in the London semi-final will be Jack Smith from the Royal Crescent Hotel and Spa, Annabelle Hughes of BaxterStorey, Toby Whitehead from Woven by Adam Smith, Matilda Morgan of Trinity, Lewis Nicholas from Ashford Castle and Johan de Sousa of The Savoy.
A new semi-final brief has been created by chair of judges Tom Shepherd that will see competitors complete a 30-minute skills test to butcher a whole Gressingham duck before preparing and presenting a duck main course for two guests using one or more products from Lee Kum Kee.
Chefs will also create a pre-dessert designed as a transition between the savoury course and dessert, with semi-finalists advised to consider savoury and sweet elements to provide balance, lightness, and control, with a focus on flavour, texture and visual impact.
“I really enjoyed my first year of judging the online stage and was impressed with the level of entries these chefs submitted,” says Shepherd.
“Now we’ve seen their ability to design dishes and plan menus, we’ll be looking at their level of cooking whilst measuring their understanding of flavour, technical skill, and their ability to think under pressure.
“Bringing back live semi-finals is hugely important, not just for us as judges, but it gives the chefs the chance to cook in front of industry leaders, receive feedback and experience the kind of environment that helps them to grow as individuals.
“I’m really looking forward to seeing how they rise to the challenge.”
Project director and vice-president of the Craft Guild of Chefs, David Mulcahy adds: “Nothing beats the energy and learning that comes from cooking in front of some of the industry’s most respected figures, and this stage of the competition is where chefs really start to grow, not just technically, but in confidence.
“We’re incredibly proud to provide a platform that allows young chefs to challenge themselves and showcase their potential.
“These competitors already work for some of the UK’s most respected leaders, but now it’s time to get their names out there, in their own right, on the biggest UK stage for young chefs.”
The Craft Guild of Chefs was established in 1885 under its former name of the Cookery and Food Association and aims to increase standards of professional cooking through greater awareness, education, and training as well as developing careers and prospects of their members.