A new competition from the British Hospitality Association (BHA) and All Nippon Airways (ANA) has been launched to help young British chefs learn the art of Japanese cooking.
Entrants should be working in a hotel or restaurant at chef de partie or sous chef level, and should have at least two years' professional experience, as well as a written endorsement from their head chef or supervisor, who should also confirm the applicant's potential to embrace Japanese cuisine in their work.
Those who meet these criteria are invited to submit a picture of their signature dish, alongside 100 words on why the Seven Samurai Tour would make a difference to their career as a chef.
The trip will seek to immerse the chefs in the country's food history and culture, including visits to one of the world's largest food markets, in Tokyo, and to production centres of soy sauce and ponzu (a sauce made from soy and yuzu). The winners will also receive sessions on making sushi, sashimi and tempura from some of Japan's top chefs.
One of the seven winning chefs will also have the chance to collaborate with ANA to create a meal for its Business Class customers.
Ufi Ibrahim (pictured), chief executive of the British Hospitality Association, said: "We're committed to nurturing and growing the best of British culinary talent. This competition is part of that commitment and offers a unique chance for up-and-coming chefs to expand their knowledge and skills in one of the world's greatest culinary arts. The UK has a growing affinity with Japan and Japanese culture and we're delighted to collaborate with All Nippon Airways."
Yutaka Ito, senior vice president EMEA and general manager of ANA London, said: "We look forward to seeing what dishes the British chefs inspire us to create. Above all, we are delighted to be able to provide a platform for them to display their ambition and talents."
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