Are you a chef with a passion for cooking Gulf seafood in Alabama?

Registration for the eighth-annual Alabama Seafood Cook-Off is now open.

For the past two years, the Alabama Seafood Cook-Off has held its annual competition at The Lodge at Gulf State Park. This year, the competition has found a new beach location in Zeke’s Landing & Marina and will fire up Monday, June 12, at 6 p.m.

Chefs from across the state are encouraged to submit a recipe highlighting Alabama seafood by May 8 for a chance at one of four spots in the competition. An expert panel of judges will review each recipe and select the top four based on creativity, composition, the harmony of ingredients and other factors.

The selected participants will attend a two-day networking and competition event with the winner receiving $2,500, the ASCO state title and the opportunity to represent Alabama in New Orleans at the Great American Seafood Cook-Off in late summer.

“We are thrilled to have this year’s ASCO competition as our biggest event yet,” said Chef Jim Smith, chairperson of the Alabama Seafood Marketing Commission and 2011 winner of both the Alabama Seafood Cook-Off and Great American Seafood Cook-Off. “We are blessed that some of the best seafood chefs in the Southeast are here in Alabama, and this event is meant to showcase this talent each year.”

Beginning Sunday, June 11, competing chefs and industry veterans will be welcomed at The Lodge at Gulf State Park for a Gulf seafood-centered welcome dinner prepared by the executive chef at Perch James Balster. Then, Monday morning, June 12, ASCO participants will attend a sustainability tour of The Lodge and educational team building at Gulf State Park’s Learning Center with fellow contestants, judges and industry professionals.

Make plans now to attend the Alabama Seafood Cook-Off. The event is fun for those in attendance and a pressure cooker for the competitors. With one assistant, each chef has one hour to cook and plate six dishes all while judges and guests watch. Each dish is scored on presentation, general impression and serving method, creativity, composition, harmony of ingredients, preparation, flavor, taste and texture.

For more information on the ASCO or to register a chef team, visit eatalabamaseafood.com. Registration closes May 8.