After five triumphant years, the organisers behind the popular Master Chefs Cookoff are reviewing their recipe for success.

And according to event-creator Karla Lacey-Minors the next five years could see the competition expanded to meet the public's increasing appetite for gourmet fare.

"After five years it's time for some introspection and planning where we're going so we can embrace the community and the culinary industry together,'' explained Ms Lacey-Minors. "The feedback we have received from the public is that they want us to stage these more often so we are now looking at how to expand this so it is not just a once a year event.

"We are looking at having events throughout the year and they would culminate with the cook off.'' She added: " We feel that by having more competitions it will allow the chefs more time to prepare for the cook off. It will also give us opportunities to raise funds for a scholarship programme to encourage those who want to become a chef.'' "We're also thinking of taking the chefs into schools so they can talk to kids about the industry and possibly pursing a career as a chef.

The culinary contest has grown over the last five years from humble beginnings to become one of the Island's most anticipated events.

"It started in 1995 after I had a conversation with Charles Gosling about doing something that would allow Bermuda's chefs an opportunity to showcase their talents to the public,'' she recalled. "For a long time, local chefs were unknown, but Master chef has brought them to the forefront.

"Bermuda has some great chefs and people are getting smarter about what they eat and are becoming more open to a variety of foods.'' Chefs from all over the Island now have the event firmly fixed in their calenders and spend weeks dreaming up creative dishes in hopes of winning top culinary honours.

"We would like to put together a book with all of the recipes from over the years,'' revealed Ms Lacey-Minors.

This year's event was won by Ben Dingwall of the Ariel Sands hotel whose recipe, spicy pork loin with sweet potato fondant and a refreshing mango and apple salsa, was deemed the winning dish.

"When we started this, every chef's recipe had to be able to be recreated by the general public in a regular kitchen,'' she explained. "Another criteria was that they had to use a Gosling product in their dishes.

"Those rules still apply to this day.'' And she pointed out that the contest was not just about great food and creative chefs -- the Master Chef Cookoff also has a very important charity component to it.

"Over the last five years we have given away over $30,000 to various charities,'' Ms Lacey-Minors noted. "This year we're turning over $10,000 to Meals on Wheels -- who was the recipient of our first donation five years ago.

"Other recipients include AGAPE House, PALS, The Red Cross and Age Concern.'' For the last three years, the Master Chef Cookoff has been a sold out event and Ms Lacey-Minors said the success of the annual event was due largely in part to the generous sponsors.

"People come to the Master Chef Cookoff and have a great time, eat great food, drink good wine and we raise a lot of money for charity but it couldn't be done without the corporate support,'' she insisted. "Goslings has been supporting this event from the start and three years ago The Supermart came on board.

"And International Imports has thrown open its doors and hosted the event for us every year.'' Food for thought: Meals on Wheel's Marian Jones recently received a cheque from International Imports' Reeve Trott for $10,000, which was raised during May's Master Chef Cookoff at the Par-La-Ville store. Over the last five years the event has raised more than $30,000 for various local charitites.