There’s an old saying: ‘If you can’t stand the heat, get out of the kitchen’.Well, the temperature — along with the stakes — will certainly be high later this month as 12 chefs compete to become the next winner of the Bermuda Rising Chef of the Year Competition.Chefs Kerwin Saldua, Florian Innerhofer, Ryan Lampano, Kieshé Simmons, Sivakumar Senthamaraikannan, Landis Pedro-Petty, Richard Reno, Michiko Campbell, Trevor Kliaman, Utkarsh Dhama, Rakesh Nurkoo and Pitchacaren Mardaymoothoo will go head to head in the culinary battle from October 23-November 1, happening at International Imports (The Chef’s Shop).The Royal Gazette caught up with some of the chefs to find out more about their blazing careers and why they show no signs of cooling off any time soon.Kerwin Saldua: Fairmont SouthamptonChef Kerwin Saldua might already have his cooking skills down to an art, but he entered the Rising Chef competition to work on the entertainment side of things and test his culinary skills in front of a live audience.He admitted he was both excited and nervous to learn he was selected as one of the final contenders, but he also understands the real work starts here on out.“I’m happy I got in to the competition and now I have to step up my game in order to win it,” he said.“I’m feeling confident about myself. I know I can cook. I just have to put out the best product I can from the mystery items that I’m going to get.”Mr Saldua has been cooking professionally for six years, including four years at the Fairmont Royal York and two years at the Fairmont Southampton.He was inspired to become a chef from his parents and said: “They always pushed me to try out different foods when I was younger and I was taught how to cook at a young age. From there I looked up food from other cultures and started to try to make them for my family.”These days he says his palate is always changing and he thrives off of experimenting in the kitchen. He doesn’t have a signature dish, but coming from a Filipino background, those are some of his favourite dishes to make. “I can make a pretty bad a** chicken or pork adobo,” he added.Mr Saldua said the biggest lesson a chef can learn is to stay organised and keep their workspace clean — when one does that, everything else will flow smoothly, he added.He hopes the upcoming competition will not only show locals his talent, but his passion for food also. “I want to have fun and just showcase my talent to the people who appreciate food,” he explained. “I hope that people will get the best culinary experience, not just from me, but from everyone who is going to participate in the competition.”Ryan Lampano: Cambridge BeachesTaking part in the cooking competition for the second year in a row, Chef Ryan Lampano sees it as a fun way to meet other professionals in the field and see their creativity at work.But that doesn’t mean he’s not out to win it.Mr Lampano was handed the ‘Peoples Choice Award’ in last year’s preliminary competition and said: “So this year, I want to do better and maybe even take home the main title”.He has been cooking professionally ever since starting culinary school at the Bermuda College in 2010. But even as a young child, one could find him in the kitchen helping his parents put together a meal.His father, who is a professional chef, is one of his biggest inspirations, he also enjoys watching The Food Network on TV.Mr Lompano said he’s learned that attitude is important when working in the culinary field. “Being a chef, you just have to learn to have a good temper. The kitchen is a very hot place and can be very stressful, so you just have to play it cool and keep a smile on your face.”Trevor Kliaman: Fairmont SouthamptonChef Trevor Kliaman will be taking part in the cooking competition for the second year in a row — this time he has something even greater to prove.While last year the chef focused most of his attention on entertaining the audience, this time around he wants to allow his food to take centre stage.“When I got the e-mail about getting in the finals once again I was full of excitement,” he said. “All the memories of last year came crawling back, including all the time and effort I put into it.“I grabbed a pen and paper and for the next two days wrote down as many recipes I could think of so that I would be ready for anything.“This year I find it much more scary then the previous year. This year’s competitors know what is expected of them and can practice to [progress] quickly. This makes the challenge that much more difficult.”Mr Kliaman has been cooking professionally since 2008 — sharing his time between Canada and Bermuda.As a youngster he started cooking for his siblings, considering his parents were often working late and he didn’t want them eating only toast and cereal for dinner. He was able to improve on his skills by watching cooking channels and buying cook books, he said.He is a pro at cooking seafood dishes, but said his signature meal is a Buttered Poached Sable Fish, resting on top of a chickpea pave, grilled sable foie, haricot beans and a curried tomato broth.Being a chef has taught Mr Kliaman that in the kitchen — as well as in life — any mess can be cleaned up. “No matter how sticky, oily or wet the mess was or how long it took, it would all get cleaned up in the end. I feel that is the same in life,” he added.He told The Royal Gazette he wasn’t taking part in the competition for the fame or glory, but rather to challenge himself. “[With this competition] you get to showcase ‘you’, your own ideas, your creations. It shows not what your restaurant is, but who you are.“I hope to challenge myself in every round of this year’s competition. I will be training my hardest and I hope everyone else takes it seriously as well. Let’s get the audience excited.”Michiko Campbell: Royal Bermuda Yacht ClubWhile some chefs might shy away from the spotlight, budding chef Michiko Campbell is embracing it and hoping to one day make a name for himself in Bermuda. He entered the Rising Chef Competition for that reason, as well as to scope out the other culinary competition on the Island.He has been cooking professionally for the past seven years and was inspired to take it seriously after hearing positive feedback on some of the delicious dishes he would create. “I decided to go a little further into the culinary field because I love the feedback, comments, facial expressions, and most of all just being creative and creating new things people have never experienced before,” he said. “I don’t actually have a signature dish but anything that has to do with marinating or grill work I’m all over it.”He said he couldn’t live without three key ingredients: his secret smoky rub, garlic, and fresh or dried thyme.In the lead-up to the competition, he admittedly is feeling nervous and not sure of what to expect. “But I am also feeling really good because I know I’m good at what I do and no matter what the outcome is in this competition, it still wouldn’t stop me from what I love doing.”He said the competition means a great deal to him because it gives him a chance to show residents his potential.“I hope to leave with being the next ‘Rising Chef of Bermuda’, getting more experience and a more competitive edge for competition,” he said.Sivakumar Senthamaraikannan: Fairmont HamiltonChef Sivakumar Senthamaraikannan was confident he would make it into the semi-finals of the BHI Rising Chef Competition, but that didn’t stop him from being overjoyed when he finally got an e-mail saying he was shortlisted for the event.“The first thing I did was tell my wife, daughter and friends,” he said.Over the next few weeks, Mr Senthamaraikannan will be practising his menu and planning as best as he can for the contest. He said he is feeling nervous and exciting about the battle, which is to be expected when cooking in front of judges, cameras and a host of guests.The chef started cooking professionally ten years ago and has worked in India, Dubai and Bermuda, as well as for the Norwegian Cruise Line.He said: “My inspiration to became a chef first came from my mom and dad, who cook very well. Then while travelling to different countries, I got to sample different foods and meet people from different cultures.”His best dish is a South Indian breakfast food, called Dosa, and he also makes a delicious lentil soup, with vegetable and masala and coconut chutney. Other favourites include a Biryani (aromatics spice rice dish with chicken and raita) and Butter Chicken Tikka Masala.Although he is not sure what the competition will hold, he is hoping to take home the top prize and title. He said: “My family in Bermuda encourage me to do the best I can.”Richard Reno: Mid Ocean ClubChef Richard Reno is hoping to make a name for himself in the Rising Chef Competition.He admitted he was “thrilled” when the BHI contacted him to say he made the final cut — now all that’s left to do is ‘walk the walk’ and prove himself in the upcoming culinary battle.“I feel very confident going into this competition I don’t have time to be scared,” he said.Mr Reno has been a professional chef for the past ten years, but remembers being passionate about cooking as far back as when he was a child.“I’ve always liked cooking and entertaining people, so after high school I thought to myself why not make a career of giving people memories they’re never forget?”He said his favourite ingredients to use in his dishes are coffee, honey and almond milk, but he doesn’t have a signature dish and simply enjoys being creative whenever the opportunity arises.Mr Reno said he considers the competition a stepping stone in his career.“[It’s] another brick in the wall of my ever journey of becoming the best chef I can be. I hope to give the audience and the competitors a competition that they never forget.”