Trump International chef, Danny Mould has been named a finalist in the prestigious Kikkoman Masters 2015 professional chef competition. Danny was selected from a host of other chefs as one of the lucky eight who will go on to compete for the coveted title, Kikkoman Masters Winner 2015, and win a seven day working trip to Japan. Using Kikkoman Naturally Brewed Soy Sauce, a favourite all-round seasoning with chefs, Danny was tasked with creating a starter and a main course. His recipes were Foie Gras Ganache, Soy & Wild Mushroom Gel, Apple, Hazelnut Tuille followed by Pave of wild seat trout, white onion and soy puree, leeks, beetroot, charred shallot and rye and soy crisps. Danny, needed to impress a judging panel consisting of celebrated names in the catering industry including Michelin star restaurateur, Simon Hulstone, from The Elephant in Torquay, Chef Brian Turner, CBE; Scott Hallsworth who now runs the acclaimed Kurobuta and Joe’s Oriental Diner restaurants in London and finally, Stefan Chomka, Editor of Restaurant Magazine. Also on the judging panel was Kikkoman UK Manager, Bing-yu Lee who said, “The standard of entries we received was extremely high and testament to the extraordinary level of talent working in our catering outlets up and down the country. We were amazed with the creative ways chefs used our soy sauce, serving up inspirational dishes. We had a hard task choosing our eight finalists.” Danny, who has worked at Trump International Aberdeen for a year, said: “I am delighted to be cooking in the Kikkoman Masters Final in October, I am a huge fan of the product and would really love to win the trip to Japan. I am intrigued by Japanese cooking and styles”. The Kikkoman Masters final will take place at The Restaurant Show, Olympia on Monday, October 5.