Edited sentence: A seafood cook-off is an event in which competitors prepare their own particular seafood dishes to submit to a panel of industry judges for taste testing.American Seafood Cook-off.At the Great American Seafood Cook-off, the finest chefs from around the country show their skills in seafood preparation.Chefs must use domestic seafood from their home states, and the event encourages the use of products from sustainable fisheries.Louisiana is known for its multitude of delicious seafood and talented chefs, but there can only be one King of Louisiana Seafood and at the Louisiana Seafood Cook-Off, presented by the Louisiana Seafood Promotion and Marketing Board, Chef Tory McPhail of Commander’s Palace was awarded the title.McPhail represented the state at the Great American Seafood Cook-off.Past winners:.The 2008 Louisiana Seafood King, Chef Brian Landry of Galatoire’s, was there to hand over his crown to the new king.The 2009 Great American Seafood Cook-off, which drew chefs from 15 different states, was held Saturday, July 18, in New Orleans for the sixth straight year.The Great American Seafood Cook-off is featured on Public Broadcasting System (PBS) and Food Network.The Great American Seafood Cook-off is funded by the National Oceanic Atmospheric Administration (NOAA), audited by the National Fisheries Institute (NFI), and endorsed by the National Restaurant Association (NRA).The Louisiana Seafood Cook-off took place on Saturday, May 23, 2009.The event, which has featured both up-and-coming and celebrity chefs over the years, underscored the importance of cooking with domestic seafood and encouraged the use of products from sustainable fisheries.Tory McPhail, executive chef of Commander’s Palace in New Orleans, was crowned “King of American Seafood.Year 1: Chef John Besh--LA.Year 2: Chef Randy Evans--TX.Year 3: Chef Justin Timineri--FL.Year 4: Chef Tim Thomas--GA.Year 5: Chef John Currence--MS.Year 6: Chef Tory McPhail--LA.” New Jersey’s Peter Fischbach, executive chef for Gourmet Dining Services at New Jersey Institute of Technology in Newark, captured second prize, while Alaska’s Patrick Hoogerhyde, executive chef of WildFin Seagrill in Anchorage took home third