ABOUT SKILLS FOR CHEFS

The aim of the conference is to provide an ideal opportunity for leading chefs to share skills, knowledge and opinions.

The conference will also spotlight topical and political issues that can have an effect on the industry.

The University of Sheffield is pleased to bring together suppliers and chefs in an informal setting for their mutual benefit.

David McKown

Training & Development Manager

The University of Sheffield

Now in its 12th year, Skills for Chefs will feature a business programme with speakers and chef demonstrations from the foodservice and hospitality industries that will guarantee delegates go back to their workplace with fresh ideas and innovations to implement.

Each morning of conference will showcase a series of live culinary competitions with the winners presented with the accolade of the Skills for Chefs Award at the Gala Dinner.

The Gala Dinner is being prepared by the University of Sheffield in conjunction with the Craft Guild of Chefs Culinary Academy Team, led by Andy Twells and Tracy Carr it is guaranteed to be a night to remember.

Nick Vadis

Chairman

Craft Guild of Chefs

The 2009 programme is both stimulating and educational. I believe it is the strongest programme to date and includes such luminaries as Hardeep Singh Koli, Sat Bains, Simon Hulstone and Charles Campion.

The big debate on Tomorrow's Food is very timely and follows on neatly from BBC4's recent programme 'Farm to Pharma'.

Chef demonstrations will form a key part of the conference, enabling delegates to return home enthused by new ideas for their menus.

As ever, delegates will have time to browse the exhibition and discuss new product concepts with the elite exhibitors participating at this prestigious event.

Alan Dewberry

Chairman

Cost Sector Catering