Business Programme
The Business Programme on Monday 23 June and Tuesday 24 June takes place in The
Octagon Centre at The University of Sheffield.
| Event | Date |
|---|---|
| Welcome Evening | Sunday 22 June 2008 |
| Business Programme Day 1 | Monday 23rd June 2008 |
| Social Evening | Monday 23th June 2008 |
| Business Programme Day 2 | Tuesday 24th June 2008 |
| Conference Dinner | Tuesday 24th June 2008 |
On Tuesday 24th June the business sessions start at 9am closing at 4pm.
Profiles of the presenters for the 2008 Conference.
Anton EdelMANN
Following an apprenticeship in Ulm, Germany, Anton spent a year in London as a commis chef at the Savoy Hotel before going to Geneva to the Hotel de la Paix. Little did he know that he would return one day to the Savoy as Head Chef and return from Geneva with his future wife.
A return to London in 1976 as Senior Sous-Chef at the Dorchester Hotel led to his becoming the Executive Head Chef at the Grosvenor House Hotel where he opened the illustrious 90 Park Lane Restaurant.
From there he was appointed Maitre Chef des Cuisines at the Savoy Hotel, London where he worked for 21 years leading a brigade of 80 chefs and cooking up to 2,000 covers a day. Among many famous guests Anton cooked for the Queen Mother, the Queen and Princess Diana and President Clinton.
During this time, he published 10 books including The Savoy Food and Drink Book, Fast Feasts and Music and Romance and has made numerous TV and radio appearances, with, among others, Martha Stewart, Floella Benjamin (Caribbean Light) and as a judge on BBC TV’s Masterchef.
He has also taken part in world-wide food promotions at, among other famous venues, the Oriental, Bangkok, the Four Seasons, Los Angeles, the Hotel Okura in Kobe and Tokyo, Japan, the Hotel Pierre New York, Le Cirque, New York, James Beard, New York and the Ritz-Carlton Boston.
In 2003 Anton left the Savoy to become Principal Chef of Directors Table. He also has part ownership of a Knightsbridge restaurant, St.Quentin Brasserie.
An unexpected and greatly appreciated accolade came in November 2006 when Anton received an honorary Professorship from Thames Valley University
In August 2007 he lefts Directors Table to open his own restaurant at Hallingbury Manor Hotel in Bishops Stortford,
Paul GAYLER
Paul Gayler began his passion for good food at the tender age of 12 whilst assisting his mother with their family owned outside catering business.
By the age of 16 he attended a total catering school where he passed with the highest honours achievable. He later honed his career working in some of Britain's finest restaurants and hotels, as well as a short period in France.
In 1982 he left the Dorchester in London, and took up the position of head chef at one of London's most famous restaurant "Inigo Jones" where he gained an enviable reputation as a pioneer for haute 'Vegetarian Cuisine'.
Frustrated by the lack of interest and imagination shown by many chefs in the preparation of vegetable and vegetarian dishes, he introduced "Menu Potager", a seven course gourmet inspired vegetarian menu. To this day Paul remains the leader of imaginative vegetarian food in the world.
In 1991, Paul was invited to head up the team of the newly opened Lanesborough on Hyde Park, in the heart of London. Over the years the hotel has become a member of the prestigious St. Regis group and has become in a short space of time one of the most exclusive and sort after hotels in the world.
Paul remains to this day the culinary genius, overseeing all food preparation in the hotel with a brigade of 40 chefs all dedicated to producing great food.
Although Paul himself does not like his food to be labelled, he would probably describe his cuisine as "Global Contemporary; a careful blending of flavours, whilst retaining classical disciplines learnt over many years. He believes there are only two real cooking styles - bad cooking, and good cooking.
Claire Clark
Claire Clark is one of the top pastry chefs in the world and she will be creating dishes from her new book "Indulge" which showcases 100 of her favourite desserts.
Chef Clark's remarkable career has run its course through such stellar British hotels and restaurants as The Ritz Hotel, The Intercontinental at Hyde Park Corner, and Sir Terence Conran's Bluebird Restaurant on Kings Road. She has also taught at Le Cordon Bleu,and headed up the pastry kitchen at the Claridge's Hotel in London, where she became the only female recipient of the "Meilleur Ouvrier de la Grande-Bretagne" (MOGB)- the highest award to be given on the grounds of professional excellence.
Claire helped open the Wolseley, a famous Piccadilly restaurant and considered one of the top 50 restaurants in the world by Restaurant Magazine. She was later chosen as "Best Pastry Chef" for 2005 by the same publication. It was at the Wolseley that Chef Clark first met double three-star Michelin chef Thomas Keller of the award-winning The French Laundry voted `The Best Restaurant in the World' in 2005. After sampling her desserts, he immediately invited her to join him at The French Laundry in Northern California, where her extraordinary pastry creations now complement his menus.
NIGEL HAWORTH
Born in Accrington, Lancashire, Nigel attended Accrington & Rossendale Catering College, before leaving to work five seasons, one in Gleneagles Scotland and four in Switzerland.
In March 1984 he began the challenging role of Head Chef at Northcote Manor and became joint Managing Director and 50% shareholder in 1989. Awarded Michelin Star in January 1996 and successfully retained this to present date, along with many other accolades and awards through his career.A chef of great skill and finesse who has earned a reputation for true terroir and gastronomic brilliance.Producers and growers of Lancashire along with its culinary history are at the forefront of Nigel's menus.
Nigel's menus feature producers and growers of Lancashire along with undertones of Lancashire's culinary history.
On 8th July 2004 at Buckingham Palace Nigel received The Prince Philip Medal, City & Guilds highest achievement in recognition of his lifelong commitment to catering, leading him to be an inspiration to others.
In 2006 Nigel was honoured to receive The Lifetime Achievement Award at the Northern Hospitality Awards. The judges commented "A true ambassador for the industry, all of Nigel’s success and hard won reputation has been utilised to promote an inspirational vision for Northern Hospitality."
JOHN FEENEY
After graduating and working in some of the most prestigious hotels in the south of England John moved to London where he worked in several famous hotels including the Dukes Hotel, the Ritz and the Savoy.
John then started working on outside catering events, such as the Royal Ascot, the Paris Air show and Silverstone. Soon followed a position on the Queen Elizabeth II, then the Hosta Hotel and Tourism School in Leysin, Switzerland, working as a Chef/Lecturer.
John then worked as personal chef to the Irish millionaire, Danny Hill in Monte Carlo, and then for 3 years John worked on private yachts around the world which was chartered exclusively for celebrities and socialites, enabling him to use his creative flair in local and unusual new ingredients.
His next position was Executive Chef at the prestigious Cutlers Hall venue in Sheffield. He then became the North Regional Division Development Chef for Sodexho, devising forum’s for executive chefs within the company.
A couple of years later he became Executive Regional Chef at Newmarket Race Course for Letherby & Christopher.For the next three years he was Executive Chef for Sodexho Prestige, travelling all around Britain and spending 11 months working at Celtic Football Club.
One of the largest single outside catering events in Britain to date saw John having the sole responsibility of running the hospitality of the Sports City of the Manchester Commonwealth Games 2002.Subsequently many glowing accolades were received which resulted in John being recognised in the Sodexho Prestige Awards Ceremony with the Chief Executives Award for 2002.
In 2003, his thirst for creative and innovative cuisine led him to the current challenge at Griffith Laboratories, The Food Architects. They are a global manufacturer of food ingredients providing a wide range of taste and texture components for customers throughout the world. As Development Chef his passion for food innovation, focus and commitment was recognised.
Within several months he was promoted to Culinary Director for Europe.His role involves the establishment of culinary centres and food studios across international divisions.
JOHN WILLIAMS
British born John Williams joined The Ritz London as Executive Chef in June 2004, bringing some three decades of hospitality experience to the venerated kitchens of the legendary Piccadilly hotel. The son of a Tyneside fisherman, Williams developed his passion for food at an early age. Taught by his mother to cook, his culinary interests began with cookery classes at school and continued as he studied for his City and Guilds at South Shields College and later at Westminster College.
After qualifying as a Chef from Westminster College, John Williams took up his first position as a Commis Chef at the Percy Arms Hotel in Otterburn in 1974.
The young Chef later moved to the Royal Garden Hotel in Kensington, working his way through the kitchen operation until his appointment as Chef de Cuisine in 1982. In 1984 Williams accepted the position of Chef Director at the Restaurant Le Crocodile in Kensington before joining the distinguished Savoy Group of Hotels and Restaurants in 1986. During his impressive 18 year tenure with the Savoy Group, Williams served as Premier Sous Chef at Claridge's and Maitre Chef des Cuisines at The Berkeley before his move to head up Claridge's kitchens as Maitre Chef des Cuisines in 1995.
As Chairman of the Academy of Culinary Arts in Great Britain, John Williams works tirelessly to help promote the education and training of young chefs.
He is the Committee Chairman for the Academy's Annual Awards of Excellence Culinary Skills discipline as well as a member of the Adopt a School Committee.
The proud holder of a Pierre Taittinger International Award, Williams also received the Craft Guild of Chefs Award in the year 2000, and represented Great Britain in the prestigious Bocuse D'or culinary competition.
John Williams joined The Ritz London after nine years as Maitre Chef des Cuisines at Claridge's . In his capacity as Executive Chef for The Ritz, Williams oversees a kitchen brigade of some 54 chefs and is responsible for the menus in The Ritz Restaurant, The Palm Court, The Rivoli Bar, Room Service and the newly opened private dining rooms at William Kent House at The Ritz.
The recipient of a Royal Warrant for Banquet and Catering Services from His Royal Highness The Prince of Wales, The Ritz is the only hotel to have been honoured this prestigious award.
John Williams identifies his primary objectives at The Ritz are to run the finest hotel restaurant and to present the best banqueting in Great Britain.
"I have always had a great love for The Ritz and for its time honoured traditions and culinary history. Escoffier and his forward thinking methods and beliefs have influenced my career significantly and it is a pleasure, and an honour, to be cooking in the Ritz.
I look forward to presenting The Ritz Restaurant as one of the finest in the capital."
Peter Joyner
Peter is the Marketing Director Elior UK His key activities including the development of food concepts and promotions within Avenance (the contracts division of Elior UK).
Peter manages a team of regional development chefs and a graphic design department that help to support the business and grow sales through product innovation and training In addition Peter manages the Elior UK culinary team Idustry Achievemnets include :2003 Winner of the Craft Guild of Chefs - Competition Chef award,Member of the Scottish Culinary Team for six years(1995 - 2001) and UK judge at Worldskills; Switzerland 2003 and Helsinki 2005, Training manager for UK Skills chef competitor and deputy chief judge for Worldskills, Japan 2007 and responsibility for the selection of the UK chef competitor and Chairmain of Judges for the Seafood Prix d'Elite new product awards, Brussels 2008. Europe's biggest seafood exhibition.
David Hunt
David Hunt is Executive Chef for Sodexho in Scotland and Ireland.Glasgow born now of Perth, spent 20 years in fine dining, country house hotels but he now works in contract catering.
His role as a Chef is to drive sales through genuine food offers, day to day customer and client satisfaction, the generation of internal and external business income, food innovation and chef and future chef nurturing.
Recent events-
- Annual Scottish Executive Excellence awards 2003- to current GSK Montrose official plant opening with the board and HRH Prince Andrew 2006.
- The Queens lodge at Balmoral with HRH Prince Charles and The Princes Trust Trustees including The Trump family and Joan Rivers 2006 .Scottish Parliament Microsoft Vista Launch, Bill Gates, HRH Prince Andrew, Gordon Brown MP 2007and conference for week for 400+ guests at various quality food levels .Vegetarian Lighter eating "Pure Class" training session with 20 chefs in Cork April 07 .Scottish Executive Scottish healthy living awards criteria panel advisor, craft member stakeholder and assessor (this is all catering in Scotland sector awards)
Ben Bartlett
Ben Bartlett has worked in the food service industry since his late teens, in hotels, restaurants and public houses in England and abroad. He trained as a classic chef in Bournemouth and returned to his family home to run a fifty cover rosette restaurant. He studied classical singing in Florence working part time at Masaccio's and for a short time in Rome at Debollini's. Returning to London he worked full time at Sir Terrance Conran's restaurant Cantina del Ponte in London and then as head-chef at Bristol's award-winning Pumphouse, before joining Marston's Brewery as their food specialist. As well as writing regularly for the trade press and Guardian newspaper, he has appeared numerous times on television.
As the first winner of Britain's Best BBQ'er, Ben and the "Best of British BBQ Team" now compete for Britain Internationally and last year were crowned the Top International Team at the Jack Daniels World Invitational BBQ Championships in Tennessee. Team members include Masterchef Mathew Shropshall and Meat Ambassador Viv Harvey. Ben and Mathew have just written their first book "The Art of BBQ" and are launching the British BBQ Association this summer.
Simon Shaw
Simon Shaw is Chef/Proprietor of El Gato Negro in Ripponden, Yorkshire and has fulfilled his dream of running his own restaurant by returning to his roots and embracing a style of cooking that is his passion. El Gato Negro is a popular Spanish tapas restaurant that is winning awards and revolutionising eating habits in the North of England.
Simon first became interested in Spanish food over 10 years ago when he observed Spanish chefs becoming very adventurous with their food styles, techniques and flavours; he travelled Spain to further his knowledge on the subject and became addicted. His enthusiasm for this new style of cooking lead to organising a press trip with the UK's leading chefs including Gordon Ramsey, Heston Blumental, Sat Baines and Paul Merrit and the experience left him in no doubt that this was the area he ultimately wished to pursue.
After catering college in Leeds, Simon's early classical training was refined at various well known establishments in northern England including Pool Court in Leeds and a spell working with John Burton-Race but his big break came when he was appointed Head Chef at Harvey Nichols in Leeds, he then became Head Chef at the store's exciting new London operation - Prism, and the following year achieved the most prestigious post of Executive Head Chef at the Fifth Floor Restaurant in Knightsbridge.
Life is not always spent in the kitchen and Simon's TV credits include appearances on several food programmes. He also likes to participate in cooking events and these have included Palm Springs for Jaguar Cars and the Cannes Film Festival cooking for a host of celebrities including Andy Garcia. Simon demonstrates at food festivals, media events and trade shows throughout the UK and when not cooking Simon loves to wander around food markets and anything food related at home and abroad - his favourite city being Barcelona. He has a passion for restoring old furniture and other hobbies include skiing, football and eating out.
