Review
Chefs Sparkle at Conference
The University of Sheffield recently hosted the 11th annual Skills for Chefs conference with many well-known faces from the catering world coming together to share their skills and expertise.
Every year, high profile figures from the industry are invited to present at the event and this year was no exception with the likes of Claire Clark travelling from California to present her pastry creations from "The French Laundry", winner of the best restaurant in the world!
The conference opened with Sally Messenger, General Manager of Service Industries at City and Guilds providing an update on the new chef qualifications for our sector. Staff and students from City College Brighton and Hove led by Patrick Carey and Leroy Clarke presenting a culinary demonstration on the new 7100 City and Guilds Diploma in Professional Cookery. The future certainly looks bright for the talent of tomorrow.
The two hundred strong audience then welcomed John Williams, Executive Chef of The Ritz to the kitchen which was designed specially for the conference and built by Enodis.John created two classical dishes with a modern twist Canard a`la Presse ( pressed duck for the non french speaking amongst us ) and Fricassee of Lobster with Morels, Baby Leeks and Lobster Jus.
After a lunch sponsored by Premier Foods the next business session was "Skills on a World Stage" presented by Peter Joyner from Elior UK.Peter spoke passionately about the World Skills competitions held in Japan in 2007. Peter gained a lot of support for his desire that the UK would be even more successful at the next World Skills event that will be held in England in 2011.
The next session was delivered by David Hunt, Executive Chef for Sodexo who showcased produce frome Mey Selections.Mey Selections tries to source all its major ingredients from farms and small businesses based within 100 miles of the Castle of Mey. The brand was inspired and is supported by HRH The Prince Charles, Duke of Rothesay who wanted to help small farmers and producers from the region earn a fair price for their top quality produce.
David prepared "Scrabster Landed Mey Selections Lemon Sole Fillets, Crab and Pickled Ginger with a Citrus Dressing and Asparagus" and "Mey Selections New Seasons Lamb Loin Salad with award winning Highland Blue Cheese, Roasted Pine Nut and Organic Cider Vinegar Cream".
The first day of the conference was brought to a close by Paul Gayler who is regarded as the foremost leader of imaginative vegetarian food. One of the several dishes he created was "Brik of Aubergine and Squash, Green Couscous with Tagine "Ras al Hanout" Pomegranate Labna.Paul inspired chef to create quality food for vegetarians. He claimed that no chef should be satisfied with passing off a dish of vegetables that accompanied a meat main course as the vegetarian option at a function.
In the evening delegates and exhibitors enjoyed a spectacular evening featuring the "Best of British BBQ Team" featuring British Pork. Following the BBQ delegates enjoyed a performance from The Comedy Club from London.
On the second day the conference started with all the delegates attending smaller "taste and sensory workshops" on BBQ Skills led by Ben Bartlett, Global Opportunities presented by John Feeney and Spanish Food from Simon Shaw. The workshops held for the first time in the history of the conference received great feedback.
Whilst the workshops took place the finalists of the inaugural Skills for Chefs Senior Chefs competition took place in the Octagon Centre. The standard was very high and the eventual winner was Gareth Evans Chef at the Cwtch Restaurant. Gareth is also a mature student at Pembrokeshire College.
The young chef competition also held during the conference was won by Gordon Macgregor from the Murrayshall Hotel in Scotland. The awards being presented by sponsors Nigel Crane Managing Director of Essential Cuisine and Andy Farren from Cherry Valley. Both competitions had to include a dish featuring "Leaping Duck" and a product from Essential Cuisine.
After a lunch sponsored by Unilever delegates then attended plenary sessions on "Pastry at the French Laundry" presented by Claire Clark. Claire shared with the delegates the magic of working alongside Thomas Kellar the multi Michelin starred American Chef. Claire created two of her favourite desserts "Milk and Malt Chocolate Mousse with Popcorn Sherbet" and "Mint Delice".
Nigel Haworth was next to share the secrets when he explained The Great British Menu series on the BBC was created and brought to our screens. Nigel said that filming had taken five weeks out of his schedule. He then created his cod dish that had reached the final of the TV programme and a dish featuring sweetbreads.
The business programme was then brought to a close with a highly entertaining culinary demonstration from Anton Edelmann who was the Executive Chef of the Savoy Hotel for more than twenty years leading a brigade of eighty chefs. Anton created "Seared Sea Bass on Piperade Marinated Potatoes and Chervil Froth” and "Ballontine of Quail" followed by a selection of Cheese Petit Fours.
The fitting finale to the whole conference was a spectacular conference dinner Nigel Haworth was next to share the secrets when he explained The Great British Menu series on the BBC was created and brought to our screens. Nigel said that filming had taken five weeks out of his schedule. He then created his cod dish that had reached the final of the TV programme and a dish featuring sweetbreads.
The business programme was then brought to a close with a highly entertaining culinary demonstration from Anton Edelmann who was the Executive Chef of the Savoy Hotel for more than twenty years leading a brigade of eighty chefs. Anton created "Seared Sea Bass on Piperade Marinated Potatoes and Chervil Froth” and "Ballontine of Quail" followed by a selection of Cheese Petit Fours.
The fitting finale to the whole conference was a spectacular conference dinner created by a team of chefs representing TUCO.
The lead chefs were Tracy Carr from The University of Sheffield, Graham Crump from The University of Warwick, Mark Houghton from The University of Birmingham and Peter Walters from Keele University.
The chefs and the food service staff got a standing ovation from over 250 people who attended the gala dinner.
The Menu was :-Cured Salmon, Tomato Tartare and Kalamata Olive Tapenadebr
Consommé of Quail and Wood Pigeon
Roast Fillet and Braised Shin of Beef
Madagascan Chocolate Mousse with Praline and Tonka Bean Ice Cream
