Full steam ahead

27th March 2009, 10:13am

Many well-known faces from the catering world are teaming up in July to share their expertise at the Skills for Chefs 2009, now in its 12th year.

The event, hosted at the University of Sheffield, is set to attract delegates from all sectors of the industry.

The first day will see live theatre competition cook-offs take the show by storm in the demonstration kitchen. Four chefs will sharpen their knives to compete using ingredients from a mystery box to produce either a starter and main course, or a main course and dessert.

Other highlights on day one will be the 'bowl food concept' session, where Nick Vadis will explain to delegates the inspiration behind the concept and its growing popularity, followed by Simon Hulstone, Knorr National Chef of the Year 2008 winner, who will take visitors through his experiences in the run up to winning the Knorr title as well as highlighting the stages involved in the competition and what winning means to him.

Meanwhile Tracey Carr, of the University of Sheffield and past winner of the University Cost Sector Catering award, will excite delegates' palates with food from around the globe.

Day two of the show will see industry experts such as Cyrus Todiwala from Café Spice Namaste, London, and Glynn Purnell, from Purnell's, Birmingham, recreate a selection of their mouth watering traditional and signature dishes. Other sessions will include 'Cooking in the credit crunch' hosted by Nick Vadis, and 'Vive la Difference' by chef Andy Stephenson.

The winners of the live theatre competitions will be announced and presented with their awards at the conference and awards Gala dinner, which will be prepared by the University of Sheffield in conjunction with the Craft Guild of Chefs Culinary Academy, led by Andy Twells.  

Related PDFs:

To book your place at the event click here

Related Articles:

• 10 Jul 2008 - Chefs sparkle at Skills for Chefs
• 18 Dec 2007 - Craft Guild out in force for Skills for Chefs

Click here to submit a comment!

Have your say!

To comment on this article, simply enter your name and email and send us your views. Please note that your comment will appear publicly below this article once it has been processed. For enquiries please email info@eatoutmagazine.co.uk.