24th Apr 2009 - 00:00
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Abstract
The Craft Guild's Culinary Academy is not only tasked with creating the gala dinner at this year's Skills for Chefs Conference but is set to reveal how it all comes together on the night.
At a live demonstration during the annual event on July 15-16, members of the academy will give delegates a taste of what's to come, taking them through the gourmet menu and how they each play a part in producing the banquet for up to 400 people. Coordinated by team leader Andy Twells, they will be joined by the University of Sheffield's star chef and past winner of the conference's Cost Sector Catering Award, Tracey Carr. Andy Twells said: "Bringing Skills for Chefs to a climax, the gala dinner is an eagerly anticipated part of each year's conference and delegates expect nothing short of the best. The demonstration by the Academy team on the Thursday afternoon will be a spectacular live display of what goes on behind the scenes and the best way to achieve success." This year's five course gala dinner, which runs alongside the Skills for Chefs Awards ceremony, incorporates canapés, ham hock and foie gras terrine with spiced apple chutney and brioche, seared bass and fennel pollen in a seafood chowder, and poached, buttered roasted supreme of guinea fowl, pathivier of braised thigh with Dauphinoise potato and seasonal vegetables. These will be followed up by chocolate and hazelnut crunch torte, salad of zesty oranges and salted peanut ice cream, with coffee and petit fours to finish. Skills for Chefs Conference 2009 takes place at The University of Sheffield, bringing together chefs from both industry and education and individuals with a passion for food. The Craft Guild of Chefs has produced a seminar and demonstration programme featuring chefs and speakers from across the foodservice and hospitality industry. For more information, call 020 8948 3870 or visit www.craftguildofchefs.org