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The 17th Annual Skills for Chefs Conference, to be held in Sheffi eld this year, will certainly have an international fl avour
David McKown, director of the conference commented: “We are excited to announce that representatives of MSA, The Culinary Arts Academy of Istanbul, will be participating in this year’s conference.” The MSA is the leading
professional culinary school in Turkey and the region, and one of the highlights of their involvement will be a series of masterclass presentations from Cem Erol their executive instructor chef. Having worked all over the
world, Cem Erol, was the executive chef at the W Hotel, responsible for all the kitchens including the Spice Market designed by the world famous chef Jean Georges Vongerichten. Cem Erol will also be one of the judges for the UK Young Restaurant Team of the Year Competition, which takes
place at the conference. The theme of the competition
this year is Eastern Mediterranean cuisine and the winning team and their mentor will travel to Istanbul to take in the food culture of the city and spend time at the MSA. Cem Erol commented: “The region has a vast food culture that embraces and synthesises infl uences ranging from the Aegean, through North Africa to the Middle East and Mesopotamia due to the Ot oman legacy. I am looking forward to welcoming the wining team to Istanbul and the MSA.” Founded in 2004, MSA is approved by international
accreditation organisations such as City & Guilds, Pearson/Ed Excel and Scot ish Qualifi cation Authority. MSA’s culinary
programmes were recognised by WACS, World Association of Chef
ABOVE LEFT: MSA Auditorium ABOVE RIGHT: Professional culinary class
Societies, and received the Highest Quality in Professional Education award in 2011. Sitare Baras,
Cem Erol
managing director of MSA, said: “We believe that Skills for Chefs is a great platform for our mission that MSA will connect with the leading chefs in the UK. We will be able to engage in an eff ective culinary information exchange with the participating chefs and there will be immense learning opportunities for everyone at ending.
“With the demo on Turkish and East Med cuisine, we will introduce the participants to a somewhat obscure cuisine and culinary heritage that will provide chefs with some creative ideas. During the dinner, we hope to amaze delegates with the variety, ingenuity and creativity of the ingredients, food culture and cooking techniques.”
nd he d
The 17th Skills for Chefs & 3rd Skills for Service Conference, organised by The University of Sheffi eld, takes place on 9–10 July 2014.
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