58 | REVIEW | CATERING AND HOSPITALIT Y
LEFT: David McKown, Director of Skills Conferences, The and Paul Gayler MBE RIGHT: Aiden Byrne, Manchester House
INTERNATIONAL FLAVOUR AT ANNUAL SKILLS CONFERENCE
On the 9 & 10 July, the 17th Annual Skills for Chefs and third Skills for Service Conferences held in Sheffield showcased international cuisine and the highest levels of service excellence.
The conference atracted delegates and renowned presenters from across the world and the business programme included 2 Michelin-starred Chef Jordi Cruz from the ABaC Restaurant in Barcelona, Aiden Byrne from Manchester House, Cem Erol Executive Chef Instructor at MSA Culinary Academy of Istanbul, Edward Griffiths CVO Deputy Master of The Royal Household and many more. David McKown, Head of Training and
Quality at The University of Sheffield and Director of Skills Conferences, commented: “The line-up this year was the most eclectic in the history of the conference and the delegates went away inspired and eager to apply the new knowledge in their own businesses.” The conference made best use of the
facilities at The University of Sheffield and Sheffield City College where the business programme took place in their state-of-the-art facilities. The conference was opened by Paul Gayler MBE who until recently was Executive Chef at the world famous Lanesborough Hotel. Paul was interviewed on stage by David
McKown and his illustrious career to date was put under the spotlight including his time as Deputy to Anton Mosimann
at the Dorchester, Chef Director of Inigo and author of more than 20 books. The two conferences are now totally
integrated with delegates able to choose sessions of their choice over the two days of business. All chefs went to see Jordi Cruz who held the atention throughout his two-hour demonstration of eight dishes from his tasting menu. The session included an amazing
bloody Mary snow with seafood and salted anchovy, and calamari risoto and brandade of cod with tear drop peas. The session was presented in Spanish
with Angel Salvador from the Spanish Company 100% Chefs translating for Jordi who also interjected with some of his own explanations in English. Another highlight from the first day
was a culinary masterclass by Michelin- starred Paul Ainsworth who travelled from Padstow in Cornwall to share his food philosophy and culinary skills. Paul prepared a celebration of Cornish pork that featured several different cuts of meat with some great techniques and flavours. Mick Burke, Senior Lecturer at Sheffield City College completed the line-up of chefs on the first day with an outstanding demonstration of desserts featuring Callebaut Chocolate.
The Service Conference featured a
presented by Stephen Lambert from The University of Brighton on the Art of Competitive Food Service, a session from Caroline Benjamin on Allergy Awareness for Restaurants, and the day finished with a beer and food matching session by Alex Barlow, Director of All Beer. In the evening residential delegates
atended an impressive feast of Turkish Cuisine prepared by a team of chefs led by Cem Erol from MSA. The outstanding menu included smoked veal, salmon pastrami with smoked yogurt and black garlic powder, veal tongue, lamb shank with firik rice and a dessert of crystallised pumpkin with halva and salep ice cream. The second day from the chefs at
conference included a fascinating two-hour demonstration by Aiden Byrne from Manchester House who recently featured in the BBC TV series Restaurant Wars. Aiden prepared a range of dishes from the renowned restaurant that is the talk of Manchester and beyond. In this action-packed session Aiden prepared an outstanding foie gras and hazelnut mousse, rice crackers with mackerel and sardine, veal, girolles and broad beans and a signature dish of pigeon with biter chocolate.
RIGHT: Jordi Cruz, ABaC Restaurant, Barcelona
BELOW: Stephen Lambert, The University of Brighton
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