W:
www.universitybusiness.co.uk/news/catering
BELOW: Ainsworth,
No. 6 Padstow
LEFT: Ted
Stone, CEO Customer First
BELOW: Joe Berry, Head Chef at Inox Dine, Chair of Master Chefs of Great Britain
LEFT: Cem Instructor, MSA,
Academy of
LEFT: Martin Lippo, 100% Chefs, Spain
“This was the fi rst beer and food pairing dinner held in the history of the conference and it was a major success”
In smaller masterclass sessions
delegates had the opportunity to at end sessions from Cem Erol and Eric Snaith from Titchwell Manor. In the session by Cem all the delegates received a sample of salep, a powder made from the root of orchids, together with a recipe for Turkish ice cream that uses the product previously unknown to many chefs at the conference. Eric presented a number of dishes
with many opportunities for the chefs to taste his dishes that included, Brie de Meaux custard, bread pudding, pickled grapes and mackerel with caviar and lime mayonnaise. Another highlight of the second
day for the chefs was an excellent presentation by Spanish Chef, Angel Salavador, and an Argentinian Chef, Martin Lippo, who showcased a range of modern techniques featuring products and equipment that is available in the market place for the most innovative
and experimental chefs in this fast moving profession. This masterclass also featured a cameo appearance by Jordi Cruz who one again lit up the kitchen with his skills and style. The Skills for Service Conference
also had an international feel on the second day with a presentation by Ted Stone CEO of Customer First who hails from Texas. Ted gave a detailed and interesting insight into service excellence having himself been in charge of VIP service in famous Las Vegas hotels. The session was of great interest to delegates who are now well placed to consider their own strategy for delivering VIP service in their own establishments. A highlight of the service business programme was the fascinating opportunity to learn from Edward Griffi ths CVO about hospitality service within Buckingham Palace. Edward is in charge of all hospitality within royal palaces and he has strategically managed many state occasions, and the delegates were fascinated with the at ention to detail and service standards in place for these occasions. The fi nal session of the Skills for
Service Conference was a food and wine
pairing session delivered by Neil Philips, known as the Wine Tipster, for his expertise in wines and his ability to tip winners on the horse racing circuit. Delegates tasted a range of
champagnes, wines, sherries and Ports matched to some outstanding desserts prepared by Sheffi eld City College. The fi nale of the conference was the
gala dinner held at Inox Dine, the new restaurant and banqueting suites at The University of Sheffi eld. The dinner was created by a team from Inox Dine, and staff and students from Sheffi eld City College. Each course was matched to a bot led beer selected by Alex Barlow. This was the fi rst beer and food pairing dinner held in the history of the conference and it was a major success. At the end of the dinner, Joe Berry Head Chef from Inox Dine was made a member of the Master Chefs of Great Britain and the presentation was made by Clive Roberts, Chairman of the Master Chefs of Great Britain. UB
For further details on the annual Skills for Chefs and Skills for Service Conference visit
www.skillsforchefs.co.uk www.skillsforservice.co.uk
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