David McKown, Director of Skills for Chefs commented: “We are excited to announce that the conference will open on Wednesday 4th July with ‘An Evening with Raymond Blanc OBE’, an on-stage interview with one of the world’s most respected chefs.’
As Chef Patron of Belmond Le Manoir aux Quat’Saisons, the renowned two Michelin Star restaurant and hotel in Oxfordshire, Raymond has championed and nurtured some of the country’s most respected chefs in his kitchens. Chefs including such names as Michael Caines MBE, Bruno Loubet, Eric Chavot and Ollie Dabbous to name a few. A number of his protégées have gone on to win Michelin stars for themselves.
Having never had a true mentor myself, and all the challenges that went along with that, I feel even stronger that nurturing talent is essential for a thriving industry
‘I have always been passionate about growing the next generation of chefs and embracing a kitchen culture of inclusiveness and education,” said Raymond.
“Having never had a true mentor myself, and all the challenges that went along with that, I feel even stronger that nurturing talent is essential for a thriving industry. I look forward to discussing this philosophy with the chefs attending the conference in Sheffield.”
This early evening business session will be immediately followed by a special dinner created by a trio of celebrated Sheffield Chefs, Joe Berry from Inox Dine at The University of Sheffield, Luke French from Jörz and Tom Lawson from Rafters Restaurant.
The conference will continue on Thursday 5th July with culinary presentations from outstanding chefs including Lisa Goodwin-Allen from the Michelin Starred Northcote Manor.