This year’s Skills for Chefs conference is hosted by Sheffield City College and The University of Sheffield. Around 180 chefs will attend the conference over two days and many are travelling from afar to be inspired by the business programme. Delegates are coming from across England, Wales, Scotland, Spain, and, for the first time, Finland!
Highlights include the first appearance in the history of the conference by Daniel Clifford from Midsummer House, a 2-star Michelin Chef whose culinary skills are highly regarded in the profession. The conference is also spreading its general appeal by including a baking master class by Richard Bertinet, an award-winning authority all things bread and pastry.
The team behind Skills for Chefs are also diligently preparing for the arrival of the chefs: “We are really pleased to see delegates booking this year who have never been to the conference before, we always look forward to welcoming new chefs to the conference,” says David McKown, Director of the Skills for Chefs Conference.
Conference communication manager Mina Kidwai says: “From interacting with the old and new delegates of the conference to signing off exciting deals and packages with the sponsors, the pre-conference ride is so exciting, and nothing less than a roller coaster ride.”
This year the conference is making available a whole range of different delegate packages, as David McKown explains: “We have taken on board the feedback from the industry and it is now possible to attend the conference on a day basis in addition to a whole range of residential packages that are available.”
The social media launch of Skills for Chefs this year has also been trending. The #SkillsForChefs tweets describing mouth-watering dishes have kept the chefs and other audiences hooked. Current engagement through both Facebook, and Twitter is at an all-time high – an outright indication of how big Skills for Chefs 2015, is going to be.
Session 1: A Warm Welcome
Featured chef: Cyrus Todiwala OBE
Session 2: Cooking Comes Naturally
Featured chef: Daniel Clifford, Midsummer House
Session 3: A Master Class in Desserts
Featured chef: Mick Burke, Senior Lecturer at Sheffield City College
Session 4: Artful Cooking
Featured chef: Colin McGurran, Winteringham Fields
Evening Social Event: Café Spice Night with Chef Cyrus Todiwala OBE
Delegates will experience the delectable dining of the café; known for alluring and exciting its visitors, by its award-winning cuisines and services.
Session 1: Keep cooking, keep going
Featured chef: Adam Smith, Burlington Restaurant, Devonshire Arms
Session 2: Food Looks Matters
Featured chef: Matt Gillan, The Pass at the South Lodge Hotel
Session 3: It’s all about Baking
Featured chef: Richard Bertinet
Session 4: Cooking Clever
Featured chef: Rupert Rowley, Fischers
Session 5: Technical Cooking Talents
Featured chef: Chris Holland
Evening Social Event: Gala Awards Dinner
This is the closing ceremony of the conference, and the night on which the UK Young restaurant Team of the Year 2015 champions will be announced.
This year the Skills for Chefs conference is exhibiting the finest products, and services by renowned companies belonging from food service sector, the culinary industry and affiliated organisations.
McCain Foods, Koppert Cress, Essential Cuisines, Tilda Rice, Maldon Salt, S.J Fredrick & Sons: Label Anglais Chicken, Callebaut Chocolate, Russums, Sous Vide Tools, Nisbetts, MSK Ingredients, Country Fresh Foods, LSA Meats, Rational, Amore Di Gelato, BPEX, Master Chefs of Great Britain, Craft Guild of Chefs , British Culinary Federation, Essential Cuisine, Wild Atalntic Prawns, Cafeology, MAM Solutions, Induced Energy, Seasoned by Chefs, White House Crockery, Le Bon Vin, Thornbridge, Thermomox, HK Projects, MSL Truffles, First Contact Chefs, and Wenlock Spring. (correct as of 15 May 2015)
This year’s conference takes place on 1 and 2 July 2015. There are still more places available for fervent delegates, exhibitors and sponsors. If you haven’t already booked a delegate place or secured an exhibition stand visit www.skillsforchefs.org.uk or call 0114 222 8983.