The 22nd Annual Skills for Chefs Conference took place once again in Sheffield and it attracted a stellar line up of presenting chefs, who shared their knowledge and skills with delegates from across Europe.
The opening event was an evening with Daniel Clifford from Midsummer House the two Michelin starred restaurant in Cambridge. Daniel was interviewed by Joe Hurd and together they explored key issues affecting the role of chefs.
In a lively and often revealing discussion a number of key messages resonated with the two hundred delegates assembled at Inox at The University of Sheffield. These messages included the need for young chefs to learn how to cook in a pan, before experimenting with sous vide baths, the need for chefs to visit schools to talk about careers in hospitality and the important event of creating a healthy workplace environment. The evening also showcased a dinner that featured Koppert Cress as an ingredient and lead chefs Franck Pontais and Joe Berry from Inox presented an innovative selection of dishes.
The conference continued the following day making use of the facilities at Sheffield College in order that a series a Masterclasses could take place across four different kitchens.
The QSM English Lamb dish in prep by Tom AikensTom Aikens, the youngest British Chef to ever achieve two Michelin Stars, presented a spectacular QSM English Lamb dish that featured fillet and breast with a sheep’s cheese emulsion, polenta gnocchi, red peppers and aubergine.
It was fascinating to watch Tom in action preparing a dish that was certainly worthy of 2 stars. Tom shared his passion and how his career had been influenced by working with some amazing chefs.
Also rattling the pans was Paul Foster from Salt the Michelin Starred Restaurant in Stratford Upon Avon. Paul prepared an exceptional John Dory glazed in fermented brown bread with peas and broad beans, a dish from his award winning book. Paul shared the success story of opening his own restaurant using crowdfunding, and the challenges that came about during the opening period.
Appearing at the Skills for Chefs conference was Ryan and Liam Simpson-Trotman from Orwells a four Rosette Restaurant in Henley on Thames. Their Masterclasses featured products from MSK and they created “Black Forest Gateaux”, but this was really special since it featured aerated Luker chocolate, caramelised Nevado, freeze dried Griottine cherry pieces and yoghurt ice cream.
James Golding also presented a fascinating series of classes on the art of charcuterie, the production of home grown cured products is something that many chefs are now interested in pursuing. James went through the steps to take and the important storage of products. This is in order to comply with hygiene requirements, in addition to the importance of temperature and humidity controls to maintain quality.
Also presenting at the conference was Jeroen-van-Oijen from Gastronomix who worked with Koppert Cress to showcase their building block approach to dish development. Jeroen presented a number of dishes including Halibut confit in lobster oil with paella, cardamom leave bearer blanc, in addition Oysters 3 ways with cucumber and cress was also prepared in each of their six masterclasses.
Alongside the conference a vibrant exhibition took place that featured a butchery session on QSM Beef presented by Martin Eccles.
The final business session of the conference was An Audience with Clare Smyth MBE, again hosted by chef and media presenter Joe Hurd. This was an inspiring insight into her career and personal motivation. Clare shared her love for food and fine dining, and she pointed out that Core, her 2 Michelin starred restaurant, celebrated inclusion, comfort and the interior was designed with a casual diner in mind. Clare also spotlighted the changes she had made in order to develop her own leadership style that benefits those who work in her kitchen.
The conference concluded with a spectacular Gala Dinner held at Firth Hall at the University of Sheffield, the dinner also celebrates the achievements of the teams in the Grand Final of UK Young Restaurant Team of the Year.
During the dinner guests heard from Henrique Sá Pessoa, two Michelin starred chef from Lisbon who will be welcoming prize winners from UK Young Restaurant Team of the Year to his development kitchen and restaurant later in the year.
David McKown, Director of the Skills for Chefs Conference commented, “I would like to thank everyone involved with the conference and next year the event will be held on 1st & 2nd July 2020”.
For further information visit www.skillsforchefs.org.uk or call 0114 222 8983.
Clare Smyth, Daniel Clifford and Tom Aikens in Sheffield’s 22nd Michelin starred line up.
Clare Smyth MBE
The 22nd Annual Skills for Chefs Conference
Skills for Chefs Conference
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