Young chefs from across Plymouth cooked up a storm at a special graduation dinner to celebrate their successful completion of the Junior Chef Academy. Serving a sumptuous buffet to family and friends, the event, held in City College’s PL1 Restaurant, was an opportunity to showcase their culinary flair developed over the nine-week intensive training programme. The Junior Chef … [Read more...]
The search to find the most-skilled young chef in the UK gets underway
The Craft Guild of Chefs has launched its hunt to find ten young chefs to put their skills to the test in The Young National Chef of the Year final. As well as revealing which competitions the semi-finalists will be seeded from, the organisers have also uncovered a challenging brief set to truly test the culinary skills of those cooking at the heats in June. With a hugely … [Read more...]
New president for Reunion Des Gastronomes
The Réunion des Gastronomes has appointed Wallace Vincent MBA, FIH, Executive Secretary of the Master Innholders, as its new President. The 50th person to hold the title of President, he takes over the reins from Serge Pradier, General Manager at the Institute of Directors. After a 23 year military career which took him from being an apprentice chef to the rank of Major, … [Read more...]
Niall Keating awarded Michelin young chef accolade
A Michelin star is the culinary goal for many chefs, and the achievement of one early in a cooking career propels a chef and their restaurant into a new, élite ‘club’. On 26 March 2018 in Budapest. Michelin hosted European Michelin Guide Star Dayto celebrate European gastronomy with many Michelin-starred chefs at the gala event, including Guy Savoy, Georges Blanc, Elena Arzak, … [Read more...]
Martin Carabott crowned 35th Roux Scholar
Martin Carabott has won the 2018 Roux Scholarship, five other finalists competed in a fiercely contested final held yesterday at Westminster Kingsway College. The finalists were tasked to prepare and serve Pigeonneaux Valenciennes-style, with a vin jaune sauce. The recipe of pigeonneaux Valenciennes-style, with a vin jaune sauce includes whole roasted pigeons stuffed … [Read more...]