The 2009 Chef Conference offers inspiration from two-starred chef-restaurateur Michael Caines, the country¹s newest two-star graduate Martin Burge of Whately Manor, and one-starred chef-restaurateur Angela Hartnett. Elena Arzak of Spain¹s Arzak restaurant, one of an elite band of three-Michelin-starred female chefs, will also be cooking live.
You'll also get to put your burning questions to a panel including current Knorr National Chef of the Year Simon Hulstone of Torquay¹s Michelin-starred Elephant Room, and Executive chairman of the Academy of Culinary Arts and Executive Chef of the Ritz, John Williams.
The event concludes with lunch at one of three of London¹s most prestigious two-Michelin-star restaurants. You¹ll eat the food, see the kitchens, chat to the chefs at Marcus Wareing at the Berkeley, Phil Howard's The Square or Alain Ducasse at the Dorchester ¬ but sign up quickly, as lunch booking is on a first-come-first-served basis.
The Chef Conference takes place on 28 September. Book early to avoid disappointment at www.chefconference.co.uk
This year there will be a question time session. If you have any burning questions you want to ask these top chefs reply to this thread!!
** Great news Table Talk has two tickets to the conference and lunch to giveaway - all you need to do is sign up and leave your questions by replying to this thread and you will be entered into our draw! **
I would like to ask Heston what he thinks of the wannabe molecular gastronomists out there- such as the poor German sod who blew both his hands off trying to use liquid nitrogen...
I would like to ask the panel whether or not in the light of the big bang of blogs and concierge style review sites, there is a useful role for professional restaurant critics...
To any or each of the panel, where do you stand on the campaign to take home more doggie bags to reduce food waste in our restaurants, that has been reported in the Waitrose Food Illustrated magazine and supported by Hugh Fearnley-Whittingstall? Are the English just too embarassed to ask or is it a dining faux-pas?
I would like to ask Simon Hulstone how relevant is the work he does in the competitions to his everyday work in running a sucessful and profitable restaurant.?
Thanks Douglas, Elke and the Chef net for your questions - we'll be sure to ask them at the conference on the 28th.
I'd like to know more about the restaurant he is launching at the Mandarin Oriental hotel in London next year. Why the move to London? Why a hotel, not a stand-alone restaurant? What are his ambitions with this restaurant - does he want to eventually have two three-star restaurants?
Thank you for the golden ticket - here's my appraisal...
http://www.intoxicatingprose.com/2009/09/tables-talk.html
Thanks for the write-up!