The 13th Annual Skills for Chefs conference took place at The University of Sheffield on 5-6 July, with some the country’s elite chefs sharing their skills, knowledge and experience with two hundred delegates.
Many of the delegates have attended the conference several times and this year they rated the business programme to be one of the best ever!
The key note address was delivered by Catherine Gazzoli, CEO of Slow Food UK, the organisation which promotes the enjoyment and protection of locally-produced food products and regional cooking. Catherine encouraged chefs to embrace the philosophy of the movement by using food which fully respects the environment, human health and animal welfare.
The key focus of the conference was the fully equipped kitchen specially built by Falcon to bring out the best in the chef skills on display. The first chef to hit the demo kitchen was Atul Kochhar chef patron of the acclaimed Indian restaurant Benares in London’s Mayfair. Atul was the first Indian chef to achieve a Michelin Star and he cooked several dishes including “Murg Tariwala-a traditional chicken curry from Northern India, “Spiced Chicken Livers” and “John Dory with Roasted Tomatoes”.
Atul advised chefs to use spices in just the same way as they would season with salt and pepper and they should be added as part of the seasoning balance.
“Don’t be scared of spices,” he said “nothing is forbidden, but ease up on the chilli – you shouldn’t be trying to prove something by adding quantities of chilli.”
After a Tapas Style lunch the delegates were treated to a sensational demonstration from Claude Bosi. With great clarity and passion Claude presented three dishes with delegates appreciating the talents of the two Michelin starred chef. Claude explained that he created his menu at Hibiscus based on seasonal availability and he explained the benefits of using water baths and liquid nitrogen in his dishes. A dish of “Mackerel with three varieties of Wild Strawberries” was just one of the fascinating dishes he presented.
After Claude the conference took a different route and delegates benefitted from a detailed presentation on banqueting techniques from Andrew Bennett MBE, Director of Food and Beverage at The Sheraton Park Lane Hotel. Andrew stressed the benefits of slow cooking meat in order that all guests could enjoy perfectly cooked dishes. In addition he explained that chefs should put special diets on the top of the agenda and ensure that the same thought and passion should be interested in their creation. Andrew commented “guests who need special diets are paying the same price so how would you feel if the food was second rate!” This engaging session did not miss the opportunity to make use of the kitchen and delegates were treated to a demonstration on banqueting desserts by Sarah Hartnett also from the Sheraton Park Lane who was also recently crowned “Pastry Chef of The Year” by The Craft Guild of Chefs.
The first day of the conference was brought to a conclusion by a humorous presentation by rising culinary star Glynn Purnell, twice winner of TV's Great British Menu. The Michelin Starred chef presented two signature dishes and these were “Poached Egg Yolk with Smoked Haddock Milk Foam -Cornflakes and Curry Oil” and “Brill poached in Coconut Milk, Toffee and Cumin Carrots with Passion Fruit, Carrot Vinaigrette”.
Glynn explained that the ideas for his dishes often came from his childhood and the cooking of his mother. It was clear to see why Glynn has been instrumental in putting Birmingham on the culinary map.
In the evening delegates enjoyed a five course conference dinner and Martin Carabott from The Gleneagles Resort was announced as the winner of The Skills for Chefs Competition held earlier in the day at Sheffield College.
Martin made great use of the ingredients provided and made every minute of the one hour allocated to produce a superb dish of "Slow-cooked Blythburgh Pork Fillet, California Prunes and Armagnac Jus". Andrew Bennett MBE, Chair of Judges commented "Martin used modern techniques to great effect to produce a perfectly cooked piece of pork; he was a credit to his mentor Scott Scorer at Gleneagles".
The first session on the second day of the conference was a session by Graham Hornigold, Chef Pâtissier at The Mandarin Oriental, Hyde Park. Graham expalined that a dessert course does not have to be very sweet.Graham emphasised this point by creating “Apple Risotto with Celery and Apple Rémoulade, Candied Pecans and Vanilla Mascarpone Sorbet”.
Next up was Theo Randall who applauded the conference for providing an induction system for cooking. For more than 10 years, Theo was Head Chef and partner at The River Café, where under his direction; it won its first Michelin star. Theo Randall now operates his own restaurant at The InterContinental in Park Lane, London and he shared the secrets of his Italian influenced cuisine with the conference. His dishes included “Pan-fried Scallops with White Polenta”, “Italian Fish Stew” and Spatchcock Pigeon Roasted on Bruschetta with Porcini, Pancetta and Swiss chard”.
The conference then welcomed Steven Doherty a culinary legend to the stage.
Steven became the first ever British Head Chef of a Three Star Michelin Restaurant when he worked at Le Gavroche.Steven focused on the importance of making money and staying in business. His demonstration showed how great dishes like “Boned and Rolled Stuffed Saddle of Rabbit” would generate excellent profit margins.
After a traditional Yorkshire Lunch of Roast Pork the conference was treated to a passionate and enthusiastic presentation from Giorgio Locatelli.Giorgio explained in great detail how chefs could cook the perfect risotto and how the consistency can vary throughout Italy. His own dish of “Risotto with Barelo Wine and Castelmagno Cheese” had delegates rushing from their seats to sample the perfectly cooked dish with fantastic flavours. Giorgio followed this with a dish of “Sea Bass cooked in Salt Crust with Herbs” and once again the dish presented perfectly with the addition of aged balsamic vinegar valued at £30 for a very tiny bottle! Giorgio brought two of his chefs with him to the conference and his pastry chef demonstrated how to prepare the classic “Pasteria Naplotina” and in advance he had prepared 200 portions so everyone could enjoy this mouth watering dessert. Many of the delegates enthused by Giorgio made a note of his restaurant “Locanda Locatelli” on Seymour St., London.
The final conference business programme was by Mark Hix who had been crowned “Catey Chef of the Year” the previous evening. Mark was well known as Executive Head Chef for Caprice Holdings Limited overseeing both Le Caprice and The Ivy.
However, after 17 years to concentrate on his own projects. In 2008 Mark opened the much anticipated restaurant ‘Hix Oyster and Chop House’ in Smithfield which was nominated in three categories at the London Restaurant Awards.
Mark produced several dishes from his new book including Lamb Cutlets with Cucumber and Mint” and “Red Mullet on Toast”.
David McKown, Conference Director brought the formal business programme to a conclusion by thanking all the delegates and sponsors for making the Skills for Conference 2010 a great success.
For further information on the conference and details for 2011 visit
www.skillsforchefs.co.uk