premier-mcdougal 5/2/20

Cooking up a storm

July’s highly-anticipated Skills for Chefs conference 2013 didn’t fail to deliver. The two-day event, in its 16th year, was a huge success.

Held at Sheffield City College on Wednesday 10th and Thursday 11th the event featured an explosion of talent.

Andrew Bennett, MBE, opened the conference and this was followed by demonstrations from Michelin-starred chefs Sat Bains from Restaurant Sat Bains and Adam Simmonds from Danesfield House.

Master class sessions were held during the day from James MacKenzie, of The Pipe & Glass Inn, Mick Burke, senior chef lecturer at Sheffield City College and Alan Paton, executive head chef at Stoke by Nayland Hotel.

‘A Night at the Museum,’ presented by Andy Gabbistas MCGB at Kelham Island Museum, brought the day’s events to a close.

Two-Michelin-starred chef Eric Chavot, of Chavot Brassiere, kicked off Thursday’s proceedings by displaying his culinary and charisma skills, followed by a former pupil of the college and local boy Rupert Rowley, the head chef at Fischers.

Delegates were spoilt for choice with master class sessions from Sarah Hartnett, the award-winning head pastry chef at the Sheraton Park Lane Hotel, Will Holland, head chef of La Bécasse, and one of the UK’s best young Michelin-starred chefs, and Adam Brown, head chef of Brockencote Hall.

World-renowned restaurant critic Matthew Fort finished the day’s events with his closing speech, prior to the Annual Closing Dinner.

Held in the stunning Firth Hall, guests enjoyed a five course meal and Sheffield City College was announced winner of the 2013 Young Restaurant Team of the Year.

“We’ve had a tremendous two days in Sheffield, with all the amazing facilities,” said David McKown, director of Skills for Chefs. “It’s fantastic that such top chefs gave their time investing back into the industry.”

See Sept/Oct edition of Take Stock for more information and pictures

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