Skills for Chefs conference 28th and 29th of June 2023
Evogro were delighted for the invitation to exhibit at the 24th Skills for Chefs conference in Sheffield. This two day event showcases the talents of leading chefs who can share their skills and knowledge with the next generation of catering and hospitality staff. Various masterclasses and demonstrations are presented by some world renowned chefs such as Henrique Sá Pessoa chef Patron of Alma in Portugal, Tom Phillips of Restaurant Story London, Sally Abe head chef of The Pem, London and Andrew Gravett head pastry chef from The Langham London.
We took a fully stocked cabinet and downloaded the new app on our phones to demonstrate the system and support service to all the attendees.
The Conference kicked off with an Audience with Marco Pierre White at the Inox, Sheffield. Hosted by Chef and presenter Joe Hurd. We were treated to a deep delve into the fascinating world of one of the UK’s most celebrated professional chefs. Chef Marco was kind enough to share some interesting stories about his favorite customers (Oliver Reed) and how he gained his three Michelin Stars. The humble chef only attributed one of the stars to his personal work and stated the other two were awarded on the back of the hard work of his team. Following the Q&A with Chef Marco we all enjoyed a stunning meal which was designed and prepared by some of the students from Sheffield University.
The next day’s conference started with a great networking breakfast and after the huge success of the previous evening the mood was high with everyone well acquainted. The chefs were treated to a masterclass with Chef Henrique Sá Pessoa who prepared Pork Alentejo Style with clams, followed by Tom Phillip’s Fava Bean Agnolotti wild mint flowers and burnt lemon butter sauce. In between the demonstrations the chefs had the chance to visit the conference and talk with the suppliers present who were able to showcase their products. Luke French had a large crowd to watch him create some wonderful dishes such as Loch Eriboll Scallop, strawberry, lime and tahini vanilla with thai hot sauce. Sally Abe had a wide range of dishes to display, one which was a real crowd pleaser was her green asparagus tartlet and she had lots of questions from the eager crowd.
We talked to a lot of students, chefs, contract caterers and hospitality lecturers who were all impressed by the cabinet and were thrilled to taste the various crops we brought. This was the first time the Evogro team attended the Skills for Chefs Conference and it was a great opportunity to connect with some of the Nisbets team as we shared the stand with them. Nisbets invited Evogro to attend with them as we have many mutual customers and it was a great opportunity to work together.
The event was organised incredibly well and event director David McKown was always close by to offer advice and assist with any enquiries. David is immersed in the hospitality industry and is a great presence at the event. He has inspired and guided many young chefs through their careers and it is obvious how much he is respected in the industry. David commented to Marketing Manager Stephanie Coyne
“The Skills for Chefs has been running for nearly 25 years. It is a great event for professionals in the culinary industry to share knowledge and showcase the talents of leading chefs. The conference grows from strength to strength each year and it is a highlight for many chefs and also the students who attend as part of the UK Young Restaurant Team of the Year.”
At the end of the conference everyone was excited to enjoy ‘An Audience with Brian Turner CBE’. Brian Turner is one of Britain’s most loved chefs and personalities. Chef Brian Turner is the President of the Royal Academy of Culinary Arts and has been on our tv screens as a chef on Ready Steady Cook for 14 and a half years. He has appeared on Saturday Kitchen countless times and had his own tv show called ‘My Life on a Plate’. It was in 2002 that he was awarded his CBE for his services to tourism and training in the catering industry. It was obvious how much respect and admiration Chef Turner has when he took to the stage for a conversation with Joe Hurd. Chef Brian Turner was an inspiration and gave frank advice to the young chefs who are about to start their careers within the hospitality industry.
As the conference came to a close the chefs were keen to get themselves ready for the ‘Young Restaurant Team of the Year’ this ceremony is a great event for the younger chefs who have competed on various competitions and were judged by the star chefs who attended the event. Cheshire College took home the price for ‘Young Restaurant Team of the Year’ and naturally the celebrations went on late into the night.
