COMPETITION – AN ESSENTIAL SKILL

A skill is defined as a “proficiency, facility, or dexterity that is acquired or developed through training or experience”. In the hospitality industry, which employs more than two million people, a figure which is expected to reach 2.5 million by the end of this year, there is still a skills shortage.

The 11th annual Skills for Chefs conference, 23-24 June at The Octagon Centre (The University of Sheffield) aims: to showcase the talents of leading chefs, to share skills and knowledge, to spotlight topical and political issues and to allow networking with colleagues and suppliers.

New features for this year’s conference include: a series of “Taste and Sensory Workshops” and two culinary competitions, with the results announced at the Gala Dinner, both of which are being sponsored by Essential Cuisine.

Within the competition there will be a heat for Senior Chefs (those over the age of 21) and one for Junior Chefs between the ages of 18 and 21. Finalists will be asked to produce two covers in forty minutes using a product from the Essential Cuisine range2 (including the recently launched Signature Beef Jus), in the creation of their competition meal that must also feature duck breast.

The Signature Dish will be judged by a team of top industry chefs including: Andrew Bennett, executive chef from The Park Lane Hotel and Nigel Crane, managing director of Essential Cuisine.

For further information on the conference visit www.skillsforchefs.co.uk and if you would like to register your interest in the competition please email d.mckown@sheffield.ac.uk