The Skillery

From Sunday 26th February, to Thursday 1st March 2012, the Craft Guild of Chefs will be hosting the Skillery, a live demonstration area at Hotelympia 2012.

Several themes running throughout the show include education in the industry, rising stars, international flavours and the use of specific ingredients. Chefs* lined up to take part include:

• Henry Brosi, executive chef at The Dorchester, and Christopher Basten, executive chef at the London Marriott County Hall Hotel, with "A Duet in Sensory Taste"
• The Hoxton Apprentice brigade led by head chef Leon Seraphin will be reprising some of the oriental dishes that made HA the place to eat
• Francesco Mazzei, chef patron of L'Anima, with a spicy Italian theme
• Sophie Wright of Sophie Wright Catering with selected recipes from her cookery books
• Dennis Mwakulua of Lexington Catering working with dry food
• Mark Rigby and Matt Owens representing the Craft Guild's education initiative 'Fun with Food'
• David Cavalier, food director at CH&Co, with a 'Back to the Future' challenge to encourage the development of sustainable menus
• An interactive demo focusing on the latest consumer trends and providing support and advice on how to bring them to life in the kitchen. Commentary will be provided  by Charles Banks, director of TheFoodPeople, an independent food trends agency that specialises in foodservice trends, while Rob Marles, executive development chef at Nestlé Professional, will demonstrates these trends in action.

A wide range of sponsors have signed up to sponsor the 40 minute demonstration slots including AAK, Alaska Seafood, Bernard Matthews Foodservice, Churchill China, Kraft, Mövenpick, Nestlé, Pritchitts and Tilda.

Download:
Timetable