Competitions - April 2010

April 2010

Channel Islands Chef of the Year 2010 - Grand Final

22nd April 2010, Guernsey College of Further Education

This competition is about developing ideas, challenging yourself to be the best and expressing your skills to make a difference.

Details: www.craftguildofchefs.org/competitions/c…

Chef of the Future Competition - Closing date for entries

23rd April 2010

The Cordon Vert cookery school is launching its quest to find new vegetarian culinary stars for 2010 through its Chef of the Future competition. The first stage of the competition is to create a three course meal which is suitable for vegetarians. The finalists will then be expected to produce their full menu at a live cook off on Thursday 27 May 2010 at the Vegetarian Society headquarters in Cheshire during National Vegetarian Week. The closing date for entries is 23 April 2010 The contest is open to vegetarian and non-vegetarian chefs alike.

Details: www.nationalvegetarianweek.org

Salon Culinaire 2010

27th & 28th April 2010, Newcastle Racecourse, High Gosforth Park

This event has been a training base for Catering Students from colleges in the North East for years. In 2010 they will be expanding the culinary competitions and inviting experienced Chefs and Caterers nationwide to join them in the promotion of the produce and facilities that the North East has to offer. If you would like to take part or support this event, please contact one of the below: Chairman - Event Director John Retallick - john.retallick@gourmetclassic.com Chairman of Judges - Schedule Douglas Jorden - douglasejorden@aol.com Stand Space and Sponsorship Dave Dawson - dave.dawson@unilever.com Colleges Charlie Swinburn - charlieswinburn@tiscali.co.uk

Major Series 2010

30th April 2010, South Devon College

The national competitions are open to junior and senior chefs of varying skill levels from any type of outlet and take place throughout the year at venues around the country. A host of live and static display classes are held including pastry and restaurant skills, as well as the hot live Culinary Challenge, which allows 60 minutes to prepare and cook two main courses using fish and a range of Major marinades. For further information or to enter click below.

Details: www.craftguildofchefs.org/comppics/7_CC-…

Forthcoming Events

Latest News…

08.02.2012

London Hilton chef wins the 2012 Alaska Seafood Recipe Challenge

Yann Baril from the London Hilton on Park Lane was named winner of the 2012 Alaska Seafood Recipe Challenge held at Westminster Kingsway College on February 7.… More…

07.02.2012

EBLEX LAUNCHES SECOND SOUS VIDE PRODUCT RANGE

EBLEX has launched a second sous vide product range in conjunction with master chef Steve Love, which includes a number of alternative cuts from the beef chuck.… More…

07.02.2012

Chefs flock to Edinburgh to celebrate launch of Slow Food UK’s Chef Alliance

Scotland’s top chefs have come together for the launch of Slow Food UK’s Chef Alliance, which encourages the nation’s chefs to actively support the aims of Slow… More…

Latest Events…

16.02.2012

British Frozen Food Federation Conference & Exhibition

The 2012 BFFF conference and exhibition brings together key decision makers from retail, manufacturers and wholesalers in the frozen food industry. Includes an … More…

17.02.2012