John Retallick Profiles of Judges - Craft Guild of Chefs

John Retallick

Master Chef GCGC
Governor and Vice - President - The Craft Guild of Chefs
Chef Ambassador Gourmet Classic Ltd

Potted History

Born and bred and educated in PLYMOUTH, Devon, England

Studied Culinary Operations at Plymouth College of Further Education

Joined Cunard Shipping Line and served on board RMS Franconia as Student Chef and the RMS QUEEN ELIZABETH as Chef de Partie

Went on to the West End of London to work in the kitchens of:
The Dorchester Hotel - Park Lane, London
The Grosvenor House Hotel - Park Lane, London
Kensington Palace Hotel – Kensington, London
Savoy Hotel - London
Institute of Directors Club - London

Sous Chef for Lord Montague of Beaulieu to open a fine dining Restaurant at the Master Builders House Hotel, Bucklers Hard, Beaulieu, Hampshire, England

Senior Civilian Chef Lecturer - The Army School of Catering, Aldershot, Hampshire England

Senior Lecturer - South Devon College in Torquay, Devon.

Executive Chef - he Chase Hotel Ross on Wye, Herefordshire, England

Executive Head Chef - The Halliwell Conference and Banqueting Centre, Carmarthen, Wales

Chef Patron - The Emlyn Arms Hotel, Newcastle Emlyn, Wales.

Director of Culinary Arts - The Northern Ireland Hotel and Catering College, Portrush, Co Antrim, Northern Ireland

Responsible for the management and development of all of the craft operations, monitoring and managing standards of training throughout the various levels of courses. Leading, directing and motivating a team of craft lecturers, assessors and support staff.

I was responsible for the management and day to day organisation of the public and training 'Academy Restaurant', controlling menus, budgets and purchasing.

Administration and Development Manager – The Craft Guild of Chefs – Richmond Surrey

After a Heart by pass operation, I took this position in order to reorganise the offices at The Craft Guild of Chefs. With responsibility for management of Membership database, finance, editorial of Stockpot Magazine and day to management and redesign of offices.

Current Position

Chef Ambassador – Gourmet Classic Ltd.

Assist in the development and promotion of Cooking Wines and Spirits for the Chef. Making contacts and creating liaisons with many Chefs within the UK and Ireland, and Europe.

Achievements and Competition Experience

Presented with ‘National Newcomer of the Year 1998’ by The Craft Guild of Chefs, for the success with positive achievements at the Emlyn Arms Hotel in 1997/8, at an awards Dinner at the Royal Garden Hotel London.

July 2008 Made an Honorary Freeman of The Worshipful Company of Cooks of London

April 2009 Honoured and presented with ‘THE ORDER OF MERIT’ from the Craft Guild of Chefs.

September 2009 honoured with a Testimonial Dinner at the Sheraton Park Lane Hotel to mark 50 years in the Hospitality Industry. 180 friends and colleagues attended.

Working voluntarily I have been very involved in the CULINARY ARTS scene, being a multi medal competition winner and in training within various Salons Culinaire Internationally and Nationally.

Including many medals gained at:
Hotelympia
Bournemouth Salon Culinaire
Truro Festival
Torquay Gastronomic Festival
Birmingham Hospitality
IKA Frankfurt Germany
Vlissinghem Holland
Toronto - Canada
New York Hotel and Restaurant Show -USA

Managed and tutored many students at both Army Catering School in Aldershot and South Devon College in Torquay Achieving many Salon Culinaire successes.

Previous Member of the British Team of Chefs to compete in the Culinary Olympics in Frankfurt and Holland, winning Gold, Silver and Bronze Medals.

Team Manager of ‘TEAM UK’ taking a team of competition chefs to TORONTO July 1998 and winning the prestigious GOLDEN PLATTER BANQUETING AWARD. Plus 20 other awards and 11 Gold Medals.

Chairman of the Judges at:
Hotelympia London since 1990 -2004
Heart of England Birmingham Salon Culinaire since 1987
Guernsey Salon Culinaire
Malta Salon Culinaire
Limerick Food Festival - Ireland
North Wales International Salon Culinaire
Garland Masters Salon Culinaire - Toronto
Combined Armed Services Salon Culinaire

An Internationally recognised Culinary Arts Judge and Judged for:
S. Ireland
N. Ireland
Wales
America
Canada
Malta
Norway
Newcastle

Professional Associations

Vice President of The Craft Guild of Chefs
Governor of The Craft Guild of Chefs
Master Craftsman of The Craft Guild of Chefs
Freeman of The Worshipful Company of Cooks
Life Fellow of The Epicurean World Master Chefs Society
Honorary Member of The Midlands Association of Chefs
Member of Euro Toques
Member of North Wales Chefs Guild
Member of Northern Ireland Chefs Association
Honorary Member Master Chefs of Great Britain
Chairman of The North East Salon Culinaire - Newcastle

Other Ancillart Experiences

Worked on a project with an Overseas Development Organisation at The Oberoi Hotel in Delhi, India on training programmes teaching Chefs from 8 Asian countries on new trends of European food production and presentation.

Led and managed a team of students and staff from three Devon colleges to run an international restaurant in Caen, France.

Set up and headed a team of Chefs to produce a dinner at the Hotels school in Visby, Gotland, Sweden.

Took a team of students to The Association of European Hotel and Tourism Schools (AEHT) annual conference in Berlin. Trained Students in competition techniques.

Worked as Hospitality Catering Manager for Payne and Gunter during vocational periods for 12 years on many prestigious events, in City of London and around the UK.

The production of The Welsh Food Scholarship. A scholarship designed to offer opportunities to young Chefs (under 23) working in Wales. Using Welsh food products to cook for a select panel of judges. The scholarship consists of a working experience in quality Hotels in Dubai, Singapore, Australia, New York and London.