Come cook at the Skillery
IFE09 has announced the line up for the Skillery, run in association with the Craft Guild of Chefs.
Sponsored by Silver Hill Foods, The Skillery will be located between Food on the Move and Bakery in the South Hall and will host demonstrations from chefs, focusing on ways to make your business more competitive and efficient in the economic downturn.
One kitchen will be hosted by the Craft Guild of Chefs and will feature a comprehensive demonstration programme carried out by well-renowned professional chefs.
The second kitchen, hosted by Fresh RM, will be dedicated to companies exhibiting, enabling visitors to see featured products brought to life.
The line up includes Simon Hulstone, the chef at The Elephant Bar and Restaurant and Knorr National Chef of the Year, who will be sharing the secrets of his dishes that he created at the Bocuse d'Or in January 2009.
Brian Turner CBE will be taking a trip down memory lane by producing traditional, 'home-cooked' foods with a twist while Mathew Shropshall, Food Development Chef and Consultant, will be teaming up with Professor Simon Watt to put the traditional British dessert under the microscope to discover ways to recreate them cost effectively, to help fight the credit crunch.
Ben Bartlett, Britain's best barbecue chef, will be talking about how themed promotions can increase footfall and profits, focusing on how to do it innovatively and inexpensively in the current climate.
Cyrus Todiwala, chef and proprietor of renowned Café Spice Namaste, will be exploring how to use economically-friendly cuts of meat to recreate Indian classics.
IFE09 will take place on 15-18 March 2009 at ExCeL in London. For further information about visiting, visit
www.ife.co.uk
THE SKILLERY TIMETABLE
Sunday, March 15
12.15-1pm Innovations in Grab 'n' Go foods
Ian Nottage, Chef Director, Leathams
1.30-2.15pm Traditional British desserts under the microscope
Matt Shropshall, food development chef and Professor Simon Watt
2.45-3.30pm Menu Promotions to increase your footfall
Ben Bartlett, Britain's Best BBQer
Monday, March 16
11-11.45am Sous Vide – What's good for the customer and good for you
Dr Sandra Stringer, Senior Research Scientist, Institute of Food Research and Svetlana Rodgers, Professor of Food, Hospitality and Culinary Arts, University of Brighton
12.15-1pm World-class aspirations
Simon Hulstone, chef/proprietor, The Elephant Bar & Restaurant and Knorr National Chef of the Year 2008
1.30-2.15pm Healthy Eating Ideas
Andy Aston, executive chef, Restaurant Associates
2.45-3.30pm Working with the farmer
Steve Munkley, executive chef, Royal Garden Hotel, London
3.50-4.35pm Utilising all cuts of meat in Indian cuisine
Cyrus Todiwala, chef/proprietor, Café Spice Namaste
Tuesday, March 17
11-11.45am Creating award winning individual style
Lee Cash, director, Peach Pub Company and Sam Cowley, head chef, The Almanack
12.15-1pm Credit crunch meals using sustainable fish
Nick Vadis, UK executive chef, Compass UK and Ireland, chairman Craft Guild of Chefs
1.30-2.15pm Rob's Foodmap of Britain
Rob Kirby, chef director and chef, Lexington Catering
2.45-3.30pm Home-grown comfort
Angela Gray, TV chef, broadcaster and food writer
3.50-4.35pm Gastroporn - a gastronomic porn experience
John Feeney, culinary director, Griffiths Laboratories, The Food Architects
Wednesday, March 18
11-11.45am Hotpots, stews and cobblers… just like mum cooked!
Brian Turner, CBE, chef / restaurateur
12.15-1pm Managing food intolerances and allergies in a corporate environment
Chris Basten, executive chef, Marriott County Hall, London
1.30-2.15pm Feeding the troops on a budget
Rob Kennedy, executive chef, Royal Military Academy, Sandhurst
2.45-3.30pm Feeding kids and meeting nutritional standards
Matt Owens, Zuidman and Bob Brown, Sodexo
Words: Clare Riley
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