Kicking off on Friday 29 October will be a session on 'Pressings and How to Wrap Terrines' at Wyboston Lakes Conference and Training Centre, Bedfordshire, and will be led by Christopher Basten, executive chef at London's five star Marriott hotel in County Hall. The workshop is the first in a series of interactive sessions designed to increase Academy members' skill base for competitions. Sessions will cover everything from the principles of competing, construction of menus, production and building dishes through to table presentation are set to be covered. The events will be led by team manager Fergus Martin, the Craft Guild of Chefs Culinary Academy who will be helping competitive newcomers to progress whilst giving more experienced chefs the chance to pass on their skills as mentors.