12th April 2013
Summer 2009 - Craft Guild AGM 2009
Honours and awards and all the glories of the past year, plus plans for the future were presented to Craft Guild members at the AGM in April.
Two of the Craft Guild’s most loyal supporters were given top honours at the Craft Guild of Chefs Annual General Meeting awards ceremony in April.
The Guild’s president, Master of the Royal Household Air Vice Marshall David Walker, presented John Retallick with the Order of Merit – the first time the Craft Guild of Chefs has ever given this prestigious award, and the London Division’s chair Cam Faherty was presented with the Vice Presidents’ Special Achievement Award.
Taken completely by surprise, Retallick listened with the rest of the guests to Guild chairman Nick Vadis describing Retallick as “highly respected throughout the industry and one of the most recognised faces in the Guild”.
“He understands where we came from and who we are now, and he fully supports the current executive in its plan for the way forward for the Guild.
“His boundless work and dedication not only to the Craft Guild of Chefs but also to the industry as a whole is inspiring, by supporting and encouraging young talent with his pearls of wisdom. He is the driving force behind many events and national salons and will always give his time freely. I am delighted and honoured to have this opportunity to present the Order of Merit to a great colleague and friend to us all for the 35 years of loyal, invaluable and distinguished service.”
Previously Retallick had presented the Special Achievement Award on behalf of the Presidents’ Council to Cam Faherty for his continual loyal support to the Guild throughout the UK and the wealth of experience he offers to everyone. Faherty, who started out as an apprentice chef in Ireland, furthered his career with moves to Switzerland and Germany, eventually arriving in London, where he worked in top establishments before going into teaching. He had been chair of the London Division for many years.
Other deserving awards included the many accolades for the Culinary Academy team for their sterling work in the competition arena.
Vadis welcomed everyone to the event, which for the first time was held at the Crown Moran Hotel in Cricklewood, London. He highlighted the massive achievements the Craft Guild has accomplished over the past year, which included the glories achieved by its Culinary Academy at prestigious events such as the Olympics in Erfurt in Germany, Hospitality at the NEC, Wessex Salon Culinaire and the WACs challenge in Ireland – 98 awards including gold and silver as team England, and Simon Hulstone winning the National Chef of the Year competition.
He also praised the Graduate Award examinations as well as the latest boost to the membership via PACE (Professional Association for Catering Education).
Vadis explained that the Guild had tabled a proposal at the 2009 AGM of PACE that all students moving into their second year on the VRQ and the Chef Diploma would be invited to join the Craft Guild at a reduced rate. “This is just one initiative that we as a committee are trying – working with PACE’s colleges to reach out to the grassroots of our industry. As reported last year, our college representative Bob Brown and other committee members will be driving this in the coming year.
“It was proposed that a levy should be added to the tuition fees across all colleges in PACE. There is still some work to do on this and both myself, Bob and Martin Bates will be working towards its implementation with the 160 plus member colleges.”
Around 140 members, family and friends attended the superb AGM lunch at the Crown Moran, specially prepared by executive chef Steve Scuffell and his team. The menu comprised: smoked and cured salmon wrap with fresh water crayfish and crab, vermouth dill and Swedish mustard dressing; slow roasted shoulder and herb crusted rump of lamb, rosemary fondant and roasted roots; a coffee and cream dessert – Baileys panna cotta, orange cheesecake with Irish whiskey and sultana syrup, tiramisu and espresso ice cream, followed by coffee and Gourmet Classic truffles.
The lunch was sponsored by: Electrolux, Gourmet Classic, Justerini & Brooks, Kraft Philadelphia and Town & Country Fine Foods.
The Guild’s president, Master of the Royal Household Air Vice Marshall David Walker, presented John Retallick with the Order of Merit – the first time the Craft Guild of Chefs has ever given this prestigious award, and the London Division’s chair Cam Faherty was presented with the Vice Presidents’ Special Achievement Award.
Taken completely by surprise, Retallick listened with the rest of the guests to Guild chairman Nick Vadis describing Retallick as “highly respected throughout the industry and one of the most recognised faces in the Guild”.
“He understands where we came from and who we are now, and he fully supports the current executive in its plan for the way forward for the Guild.
“His boundless work and dedication not only to the Craft Guild of Chefs but also to the industry as a whole is inspiring, by supporting and encouraging young talent with his pearls of wisdom. He is the driving force behind many events and national salons and will always give his time freely. I am delighted and honoured to have this opportunity to present the Order of Merit to a great colleague and friend to us all for the 35 years of loyal, invaluable and distinguished service.”
Previously Retallick had presented the Special Achievement Award on behalf of the Presidents’ Council to Cam Faherty for his continual loyal support to the Guild throughout the UK and the wealth of experience he offers to everyone. Faherty, who started out as an apprentice chef in Ireland, furthered his career with moves to Switzerland and Germany, eventually arriving in London, where he worked in top establishments before going into teaching. He had been chair of the London Division for many years.
Other deserving awards included the many accolades for the Culinary Academy team for their sterling work in the competition arena.
Vadis welcomed everyone to the event, which for the first time was held at the Crown Moran Hotel in Cricklewood, London. He highlighted the massive achievements the Craft Guild has accomplished over the past year, which included the glories achieved by its Culinary Academy at prestigious events such as the Olympics in Erfurt in Germany, Hospitality at the NEC, Wessex Salon Culinaire and the WACs challenge in Ireland – 98 awards including gold and silver as team England, and Simon Hulstone winning the National Chef of the Year competition.
He also praised the Graduate Award examinations as well as the latest boost to the membership via PACE (Professional Association for Catering Education).
Vadis explained that the Guild had tabled a proposal at the 2009 AGM of PACE that all students moving into their second year on the VRQ and the Chef Diploma would be invited to join the Craft Guild at a reduced rate. “This is just one initiative that we as a committee are trying – working with PACE’s colleges to reach out to the grassroots of our industry. As reported last year, our college representative Bob Brown and other committee members will be driving this in the coming year.
“It was proposed that a levy should be added to the tuition fees across all colleges in PACE. There is still some work to do on this and both myself, Bob and Martin Bates will be working towards its implementation with the 160 plus member colleges.”
Around 140 members, family and friends attended the superb AGM lunch at the Crown Moran, specially prepared by executive chef Steve Scuffell and his team. The menu comprised: smoked and cured salmon wrap with fresh water crayfish and crab, vermouth dill and Swedish mustard dressing; slow roasted shoulder and herb crusted rump of lamb, rosemary fondant and roasted roots; a coffee and cream dessert – Baileys panna cotta, orange cheesecake with Irish whiskey and sultana syrup, tiramisu and espresso ice cream, followed by coffee and Gourmet Classic truffles.
The lunch was sponsored by: Electrolux, Gourmet Classic, Justerini & Brooks, Kraft Philadelphia and Town & Country Fine Foods.