12th April 2013
Winter 2008 - Welcome
Welcome to the latest edition of Stockpot magazine.
There has been plenty going on since the last issue and some fantastic results in the competition arena both here and on the international circuit.
The Graduate Awards is just one of our events that enables young chefs to achieve an award that speaks volumes of those who strive to achieve it. This year we saw three talented individuals graduate at a superb lunch presentation at the Royal Garden Hotel in London.
The Craft Guild of Chefs Knorr National Chef of the Year was a great spectacle at the Restaurant Show. Months of hard work and cook offs around the country brought together eight finalists from the five heats staged throughout the year.
A nail biting final saw Simon Hulstone crowned the 2008 champion and he joins a long list of past winners. Simon cooked from the heart and the judges were unanimous in their praise for his use of ingredients and the flavours of the dishes he produced from the mystery basket.
Immediately after the Restaurant Show we saw our very own Culinary Academy head for the Culinary Olympics in Erfurt, Germany, to represent the Guild and the UK. Working at the Linderhoff Hotel in Germany they achieved some outstanding results on the international stage (see report on pages 25-27).
Nor is the Culinary Academy resting on its laurels but is firmly looking forward to Hospitality 2009 at the NEC. Special thanks must go to all our sponsors and supporters.
I would also like to say a great well done to the British Culinary Federation and the Welsh and Irish National teams representing the UK in Erfurt.
In November our royal patron Her Royal Highness the Countess of Wessex attended the Combined Services salon culinaire at Sandown Park talking to many Guild members and judges, and presented several awards to chefs at the event.
The Craft Guild committee and I would like acknowledge the support of all our business partners during these tough times, and we greatly appreciate their contribution to the Craft Guild of Chefs and all its chef members.
It just leaves me to say we are looking forward to the challenges ahead and wish our members and our business partners the very best wishes for 2009.
Have an enjoyable and peaceful Christmas and hopefully we'll see many of you in the New Year.
Nick Vadis
National Chairman
Craft Guild of Chefs
The Graduate Awards is just one of our events that enables young chefs to achieve an award that speaks volumes of those who strive to achieve it. This year we saw three talented individuals graduate at a superb lunch presentation at the Royal Garden Hotel in London.
The Craft Guild of Chefs Knorr National Chef of the Year was a great spectacle at the Restaurant Show. Months of hard work and cook offs around the country brought together eight finalists from the five heats staged throughout the year.
A nail biting final saw Simon Hulstone crowned the 2008 champion and he joins a long list of past winners. Simon cooked from the heart and the judges were unanimous in their praise for his use of ingredients and the flavours of the dishes he produced from the mystery basket.
Immediately after the Restaurant Show we saw our very own Culinary Academy head for the Culinary Olympics in Erfurt, Germany, to represent the Guild and the UK. Working at the Linderhoff Hotel in Germany they achieved some outstanding results on the international stage (see report on pages 25-27).
Nor is the Culinary Academy resting on its laurels but is firmly looking forward to Hospitality 2009 at the NEC. Special thanks must go to all our sponsors and supporters.
I would also like to say a great well done to the British Culinary Federation and the Welsh and Irish National teams representing the UK in Erfurt.
In November our royal patron Her Royal Highness the Countess of Wessex attended the Combined Services salon culinaire at Sandown Park talking to many Guild members and judges, and presented several awards to chefs at the event.
The Craft Guild committee and I would like acknowledge the support of all our business partners during these tough times, and we greatly appreciate their contribution to the Craft Guild of Chefs and all its chef members.
It just leaves me to say we are looking forward to the challenges ahead and wish our members and our business partners the very best wishes for 2009.
Have an enjoyable and peaceful Christmas and hopefully we'll see many of you in the New Year.
Nick Vadis
National Chairman
Craft Guild of Chefs