12th April 2013
Winter 2012 - Welcome
As we come to the end of 2012, we can look back on what has undoubtedly been an exciting year against the backdrop of Olympic fever.
For the Craft Guild there was Olympic fever for its own Culinary Academy in the run up to the 2012 Culinary Olympics in Erfurt, Germany, which started with the academy rehearsing its roles at Hotelympia and the Wessex Salon Culinaire, and culminating in what has been described as the toughest ever Culinary Olympics.
Only five gold medals were presented in the whole competition, so well done to our academy’s new junior and senior teams who achieved a very creditable three silvers, three bronze and five diplomas (see pages 29-31).
There have been some very memorable dates. May saw the return of our Spring Ball, the first in many years and Dennis Mwakulua, who is in charge of our social events, then put on a superb family fun day. Such was the feedback that both events are firmly in the calendar for next year.
Our awards at Wembley really set the bar for the best chefs in the UK and beyond to aspire to. There was a mix of new names, up and coming chefs and some more experienced chefs, and on this note it was great to see Mick Kitts travel all the way from Dubai and be awarded the People Choice Award. Already the team is hard at work for the extra special 20th anniversary awards at The Grosvenor House, where we anticipate a packed house for what can only be best described as the chefs’ event of the year.
Another five young chefs were added to the Graduate Awards roll of honour ensuring that our industry’s future is safe. Meanwhile Alyn Williams, chef patron of Alyn Williams at The Westbury, who triumphed at this year’s National Chef of the Year after coming a close second to Freddie Forster last year, showed that if you really want something, with hard work and dedication you will achieve it.
Looking ahead, our AGM will take place at the Royal Garden Hotel on Sunday, April 7, so please check your diaries and put this important date down as a must-attend event and don’t forget to make your nominations for the Honours and Awards for 2012 that will be presented after the special lunch.
Nothing can underestimate the true value of the hard working Committee of Management, the Vice Presidents’ Council and our Trustees, so I would like to thank them all for another outstanding year in all that they have done on behalf of you the membership.
On a sadder note, we have just heard of the passing of Margaret Sharp, who along with her husband Roy were editors for many years of our ‘Cookery & Food Review’ during the days of being the Cookery & Food Association, so our wishes go to Roy and his family.
Last but not least there are two additions to this issue of Stockpot – the return of the Pritchitts/Craft Guild seasonal calendar and our new Business Partner Guide that gives an insight into the companies that support us so much, for which many thanks.
It just remains for me to wish you all, along with your families and businesses, a very happy, peaceful Christmas and a very healthy and prosperous 2013.
Andrew Green
National Chairman
Craft Guild of Chefs
Click here to read the latest edition of Stockpot magazine online
Only five gold medals were presented in the whole competition, so well done to our academy’s new junior and senior teams who achieved a very creditable three silvers, three bronze and five diplomas (see pages 29-31).
There have been some very memorable dates. May saw the return of our Spring Ball, the first in many years and Dennis Mwakulua, who is in charge of our social events, then put on a superb family fun day. Such was the feedback that both events are firmly in the calendar for next year.
Our awards at Wembley really set the bar for the best chefs in the UK and beyond to aspire to. There was a mix of new names, up and coming chefs and some more experienced chefs, and on this note it was great to see Mick Kitts travel all the way from Dubai and be awarded the People Choice Award. Already the team is hard at work for the extra special 20th anniversary awards at The Grosvenor House, where we anticipate a packed house for what can only be best described as the chefs’ event of the year.
Another five young chefs were added to the Graduate Awards roll of honour ensuring that our industry’s future is safe. Meanwhile Alyn Williams, chef patron of Alyn Williams at The Westbury, who triumphed at this year’s National Chef of the Year after coming a close second to Freddie Forster last year, showed that if you really want something, with hard work and dedication you will achieve it.
Looking ahead, our AGM will take place at the Royal Garden Hotel on Sunday, April 7, so please check your diaries and put this important date down as a must-attend event and don’t forget to make your nominations for the Honours and Awards for 2012 that will be presented after the special lunch.
Nothing can underestimate the true value of the hard working Committee of Management, the Vice Presidents’ Council and our Trustees, so I would like to thank them all for another outstanding year in all that they have done on behalf of you the membership.
On a sadder note, we have just heard of the passing of Margaret Sharp, who along with her husband Roy were editors for many years of our ‘Cookery & Food Review’ during the days of being the Cookery & Food Association, so our wishes go to Roy and his family.
Last but not least there are two additions to this issue of Stockpot – the return of the Pritchitts/Craft Guild seasonal calendar and our new Business Partner Guide that gives an insight into the companies that support us so much, for which many thanks.
It just remains for me to wish you all, along with your families and businesses, a very happy, peaceful Christmas and a very healthy and prosperous 2013.
Andrew Green
National Chairman
Craft Guild of Chefs
Click here to read the latest edition of Stockpot magazine online