A Passion to Inspire – Upskill Day 2017 – Infusions4Chefs
Chef Skills – A Passion to Inspire
Next week 10th May 2017 sees First Contact Chefs 2nd Upskill Day at Infusions Experience (Chef Skills).
We take all the finalists and give them a special experience ahead of the final on 13th June.
Mark Poynton – Chef/Owner – Restaurant Alimentum – “A Great idea and privileged to be involved in this year’s Upskill Day – working directly with over 30 Students and lecturers from over 6 Colleges – Inspiring them with fantastic local produce – preparing for the final on the 13th June”
Russell Bateman – Head Chef – Colettes Restaurant – The Grove Hotel – “Developing and Inspiring Young Chefs is a real Passion of mine especially when it is face to face – seeing them excited about learning new skills and techniques – helping them see a path to a fantastic career and future in our industry”
Thank you to everybody who is supporting us this year – every Chef, Grower, Farmer, Lecturer, Mentor, Partner, Friends, John and all at Infusions Experience.
Menu 10th May 2017 – “A Passion to Inspire “
John Jackaman and Jeremy Medley – Infusions Experience
Seasoning and Finishing
Russell Bateman – Colettes Restaurant – The Grove Hotel
Muscles and Marbling
Mark Poynton – Alimentum / Mark Hayward- Dingley Dell Pork / Tom Roberts – Direct Meats
Cheese – Temperature and Seasoning
Eric Snaith – Titchwell Manor / Catherine Temple – Mrs Temple’s Cheese
We also have had Great support from Adam Ringrose – Anglia Produce, Allan Miller – Nurtured in Norfolk, Angus I’Anson – Gourmet Classic, Clare Bullen- Anglia Free Range Eggs, Ellie Savory – Norfolk Quail , Martin Blackwell – Direct Meats, Fiona Houston – Mara Seaweed – Richard Russum- Russums
Partners – Adnams, Alimentum Restaurant, Anglia Free Range Eggs, Anglia Produce, BPEX, Brasteds, Craft Guild of Chefs, Dingley Dell Pork , Direct Meats, First Contact Chefs , Gourmet Classic, Hotel Felix , Jean-Luc Benazet Photography, Loch Duart Salmon, Infusions 4 Chefs ,Mara Seaweed, Marine Conservation Society Marr Fish, Master Chefs of Great Britain, Meze Publishing, Norfolk Quail , Nurtured in Norfolk , PACE, RSPCA Assured , Russums, Skills for Chefs , Staff Canteen, Steelite Plates UK, Stoke by Nayland Hotel and Golf Club, Teenage Cancer Trust, Titchwell Manor, True Food Stocks, Whirlow Hall Farm, Zest Quest Asia
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