Chef skills

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.

For live video feeds during the day please follow- @SkillsforChefs and @CanteenTweets on twitter.

The Menu:-

Menu 10th May 2017 – “A Passion to Inspire “

Opening

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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