Top Chefs Join IFE 09 Skillery

Posted on 23. Mar, 2009 by in Industry News

The Skillery, run in association with the Craft Guild of Chefs, at IFE 09 will host demonstrations from top chefs, focussing on ways to make businesses more competitive and efficient in the economic downturn.

Designed to attract chefs, restaurateurs, hoteliers, cost-sector caterers and major foodservice operators and give them a seriously ‘up-close-and-personal’ insight into the latest industry developments, the attraction will be a key feature at the show in at ExCeL, London from March 15th-18th.

One kitchen, hosted by the Guild, will be based on research carried out into current foodservice industry trends, focusing on hot topics of most relevance to visitors. The second kitchen, hosted by event organisers, Fresh RM, will be dedicated to exhibiting companies.

The line up includes Simon Hulstone, the chef at The Elephant Restaurant, Torquay, Devon and Knorr National Chef of the Year, who will be sharing the secrets of his dishes that he competed with at the Bocuse d’Or in January.

Brian Turner will prepare traditional foods with a twist, while development chef Mathew Shropshall and Professor Simon Watt put the British dessert ‘under the microscope’.

Details on www.ife.co.uk/theskillery

One Response to “Top Chefs Join IFE 09 Skillery”

  1. Olly Rouse

    26. Mar, 2009

    For those who missed my demonstration on Sous Vide cooking please read on!

    My new consultancy service “Sous Vide Solutions” is here to accommodate the growing use of this cooking technique.

    
I have been using this method of cookery for many years professionally in fine-dining restaurants, and contribute regularly at demonstrations and trade-shows.

    
I have been working with the leading UK waterbath manufacturers [Clifton] and alongside Mulivac vacuum packers.

    During the past 12 months I have seen much growth through the industry and a definite trend of larger-scale properties (often without highly skilled chefs) changing their cooking styles towards the sous vide method. That said the need for proper training and safe system set-up is vitally needed.

    Sous Vide Solutions provide expert, practical set-up advice and the implementation within your premises for a tailored service – including the seamless inclusion of systems, processes and technology. Full support of HACCP is all part of a safe and efficient service that Sous Vide Solutions offer.

    ****You will also find all the recipes I demo’ed at the IFE Skillery on our site!****

    Olly Rouse
    Principle Consultant

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