A unique Churchill event in Dubai, involving the Emirates Academy of Hospitality, the Craft Guild of Chefs and Michael Deane, provided the perfect occasion to reward the talent of a young chef from the academy.
Celebrating the Best of British and hosted by Churchill and the Craft Guild of Chefs, students from the Academy of Hospitality were invited to demonstrate their skills producing a menu devised and overseen by Michelin star chef Michael Deane for hospitality leaders in the Emirates. Adding an element of competition to the proceedings and as a thank you for the exceptional effort put in by the students Churchill organised a unique prize.
Kholoud Ali Abbas was the winning student and her effort was rewarded with a study trip taking in the some of the best hospitality in the UK and Ireland. Speaking ahead of her trip Michael Kitts, director of culinary arts at the Emirates Academy and winner of the Craft Guild of Chef’s ‘Peoples Choice’ award said:
“Kholoud really did excel on the gastronomy elective at the Academy. It is reassuring to know that students like Kholoud will benefit from the support and vision of Churchill, the sponsor of the trip, for many years to come. Her visit to the UK and Ireland will broaden her horizons in the hospitality world and will help her get a feel of how diverse an industry we all work in”
The trip was organised to provide Kholoud with a unique insight into hospitality in the UK and Ireland. Instrumental in arranging the London leg and first part of the trip was Paul Bates, executive chef at the Intercontinental Hyde Park and having checked into St Ermins hotel in Westminster was Kholoud’s first port of call. Following a meeting with Paul, Kholoud headed to the Ritz for a specially arranged tour and meeting with Guilluame Marly, hotel manager.
Having taken in the London sights and experience it was time for Kholoud to visit the Stoke factory of Churchill, escorted by Glenn Ewart business development and champion of the Dubai event and competition. The factory which produces around 14 million pieces a year and has benefitted from an unrivalled £20million investment over the last 12 years was a real eye opener for the student.
‘Going around the Churchill factory amazed me at the level of production and what goes into making chinaware. When I open my restaurant, I know which tableware I will choose.’
The visit to Stoke also gave Kholoud the opportunity to catch up with John Retallick VP Craft Guild of Chefs, John said.
‘It was wonderful to see Kholoud who we worked with at the Churchill event at the Emirates Academy in May. This trip will give her a great flavour of the UK Hospitality Industry and a real contrast to her life in Dubai. We all at the Craft Guild of Chefs wish her well in what will be a bright future’
After a quick rest it was off to Belfast to meet Michael Deane who shared his experiences to aid Kholoud in her ambition of opening her own restaurant in Dubai.
Michael Deane of Deanes Restaurants Belfast added:
‘Working with Kholoud was a pleasure in Dubai, and you could see her shine in the kitchen at the Academy. We discussed opening a restaurant when we had dinner in Belfast and as I enter my 20th year of owning and running restaurants, I just hope my insights will help her along the way’
The experience was complete with a visit to the award winning Titanic Experience in Belfast, a unique visitor experience opened to international acclaim early this year which Churchill supplies.
Kholoud sums up the experience, highlighting a key difference, as,
‘What a wonderful trip, I have seen three different places in one trip and I have to pinch myself- one minute I am in the Ritz and before I blinked I was sitting having dinner with one of the leading lights in the Irish Restaurant scene. But it is the contrast between Dubai and here – here you are spoiled as you have so many ingredients to hand – in Dubai we have to import everything. I just love the culture here. This trip has really focussed my mind in forging my ambition to open my own restaurant. My idea is unique and never been done in Dubai but I’m not telling anyone as I don’t want my idea stolen but I promise it will have the wow factor and be a great addition to the scene in Dubai. The lasting memory was standing in the Titanic Visitor attraction with Michael Fox, operations director, and looking out at where the famous Titanic was launched as he told me about the conference business he runs - 1200 for dinner, 52,000 at MTV Awards and he is so relaxed – again a professional who is passionate about the industry.’
Glenn Ewart of Churchill added:
‘I think it was evident to all the passion and craft of winner Khaloud Ali Abbas and it has been a real pleasure for all involved to meet her and offer their experience and invaluable insights. I would like to thank everyone who gave their time – Paul Bates at the Intercontinental Hyde Park, Guilluame Marly at the Ritz, John Retallick from the Craft Guild of Chefs, everyone at Churchill’s Stoke factory, Michael Deane of Deanes Restaurant, Michael Fox of the Titanic Experience and of course Mick Kitts who works so closely with Churchill to make events like the one in Dubai happen and mentors students to the exceptional standard demonstrated by Kholoud. All round from the event itself in Dubai to the final meetings in Belfast the experience has shown hospitality at its best and it will be exciting to see what Kholoud does next.’
Five Ways With…Tapioca
Tapioca is a staple food in some regions and is used worldwide as a thickening agent. It’s gluten-free, and almost completely protein-free making it a healthy nutritious farinaceous food. There’s plenty of options too whether you want to offer something tropical, traditional or even spicy!
Matt Owens, executive pastry chef at Zuidam UK and Craft Guild of Chefs committee member, suggests five ways to use tapioca:
1. For tropical tapioca use coconut milk instead of full fat milk add candied pineapple and papaya, and finish with yoghurt and honey
2. For a brule, infuse with green tea and vanilla, add egg yolks for richness, set in a ramekin and glaze with brown sugar
3. If chocolate’s your preferred dessert once cooked simply blend with up to 10% of your desired covertures and serve with crème fraiche
4. Fancy something a little spicy? Cook the tapioca with crystallized stem ginger and nutmeg, gently poach rhubarb and serve with almond tulle
5. For Eton tapioca, once cool layer with soft berries crushed flavoured meringue and top with vanilla pod ice cream – delicious!
Matt also suggests always check when buying Tapioca if you need to soak overnight in cold water.
Sweet chilli sauce is a popular condiment in Western Thai and Malaysian cuisine, commonly made with chillis and a sweetening ingredient such as fruit or a refined sugar.
Tapping into consumer demand for Asian cuisine eating out, sweet chilli sauce is much more versatile than might appear on the surface.
It not only makes a tangy dip for the likes of Chinese dumplings and spring rolls, it is also incredibly versatile as an ingredient in a host of cuisines made with meat, fish and veg.
Steve Munkley, award-winning executive chef at the Royal Garden Hotel in London and vice president of the prestigious Craft Guild of Chefs, demonstrates its ultra-versatility.
Everybody loves ice cream, as a sundae or simply as a scoop served to accompany warm chocolate fudge cake or sticky toffee pudding. With the party season fast approaching it’s a must have on any menu. Traditionally it is made using dairy products such as milk and cream and often combined with fruits or other ingredients to create specific flavours.
Stephen Scuffell, group executive chef at Moran Bewleys Hotels, and the Craft Guild of Chefs’ vice president and trustee, suggests five ways to use ice cream:
The prestigious Craft Guild of Chefs is set for a cracker of a Christmas lunch thanks to Bernard Matthews Foodservice, which will be supplying the key ingredient at this year’s event.
The UK’s leading chef’s association will be treating guests to a festive feast on Sunday, 9th December 2012 at the Crown Moran Hotel Cricklewood with Free Range Bronze Turkeys playing a starring role as part of the supplier’s ongoing business partnership with the guild.
Bernard Matthews Foodservice offers a wide range of fully traceable, Quality British Turkey products including free range and free range bronze whole birds, roasting joints and ingredient products for chefs through its Golden Norfolk, Broadland Farms and Lincs Turkeys ranges.
While British turkey is traditionally considered the Christmas ingredient, each comprehensive range ensures there is something to suit all chefs, ensuring turkey a place on menus all year round.
The Golden Norfolk range includes Quality British roasting joints from frozen boneless breast saddles, the perfect carvery centrepiece, to waste-free single breast lobes perfect for smaller operations, the roasting joints are perfect for operations with a low skill base as they are easy to prepare and can be roasted in the bag to retain moisture and flavour and, being boneless, the products are easy to carve.
For chefs looking for fresh British butchery cuts to which they can add their own flair the Broadland Farms range of fresh turkey cuts is ideal whilst the Lincs Turkeys range of speciality birds such as the Fresh Free Range Bronze are perfect for those looking for something extra special.
As a meat which has seen UK consumption soar by 20 percent in the past year1, British turkey is a cost-effective, versatile ingredient which is a great source of protein and low in saturated fat.
Specifically, skinless turkey breast contains 20 percent fewer calories than lean beef2, with less than a third of the fat in pork and less than a sixth of the fat in lamb. Serve it without skin instead of topside of beef and you can reduce the saturated fat content by over 50 percent3.
All Bernard Matthews Foodservice products are fully traceable from farm to fork, with each turkey reared on the company’s own farms in line with the Farm Animal Welfare Council’s ’5 Freedoms’. Each product is Quality British Turkey and Assured Foods (Red Tractor) certified, with farms welcoming visits from Defra and independent welfare bodies.
For more information, visit www.bernardmatthewsfoodservice.co.uk or call 0845 519 4097.
Head chefs in the north west of England are being urged to help propel their protégés up the ladder of success by supporting their entry in one of the fastest growing competitions in the UK.
The hunt for North West Young Chef 2013 is now underway, with organisers confirming the first county heats in this year’s battle of brilliance for chefs under 23, sponsored by Essential Cuisine.
With regional acclaim, a stage at a top restaurant and automatic entry into the Craft Guild of Chefs’ National Young Chef of the Year at stake, it’s a golden opportunity for rising stars.
However, without the support of head chefs and college lecturers, contenders can be on a back foot, according to British Master Chef Brian Mellor, competition founder and chairman of judges.
“As we’ve seen over and again in the past 10 years, this competition can do wonders for an up and coming chef’s profile, but contenders do need the practical and moral support of their superiors, whether they need to pick their brains on ingredient sourcing, fine tune a particular cooking skill or have someone do a dummy run with them. While the judges are not there to trip anyone up, the cook-offs can be nerve-wracking and practice is key to getting it right on the day.
“Ultimately, I can’t emphasise enough to head chefs and lecturers how much of a difference their backing and guidance can make in a competition such as this, while the sheer amount these young chefs gain from the experience adds enormous value to the kitchen they work in in itself.”
Organisers now want to hear from young chefs to take part in the five county heats, with entrants required to work in Greater Manchester, Lancashire, Merseyside, Cheshire or Cumbria.
With local provenance an instrumental part of the competition’s ethos, contenders will be asked to cook a three-course meal for two using North West, seasonal produce costing up to £25, a challenge that has produced some spectacular results over the last few years.
In a new initiative introduced in 2012, county heat winners will all be invited to a masterclass with an acclaimed chef prior to June’s final, the chance to hone particular skills with the industry’s best.
Last year, finalists spent the day at Harthill Cookery School in Tattenhall with Aiden Byrne, who walked them through his fish course for his appearance on BBC Two’s Great British Menu; beetroot poached salmon with caviar, razor clam, fennel and beetroot. His key advice was to “know when to stop, have the discipline to know when a dish is complete” and “don’t ever stop learning; you must invest time to develop your skills. Take sideways steps to broaden your knowledge.”
North West Young Chef 2012 was won by Lewis Gallagher, a foraging fan who gets to know his suppliers personally and works at the Grill on the Hill at Stanley House, Mellor, in Lancashire.
To enter North West Young Chef 2013, which is open to everyone from college trainees to pub and hotel chefs, or to put a protégé forward, call 01606 541490 or visit www.essentialcuisine.com. There is also a Facebook page and you can follow events on Twitter (@NWYoungChefComp).
The North West Young Chef 2013 heats will take place on:
Cumbria: Wednesday, April 3rd at Kendal College
Greater Manchester: Wednesday, April 17th at Manchester College
Lancashire: Thursday, April 18th at Blackpool and Fylde College
Cheshire:Thursday, April 25th at South Cheshire College
Merseyside: Wednesday, April 24th at Southport College
She beat off 11 other finalists to win the inaugural Tabasco Student Street Food Challenge and the top prize of a trip to the home of Tabasco – Avery Island in Lafayette, Louisiana.
Her four-day trip will cover everything there is to know about the hot pepper sauce through guided factory tours that highlight the history of the sauce and the processes used to make it, tastings and an interesting swamp ride.
The competition held at the University of West London was organised by AB World Foods in association with the Craft Guild of Chefs. It was open to student chefs of all ages working in the UK, who had to prepare their own ‘street food’ inspired dish in 90 minutes using any Tabasco sauce variant.
Edwards’ dish of smoked chipotle and oyster sauce, marinated pork fillet, sweet potato brown butter mash, som tam with tomatillo, lime and coriander salsa ticked all the boxes for being practical to prepare in a foodservice kitchen using easily sourced ingredients, and being served in handy take out boxes.
The judges included Tabasco European business development chef Gary Evans, AB World Foods development chef Craig Miles, Westminster Kingsway College chef lecturer Stefan Greubel, Brooklands Hotel executive chef Nick Sinclair, Craft Guild CEO Martin Bates and Craft Guild vice president Steve Munkley.
“The creative side of the young chefs really came out,” said Munkley. “The challenge was for them to envisage what street food they would like to see and they impressed us with the way they delivered the food and particularly the packaging.
“From the moment Katie got into the kitchen she created everything from scratch showing she had thought carefully about it. Everything worked well and balanced well.”
Evans added: “The day was a huge success; the competitors really enjoyed the experience and there was an impressive display of unique and interesting street food dishes, which all incorporated Tabasco very well.”
The finalists were:
Vanessa Allinson, Darlington College
Dharumendra Chauhan, South & City College Birmingham
Andrew Collis, University of Derby
Katherine Edwards, South Downs College
Leeann Marie Gibbons, Grimsby Institute of Further & Higher Education
Michael Harrison, Liverpool Community College
Judith Manderioli, University of West London
Mike Nyotu, University of West London
Anthony Okerse, University of Derby
Josh Riley, Sodexo-Unilever
Matthew Shea, Westminster Kingsway College
Joo Theng Yap, University of West London
Two groups of Westminster Kingsway College Higher Education students have triumphed in an International Food and Beverage Challenge against the prestigious Ecole hôtelière de Lausanne in Switzerland, announced at the Swiss Embassy in London.
The Foundation Degree Hospitality Management students won two out of the three prizes on offer. The Popularity prize for the ‘most likes’ on Facebook was won by the College team of students, Laura Favretto, Gosia Struska and William Yarney with a first prize of an all expenses paid trip, sponsored by Montreux Jazz Café, to the famous Montreux Jazz festival, including VIP tickets, back-stage and party passes, as well as overnight accommodation.
William Yarney, Foundation Degree Hospitality Management student said: “We produced a concept in the form of a two minute video about sustainable purchasing within the hospitality industry. I think we may have won due to the popularity of our concept and its relevance to current issues we face today such as climate change, waste, carbon emissions and giving back to our local communities. Taking part in industry competitions like this really helps to give you a more diverse way of looking at your studies. Sometimes we can get so engrossed in learning from a text book that you forget how the things you are studying can affect you here and now. The best thing about studying at Westminster Kingsway College would have to be the lecturers. They are all characters, different in their learning styles and you honestly feel as if they are with you every step of the way on your College journey.”
The Food and Beverage Challenge jury awarded the Purchasing and Sustainability Concept Award to “The perfect cycle and Su-fish-ency restaurant” presented by Oliver Brand, Joseph Quilter and Jack Simpson, Foundation Degree Hospitality Management students from Westminster Kingsway College.
The award, which was sponsored by Hilton was presented by Alison Knight, Divisional Resourcing, Hilton Group and included a fantastic £4,000 prize fund for the students to develop their business ideas.
Foundation Degree Hospitality Management student Joseph Quilter explained about the challenge. Joseph said: “We had to develop a feasible and sustainable purchasing concept for the year 2025 that would change and improve the Hospitality industry so we developed a „Su-fish-ency‟ concept around a cycle of sustainable produce and resources called „aquaponics‟. The competition was really tough but we were confident that we had a concept that would work and had the edge over our competitors.”
Fellow Hospitality Management student Oliver Brand said: “Doing these types of competitions at Westminster Kingsway College is really great as it builds your networks and knowledge of the hospitality industry. You get to showcase your talents and skills – it is a real pressure environment but you learn to cope with everything that comes your way.”
The final award of ‘Best purchasing technology concept’ was won by the student team from Ecole hôtelière de Lausanne with a similar development prize of £4,000. A further research award went to Neil Lovell, Head of Jamie Oliver’s Better Food Foundation.
This new Food and Beverage Prospective Challenge and Award was developed by the Food and Beverage Industry Research Chair, created by the Ecole hôtelière de Lausanne and aims to promote prospective studies and innovation, especially amongst the future and young players of the food and beverage industry. This first challenge focused on the themes of sustainability and technology in the food and beverage sector.
Speakers at the event held at the Swiss Embassy in London included: Raymond Santamaria, UK commercial manager, Nestlé Professional Super Premium Beverages; Geoff Booth, assistant principal and director of the School of Hospitality at Westminster Kingsway College, London; and Patrick Willis, CEO, Marlon Abelo Restaurant Corporation (MARC).
The challenge was supported by The London-Lausanne Society which was created by ambassador Anton Thalmann, Embassy of Switzerland and Prof. Michel Rochat, general director of the Ecole hôtelière de Lausanne with the aim of forging relationships between the UK and Switzerland, within the hospitality industry and providing an opportunity for exchange between the public, economic and academic sectors.
Celebrity chef, Phil Vickery announces the winners of Coeliac UK’s Gluten-free Chef of the Year competition following a tense cook off by the six finalists on Monday 12 November 2012.
For the third year, Coeliac UK, the national charity for people with coeliac disease ran the competition in association with the Institute of Hospitality and the Craft Guild of Chefs with the cook off taking place at the Unilever Food Solutions Culinary Business Development Centre in Leatherhead.
The competition, to design a three course bistro style gluten-free meal, aims to raise awareness and highlight the need for increased provision of gluten-free menu options for the 1 in 100 people in the UK with coeliac disease, an autoimmune disease caused by intolerance to gluten.
There were two categories; Gluten-free Chef of the Year, for professional chefs, and Up and Coming Gluten-free Chef of the Year, for catering students under 23. This year the competition was tougher with entrants being asked to showcase their skills by including gluten-free substitutes such as bread, pasta or batter cooked from scratch at the live final.
Following 90 minutes of intense cooking, and much debate, deliberation and tastings by the judges the winner was announced as Jose Manuel De Freitas, who is the second chef at the Four Seasons Health Care (FSHC), Silver Springs Care Home in Jersey.
Runner up was Tom Thexton, head chef at Wild Thexton in London and the third finalist was Viktorija Bernataviciute, the sous chef at the Wig and Pen in Northampton.
In the Up and Coming category, Christian Dean Young from Wellingborough, Northamptonshire who is studying professional chef level 2 at Northampton College was announced as the winner. Runner up was James Barnard from Barton Upon Humber whilst Beathan James from Corby, Northamptonshire also studying at Northampton College was the third finalist.
Phil Vickery said: “Congratulations to all of this year’s winners, each year the standard is raised and this year it was the best ever with some exceptional dishes being cooked including those traditionally seen as being more difficult to make such as gluten-free bread, pasta and pastry. To cook these in a live final is a real achievement. With a growing market to service the hundreds of thousands of people looking for gluten-free options, the demand for skilled chefs is likely to boom and this competition showcases the best of the talent out there. Coeliac UK has recently launched catering training and accreditation for caterers to learn more about gluten-free cooking and the controls needed to ensure cross contamination is eliminated and I would recommend that everyone in the catering industry embraces the gluten-free market – the demand is only going to increase as diagnosis improves.”
Sarah Sleet, chief executive of Coeliac UK, said: “We are very grateful to Phil Vickery and to all of the other judges for their wonderful support of this competition and in helping to highlight to the industry the need for improved gluten-free menu options whether that is in restaurants, cafes, schools or care homes.
“At least 1 in 100 people in the UK have coeliac disease; representing a potential £100 million market amongst those diagnosed with the condition and the friends and family they eat out with. Adopting some relatively simple changes can make all the difference and we have seen a number of leading high street catering establishments who have been working with us and recently entered this market. In addition there are numerous people in schools, hospitals, prisons and care homes who have no choice of where they can eat and it is essential that those in these establishments also have access to gluten-free food.”
Mr De Freitas, wins a one week placement at Gleneagles with twice Michelin starred chef, Andrew Fairlie. Christian Dean Young wins a one week placement at Michelin-starred The Pass at South Lodge with chef Matt Gillan. Both winners win a set of knives courtesy of 3663. All six finalists were also presented with a year’s membership to the Craft Guild of Chefs and gift vouchers from Sodexo.
The panel of judges were Coeliac UK’s Food Ambassador Phil Vickery; David Mulcahy, Sodexo; Adam Gray, The Red Lion and Shires Cookery School and Daniel Ayton, Crowne Plaza.
Coeliac disease is not a food allergy. It is an autoimmune disease caused by intolerance to gluten. Damage to the gut lining occurs when gluten is eaten. There is no cure or medication for the condition. The only treatment is a life long gluten-free diet. Without a gluten-free diet, the disease can lead to other conditions, such as malnutrition, osteoporosis, infertility problems and also can cause bowel cancer.
Recipes will also soon be available to download from: www.coeliac.org.uk/glutenfreechefoftheyearwinners