Catering Scotland

The Scottish Chefs’ Conference 2013

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The Scottish Chefs’ Conference 2013

October 21
20:07 2013
Chefs Conference landscape.jpg

The conference, now in its eighth year, has established itself as a must-attend event for chefs of all ages, abilities and experience. Having attracted the attention of some of the industry’s biggest names and most talented stars, plus endorsement and support from a healthy number of prolific suppliers, organiser Willie Pike is looking forward to another memorable day of debate, discussion, networking and world-class demonstrations.

‘The conference was created as a vehicle for motivating and exciting our chefs, inspiring the youngsters and stoking the fire in our more seasoned professionals,’ he explains. ‘Some of the world’s finest chefs come along to demonstrate their skills and create a platform for delegates to broaden their knowledge, techniques and culinary repertoires.’

Cooking Up A Storm – The Guest Chefs at the 2013 Conference  

Daniel Clifford: Fabulous dishes from the 2-Michelin-Star chef at Midsummer House

Gary McLean & Zak Miller: Consistency, quality and yield in award-winning dishes

Jeremy Medley: Cutting edge cuisine and modern techniques

Ramon Morato: Innovativedesserts by the global chocolate master

Geoffrey Smeddle: Dishes from the Michelin-starred Peat Inn, Fife

Book Now for the Conference Dinner

Don’t miss this opportunity to network and socialise with fellow chefs, sponsors and colleagues, while enjoying a world-class five-course menu prepared by Willie Pike, Billy Campbell and his team at the Thistle Hotel.

The dinner package includes champagne and canapés, specially chosen wines and the evening’s entertainment. Dress code is white chefs’ jackets and black trousers (no need for dinner suits), and the menu is online now, at www.scottishchefsconference.co.uk

Tariffs

  • Package (A) Day delegate: £65.00. Includes conference, all refreshments and lunch
  • Package (B) Day delegate + dinner: £130.00. Includes conference as above, plus dinner produced by Willie Pike, Billy Campbell and his team of chefs
  • Package (C) Day delegate + conference dinner + overnight stay + breakfast: £230.00. Includes as package B but with overnight accommodation with breakfast in the hotel

CALLING ALL COLLEGES!

Tell Your Students to Claim Their FREE Places at this Year’s Scottish Chefs Conference!

Colleges play a critical part in supplying the industry with the next generation of chefs and this year, for the third time, the Scottish Chefs’ Conference organisers are inviting Scottish catering colleges to each bring along 10 trainee chefs – free of charge – to join delegates at the event*.

As a vehicle for providing an insight into the industry and helping to inspire Scotland’s future talent, the conference is the place for budding culinary stars to hone their skills, make new acquaintances and learn more about the companies and organisations involved in Scotland’s catering and hospitality industry.

So, take advantage of this unique offer and claim your organisation’s complimentary places today. Contact Gillian on 0141 626 0062 no later than Friday 11th October.

To book your place at this year’s conference and dinner, call the sales team at the Thistle Hotel on 0141 626 0062, or visit www.scottishchefsconference.co.uk

* Terms & Conditions

  • First 10 students from each college are free of charge. Additional students may attend at a cost of £30 per student
  • At least one food production lecturer should in attendance from each college (£65 payable)
  • All delegates and students should dress appropriately
  • Each student will be treated as a paying delegate and will receive a delegate bag on arrival, as well as lunch and refreshments
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Chefs Conference Geoffrey Smeddle square.jpg

The Scottish Chefs’ Conference returns to the Thistle Hotel for the fourth year running, bringing with it a host of well-known chefs, including the Peat Inn’s Geoffrey Smeddle (inset) on the demo guest list. Here’s a preview of what’s in store on 4th November…

 

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