Top Culinary Names Cook Up Excitement for Show Visitors

The  Staff Canteen

The Staff Canteen

Editor 17th February 2012
Stars of the culinary world, including celebratory chefs and a leading restaurant manager will be serving up stimulating and informative sessions at Hotelympia. The many culinary highlights on The Stage include:
  • Raymond Blanc is interviewed on the Hotelympia Stage by Mark Lewis, group editor of Caterer & Hotelkeeper (Monday 10.30-11.00)
  • Learn what goes on in the kitchen of Heston Blumenthal’s Fat Duck with executive chef, Ashley Palmer-Watts (Monday 16.00-16.45)
  • Jason Atherton presents the Innovation Awards (Monday 17.00-17.15)
  • Georgio Locatelli talks about The Clink – an initiative to train prisoners in the art of cooking -on The Stage (Monday 11.00-11.45)
In addition, a must-see feature is The Skillery, staged in association with the Craft Guild of Chefs, which will once again showcase the skills of a number of well-known chefs including Francesco Mazzei, Sophie Wright, Christopher Basten, Steve Love, Henry Brosi and Steve Munkley. Another major attraction for chefs is Salon Culinaire which presents the semi-finals of two global competitions. The Global Chefs Challenge and the Hans Bueschkens Trophy in conjunction with WACS (World Association of Chefs’ Societies).  Salon Display will run through both halls at Hotelympia, giving visitors to all aspects of the show the opportunity to take in the breathtaking exhibits. New additions include: Contract Caterers Challenge, sponsored by Elior UK, open to chefs who are foodservice providers only must produce and present four main courses – two suitable for a staff restaurant and two enhanced for fine dining.  La Parade de Chefs, the renowned fine dining experience at the heart of Hotelympia is always a big attraction. The unique cooking challenge is being staged in two 100-cover fine dining restaurants where 10 teams, including chefs from the House of Commons, Claridge’s, London and the Irish National Culinary Team, will take turns preparing three-course menus during the show. The experience is run under competition rules and places will be allocated on a first-come, first-served basis. Meals at La Parade des Chefs have a set price of £34 (including a £2 discretionary fee donated to the industry charity, Hospitality Action). Toby Wand, Group Exhibition Director at Fresh Montgomery, said:  “It promises to be a must-visit event for chefs who want to stay in touch with what is happening in the business and find out the views of leading figures across a range of disciplines.” For further information and to register for free please see www.hotelympia.com and follow us on Twitter for everything Hotelympia www.twitter.com/hotelympia

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 17th February 2012

Top Culinary Names Cook Up Excitement for Show Visitors