The Scottish Chefs Conference, Demonstrator chefs - William Curley

The  Staff Canteen

The Staff Canteen

Editor 28th October 2015
Running up to this year's Scottish Chefs Conference, we are talking to the demonstrator chefs taking part in this year's special ten year anniversary. Yesterday's demonstrator chef was Ruth Hinks, today we have William Curley. William Curley William Curley began his training at Gleneagles Hotel, before going on to expand his knowledge and skill set with a variety of top chefs in Michelin starred restaurants, such as Marc Meneau at L’Espérance in France, Pierre Koffmann at La Tante Claire, and Marco Pierre White at The Oak Room. Before he was 30, William became the youngest Chef Pâtissier at The Savoy, and has gone from strength to strength. He opened his first William Curley shop in 2004 with the aim of training and teaching young chefs and since then he has been awarded ‘Britain's Best Chocolatier’ by the Academy of Chocolate on multiple occasions, and his book, Couture Chocolate, won Cookery Book of the Year in 2012.

>>> Read: Our chat with William Curley about his patisserie and chocolate shops 

williamcurley5 What does it mean to you to be at the 10th Scottish Chefs conference? It is great to be going back for the 10th conference. Along with Tom Kitchin and Andrew Fairlie, I participated in the first one, ten years ago. It is wonderful how Willie Pike has evolved this event and I am proud to be a part of it. Do you know what you are going to be cooking yet? I will be demonstrating a chocolate tropical casket. Filled with dark chocolate mousse and rum diplomat cream, and served with a passion fruit sauce and coconut sorbet. Chocolate, like wine picks up flavours of its surrounding environment. The flavours I have used in this dessert aim to take the cacao back to its terrior. Why did you want to be involved with the conference? I love Willie Pike, he was my teacher many years ago and has been a great inspiration ever since. I really admire his commitment to developing the next generation so am always happy to support his work. Has something ever gone drastically wrong when you have done a demonstration? When I was working at The Savoy, I was doing a demonstration at The Restaurant Show. My dessert was a Apple And Calvados Parfait With A Kiln Dried Cherry Sauce. After a demonstrating all of the components, I went to assemble the dish using pre prepared frozen parfaits which I had earlier placed in the freezer. To my horror, when I went to get them, I realised that the 'freezer' was actually fridge and my lovely parfaits were now a pool of cream! Luckily, one of my chefs organised a taxi from The Savoy to bring me some more. By Katie Pathiaki

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. 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 - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 28th October 2015

The Scottish Chefs Conference, Demonstrator chefs - William Curley