Ten top chefs celebrate tenth year of the Scottish Chefs Conference

The  Staff Canteen

The Staff Canteen

Editor 3rd November 2015
It's been ten years since chef Willie Pike created the Scottish Chefs Conference and today some of the UK's top chefs were on stage to celebrate its success. john johnstonAmong the hundreds of students, who are the future of the food industry and made up the majority of the audience in Glasgow, were those who have contributed, inspired and changed perceptions over the years - most notably Albert Roux. Many of the chefs demonstrating today including Andrew Fairlie, Ruth Hinks and James 'jocky' Petrie are inspirational to young chefs who are just starting their careers and that was the aim of the conference when Willie first started it. He said: "I wanted to motivate and inspire young people to look seriously at this profession and think 'I really want to be a chef' because being a chef is the most fabulous profession in the world."

>>> Find out more about the chefs at the Scottish Chefs Conference 2015 here

Each of the 10 chefs demonstrated a different dish which was either a signature or was personal to them. From a twice baked souffle by Stephen Doherty to a chocolate, wasabi and apricot entremet by chocolatier William Curley. William said: "For young chefs it's all about getting a foundation, as much skill and knowledge as possible. They should work in places where they know they will learn, develop and evolve"april low res His thoughts were echoed by John Johnstone, Director of Club Operations at Augusta National Golf Club in America, who said: "You need to have patience and discipline and no one can give that to you, only yourself. You need to be committed and learn your craft, if you do it can change your life. I took a lot of bollockings in my career and every one was deserved." As well as some well known faces, joining the line up was 22-year-old April Partridge who currently works at The Clove Club. She created a chicken mousse with seps and pistachio; braised chicken leg and thigh with confit wings and salt baked celeriac. Speaking as a young chef still in the early stages of her career, she said: "As a young chef what do you need more? Money or knowledge? Don't get caught up in what you see on TV, celebrity chefs still did the hard graft first - you have to learn how to cook!" She added: "I'm very lucky to be in this industry and surrounded by people who are full of passion. I think it's important to work for chefs you hate and chefs you admire because when you have your own kitchen you won't treat people in a way you wouldn't like. Kitchen's are tough but you should take everything with a pinch of salt." clare smythAs well as addressing the difficulties young chefs face, the topics of sustainability and waste were also raised by Angela Hartnett and Clare Smyth. Angela, who created a pumpkin tortelli with ameretti and sage butter, explained: "We have become very fashionable in food, which we can't knock but the essence of what food is about should not be forgotten. We need to remember where food comes from and there needs to be more education so chefs understand the products and don't waste any of it."  
The  Staff Canteen

The Staff Canteen

Editor 3rd November 2015

Ten top chefs celebrate tenth year of the Scottish Chefs Conference