Sharp Skills Demonstrated at The Chefs’ Forum in Sunny Weston!
TV Chef Arthur Potts-Dawson and Raymond Blanc-trained Amy Hunt (Oak and Glass) led Weston College students in catering for a tough audience of top chefs from across the south west. Michelin-starred Chef, James Wilkins (Wilks Restaurant) performed a knife skills master class.
Wilks’ cookery demo of a plate of seasonal vegetables w./ Serrano ham, herbs & flowers
(Photography by Tim Martin)
The Chefs’ Forum convened at Weston College’s Hans Price Conference Centre on Monday October 14, to inspire the College’s catering students with a day of cookery demos, chef skills masterclasses and industry networking with top suppliers.
Graham Smith, Weston College‘s Training Manager, Hospitality and Event Management, said: “This was a fantastic opportunity for us at Weston College. The involvement of the area’s leading chefs enriches our students’ experience because they will be learning with the best chefs at the top of their game.”
Arthur Potts-Dawson and Amy Hunt worked tirelessly with young chefs at the college to help students prepare and serve impressive welcome canapés.
Arthur commented:
“I was extremely impressed with the standard of the young people working in the kitchen with me today. They demonstrated great skill and determination – They were a pleasure to work with”!
Arthur then gave an impressive cookery demonstration of venison and pancetta on a Control Induction Plancha.
Clifton Food Range demo chef, Stephan Jouan ‘tag-teamed’ with Arthur to showcase sous-vide cookery cooking scallops at 42° and rustled up a pea puree to accompany in the Thermomix!
Professional chefs and students alike really enjoyed the demo and took full advantage of a ‘questions and answers’ session afterwards.
Catherine Farinha, Founder of The Chefs’ Forum stated:
“This event proved a major success in that the students really benefitted from being in the company of such great chefs. The Chefs’ Forum oils the wheels of communication between industry and education and there is nothing more rewarding then students feeding back with comments about “what a great day they had”!
