The 21st Skills for Chefs Conference in Sheffield will commence with an exciting opening event. David McKown, director of Skills for Chefs, said: “We are excited to announce that the conference will open on 4th July with An Evening with Raymond Blanc OBE, an on-stage interview with one of the world’s most respected chefs.”
As chef patron of Belmond Le Manoir aux Quat’Saisons, the renowned two Michelin Star restaurant and hotel in Oxfordshire, Blanc has championed and nurtured some of the country’s most respected chefs in his kitchens. These include Michael Caines MBE, Bruno Loubet, Eric Chavot and Ollie Dabbous, to name just a few.
Blanc said: “I have always been passionate about growing the next generation of chefs and embracing a kitchen culture of inclusiveness and education. Having never had a true mentor myself, and all the challenges that went along with that, I feel even stronger that nurturing talent is essential for a thriving industry. I look forward to discussing this philosophy with the chefs attending the conference in Sheffield.”
This early evening business session will be immediately followed by a special dinner created by a trio of celebrated Sheffield Chefs, Joe Berry from Inox Dine at The University of Sheffield, Luke French from Jöro, and Tom Lawson from Rafters Restaurant. The Conference will close with a Gala Dinner on 6th July.