Welcome to the Craft Guild of Chefs Website. For more information about the Craft Guild of Chefs please visit our about us page, navigation menu.
Established in 1965 as a Guild of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK and has many members worldwide.
Professional chefs in the UK are being invited to challenge their culinary skills in the art of South Asian cooking to win the title of UK South Asian Chef 2010.
The South Asian Chef competition (SACC), spearheaded by the Aagrah Restaurant Group, is now in its sixth year and calls for competitors to produce a starter, a fish dish, two main courses using chicken or lamb or vegetables – one as a healthy option and the other as an innovative dish, plus a rice dish.
All the dishes have to be creative and adventurous, with chefs using their own original recipes to win the title, and a panel of leading chefs from the Craft Guild of Chefs and the catering industry will judge each entry.
The closing date for applications is August 31 2010. The national final will be held at Leeds City College in Bradford on October 11.
The Graduate Awards scheme was first launched in 2003 by the Craft Guild of Chefs with the aim of creating a formal recognition of a young working chef’s culinary excellence.
Each year it has grown from strength to strength, testing the knowledge and skills of chefs 23 years of age or under in a series of challenging culinary examinations.
The Final exam will be held on Thursday 9th September 2010 at Thames Valley University, London.
The Craft Guild of Chefs Graduate Awards will be held on Tuesday 14th September 2010 at the Royal Garden Hotel, London.
The Craft Guild of Chef's Culinary Academy is calling for chefs to put themselves forward for this year's global showdown, the 11th Culinary World Cup.
Teams from 28 countries in the northern and southern hemispheres will compete in Luxembourg from November 20-24.
To join the Culinary Academy and to express an interest in the Culinary World Cup team, call 0208 948 3870 or click here.
Date: Thursday 23rd September 2010
Location: Waterstone's Piccadilly - 203-205 Piccadilly, London, W1J 9HD
In response to a recent survey, one of the ‘hot topics’ that chefs want to learn about is how to reduce the amount of salt they use in their cooking, without compromising taste.
McCormick Foodservice and Springboard team up to address the issue.
Additionally, McCormick will also be giving talks on:
The master class will be followed by lunch.
Click below to find out more and book your place today.
02.09.2010
Saturday Kitchen chef and presenter James Martin will headline the Liverpool Food & Drink Festival which takes place this month.… More…
01.09.2010
Hugh Fearnley-Whittingstall is the big name from the culinary world that has been chosen to hand out the Organic Food Awards at this year's annual Soil Associat… More…
31.08.2010
Nestlé has launched the ‘Nescafé Plan’ in Mexico City, which the company says brings its commitments on coffee farming, production and consumption… More…
03.09.2010
This packed weekend programme includes free cookery and gardening demonstrations, children's activities, a craft fair, the chance to buy an amazing range of pla… More…
04.09.2010
Scottish Food Fortnight takes place across Scotland, from the Outer Hebrides to the Borders. The programme of events will include farmers’ markets, exhibitions,… More…
05.09.2010
A trade event for local, regional and artisan food and drink, incorporating the Speciality Chocolate Fair.… More…
