- Culinary Academy
- Careers & Training
- About Us
- Contact Us
- Useful Links
December 2016: Welcome
Hoping this finds you all well at this busy time of year.
Since my last confession we have been to Florida to look behind the culinary scenes of one of the world’s biggest event operations, Disney World, and it was absolutely staggering in terms of daily volumes and operational delivery. Innovation, forward thinking and service with a smile every time.
The Guild has been busy supporting recent events, including the Hotel Cateys, FSM Awards, Exercise Joint Caterer, Sodexo Salon and the Westminster Fundraising Dinner.
The Business Partners’ lunch in November, held at the home of the Worshipful Company of Cooks, Innholders’ Hall in the City under the talented Herbert Berger was a great success with lots of acknowledgement of great food, wine and company. We’re now planning a spring event for our Business Partners to allow some interaction and chef and supplier networking opportunities.
I recently attended a Futurechef steering group meeting and they have agreed to come and present to the Craft Guild committee soon to update us on the programme and competition, and where we could support it going forward.
We have had two lots of sad news recently with the passing of two great chefs, Eric Bruce and John King, both industry greats in their own right and both will be sadly missed.
Lastly, I would like to thank Steve Scuffell and his team for the Guild’s annual family Christmas Lunch that was so well attended by the Guild’s extended family - it was lovely to see so many children having a great time together.
Wishing you all a very Merry Christmas
Lee Maycock, National Chairman