At the meeting, chaired by Jersey Craft Guild chairman Eileen Buicke-Kelly from the Highlands Academy of Culinary Arts within Highlands College, the following were elected to the committee. Vice chair Chef Mark Jordan from the Atlantic Hotel and MJ@thebeach Youth liaison officer Glen Noel from the Atlantic Hotel Competition and events organiser Philippe Maratier of Hotel de France Secretary Martina McGibney, sales director for Cimandis, the largest foodservice and manufacturer in the Channel Islands Treasurer Dave Chalk from Sandpiper CI "We are delighted young, up and coming chefs in Jersey are joining us in immersing themselves in the food industry on the island," said Buicke-Kelly. "Jersey and Highlands Academy of Culinary Arts have produced some fantastic chefs, some of whom have gone on to work in Michelin starred restaurants. We hope that Jersey Craft Guild will help to inspire more of Jersey's aspiring chefs and encourage them to take part in some of the amazing food related events available to them in the Channel Islands." The committee will be promoting various events and competitions across Jersey, including Channel Islands Chef of the Year and Jersey Food Festival, which will be held from May 19-27. The new committee also discussed the establishment of the Inter Island Muratti, which will ideally alternate with the Chef of the Year Award, and will see a team of five chefs presented with a basket of ingredients at 7am and aim to serve dinner to 50 guests at 7pm. It was proposed at the meeting that at least one of the chefs at this event be under the age of 21. In addition, it was suggested the Jersey Guild engage a selection of business partners who pay £200 or more annually and support events or lunches with a stock of products, which can potentially be sampled by elite UK chefs. It was suggested at the meeting that the committee meet at different locations every month with a Dining Club suggested as an option.