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Summer 2014: Welcome
Time seems to have whizzed by since the last edition, notably Hotelympia being the perfect example of a critical event in the catering calendar that has been and gone in what seems like a flash.
The show this year received an update and makeover to its well known, sturdy and robust platform – this year the overall look and feel of the show felt fresh and invigorated, which was fantastic.
Changes to the marking system included a new lead judge role with these judges armed not with their usual trusty clipboards but brand new iPads. If you looked closely enough, these new electric gizmos caused a real stir with the judges – their faces bore worried expressions very similar to the competitors themselves, which seemed to break the ice a little!
On a more serious note, with emerging talent from all over the country in attendance, it was incredibly gratifying to see happy, smiling faces holding medals in their hands; bronze, silver or gold it didn’t seem to matter to the competitors.
With the Craft Guild of Chefs at the forefront of today’s catering industry it was good to see so many members judging and my personal thanks goes out to you all. Hot on the heels of Hotelympia will be the Wessex Salon Culinaire with entries expected to be between 500-600.
We will then look forward to another key event in the catering calendar, the Restaurant Show. Held in October, the National Chef of the Year is the Guild’s jewel in the crown with the judges privileged to see the most up and coming talent the country has to offer. Of course for our young hopefuls we host Young National Chef of the Year, which is held prior to the seniors and gives the audience an opportunity to have a taste of the incredibly high standards to come.
On a final yet most important note, it just remains to say to each and every award winner at the Craft Guild of Chef Awards 2014, your award is given because of the genuine impact you’ve had on this constantly evolving and innovative Industry.
Well done to all those included – I wish you every success in your careers moving forward.
Craft Guild of Chefs
Click here for Stockpot magazine Summer 2014 digital edition