Winter 2013: Welcome

Winter 2013: Welcome
Winter 2013: Welcome
22/01/2014 09:01
Times are a changin’. As we draw to the end of 2013 we can but say, like a cracking glass of fizz, it’s been a vintage year.

The continued success of TV programmes such as MasterChef and Saturday Kitchen, alongside the rise in social media platforms such as Twitter and Vine really seems to  have encouraged Joe Public to speak out and say how they feel about their dining experience, whether it is in a two Michelin-starred restaurant or a local gastro pub.

The interest in the food and drink industry as a whole seems to show no signs of slowing down. As the world has got smaller, our taste horizons have widened. We are now just as likely to cook Mexican as Italian, or order sushi instead of Chinese. So the key question is: where will we be travelling in 2014 to satisfy our hunger for all things new?

As predicted, the popularity of Peruvian food will continue to grow. If you enjoy the deliciousness of a Moroccan tagine then why not try the delicately aromatic Lebanese cuisine. Pakistani food will also pack a punch in 2014 with its fragrantly layered food interspersed with spices and herbs. So, whatever ticks your clock, there’s a new food trend for you to go out and try.

In terms of the Guild, there has been a seismic shift in the leadership with a new Chairman, Vice Chairman and the development of the committee itself, which has made the past couple of months an exciting and at times challenging experience.

I can wholeheartedly say that 2014 will be the year that we make every possible effort to reach out to everyone that shares our passion for our industry. The Guild’s aim is to share our knowledge and skills, encourage people to strive for excellence and assist them in any way we can. Most of all, we want to recognise their achievements, whether this is giving out medals at a local school or supporting our boys and girls in the front line at the Culinary World Cup.

It just remains for me to wish you all a very Merry Christmas and a Happy and prosperous New Year.

Kind regards
Christopher Basten
National Chairman
Craft Guild of Chefs

Click here for Stockpot magazine Winter 2013 digital edition

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