Known for its intensity and exacting standards, the Bocuse d’Or is regarded as one of the ‘ultimate tests’ of technical excellence in global gastronomy.

Drawing on his experience at the highest level of professional cooking, Musgrave will explore the precision, organisation, and discipline needed to succeed in elite culinary competitions. Delegates will gain valuable insight into how competition skills translate directly into success in top-level kitchens.

The session will be supported by Adam Wing from Seafood Scotland, who will highlight the importance of ingredient knowledge, sustainability, and showcasing Scottish seafood to the highest standard. 

Conference organisers say the session will be an ‘unmissable opportunity’ for ambitious chefs seeking to refine their skills and understand what it takes to compete at the very top of the profession. Booking is now open and visit: www.skillsforchefs.org.uk.