It's show time
Cooking with exotic meats, fish from the Antipodes and edible wild mushrooms is among a host of events taking place at a new feature for Hotelympia - the Skillery.
Organised by the Craft Guild of Chefs in conjunction with show organisers Fresh RM, the Skillery is a new practical theatre designed to showcase innovation in the world of food and cookery.
"It will be a great platform to show colleagues, young chefs and those thinking of becoming chefs the great variety of talent and areas of specialist skills within the hospitality industry," says chairman of the Craft Guild of Chefs David Mulcahy. "Our demonstrators will show that the skills of being a chef today are as important as ever, and themes will range from cooking in the workplace to fine dining with a twist, as well as specialist skills such as sugar craft and charcuterie."
Throughout Hotelympia 2004 at ExCel (23-27 February), a host of leading chefs, food writers and suppliers will demonstrate new dishes and the versatility of produce in the Skillery's 45-minute sessions. Chefs will include Peter Gordon, who will demonstrate numerous ways of getting to grips with exotic meats in a session titled "Wild Beasts"; Jean-Christophe Novelli, who will get creative with Norwegian seafood; and Paul Gayler, who will share his passion for cheese in a cookery and tasting event.
One of Britain's leading pastry chefs, Claire Clark, who is chairman of the Association of Pastry Chefs and works at the newly opened and acclaimed Wolseley restaurant in London, will hold a session on modern plated desserts. She will prepare, decorate and serve three or four of her current favourite dishes
In one of the more intriguing events, described as "funky bowl food", Robert Kirby, group executive chef of Avenance, will prepare a selection of starters, main courses and desserts that can be served at a drinks reception. "I'll be doing something between canap‚s and a finger buffet," he says. "Presentation is key, with the food served on different shaped bowls and glasses, maybe even on tiles or pieces of wood."
Starters may include individual baby salads, while the main courses could encompass a navarin of lamb, paella, tagine, a Thai dish and a vegetarian dish. Profiteroles, poached pear in frangipane with mascarpone, and rhubarb in pink Champagne could all be included among the desserts.
"It's all about having a bit of fun and providing something different for the customer," says Kirby. "This is something that Avenance does for the corporate market and is suitable for parties from 10 to 500 people."
The culinary flair of some younger chefs will also be on display when the three winners of the Craft Guild of Chefs' graduate award will take part in a Ready, Steady, Cook-style competition. Nick Sinclair from the Novotel, Euston; Ricky Martin of the County hotel, Canterbury; and Robert Taylor of the Royal Garden hotel, London - all aged under 23 - will have 45 minutes to cook some dishes from a surprise box of ingredients.
Other demonstrators will include Andrew Bennett, executive chef of the Sheraton Park Lane hotel, London, on venison; Graham Thompson, development chef for M&J Seafood, on Antipodean fish; John and Brigitte Tee, of Mrs Tee's Wild Mushrooms, on wild mushrooms; Norman Foo, of Westminster College, on Chinese seafood cookery; and Xavier Mikado, also of Westminster College, on modern sugar techniques.
As well as being an inspiring asset to Hotelympia, the Skillery promises to be highly entertaining, with greengrocer and TV and radio presenter Gregg Wallace hosting and commenting on the sessions from Monday to Wednesday, and food writer Silvena Rowe taking over the role on Thursday and Friday.
As far as exhibition director Claire Finch is concerned, the Skillery will offer visitors the chance to see essential skills demonstrated outside the competitive format of the Salon Culinaire. "The Skillery completes the mix of new features within the show. Together with the established elements, this caters to all the diverse interests of Hotelympia's visitors."
Visitors to Hotelympia will find the Skillery - made up of a demonstration kitchen with seating space - next to La Parade des Chefs in the equipment hall.
