‘Mean team' ready for Pastry Chefs dinner
This year's Association of Pastry Chefs annual dinner will be staged at London's Carlton Tower hotel on Saturday 12 June under the watchful eye of its executive head chef Simon Young.
Young has invited what he describes as "a pretty mean team" of chefs to cook on the night, including Richard Corrigan, chef-proprietor of Lindsay House; Tony Hoyle, head pastry chef of the Grove; Tony Fleming, banqueting chef at the Great Eastern hotel; and Matthias Schuebel, head pastry chef at the Mina A'Salam, Dubai. Each chef will provide one course.
Young said: "We want people to go away and say that was the best Pastry Chefs dinner they have ever been to. I see the menu as a bit risqu‚ for banqueting. These will be restaurant dishes."
The menu comprises an amuse-bouche of ballotine of foie gras with glazed celeriac and apple jelly; stuffed baby squid with chorizo, clams and garlic; poached guinea fowl in asparagus broth, ravioli of confited thigh and braised onion; Brillat-Savarin with Muscat grapes and walnut bread; Gran Couva chocolate cream, raspberry foam with icechocolate powder, coconut and lime ice-cream; and petits fours to round off the meal.
The association, founded in 1993, aims to encourage young people into the industry, and to promote public awareness and appreciation of pastry. It also aims to develop pastry skills through its website, competitions, and support for dedicated and specialised training.
Two hundred and fifty guests are expected at the event, which is clocking up its 11th staging. For more information and tickets, contact secretary Mike Zietek on 07957 497635 or at m.zietek@btopenworld.com.
