The Craft Guild of Chefs is to host a chef knowledge exchange next week with practical advice and tips from Steve Munkley, Alyn Williams and Mark Sargeant.
Taking place on Tuesday 2 July at the School of Hospitality & Tourism, University of West London, the event will include a two-hour culinary demonstration running alongside the National and Young National Chef of the Year semi-finals.
The first chef knowledge exchange, organised by the Craft Guild of Chefs and Knorr, was held at Sheffield College this week. At the event Craft Guild of Chefs' vice-president Steve Munkley, Alyn Williams, chef-patron at Alyn Williams at the Westbury and Mark Sargeant, proprietor of Rocksalt in Folkestone, discussed food waste, top food trends, how to break into the industry and how to overcome business challenges such as staffing.
Current national chef of the year title holder Williams cooked a chicken, liver and asparagus dish, while Sargeant explored how to use a whole scallop.
Munkley said: "Alyn and Mark did a fantastic job preparing several dishes with ingredients from a mystery basket. It's not easy preparing dishes off the cuff whilst also being grilled by the audience. They were very open about their careers, the challenges they face in running a successful business and how they prepared for big competitions like Young National and National Chef of the Year."
To book for next week's event contact firstname.lastname@example.org