Hilton Brighton Metropole to host final of UK Chef Mentoring Programme
Hilton Brighton Metropole has been announced as the host venue for the competition final of the UK Chef Mentoring Programme, which runs across all Hilton Worldwide-branded properties in the UK.
The programme was launched to inspire chefs to pursue a career in hospitality and reach the next level of their career.
Participating chefs have undergone 11 months of training, which involved being paired up with executive chefs from Hilton Worldwide hotels in the UK and taking part in a series of workshops and professional development opportunities.
The final competition, which will take place on Tuesday 31 January, will see the 17 contestants prepare, cook and serve a main course of beef fillet, Savoy cabbage and celeriac. They will be judged on the quality, presentation and creativity of their meals. The judging panel includes:
James Glover - vice-president, food and beverage operations, Europe, Hilton Worldwide
Michael Mizzen - culinary operations manager, Europe, Hilton Worldwide
Roberto Giudici - culinary operations director, Europe, Hilton Worldwide
Guy Hilton - general manager, Hilton Brighton Metropole
Chris Galvin - patron, Galvin at Windows at the London Hilton on Park Lane
Glover said the programme further enhanced Hilton's objective to create an exciting and rewarding food and beverage culture within the company.
"We have some superb talent working in our kitchens and I am delighted to be taking part in this judging panel, for a challenging yet friendly culinary competition," he added.
Chefs involved in the programme have undergone a number of experiences, including a visit to the Rungis food market in Paris and a trip to London's Billingsgate fish market where the chefs demonstrated their skills in a mini masterclass in fish filleting.
They also took a trip to a Scottish Highland Estate looking at the processes involved in breeding, slaughtering and selling meat products, as well as learning skills in purchasing, leadership, kitchen management, menu engineering and food waste.
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By Janie Stamford
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