CoBC hosted Bristol’s 2nd Chefs Forum event 14th May 2012
City of Bristol College hosted the second Chefs’ Forum event, an exciting event that brought top chefs, local producers and suppliers together as they showcased new techniques and shared catering industry best practice and knowledge.
Catherine Farinha, Chefs’ Forum Founder and Coordinator stated that she is: “overwhelmed by sponsors’ and chefs’ willingness to back the initiative get involved in donating their time, equipment and produce. Chefs’ demonstrations enhance the learning of Catering and Hospitality students. The top-end equipment donated will enable them to practice in a kitchen that better resembles the professional kitchens in which they will be serving apprenticeships and work experience placements.
Celebrity chef Martin Blunos officially opened the College’s revamped demonstration kitchen. Chris Wicks, Head Chef from Bells Diner, was the first to use the new kitchen as he demonstrated sous vide cooking, a complex French technique of cooking using a Clifton Food Range water bath (also kindly donated to the college by Nickel Electro).Local charcutiere, Vince Castellano demonstrated the art of charcuterie with two whole sides of pork contributed free of charge by Buxton’s Butchers. This is the culinary art of salting, smoking and curing different cuts of meat.
The demonstration kitchen is used as part of the teaching for students undertaking catering courses at the College, allowing learners to practice their skills as they are learning. Beautiful food photography by Tim Martin adorns the walls of apprentice students in action, chefs, dishes and Chefs’ Forum Suppliers.
The 40 chefs involved have been recognised for their expertise in the food industry with prestigious accreditations including Michelin Stars, AA Rosettes and Good Food Guide awards. Top chefs involved in The Chefs’ Forum include Josh Eggleton from the Michelin-starred Pony and Trap, Toby Gritten from the award-winning The Pumphouse (recently featured on Jamie’s Britain), Chris Wicks from Bells Diner and Sam Moody from Bath Priory.
Adrian Kirikmaa, Restaurant and Chef Manager at City of Bristol College, commented: “This event is an excellent opportunity for our students to meet and learn from industry experts who excel in the catering field as well as allowing us to showcase the excellent facilities we have here for our students.”