The Chefs’ Forum, El Boraccho De Oro and Brindisa Inspire Birmingham’s Next Generation of Young Chefs
On Monday (11) February, students from the University College Birmingham got to work alongside El Boraccho De Oro chefs Pedro Bustillos and Guillermo Dorta to showcase the very best in modern Spanish cuisine at the latest Chef’s Forum event on Harborne Road in Edgbaston.
The Chefs’ Forum is a UK-wide networking group for leading chefs, suppliers and catering students aimed at bridging the gap between industry and education to inspire the next generation of young chefs.
Led by Pedro and Guillermo, the aspiring young chefs created a selection of modern tapas, using local authentic Spanish produce for the 60 culinary experts arriving at midday.
Highlights from the afternoon’s event included live demonstrations of El Borracho’s signature dish, traditional Spanish Paella, guided Sherry tasting with El Borracho’s Ow
ner, Emma Yufera as well as a tortilla cooking competition for the students to show off their culinary talents. Guests were also treated to a Spanish ingredient tasting and Iberico pork carving demonstration by Brindisa expert James Edwards.
The competition was won by UCB student Tyreese Reid, who received an experiential prize of a day in the kitchen with Pedro and a paella kit from Brindisa Spanish foods.
Commenting on the event, Pedro Bustillos said:
“The Students were brilliant today and really impressed me with their culinary skills. This is the first time I have worked with The Chefs’ Foru
m and I feel that it is invaluable for our industry. It’s a great opportunity to give something back and use my experience to inspire the next generation of budding young chefs. I loved the way that they were asking intelligent questions and I’m sure they’ll all be head chefs one day!”
Winning student, Tyreese Reid, (18), NVQ Professional Chef Level 3 student at University College Birmingham said:
“Today has been a great way for us to meet employers. It was great to learn about Spanish Gastronomy, working with authentic Spanish ingredients. It was really interesting to be shown how to make a tortilla and see just how precise chefs are with their food preparation. It’s been a very rewarding and fun experience and I was delighted to win a day in the El Borracho kitchen and the Brindisa Paella kit as prizes!”
Neil Rippington, Dean of
the College of Food at University College Birmingham said:
“We’re delighted to be part of the Birmingham Chefs’ Forum. Today has given the leaners hands on experience working with Spanish chefs and produce. This event has also given the students an insight into the business side of a successful brand that now has two sites in the region. Today has taught them that although the food is obviously important, there are other aspects to consider while running a restaurant, such as the social, business and managerial elements of the industry.”
The Chefs’ Forum Founder, Catherine Farinha concluded:
“We’ve had a fantastic experience here at El Borracho. Pedro, Guillermo and the team have been a joy to work with and a real inspiration to the students from University College Birmingham. I have received a great deal of positive feedback from chefs and learners alike which is extremely rewarding. Spanish Gastronomy proved a real hit with our members and I look forward to many more Birmingham events as The Chefs’ Forum continues to flourish.”
Photography by: www.thefoodist.co.uk
