Fourteen talented senior chefs from across Wales are preparing for a high pressure final challenge to complete a pioneering qualification.
If they are successful, they will be the first chefs in the UK to complete the Higher Apprenticeship for Chefs, a higher-level qualification that demonstrates their craft skills and knowledge.
For their final assessment, the chefs must plan, prepare and cook a banquet for 112 people at the International Festival of Business (IFB) 2014 in Liverpool on two consecutive nights under the watchful eye of expert judges.
The British Chefs Festival Dinners, which have an international guest list, are part of the high profile IFB 2014 are held during Food & Drink Week at St George’s Hall on July 8 and 9.
The dinners will be officially hosted and judged by the Culinary Association of Wales, The Royal Academy of Culinary Arts, The Craft Guild of Chefs, The British Culinary Federation, The Masterchefs of Great Britain and The Federation of Chefs Scotland.
Developed by People 1st Cymru, supported by The European Social Fund and the Welsh Government, the Higher Apprenticeship has been piloted and tested by Cambrian Training Company with chefs across Wales.
It has been developed in full partnership with chefs and their employers and will play a key role in raising the standard of the tourism in Wales.
The learning programme is specifically designed for senior chefs who want to develop their career whilst continuing to focus on food and cooking rather than venturing into management qualifications.
The programme includes craft skills development, profitable and imaginative menu development, coaching and mentoring for individual and team needs, understanding butchery, fish and shellfish and seasonal ingredients, sourcing fresh produce sustainably, financial management, food safety supervision and developing personal performance excellence.
The 14 chefs who will be cooking for the international guests are: Nathan Brown from SA Brains, Cardiff, Pascal Merril from St Joseph’s Hospital, Newport, Christopher Price from Sosban Restaurant, Llanelli, Jack Davison from St Tudno Hotel, Llandudno, James Newing, Brennan Hall and Lee Davies from Celtic Manor Resort, Newport, Leigh Marshall from Castle Hotel, Conwy, Shaun Bailey and Tony Burgoyne from NPTC Group, Newtown, Sion Wellings and Daniel Griffiths from Portmeirion, Penrhyndeudraeth, Emma Hobbs from Nanteos Mansion, Aberystwyth and Philip Ashe from The Lilly Restaurant, Llandudno.
Veronica Burt, project manager at People 1st Cymru, said: “Our research has identified the need for a new career pathway for chefs at senior level. This exciting new qualification will play a key role in developing the recognising high level craft skills of chefs across Wales and help enhance the our tourism offer as a nation.
“I would like to formally congratulate our 14 finalists on becoming the first chefs to undertake the qualification, not just in Wales but across the entire UK!”
Arwyn Watkins, managing director of Cambrian Training Company and a member of The Culinary Association of Wales, said: “This pioneering qualification is designed to raise skills to the highest level and create the best chefs for Wales.
“That’s why it’s essential that we test the skills and knowledge gained by the 14 chefs during the Higher Apprenticeship programme with a final challenge and they don’t come much bigger than the British Chefs Festival Dinners.”
The International Festival of Business aims to connect UK businesses into international markets, bringing together the smartest entrepreneurial minds and the best business opportunities.
The Business of Food and Drink, which takes place from July 7-11, aims to provide insight into food and drink industry’s trends and best practice, drive debate and discussion, as well as create opportunities to connect buyers and sellers.
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For more information please contact Veronica Burt, project manager at People 1st, on 07789 612302 or Duncan Foulkes, public relations consultant, on Tel: 01686 650818.
This project is supported by the Welsh Government’s Sector Priorities Fund Pilot (SPFP) programme that also receives additional support from the European Social Fund (ESF)’
