Page 9 - Essentially Catering Magazine - Issue 27
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Essentially Catering Magazine - March 2014 Industry News Gold Service star announced at Claridge’s awards ceremony Following a nationwide search to find a rising star in the hospitality industry, James Fleming (24), Chef de Rang at Raymond Blanc’s Le Manoir Aux Quat’Saison, was last month crowned the winner of the Gold Service Scholarship 2014. James will now receive a year of expert mentoring from industry greats such as Diego Masciaga at The Waterside Inn and Emmanuel Landre and Silvano Giraldin at Le Gavroche. He will have the opportunity to work with the Royal Household at the State Banquet, the Mandarin Oriental Hotel Group in Europe and visit Champagne to enhance his skills in all Winner James Fleming, aspects of front-of-house service and customer experience. 24, Chef de Rang Alastair Storey, Chairman of lead sponsor BaxterStorey, said: “We have a talented at Le Manoir aux industry full of creativity and passion, which we celebrate through the Scholarship. It’s gifted Quat’Saisons in Oxford individuals like James and our other entrants who help to create memorable dining-out with Alastair Storey, experiences and they are the future rising stars of Britain’s restaurants.” Chairman of lead The next Gold Service Scholarship competition will be open for entries in September 2014. sponsor BaxterStorey Visit www.thegoldservicescholarship.co.uk for more information. Hotelympia 10k National Chef of With Hotelympia (27.4-1.5.14, Excel, London) comes the the Year 2014, 10km pre-event run in aid of Springboard. This year the run open for entries takes place on Sunday 27 April at 10.30am at Excel. The target The Craft Guild of Chefs is calling on professional is 2014 runners, so all abilities chefs from all sectors of the industry to enter are very welcome. what is considered to be the most respected chef All profits from the race (cost competition in the UK, according to the Guild. to enter is £15.00) go directly National Chef of the Year was launched in 1972 and to the Springboard Charity, has seen the cream of the UK culinary world take the which helps young, unemployed title. Previous winners have included Gordon Ramsay, and disadvantaged people by supporting them into life- David Everitt Mathias, Mark Sargeant, Steve Love and changing employment in hospitality, leisure and tourism. Simon Hulstone. Last year’s winner, Hayden Groves For training programmes and information, visit from BaxterStorey, succeeded on his fourth attempt. www.hotelympia10k.com On claiming the title he said: “Winning National Chef of The Year was an amazing and humbling experience, New meat purchasing the pinnacle of my career to date. To be included in the hall of fame alongside such industry heavyweights is guide app a dream come true. I urge any chef with the desire to achieve this title to submit an entry.” EBLEX (English Beef & Lamb Executive) The brief is to submit a creative lunch menu for four and BPEX (British Port Executive) have guests within two hours. The menu must reflect one of been working closely together for the the following three categories: Asian/Oriental, Modern last six months to develop an app aimed at assisting British/Modern European, Rest of the World/Other. caterers buying beef, veal, lamb and pork products. The In addition, the menu must consist of: a vegetable- app includes buying guides, meat cuts, recipes and video focused starter; a main course using locally sourced demonstrations. fresh white fish, with appropriate accompaniments; a The app has been developed for Android and iOS dessert using summer fruits, served hot or cold. operating systems and is available to download from Google For more information visit craftguildofchefs.org Play and the App Store. to consumers. 8 Email: editor@essentiallycatering.co.uk
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