14th January 2021 | Session Title | Delivered by | Time |
A Sugar Masterclass – The Art of Working with Sugar | Jamie Houghton, Le Manoir aux quat’saisons. Winner – UK Pastry Open 2017 (Member of the Coupe de Monde UK Team) | 14:30 – 15:30 | |
Business Studies for Culinary Students | Neil Rippington / Chris Galvin / | 15:30 – 16:30 | |
Front of House Masterclass | Peter Avis | 16:30 – 17:30 |
15th January 2021 | Session Title | Delivered by | Time |
An Ethical and Sustainable Future from The Sustainable Restaurant Association’s Chef of the Year 2019/20 | Deri Reed – The Ethical Chef | 14:30 – 15:30 | |
Blended Learning – ‘The New Normal’. Sharing Best Practice | Neil Rippington and Cheryl Cordier / Ingrid Ovenstone (International Culinary Studio) | 15:30 – 16:30 | |
Patisserie / Chocolate Masterclass | Biju Joshwa | 16:30 – 17:30 |
21st January 2021 | Session Title | Delivered by | Time |
Nutcellars – Demonstrating the versatility of sustainably sourced macadamia | Andrew Emmott / | 14:30 – 15:30 | |
Integrating Maths and English into The Catering Curriculum | Neil Rippington | 15:30 – 16:30 | |
Bermondsey Street Bees – An introduction to working with this award-winning, artisan honey and tasting masterclass | Sarah Wyndham Lewis, Honey Sommelier | 16:30 – 17:30 |
22nd January 2021 | Session Title | Delivered by | Time |
Koppert Cress | Paul Da Costa Greaves | 14:30 – 15:30 | |
Practical Curriculum Development – Chefs from industry and education working together | Hayden Groves / Neil Rippington | 15:30 – 16:30 | |
Game Masterclass – Venison butchery and talk on responsible sourcing | Curtis Pitts | 16:30 – 17:30 |
Session Title | Delivered by | Time |
Patisserie / Chocolate Masterclass | Biju Joshwa | 14:30 – 15:30 |
Business Studies for Culinary Students | Neil Rippington / Chris Galvin / | 15:30 – 16:30 |
Front of House Masterclass | Peter Avis | 16:30 – 17:30 |
Session Title | Delivered by | Time |
An Ethical and Sustainable Future from The Sustainable Restaurant Association’s Chef of the Year 2019/20 | Deri Reed – The Ethical Chef | 14:30 – 15:30 |
Blended Learning – ‘The New Normal’. Sharing Best Practice | Neil Rippington and Cheryl Cordier / Ingrid Ovenstone (International Culinary Studio) | 15:30 – 16:30 |
A Sugar Masterclass – The Art of Working with Sugar | Jamie Houghton, Le Manoir aux quat’saisons. Winner – UK Pastry Open 2017 (Member of the Coupe de Monde UK Team) | 16:30 – 17:30 |
Session Title | Delivered by | Time |
Nutcellers – Demonstrating the versatility of sustainably sourced macadamia | Andrew Emmott / Hayden Groves | 14:30 – 15:30 |
Integrating Maths and English into The Catering Curriculum | Neil Rippington | 15:30 – 16:30 |
Bermondsey Street Bees – An introduction to working with this award-winning, artisan honey and tasting masterclass | Sarah Wyndham Lewis, Honey Sommelier | 16:30 – 17:30 |
Session Title | Delivered by | Time |
Koppert Cress | Paul Da Costa Greaves | 14:30 – 15:30 |
Practical Curriculum Development – Chefs from industry and education working together | Hayden Groves / Neil Rippington | 15:30 – 16:30 |
Game Masterclass – Celebrating Great British Game | Curtis Pitts Deer | 16:30 – 17:30 |
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