CPD CONFERENCE TICKETS

THE CHEFS’ FORUM CONTINUING PROFESSIONAL DEVELOPMENT CONFERENCE
14th-15th & 21st-22nd JANUARY 2021

E-Tickets include

- access to all 4 days.
- Entry to all 12 events.

ONLY £350 + vat

Day One

14th January 2021Session TitleDelivered byTime
A Sugar Masterclass – The Art of Working with SugarJamie 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 /
Philli Armitage-Mattin

15:30 – 16:30
Front of House MasterclassPeter Avis16:30 – 17:30

Day Two

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 MasterclassBiju Joshwa16:30 – 17:30

Day Three

21st January 2021

Session Title

Delivered by

Time

Nutcellars – Demonstrating the versatility of sustainably sourced macadamia

Andrew Emmott /
Hayden Groves

14:30 – 15:30

Integrating Maths and English into The Catering Curriculum

Neil Rippington15:30 – 16:30
Bermondsey Street Bees – An introduction to working with this award-winning, artisan honey and tasting masterclassSarah Wyndham Lewis,
Honey Sommelier
16:30 – 17:30

Day Four

22nd January 2021Session TitleDelivered byTime

Koppert Cress
A session exploring the unique flavour profiles of cresses and leaves and their use in innovative recipes

Paul Da Costa Greaves14:30 – 15:30
Practical Curriculum Development –  Chefs from industry and education working togetherHayden Groves /
Neil Rippington
15:30 – 16:30

Game Masterclass – Venison butchery and talk on responsible sourcing

Curtis Pitts
(Curtis Pitts Deer Services)
and Annette Woolcock
(Taste of Game)

16:30 – 17:30

GUARANTEE YOUR ADMISSION

E-Tickets ONLY £350 +vat

E-Tickets include

- access to all 4 days.
- Entry to all 12 events.

ONLY £350+VAT

Day One - 14th Jan

Session TitleDelivered byTime
Patisserie / Chocolate MasterclassBiju Joshwa14:30 – 15:30
Business Studies for Culinary Students

Neil Rippington / Chris Galvin /
Philli Armitage-Mattin

15:30 – 16:30
Front of House MasterclassPeter Avis16:30 – 17:30

Day Two - 15th Jan

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 SugarJamie Houghton, Le Manoir aux quat’saisons. Winner – UK Pastry Open 2017 (Member of the Coupe de Monde UK Team)16:30 – 17:30

Day Three - 21st Jan

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 Rippington15:30 – 16:30
Bermondsey Street Bees – An introduction to working with this award-winning, artisan honey and tasting masterclassSarah Wyndham Lewis,
Honey Sommelier
16:30 – 17:30

Day Four - 22nd Jan

Session TitleDelivered byTime

Koppert Cress
A session exploring the unique flavour profiles of cresses and leaves and their use in innovative recipes

Paul Da Costa Greaves14:30 – 15:30
Practical Curriculum Development –  Chefs from industry and education working togetherHayden Groves /
Neil Rippington
15:30 – 16:30

Game Masterclass – Celebrating Great British Game

Curtis Pitts Deer
Services

16:30 – 17:30

GUARANTEE YOUR ADMISSION

E-Tickets ONLY £350+VAT

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