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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

14^th 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 / Philli Armitage-Mattin	15:30 – 16:30
	Front of House Masterclass	Peter Avis	16:30 – 17:30

Day Two

15^th 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

Day Three

21^st 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 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

Day Four

22^nd January 2021	Session Title	Delivered by	Time
	Koppert Cress A session exploring the unique flavour profiles of cresses and leaves and their use in innovative recipes	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 (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 Title	Delivered by	Time
Patisserie / Chocolate Masterclass	Biju Joshwa	14:30 – 15:30
Business Studies for Culinary Students	Neil Rippington / Chris Galvin / Philli Armitage-Mattin	15:30 – 16:30
Front of House Masterclass	Peter Avis	16:30 – 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 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

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 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

Day Four - 22nd Jan

Session Title	Delivered by	Time
Koppert Cress A session exploring the unique flavour profiles of cresses and leaves and their use in innovative recipes	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 Services	16:30 – 17:30

GUARANTEE YOUR ADMISSION

E-Tickets ONLY £350+VAT

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