This Years Scottish Chefs Conference was Hosted by the Federation of Chefs Scotland
This was our 11th Annual Conference and was held at Doubletree Hotel by Hilton on the Monday 7th November 2016 with top chefs demonstrating their culinary dishes giving us an insight into their methods, skills and ideas.
Our 2016 Demonstrator Chefs were:
Jonathan MacDonald and Daniel Spurr (Ox and Finch)
Lorna McNee (Restaurant Andrew Fairlie)
Mark Sargeant (Unilever)
Julie Sharp (Barry Callebaut)
Billy Boyter (Cellar Restaurant)
Graeme Cheevers (Restaurant Martin Wishart Cameron House)
Ian Scaramuzza ( In Situ Restaurant San Francisco)
Tom Aikens (Tom Aikens London)
A superb line up of culinary talent demonstrated their skills and expertise and shared many ideas, viewpoints and little hints and tips they had learnt on their way to achieving recognition within this industry. Our loyal sponsors, who make this conferance possible were also in attendance, making this another opportunity to meet, network and expand our knowledge and repertoire while catching up with other chefs, suppliers and old friends.
The exhibition area alos gives delegates a chance to meet the suppliers, find out about the latest products and learn about new innovations from companies who can support chefs in kitchens and businesses. The evening dinner is a great opportunity to network and socialise with fellow chefs and associates
Our Compere this year was our very own Willie Pike M.B.E.
Willie is the Founder of the Scottish Chefs Conference
and is an inspiration to Chefs at every level.