Chefs conference looks to the future

Recruitment and sustainability at the heart of event

The event takes place at Doubletree by Hilton, Glasgow Central

SUSTAINABLE sourcing and attracting young people into the industry are among the issues that will be tackled at the 2018 Scottish Chefs Conference in Glasgow next month.

This year’s conference will revolve around the themes of sustainability and Scotland’s Year of Young People.

The line-up will include Adam Handling, a Scottish chef who, at the age of 29, owns an award-winning restaurant in London, and Gary Millard, a 22 year old chef who was recently named Patisserie Chef of the Year.

As part of the focus on young people, each Scottish college is being encouraged to bring ten of its students to the event for a discounted rate.

Speakers on sustainability will include Edinburgh restaurateur Neil Forbes, whose restaurant, Café St Honore, holds three-star status from the Sustainable Restaurant Association, and Jim Cowie, owner of the Captain’s Galley restaurant in Scrabster, who has been a spokesman for sustainable seafood for several years.

Christopher Koetke, of consulting firm Complete Culinary and chairman of the Feed the Planet Committee of world chefs, will also address the conference.

More than 500 chef delegates are expected to attend.

Scottish Chefs chief executive, Neil Thomson, said the organisation is “delighted to bring together such a diverse and exciting line-up of inspiring and talented chefs to Scotland”.

The 2018 Scottish Chefs Conference takes place on November 5 at the Doubletree by Hilton Glasgow Central.