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Culinary News 3 Summer Issue 2014 As we are well into the Summer holiday season I hope that all members get some well deserved time out and have a good break. As I write this the Commonwealth Games are well underway and England are sitting at the top of the medals table so yet another good summer of sport for us to enjoy. It has been another busy time for the BCF with lots of things going on. From chef club lunches to competitions and the awards evening we have been very active in many arenas. On the subject of competitions both the National Senior & Junior Teams are well into the practice sessions for the competitions to be held in Luxembourg in November. Team Captain Simon Hulstone has held a practice at his restaurant in Torquay with all going well and Mathew Shropshall is doing a great job with the Junior team, very positive news from our competition teams. Monday 28th April saw members head to Sutton Coldeld for a lunch of Spanish Tapas at Don Diego our hosts Alfonso & Emma Ruiz looked after us extremely well, this is a lovely Spanish restaurant and something a little different for members to try. On Sunday 4th May we held the May Ball & Awards evening at the Principal Hayley St John’s Hotel in Solihull. I would like to thank all of the team at St John’s for their hard work in making this a great showpiece event for the BCF. This was another successful night with many worthy award winners from all across our industry, please read the article on page 18 - 19. Tuesday 20th May saw the Student cook and Serve Team Challenge competition take place at Stratford upon Avon College this year supported by new sponsors Robot Coupe and Contacto. My thanks go to Paul Easterbrook and Stephen Goodliffe for their support of this excellent student competition. After a tough cook off and a busy service University College Birmingham students Katie Lewis, Megan Lyke and Megan Shenton were the crowned the winners with Stafford College in second place and Westminster Kingsaway coming third. Well done to all of the colleges entering this strong college competition. I have the sad task of informing members of the passing of Pino Iacaruso. Pino was an excellent chef who came to England from the Italian village of Rosello and had an illustrious career cooking for kings, queens, members of the Royal Family, ambassadors and many other dignitaries over many years. I rst met Pino at his house named Rosello after his home village while I was putting together an article on him for the MAC magazine, during our chat he told me of his extraordinary career and his brave battle with mouth cancer. As was his way he had prepared a superb lunch of fresh sh, meats and salad with a superb lemon tart for dessert, after that meeting I always looked forward to seeing and chatting to him at events. Pino was awarded the Robert J Smith Award for his outstanding dedication to his industry. Pino will be sadly missed and my condolences go to Caroline & Edilio. The BCF Golf Day was another success with teams having a great day at the Marriott Forest of Arden Championship Course. On this occasion, congratulations to the Craft Guild of Chefs who were the winners of the Mike Sullivan Trophy so well done to their team on their success. In early July Honorary President Brian Cotterill, Executive Council member Graham Crump and I went to the WACS International Chefs Congress this year held in Stavanger,Norway. The congress and meetings were a very interesting experience, I have written a full account of the trip for members to read. The BFC were again present at Skills for Chefs held at the University of Shefeld, another excellent event from David McKown. We have two new Culinary Partner company members who have joined the BCF. Sous Vide Tools, Gold Culinary Partners and Delice de France, Bronze Culinary Partners. I would like to thanks Alex Shannon and Mariam French for their support and look forward to a long relationship between us. We have some new venues for future events so please read the Diary Dates section and also look at the website for updates on venues and costs. We will be returning to Woodside Hotel & Conference Centre in Kenilworth for the Christmas lunch in December. Please book early for the events with Mandy on 01789 491218 or secretary@britishculinaryfederation.co.uk I look forward to catching up with members at a forthcoming BCF event soon. Happy Cooking, Jim Eaves, Chairman British Culinary Federation PO Box 10532 Alcester B50 4ZY www. britishculinaryfederation .co.uk NATIONAL TEAM SPONSORS Print, Design and Distribution by Paul Lowe at Bloomeld Print & Design 01789 490528 www. bloomfeldprinters .co.uk Chairman’s Welcome Hello & welcome to the Summer 2014 issue of Culinary News.
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