Salon Culinaire is back in Birmingham in January 2019. Taking place alongside The Foodservice Show and The Professional Kitchen Show on 22-23 January 2019, Salon Culinaire Birmingham will be the UK’s largest and most prestigious chef competition in 2019, showcasing the amazing skills and talent within our industry.
Our new contemporary designed Live Theatre will comprise 8 x adjacent work-stations in semi-amphitheatre style which will incorporate a series of back to back hot live classes each day. Curated by Chef Director – Steve Munkley (Exec Chef at The Royal Garden Hotel) the programme of competitions incorporates a wide variety of classes for chefs of all levels, challenging competitors to use skills, techniques and ingredients prominent in today’s modern day professional kitchen. Places are limited so please keep checking the website as you would need to apply early - Deadline for entries November 30th 2018.
Harry Lomas MBE
Role: Head of Culinary at the National Stadium at Wembley - Responsible for Hospitality and Retail catering throughout the Venue.
Bio: He spent 34 years in the British Army finishing as a MAJOR in the Logistic Corps. Harry joined the Army Catering Corps as a young apprentice chef and he worked his way through the ranks and finished as a head of military operational feeding including Afghanistan. During his Career He worked in London district responsible for state and Ceremonial events working for HM Queen. After retiring from the Army Harry then went onto work for the Olympics during 2012 and was the venue manager for EXCEL in London looking after 5 Olympic arenas and visitors some 147,000 footfall daily. In Sept 2012 Harry took a change in direction taking on a new challenging role as the Executive Head Chef at the Grove Hotel in Watford - A fantastic private 5 star Hotel in Hertfordshire where he lead a team 90 Chefs. In January Harry took up his latest Position as Head of Culinary at Wembley.
Harry has also worked with Jamie Oliver training the dinner ladies for the Program and he was in the Channel 5 Documentary “Combat Chefs” following chefs both at home and on operations.
Harry has been awarded the MBE for services to the Industry.
Role: Group Exec Chef – University of Warwick
Graham Crump hails from the Midlands where he has for many years been a judge and has been an invaluable member of the team.
He has recently retired from the senior position of Executive Development Chef and food and Beverage Manager at Warwick University, Catering for events and conferences ranging from 2 to 2000 covers. A long-time member of The Midlands Association of Chefs, and a Past Chairman of British Culinary Federation and Institute of Hospitality. He also sits on the Education committee of the World Association of Chefs and the University Catering Organisation.
Graham’s judging experience is very extensive and is proud to be a Lead Judge.
This showpiece section of the competition will incorporate a wide range of static classes to showcase an array of skills in different mediums, for both seniors, juniors and for some team classes. The sugar-craft section will host a range of different competitions attracting entries in a wide variety of styles and themes. Classes include showpieces, floral sugar-craft arrangements, wedding cakes, novelty cakes and much more.
If you are interested in submitting an entry for Salon Display, full entry information and the timetables for Senior Display, Junior Display and Sugarcraft classes and will appear hear shortly. The Deadline for entries is November 30th 2018.
Chairman of Judges
Role: Executive chef for the House of Commons
Bio: Mark’s award winning career spans more than 20 years, and all that experience is put into running 15 different food outlets and overseeing more than 130 staff within the iconic walls of the House of Commons. His influencers are as varied as the cuisine he oversees for the politicians, civil servants, dignitaries and visitor. With 15 outlets to make food for, the presentation ranges from modern brasserie to fine dining to banquet style. Mark’s signature style, which runs throughout the outlets, is modern presentation with a large depth of flavour.
Mark is also a member of the England Culinary Team, who competed in Luxembourg at the Culinary World Cup in 2010.
Vice Chairman of Judges
Role: Chairman of the Association of Pastry Chefs
Bio: Alan's background is in both hotels and education, working mainly in the hotel sector in London then at Westminster and Brooklands colleges, teaching pastry specialisms.
He has been a keen competitor in pastry and sugar work since 1976, successfully competing in England, France and the U.S.A. as well as demonstrating as far afield as India.
Alan has also been a judge, in many arenas since the 1990's and is a great supporter of personal development through competition work.
He is currently a member of The Craft Guild of Chefs, The Association of Pastry Chefs and The British Culinary Federation.
Chairman of Judges
Role: Author/ Lecturer
Bio: Lesley Herbert is the author of books such as Lesley Herbert's Complete Book Of Sugar Flowers, Ultimate Book of Wedding Cakes and Professional Touches: The Art of Advanced Cake Decorating. Lesley Herbert is well-known for her creative and adaptable approach to cake decorating, but one of her outstanding skills is her ability to create sugar flowers that are almost indistinguishable from the real thing. As well as her many distinguished qualifications as a baker and lecturer in further education, Lesley has studied floristry at City and Guilds level.
Chairman of Judges
Role: Jane has had a successful career in Bakery and Sugar craft. Fully trained with City and Guild qualifications. Jane has been teaching Sugarcraft and bakery for about 35 years. Currently Jane is working as the Bakery Trainer for Cooplands Bakery in Hull, Teaching confectionery at the National Bakery Schoolat Southbank University in London.
Jane’s Training has extended to Japan, Korea, Singapore, Hong Kong, Switzerland , Milan and Ireland. Many of Jane’s students have won some of the top awards in Competitions and have successfully set themselves up in business. In September 2008 Jane won the most prestigious award for Achievement in Bakery Training.
Jane has been judging for many years at Salon Culinaire as well as at the Cake International and is also is Lead Judge for Art of Sugarcraft Zurich.
THE SKILLS THEATRE
Dedicated specifically to chefs at the very beginning of the their career, the Skills Theatre offers a wide range of cold live competitions that will enable chefs to practise some of the essential skills that will form a crucial part of their role as their career progresses. The Skills Theatre is open student, trainee or apprentice chefs undergoing a recognised catering qualification. New to the Skills Theatre for 2019 is our Masterclasses that will take place each day lead by Ruth Hansom (Winner of TV’s Million Pound Menu – and the first female winner of young National Chef of the Year) and also Leo Kattou (from Simpson’s Restaurant and of Masterchef fame). The Deadline for entries is 30th November 2018.
Chairman of Judges
Role: Culinary director. Responsible for menu development and people development across all areas within Sodexo UK and Ireland.
Bio: Originally from Ireland, David Mulcahy trained to be a Chef before moving to the UK at 21. As an Executive Chef, David has worked in establishments ranging from select fine dining to major contract facilities with multiple outlets. David is now responsible for the culinary development and craft strategy at Sodexo and sits on the steering committee for the Future Chef competition. He is current Vice President of the Craft Guild of Chefs and has won various awards including Culinary Olympic and World Cup Gold medals. David has been awarded the Freedom of the City of London for his “contribution to culinary excellence in the hospitality industry.”
Role: Dean of the College of Food at University College Birmingham
Bio: Neil grew up in Bournemouth and began working in Hotels while at school and college. Following a chef’s programme at Bournemouth ad Pool College, he went on to work in a Michelin starred restaurant in France and in London’s Capital Hotel in Knightsbridge. He worked in the USA for two years before returning to the UK as Head Chef in a country house hotel in the New Forest.
He was then presented with an opportunity to work in education and took up influential roles at East Sussex College, Redbridge College, The Colchester Institute and then in 2010 took up the role of Dean of College at UCB. Neil has also had a successful career writing a series of books and resources for students on professional cookery programmes.
He has also received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies.
Role: Retired Executive Chef/ Consultant
Bio: Originally Bristol born and bred, Terry started off in catering college, before gaining an apprenticeship at The Grand Hotel in Bristol. Terry moved to Gloucester with his wife in 2005 following 21 years as Chef Patron at the Seacow Restaurant and a further five years at the luxury Macdonalds Hotels in The Lake District. He then took over the role of Executive Chef at Hatherley Manor Hotel. Terry now consults and provides culinary advise and work management throughout the world.