Three top chefs to educate and inspire delegates at 2012 PACE Conference & Exhibition

By Luke Nicholls

- Last updated on GMT

Related tags: Chef

Cyrus Todiwala OBE will be hosting the High-end Indian Cuisine master class at this year's PACE Conference and Exhibition
Cyrus Todiwala OBE will be hosting the High-end Indian Cuisine master class at this year's PACE Conference and Exhibition
The Professional Association for Catering Education (PACE) has enlisted the help of three top chefs – Cyrus Todiwala OBE, Gareth Johns and John Feeney – to inspire and educate delegates at the 2012 PACE Conference and Exhibition.

Taking place on 21-23 March at the Hilton Blackpool, the Conference can be attended by anyone involved with hospitality and culinary education. It offers a comprehensive programme of workshops, master classes, presentations by sector experts, networking sessions and a supplier exhibition.

Todiwala (pictured), Johns and Feeney will take to the Culinary and Front of House Demonstration Theatres to showcase specific skills and new ideas for delegates to take back to the classroom, with motivational masterclasses that reflect curriculum subjects.

“Masterclasses are an important element of the PACE Conference & Exhibition as they inspire and motivate our delegates, giving them the opportunity to learn news skills, ideas and approaches that they can take back to the classroom,” said Geoff Booth, chief executive of PACE.

“Cyrus, Gareth and John are very talented and very busy chefs, but they recognise the importance of education. We’re thrilled and grateful that they are lending their time and expertise to help us give catering and hospitality education professionals the best tools possible to continue to deliver excellence in education.”

Subjects covered in the master classes include:

  • High-end Indian Cuisine - Presented by the BBC’s Saturday Morning Kitchen​ regular and executive chef and proprietor of the Café Spice Namasté, Todiwala
  • Food & Wine Pairing - Presented by Johns, of TV’s Britain’s Best Dish
  • Authentic American BBQ using Sous Vide -​presented by John Feeney, culinary director for Europe of Griffith Laboratories – the FOOD Architects

Other master classes available at the conference include:

  • Induction equipment: cooking & benefits
  • Charcuterie and air dried meat products
  • Chocolate skills
  • Speciality cheeses
  • Premium sausage making
  • Mixology

PACE has more than 1200 members who represent more than 400 organisations with catering courses throughout Great Britain and the Channel Islands. For more information on the PACE Conference & Exhibition 2012 visit www.mcculloughmoore.co.uk/pace​.

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