british culinary federation

ROBERT J SMITH, 1934 - 2010

In 1972 Robert became a back-up member of the British Culinary Olympic Team, and soon became a leading force on the committee of the Chefs and Cooks Circle. In 1974 he represented the CCC at the 1974 World Association of Chefs' Societies Congress, which was held in Banff, Canada. Robert also led a British Team, which included John Retallick, David Foskett, Peter Richards, Roy Perrett, Cyril Brown and Brian Cotterill, to compete in a Dutch Salon Culinaire in Vlissingen in the late 70's.

Robert went on to become Chairman of the Chefs and Cooks Circle in 1976 and was also on the committee of the Cookery and Food Association. He was very much involved in the formation of the Craft Guild of Chefs, which was then just a branch of the Cookery and Food Association. He and other committee members felt strongly that chefs should have their own voice in what was, at that time, an association for all aspects of the hotel and restaurant industry. It was much later that it was decided to change the name of the whole association to the Craft Guild of Chefs, but Robert was in at the beginning!

Robert then moved to the Midlands and in 1978 was appointed Executive Chef of the National Exhibition Centre in Birmingham. He then had the foresight to call a meeting of Executive Chefs in the Midlands with a view to starting a chefs' association. Twenty three chefs attended and became founder members. The Midlands Association was born and went on to become a very successful organisation. Robert eventually became President Emeritus and continued to guide the association. He then moved to the USA and took up a post at Johnson and Wales University, where he met and married his wife Vicki, settled down to life in the USA and spent the rest of his days there.

It is a happy coincidence that the two associations he was committed to in different stages of his life eventually joined together in 2004, when the Midlands Association of Chefs merged  with the Chefs and Cooks Circle, to form the British Culinary Federation.

Robert Smith was a larger than life character who was admired and respected by many in our industry and will be sadly missed. Our thoughts and prayers are with his family.

British Culinary Federation Team wins Gold in La Parade des Chefs at Hotelympia, ExCeL, London

On Monday 1st March in the Electrolux kitchen linked to the Steelite restaurant, the British Culinary Federation cooked a three course meal for 100 key industry visitors during the show. The winning menu, including an Amuse Bouche and Pre-Dessert for the Chef's table was;

Fillet of Halibut, Verjus and Sea Urchin Mousseline

*****

Assiette of Scottish Beef; Roasted Fillet, Mille Feuille of Cabbage and Braised Blade, Ragout of Sweetbreads

Pumpkin Puree, Lyonnaise Onions, Crumbed Bone Marrow, Hermitage Jus

*****

Manjari Chocolate Spiral, Pistachio Ice Cream and Cherries

Captained by Simon Hulstone, Chef/Owner of Michelin starred restaurant, The Elephant, Torquay. The team included Adam Bennett and Jacqueline Keenan of Michelin starred restaurant, Simpsons, Birmingham; Craig Beecham also from the Elephant; Andrew Jones, The Westbury Hotel, London and Graham Squires, Trinity Restaurant, London.

Simon said, "Achieving Gold  medal standard was a fabulous result for the team and the BCF after so much hard work and planning. We were really delighted with the way the service went. The equipment in the Electrolux kitchen was superb and worked very well and the Steelite china enhanced our food presentation. Our thanks to the sponsors, Heinz Foodservice and Electrolux Professional, supported by University College Birmingham."

Craig Lyons of The Royal Garden Hotel, London, wins BCF Young Chef Challenge

Held at Hotelympia, ExCel, London on Wednesday 3rd March, The British Culinary Federation Young Chef Challenge, attracted chefs from all around the UK. Ten finalists competed and were asked to cook a fish dish of their choice in 30 minutes. Craig won Gold 1st in Class, framed certificate and commemorative plate for his dish.

Pan seared Fillet of Halibut and Scottish Lobster, Spinach and Shitake Mushrooms, Saffron Potatoes, Ginger and Lobster Bisque

Gold Medal also went to Ben Murphy of Westminster Kingsway College, London.

Bronze Medals were awarded to Ross McMillan, Compass Group Culinary Team; Thomas Wadsley, British Army Culinary Arts Team; Richard McKee, Southern Regional College, Newry, Northern Ireland and De Ming Li, The Sandbanks Hotel, Poole. Certificates of Merit went to Matthew Devlin Of University College Birmingham and Kimberley Hitchcock of the Queen's Dragoon Guards, Sennelager.

Chairman of Judges and BCF member Kevin Viner said, "The standard of dishes in this competition was extremely high. All competitors had shown some excellent culinary skills. Craig's Dish was cooked perfectly, with a true depth of flavour and balance. It really is a delight to see so many young chefs cooking live at Hotelympia."