Upskill Day - " A Passion to Inspire " - Infusion
27th July 2021
The Countries first live event with Chefs and producers Inspiring over 40 Students and lecturers
What a fantastic day – great support - this is what happens when brilliant people come to together and help each other –HOSPITALITY !!
It was a true culinary adventure through the food, the chefs and wine over 6 courses
Please read and share the Press release attached
Be Passionate - Be Inspired - Be Involved
The Countries first live event with Chefs and producers Inspiring over 40 Students and lecturers from 8 colleges Colchester Institute, Eastleigh College, Cambridge Regional College, New City College London, West Suffolk College, West Hertfordshire College, New City College and Milton Keynes College
Great chefs came together: Mark Poynton, Chris Lee, Lee Cooper, Russell Bateman, Adam Smith and Nick Henn and produced a fantastic 6 course tasing menu – giving up their time to inspire the students and lecturers – the adventure was all about where, why and how they created their brilliant dishes and to tap into their imagination’. Whilst they created their dishes we had the privilege of having The Legend Steve Munkley, Vice Chairman of the Craft Guild of Chefs also discussing the importance of service and understanding. As the Chefs were plating their dishes – adding another level of experience, we had wine matches for each dish by Ed Keith from Hallgarten & Novum Wines supported by Nick Mills and Bradley Dorrington and one very special Guest joined us to taste and comment on all these dishes and wines the England Cricket Super Star Matthew Hoggard.
The event was held at the Fantastic brand New Cook School Ice based at Infusions Group in Bury St, Edmunds – after a massive fire last year – John and his team have created a stunning development / demonstration kitchen
The event had magical support from Brilliant producers and suppliers – Nick Claxton Webb - Adnams, Adam Ringrose – Anglia Produce, Mark Dingley – Dingley Dell Pork and Charcuterie and of course John Jackaman – Infusions Group and the employers who allowed the chefs to attend – MJP @The Shepherds, The Bildeston Crown, Kesgrave Hall , The Falcon, Coworth Park and The NOMAD Hotel.
We have worked with Thousands of students and Nick Henn and Bradley Dorrington are a massive credit to “ A Passion to Inspire “ – Bradley now Restaurant Manager with Mark Poynton and still inspires and supports all students especially his old college CRC and Nick – a student at our very first charity dinner 11 years ago as a student at Colchester – went on to work with Benoit Blin and spent 5 years at Le Manoir, Bildeston Crown, helped Moor Hall get their first Michelin star and onto New York and Eleven Madison Square and is now the Head Pastry Chef at Nomad London.
Matthew Hoggard – Chef / Patron - Hoggy’s Grill
I have travelled the World during my cricket career and not just played cricket but also have eaten. Attending this this Upskill Day was a brilliant experience for me – seeing all the college students and lecturers – meeting some very talented Chefs – and the best bit was the food – simply outstanding – greatest food I have ever tasted.
Mark Poynton- Chef / Patron – MJP Restaurant
It has been an honour to have been involved in “ A Passion to Inspire “ for the past 10 years and always a pleasure to help , support and Inspire the next generation and what is magic my whole team at the restaurant have all been part of and competed in Passion
Steve Munkley – Vice Chairman Craft Guild of Chefs
“This was my first Passion to Inspire Upskill day but it won’t be my last, the demonstrations by some of the finest young exec chefs in the UK was outstanding. The students were mesmerised by the dishes created and the banter from all kept the occasion really light hearted
Tony Oxley – Lecturer Milton Keynes College
A fantastic event inspiring future talent for the hospitality industry, building links with outstanding chefs in their field with national colleges and their students. Inspiring them to take up future stagiaires in rosette and Michelin started establishments. Also a fantastic opportunity to engage with other colleges and training providers. Great to hear from the chefs of their changes to supporting a better work life balance to their employees.
The future is bright for the industry.
Nick Henn- Head Pastry Chef NOMAD Hotel
“Thank you so much for yesterday. It is really breath-taking how inspiring you are, and it never ceases to amaze me the passion you have for our industry and the people in it.
I left feeling motivated, humbled and incredibly fulfilled.
I would like to offer myself as the Pastry representative on all things Passion. Anything you need, I will be there for you. “
“Myself and Hallgarten & Novum wines have been proud to support “A Passion to Inspire” over the past few years. Developing and supporting new talent in the hospitality industry is more important now than ever. Personally it’s a real pleasure to work with such a great initiative and a fantastic group of people “
For further information or involvement as a college, producer or farmer please contact Murray Chapman on 0114 2458696 or e-mail firstname.lastname@example.org
The menu – chefs and wine match’s
1st Course - Mark Poynton - Adnams beer sourdough “pain perdu” whipped liver parfait, dry hopped lager pickled onions, and truffle
2018 Classic Cuvée 'Chalklands', Simpson Estate, Kent, England
2nd Course – Chris Lee – Scallop, Oxtail , salsify, watercress
2018 Roussette de Savoie, Altesse, Domaine Vendange, Savoy, France
3rd Course – Lee Cooper - Grilled Octopus, Dingley dell chorizo, radish
2019 Soave Classico Superiore, 'Bucciato', Ca'Rugate, Veneto, Italy
4th Course – Russell Bateman- Herdwick Lamb, Verjus, Tomato, Courgette, Basil, Lamb Sauce.
2018 Pinot Noir, Cape South Coast, Lismore Estate Vineyards, Western Cape South Africa
5th Course – Adam smith – Highland Wagyu Preserved carrot, kohlrabi, nasturtium
2018 Carmenère 'TH', Valle de Cachapoal, Undurraga, Valle de Cachapoal, Chile
6th Course - Dessert – Nick Henn - Malted Milk Ice Cream, Dark Chocolate Fondant, Orange and Cocoa
1996 Colheita Port, Barros, Douro