My Life-Update
The numbers of readers to this blog continue to grow and this week we past the 1,000 visitors mark on three separate days and my daily average now stands at 1,017.
With my total page-views racing ahead (as of today now standing at 785,243)
it looks as if I will break the 1 million mark in the next 3 months…so a big thank you for all of your support.
My second chat with Brian Turner
This morning I was having a chat with TV Celebrity Chef Brian Turner CBE, about
his part in a top culinary competition called the Bocuse D’or, which took place in Lyon, France in January. Brian has regularly given his free time and expertise to help UK chefs prepare for this crème de la crème of competitions and was also invited this year to be one of the 24 chef judges. Brian also works tirelessly to promote and encourage youngsters who want to get into the catering business through various non-profit schemes including UK Skills, of which he is a board member.
http://www.brianturneronline.co.uk/biography.aspx
Bocuse D’or 2009
Just like the Pastry World Cup this premier culinary event is held biannually at the Sirha Food show in Lyon. 2009 saw 24 countries represented in the final which is held over a two day period. Simon Hulstone, winner of the Knorr National Chef of the Year and chef patron at the Michelin starred Elephant restaurant in Torquay represented the UK so if you want to find out more about the competition and how Simon did you will have to read my article when it comes out.
This competition was created 22 years ago by the living legend Chef Paul Bocuse who can best be compared to Escoffier who also was a trailblazer changing and reinvigorating his profession throughout his career in so many ways. "Monsieur Paul" as he is often called in reverent tones in catering circles in France won his first Michelin star in 1958 and many accolades since his 3star restaurant on the outskirts of Lyon is truly the culinary epicentre of France.
Yes Chef magazine
I’m currently working on an article about the Bocuse D’or for the spring edition of a new quarterly magazine called Yes Chef. This glossy high quality magazine is like no other because it bridges the divide between the food professional and the food enthusiast. Speaking from a chef’s point of view the UK has long needed a cutting edge publication to match the artistic movement of what’s going on in the industry. Likewise for the food enthusiast who wants to know more about the latest food trends from a truly professional source and learn how to re-create them you should definitely check this magazine out.
http://www.yeschefmagazine.com/
