Executive Chefs Club on board ‘Pacific Jewel’ by P&O Cruise Ship, Sydney
On Tuesday April 26th, 2016 an Industry renowned calibre of top Executive Chefs, purveyors and judges attended a lively Yoshi-Style Tapas Experience on board the majestic ‘Pacific Jewel’ by P&O cruise ship in Circular Quay, Sydney.
Luke Mangan's Salt Grill Restaurant on board the 'Pacific Jewel' created a 'Ginza-style meets barcelona-style' culinary experience that celebrated the elements of the visual, the scent and the flavour of cuisine.
With the event bringing together chefs from all walks of life, endowed Chefs and Executive Chefs talked to SkillsOne about the importance of preparing younger generation chefs in becoming pioneers of food of the future. Prakash Chand (Corporate Chef Culinary Training at Alpha Flight Services) discussed the passion involved in mentoring young chefs, and David Learmonth (Executive Chef at Parliament House NSW) reveals why an event like this is important for the Industry.
Joachim Borenius (Head Chef at Pei Modern) and David Cox (Executive Chef at Avia Flight Services) focused in on the new trends of special dietary requirements, and how this has affected the role of the chef, and changed dining experiences.
In anticipation of who the twenty finalists for Executive Chef of The Year will be, Executive Chefs Club unfolds with an array of the finest food in front of the captivating Opera House.