Budding Chefs

Budding chefs

The Hub just below Edinburgh Castle will be transformed into a corner of France later this month. Participants in the Institut francais d’Ecosse’s Budding Chefs exchange scheme from the Lycée Hotelier in Dinard will be in Scotland to learn about our produce and restaurants. Their final challenge is to lay on dinner for up to 250 paying guests. It was such a success last year that tickets are already being snapped up, so the pressure is growing for their host mentors, Fred Berkmiller of L’Escargot Blanc and Bleu and Craig Sandle of the Galvin Brasserie de Luxe at the Caledonian Hotel.

The five-course set menu for the evening of 22 March is specially designed to showcase the best of the Scottish larder and will test the skills of the budding chefs, who will be supported front-of-house by student waiters. The afternoon of the dinner has the added attraction of a series of talks by a stella line-up of food industry professionals. They will tackle questions like “What is gastronomy?” “How do French and Scottish do it?” “How do you define a larder?” “Why choose to produce sustainable produce?” and “What is a periwinkle?” so the conversation should be engaging and passionate. Tickets for Talking Food, the pop-up restaurant, and more details are on www.buddingchefs.net

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