TODAY’S Scottish Chefs Conference sees the launch of the Fabulous Fifty, a campaign by the Federation of Chefs Scotland (FCS).
The campaign urges the food and drink industry in Scotland to support the Scottish Culinary Team on their journey to the Culinary Olympics in October 2016.
Says a spokesperson: “The cost of sending a team to the Culinary Olympics is in excess of £60,000 and in recent years, as company sponsorship budgets have been eroded, the Scottish team has had to reinvent the way they gain financial support.
“The FCS is therefore appealing to 50 of Scotland’s food and drink and hospitality companies to support the culinary team with a £500 donation to help them on their way to achieving their fundraising target.”
Neil Thomson, CEO of the FCS, said: ”it would be a travesty if Scotland as one of the world’s top, quality food and drink producing nations, could not support a Scottish Culinary Team.
“These chefs are not paid for the 100’s of hours they dedicate to perfecting their dishes and they expect no financial reward for their roles as Scottish food ambassadors. Only the generosity and support of the food and drink and hospitality industry in Scotland will ensure that the team can continue to compete at world-class level.”
The 2016 Culinary Team is run by the Culinary Team director, Kevin MacGillivray, regional executive chef for MacDonald Hotels and will be captained by the current Scottish Chef of the Year, Adam Handling from Adam Handling at Caxton, and managed by Bruce Lawrence the executive chef for Entier Services.
The vital ingredients for Scotland’s success are the financial support of sponsors, the hard work and dedication of individual team members giving up all their free time to practice (often through the night), and the backing of the employers and colleagues who provide encouragement and help them attend practices.
Scotland have a great history in international competition and, in past years, Scotland’s culinary teams have a great record of success in the global arena with the junior team crowned as world champions in 2002 and the senior team achieving rankings as high as fifth in the world in 2004.
Former Scottish team members have included, award winning chocolatier, William Curley, Bruce Sangster of Sangster’s in Elie who achieved their first Michelin star in 2009, Willie Pike MBE, the driving force behind the Scottish Chefs Conference and Willie Deans from Deans @ Lets Eat in Perth.
ENDS
For more press information please contact:
Marie-Clare James,
Marketing Manager, Federation of Chefs Scotland, 07968 499990, scottishchefs@yahoo.co.uk
The Federation of Chefs Scotland (FCS) manages and finances the Scottish Culinary team. The FCS is a chefs’ membership organisation democratically managed by Scottish chefs. The FCS is a not for profit organisation run by chefs for chefs, all of the funds that it raises reinvested in the industry in Scotland www.scottishchefs.com
IKA/ Culinary Olympics: The International Culinary Exhibition, known to chefs as the IKA/’Culinary Olympics’, has been running for 112 years. The first event was held in Frankfurt in 1900 and as holds with Olympic tradition the competition is held every four years. The German Chefs Association (VKD) and the Messe Erfurt GmbH collaborate on the show which will host 45 other teams from across the globe.
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FCS contact details…
Contact: Marie-Clare James
Phone: 07968499990
Email: mc.james@quaichmarketing.com
Website: http://www.scottishchefs.com
