NCOTY semi-finalists taken on an immersive culinary journey in London
National Chef of the Year sponsors Churchill and Continental Chef Supplies combined to host an event alongside immersive dining experience experts �Kitchen Theory� and Experimental Psychology Professor Charles Spence to explore the theory of flavour and taste perception at the CCS London Showroom, with innovative sensory stations focusing on the impact of sound, shape & aroma for this year�s NCOTY semi-finalists and Craft Guild Graduates.
NCOTY semi-finalists & a selection of Craft Guild Graduate Award finalists attended a memorable day at the Continental Chef Supplies showroom recently, where Kitchen Theory was put into action, to deliver a new & exciting presentation on the world of gastrophysics.
The day started off with a talk by renowned Professor of Experimental Psychology from Oxford University, Professor Charles Spence. Chefs were treated to a 30-minute talk and accompanying taste tests exploring everything from mental palate cleansers and the impact of colour on taste, to the importance of the weight & shape of crockery in food presentation.
"This event really highlighted the importance of innovative industry events; with Chefs from all over the country coming together, some for the first time, to discuss ideas & exchange stories. Professor Charles Spence was a real highlight for us, with insights into super-tasters amongst many other innovative gastronomic theories."
Simon Britten, Continental Chef Supplies
The main event was led by Chef Josef Youssef, where the Chefs were treated to 3 immersive sensory experiences to expand their perception of taste & flavour. Chefs first explored 'Sound & Texture' with audio stimulation from headphones whilst enjoying a sustainable dish of Jellyfish & Seaweed Salad. 'Shape & Flavour' explored the correlations between these two facets with a Spiced Jackfruit Doughnut coupled with a Hearts of Palm Salad on a Tapioca Crisp. This was followed by the final sensory experience of 'Aroma', which showcased the impact of smell on flavour with a Brioche dessert & a Kombucha Cocktail. "For us the competition is a real highlight of the year in the UK, we�ve seen some amazing innovation and creativity already from the semi-finalists and it�s always really special when you get everybody together at this stage � with many meeting in person for the first time at this event. The event itself was an amazing learning experience for us all and we�re really looking forward to the next stage of the competition" Donna Frosdick, Churchill The event finished off with a summary & Q&A from Chef Josef Youssef, where his years of experience in London�s most highly acclaimed Michelin star restaurants and hotels coupled with his academic interest in gastronomy, art and science have led on a mission of "improving global wellbeing through innovations in gastronomy". "The Craft Guild of Chefs National Chef of the Year competition programme offers opportunities for chefs to grow and learn throughout the process. This is made possible with the support of our valued sponsor partners where chefs can access amazing opportunities to develop knowledge to support their careers. The recent workshop at the CCS London Innovation Centre was a great example of a collaborative event and I would like to thank Continental Chef Supplies and Churchill for hosting a truly inspiring afternoon for this year�s NCOTY semi-finalists." David Mulcahy, Vice President � Craft Guild of Chefs CCS & Churchill would like to thank everyone that attended this year�s inaugural NCOTY Semi-finalists event, it was an honour to host such a fantastic experience with some of the UK�s leading Chefs. Take a virtual tour of the CCS Innovation Centre here: https://www.lockhart.co.uk/innovation