Next month, Fred Berkmiller, chef-patron of L’Escargot Bleu on Broughton Street, will once again be at the heart of the Budding Chefs programme, now in its fourth year.
Twelve young chefs and four waiters from the Lycée Hotelier in Dinard (Britanny) will arrive on 18 March to ‘experience the Scottish larder’, meet Scottish producers and chefs, and after five days run a Pop-up Restaurant at the Hub feeding 250 guests.
Berkmiller and chef Craig Sandle (The Pompadour by Galvin and Galvin Brasserie de Luxe at The Caledonian Hotel) will mastermind, mentor and oversee this repas gastronomique des Français (a UNESCO-recognised example of the Patrimonie de l’humanité) behind the scenes.
Berkmiller and fellow Budding Chefs founder Vincent Guérin (director of the Institut français d’Ecosse) met the Press yesterday and spoke of their pride and excitement at how the programme is developing.
It parallels a ‘food revolution’ in Scotland, says Guérin. ‘Practices, habits and tastes regarding food are really changing and I believe this is a great time to contribute to the conversation.’
Berkmiller settled in Scotland in 1995, and has witnessed that revolution at first hand. Beef cheeks, langoustines and scallops which used to be hard to source are now staple offerings here among artisanal producers.
‘I am keen on finding ways to re-connect people, youngsters especially, with what they eat and cook. The programme as it stands today, strongly supported by fantastic, passionate professionals is the perfect opportunity for me to do just that.’
We wish all concerned the very meilleur of chance.
For further details and booking information, visit: http://www.buddingchefs.net
