07 Jul Chefs of Tomorrow
We’re hosting the Chefs of Tomorrow event by the TMRW Project. This dinner will see young chefs from North East restaurants prepare and cook either a starter, fish course, meat course, or dessert. Each will have the chance to create, curate, and serve their dish to a full restaurant: an experience that is cultivated by Chefs of Tomorrow and not often available until a Sous or Head Chef level. This invaluable experience upholds the crux of the TMRW Project: a collaborative project started in 2015, run by Dan Doherty (Group Exec Chef of Duck & Waffle), Anna Sulan Masing (Food Writer and Creative Consultant), and General Manager Emma Underwood (formerly Burnt Truffle and group, now Where the Light Gets In).
Our very own CdP Karl Whittaker is in charge of the main course for this event, and his dish of Lamb rack with pistachio aioli and mint sounds delicious! Josh will be mentoring and overseeing the chefs during their preparation and service in the evening.
We still have a few spaces left for the event. They’re just £35 for four courses and a glass of fizz – we would recommend booking early if anyone would like to come along and support the young chefs!