Chef conference brings care to coffee-making

WHILE the industry has seen an increase in the amount of coffee consumed after a meal, some establishments are stillnot injecting enough care into their coffee-making, according to Lavazza.

In an attempt to reduce this problem, Lavazza is running a masterclass at the 1999 Chef Conference, which is taking place at the Millennium Conference Centre at the Millennium Gloucester hotel, Harrington Gardens, London, on Monday 8 March.

During the masterclass, Lavazza will be highlighting the contrast between good and bad cups of coffee. Delegates will be taught the difference between arabica and robusta beans and given practical tips for making a perfect espresso. Variations between fresh and stale coffee will also be covered.

Other highlights will include David Young, chief hotel inspector for AA Hotel Services, the key-note speaker for the conference, who will give delegates an insight into the life of a hotel and restaurant inspector, the position of British food today compared with the rest of the world, and what he considers will be future food trends.

The conference will also feature a masterclass by celebrity chef Nick Nairn.

lIf you would like to reserve your place at the 1999 Chef Conference, run in association with Lavazza, see the booking form on page 43. For further information on the Lavazza masterclass, telephone 0181-994 6382.