Craft Guild of Chefs and Anibi join forces in a French glacé cherry masterclass extraordinaire

Trained originally by renowned Professor John Huber, Stanley is a specialist in her field and has worked as head pastry chef at leading hotels ranging from the Ritz, Dorchester and Cliveden in the UK to the Carlton Hotel in St Moritz. Currently she is a chef lecturer at WKC as well as the chief expert for WorldSkills in patisserie and confectionery for the third consecutive global competition that takes place in Leipzig in Germany in 2013. The masterclass, supported by the Craft Guild of Chefs and the French glacé cherry marketing board Anibi, will show her demonstrating innovative recipes using premium quality French glacé cherries to prove they can be used as a main ingredient rather than a cake decoration. Sourced from the Luberon region of Provence, Napoleon Bigarreau is the main variety used for glacé cherry production, with a smaller number of varieties such as Camus or Rainier also used. These are well suited to the production of the glacé cherry because the stone does not stick to the flesh of the fruit, the stalk detaches easily and the firmness of the fruit is well adapted to the production process. Craft Guild CEO Martin Bates said: "This is going to be a fascinating masterclass showcasing Yolande's inventive use of a store cupboard essential. As an extra incentive all participants will have the chance to win a fabulous case of local Provence wine." Bates added that masterclasses are also planned for student chefs later in the year in colleges around the country and all those taking part will receive a certificate. • To sign up for this free of charge special masterclass, which kicks off at 2.30pm on January 26, contact the Craft Guild of Chefs' CEO, Martin Bates, at ceocraftguildofchefs@btconnect.com or call 0208 948 3870