Sorry, I'm busy at the moment http://keandra.in.net www.keandra.com Chefs are characterised as a temperamental lot so how does a collaboration like CHEFstock actually work? On each night both chefs will cook four dishes each to create a one-off eight-course tasting menu; the guest chefs choose their four dishes first and then Williams will construct complementary choices. All of the chefs were invited to participate by Williams as they’re talents he admires, but is competition in the kitchen likely? He doesn’t think so: “I don’t think that chefs these days are as precious about their cooking and restaurants as they used to be... Collaborations like this are meant to be fun and push boundaries – it's an exciting time to be a chef and I think everyone shares that feeling and wants to be a part of these sorts of events and diners can enjoy the benefits of being cooked for by not just one Michelin-starred chef, but two or three in one sitting.”