Chefs watched sous-vide demo and butchery master class at City College Plymouth
This event saw Chris Tanner (Tanners restaurant) paired with Steve Turton (Andrew James Butchery), a top local butcher educate chefs in maximising profitability and minimising waste and food miles using alternative cuts of local Ruby beef.
Steve Turton used a Henkelman vacuum -packing machine and a Clifton Food Range water bath to produce a stunning range of dishes using lamb, beef and pork belly.
The texture of ‘cheaper cuts’ can be easily tenderised and texture changed completely using the ‘sous-vide’ cooking technique. It involves vacuum-packing meat and cooking it in a water bath for up to 72 hours!
Helen Marshall, Head of Curriculum Catering and Hospitality at City College Plymouth said:
“It was great for our staff and students to be involved in such a worthwhile event. I was very pleased with the turn-out – The Chefs’ Forum event was a great opportunity for us to showcase the excellent calibre of young chefs and hospitality professionals-to-be at our College.
Top chefs who attended the event included the Michelin-starred chef Simon Hulstone (The Elephant) and UK Masterchef Peter Gorton (Gorton’s of Tavistock), both of whom make up The Chefs’ Forum Local Committee in Devon along with Abby Allen and Helen Marshall of City College Plymouth.
Catherine Farinha, Founder of The Chefs’ Forum stated:
“It is of the utmost importance that students are introduced to this equipment and corresponding cooking techniques whilst training to ensure learning at College truly represents the professional kitchen and vice versa – An inspiring day was had by all”.
Chefs and suppliers then enjoyed some excellent canapés, champagne made and served very professionally by students at the college in their beautifully refurbished restaurant PL1.
The Chefs’ Forum continues to go from strength to strength with more chefs realising the importance of inspiring the next generation and engaging with this extremely positive organisation.
