Dorset Chefs Hit the Target at Kingston Maurward Pasture-to-Plate Showdown!
Top Dorset chefs gathered at Kingston Maurward College for an afternoon of lamb butchery, cookery and archery organised by The Chefs’ Forum. Highlights of the day included a brilliant lamb butchery Masterclass by the award-winning Walter Rose Butchers and Michelin-starred lamb cookery demonstration by Chef Russell Brown of Sienna restaurant, Dorchester. An insightful question and answer session with both experts further proved that top chefs can never stop learning, sharing knowledge and best practice.
Students from Bournemouth and Poole College helped Michelin-starred Russell Brown to prepare and serve canapés at the ‘Pasture to Plate’ event to a tough audience of future employers. Many of the young people took the opportunity to talk to the guests about work placements and apprenticeship opportunities which was very encouraging to see.
The World Association of Chefs Societies (WACS), a global network of top cooks, has recognised the Bournemouth and Poole College’s culinary education programme, labelling it one of the best 20 in the world. Students from this fantastic education facility helped cater and serve at the Chefs’ Forum Committee member, Michelin-starred Russell Brown very much enjoyed working with students from the College to prepare delicious canapés for the chefs who attended.
He said: “I was particularly impressed with the students’ knife skills, positive attitude and professionalism – am looking forward to having them work in my busy kitchen one day!
Master butchers Paul Underwood and Jack Cook butchered a whole lamb at the event to showcase how the various cuts are achieved and how best to minimise waste and maximise profits by using every part of the animal.
Jack Cook commented: “The chefs were very interested in our Masterclass which gave us the chance to reinforce the importance of butchery skills in the professional kitchen. We would welcome any chefs and students wishing to come to our cutting plant and would take delight in showing them around our farms. We are proud to sponsor The Chefs’ Forum and really enjoy the chance to meet regularly with Dorset chefs and share our knowledge and expertise.”
Accuracy and a ‘good aim’ proved to be inherent in the chefs’ skill set as they faired extremely well at the archery session led by Kingston Maurward College coaches Anthony Ray and John Purse. Students on the Army preparation course gave excellent on-to-one tuition to the chefs. Newly-discovered expertise saw Nick Burkmar, Sous Chef at La Cruz restaurant in Poole win the Archery Competition, securing a one-hour high ropes session for his entire kitchen brigade!
Christophe Baffos, Head of Hospitality & Tourism (Bournemouth & Poole College) said: “We as a College are looking to improve our links with Dorset employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this. Chefs’ Forum events help us to keep in touch with industry and improve communication with professional kitchens on a local level”.
The Chefs’ Forum launched in 2010 and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a South UK level including London after a highly successful launch in the Capital last week attended by a galaxy of star chefs and industry hero, Pierre Koffmann.
Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated: “We have forged valuable links between the catering colleges and top chefs across the South of the UK. It is wonderful to stage a forth successful event in Dorset. This event brought top chefs and students together with Master Butchers at the top of their game. Our events are a great opportunity next generation of top chefs and Front of House professionals learning from the very best in the business”.
