Fishy Business Chefs’ Forum Event at Bournemouth & Poole College had Dorset Chefs Hooked!
The Chefs’ Forum held a convention at Bournemouth & Poole College yesterday which majored on Sustainable Fish. The use of sustainable fish in cooking is key if we are to leave resources for future generations to eat fish.
During the event, Mark Machin from Samways Fish talked about sustainable fishing and responsible sourcing and its importance in today’s industry. The chefs were shown what species they should be using versus species to avoid at various times of year.
The chefs showcased oysters with fennel and dried mullet roe, squid two ways, grey mullet sashimi and roasted grey mullet. A Cooktek induction hob and Unox oven were used in the demo. Matt and Taher then created a stunning display on a slate sleeper for their peers to taste the dishes .
First year BTEC College students also attended the event, helped create and serve canapés and a Champagne Taittinger reception. They also met some of the top connoisseurs in the restaurant industry.
Matt Budden commented:
“The students’ work was of a great standard, they showed a positive attitude, willingness to work and were asking lots of questions. They were a pleasure to work with and a great example of the next generation of chefs”.
Taher Jibet added:
“I was very impressed with the students who helped me in the kitchen, they were of an excellent standard and exceeded expectations. I will personally be sourcing an apprentice from Bournemouth & Poole College based on today’s performance”.
Other top chefs involved in The Chefs’ Forum include Michelin-Starred Russell Brown of Sienna, Brett Sutton of The White Post, Mark Hartstone of La Fosse Cranbourne, Darren Rockett of Hotel du Vin and James Golding of The Pig.
Christophe Baffos, Head of Hospitality and Tourism at The College commented: “This event was an excellent opportunity for our students to meet and learn from industry experts who excel in the catering field as well as allowing us to showcase the excellent facilities we have here for our students. We also surveyed the employers to gain their valuable feedback on our course content to ensure we are teaching appropriate and relevant subjects to our students that truly represent industry.”
A year from its regional launch in Dorset, 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.
The Chefs’ Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers – This time, promoting the use of sustainable fish in chefs’ menus – This also motivates and inspires students and shows them how amazing chef life can be!