Next Generation of Chefs Inspired by Wild Alaska Seafood at Birmingham Hospitality Taster Day

The UK’s next generation of culinary talent was given a powerful introduction to sustainable seafood this month, as a vibrant Hospitality Industry Taster Day in Birmingham showcased the versatility of Wild Alaska Seafood through hands-on learning, live demonstrations and creative performance.

Hosted at South & City College Birmingham in partnership with the Alaska Seafood Marketing Institute and The Chefs’ Forum Academy, the event built on the success of a recent London activation, continuing a national initiative to inspire young people to pursue careers in hospitality while deepening their understanding of responsibly sourced seafood and to cook with and try new fish species.

Welcoming up to 100 students, the immersive event combined chef-led demonstrations with interactive tasting opportunities, offering a practical and engaging insight into professional kitchens. Central to the day was a series of dynamic cookery demonstrations, where leading chefs from diverse industry sectors transformed wild Alaska pollock, yellowfin sole and wild pink salmon into contemporary dishes and refined canapés designed to appeal to modern menus.

Ellie Taylor, UK Manager at Wild Alaska Seafood said

“Seafood consumption in the UK has fallen by around 25% over the past decade, and the picture among young people is even more concerning. Some estimates suggest that only 5% of UK children meet the recommended intake, with teenagers consistently among the lowest-consuming groups.

Research points to a mix of barriers: many young people say they don’t like the smell or perceived taste, fish doesn’t feel ‘cool’, it’s often not part of the family diet, cost can be a concern, and there’s a lack of confidence around how to cook or prepare it.

Today, we’re tackling those challenges head-on. We’re bringing together 100 teenagers for a hands-on Alaska seafood immersion – designed to change perceptions, build skills, and show just how accessible, versatile and enjoyable seafood can be.”

Jomon Kuriakose, Chef Patron of The Tiffin Box, opened proceedings with a vibrant Alaska pink salmon demonstration, showcasing how the fish can be elevated into dill and lime Alaska Salmon Tikka canapés. Drawing on his signature style, he introduced students to spiced salmon preparations, delivering bite-sized delights that balanced heat, acidity and freshness, ideal for both street food concepts and premium canapé service – his demo dish was grilled Alaska salmon with Kerala fish moilee sauce.

Following this, MasterChef: The Professionals finalist Exose Grant presented a technical and highly accessible demonstration of wild Alaska pollock croquette with coriander aioli and micro coriander. Often overlooked, this sustainable pollock was reimagined as crisp, golden canapés demonstrating its adaptability for everything from casual dining to large-scale catering. Students were able to sample the finished dishes, gaining a clear understanding of both texture and flavour profile. Exose’s demo dish was a fabulous ‘Filet of Fish’ wild Alaska Pollock Taco.

Exose Grant, MasterChef: The Professionals Finalist said

“The quality of Wild Alaska pollock is exceptional; it’s clean, versatile and holds flavour beautifully, which makes it perfect for dishes like the tacos we created today. What really stood out for me was how engaged the students were. Getting them involved hands-on, building the tacos, working with the fish, understanding the textures, that’s when it really clicks. You could see their confidence grow in real time, and that’s what this is all about: Showing them that great ingredients and simple techniques can deliver something genuinely exciting.”

Chris Alexander, Executive Chef at Restaurant Associates, then delivered a refined cookery session focused on Alaska Yellowfin sole. His canape of Alaska Yellowfin Sole Croustade went down a storm with the young guests, and his demonstration of Alaska Yellowfin Sole Grenbloise highlighted precision and classical technique, transforming the delicate fish into an elegant fine dining restaurant-quality plate. The resulting dishes illustrated how premium wild-caught seafood can be positioned within fine dining and contract catering environments.

Throughout the day, canapés prepared by the chefs and Professional Cookery students from South & City College Birmingham, including salmon, pollock and yellowfin sole-based creations, were served to our young guests, reinforcing the educational experience through direct tasting. This combination of demonstration and immediate consumption proved particularly effective, allowing students to connect technique with taste and created an immersive dining experience, while learning about seafood from Alaska and the people and producers behind the brand.

However, the Birmingham event extended well beyond traditional culinary formats. In a distinctive move that reflects The Chefs’ Forum’s evolving engagement strategy, the cookery programme was set to a backdrop of custom-written, live rap music performed by LowKeyLimit, accompanied by a duo of breakdancers. This fusion of food and urban performance created a high-energy, multi-sensory environment that resonated strongly with the young audience.

Interactive elements, including a student cupcake decorating competition and opportunities to engage directly with chefs, ensured that attendees were active participants rather than passive observers. The emphasis on involvement was clear: by tasting chef-prepared canapés, asking questions and taking part in activities, students developed both confidence and curiosity.

Ilona Tomza, NACC Care Home Chef of the Year 2025 said

“For me, it’s about showing how accessible great food can be, even in environments like healthcare where nutrition and consistency are key. Using high-quality ingredients like wild Alaska Seafood allows us to create dishes that are not only sustainable, but also full of flavour and visually appealing. Seeing students get hands-on, taste the food and realise they can achieve these results themselves is incredibly rewarding, it’s how we inspire the next generation to think differently about cooking and where a career in hospitality can take them.”

Importantly, the focus on wild Alaska Seafood aligned with growing industry demand for sustainable, traceable and fairly priced ingredients within education catering. By introducing students to species such as pollock, yellowfin sole and pink salmon, alongside practical applications, the event addressed both skills development and future menu innovation.

As the hospitality sector continues to rebuild and evolve, events like this play a critical role in strengthening the talent pipeline. By connecting education, industry and global suppliers, The Chefs’ Forum and its partners are helping to equip the next generation with the knowledge, inspiration and practical skills needed to succeed.

With strong momentum from both London and Birmingham, the programme is set to expand further, bringing the story of wild Alaska Seafood, and the opportunities within hospitality, to young people and catering colleges across the UK.