This event celebrated collaboration between industry networking organisation The Chefs’ Forum and the Cornish Fish Producers Organisation with a common purpose to teach chefs and hospitality students about where the fish they use in their everyday profession comes from and factors facilitating its availability.
Andy Wheeler, spokesperson for the CFPO stated: “It was great to be able to host The Chefs’ Forum here at the fish market, the market was transformed into a kitchen for the day and the students worked with their lecturers to brilliantly showcase Newlyn market fish in producing some excellent canapés. He continued “Inviting the chefs and students onto the boats was a great way to encourage them to cook with less mainstream species such as megrim sole and let them know about the abundant quantity of hake being caught off the Cornish coast. Using species that are in plentiful supply really helps our fishermen.”
Stephane Delourme then judged two heats of a fish filleting competition; students then professional chefs. VRQ Level 2 student Fraser Hill won the student element which secured him a ‘money can’t buy experience’ of a day shadowing Stephane in his kitchen. This will contribute towards making him ‘industry-ready’ on leaving College in line with College learning objectives communicated to culinary guests at the event. Anton Buttery of Langman’s Restaurant, Callington won the professional heat with a score of a perfect ten for his filleting expertise. Anton’s prize was a box of goodies from Chefs’
Forum sponsors Total Produce, Forest Produce and Cornish Sea Salt. It is this vital support that makes Chefs’ Forum events possible as they are free to attend for students and chefs. The day was rounded off with a fabulous boat trip out to sea for chefs to try their hand at mackerel fishing. The chefs and students had a great day and relished the chance to catch up with friends old and new whilst learning about the provenance of Cornish fish.
