Trainee chefs share their wisdom

Trainee chefs share their wisdom


Trainee chefs have been passing on their culinary knowledge and newfound fishmongering skills to school pupils during a seafood workshop organised by the students as part of their course.

The workshop was inspired by a visit to London’s Billingsgate Fish Market, one of the UK’s busiest international fish markets. The students were given a tour, heard from the experts about issues such as quality and sustainable fishing, and learnt practical skills such as knife techniques and different methods of cooking fish and shellfish. 

Trainee chef, Jack Roberts, said: “Our trip to Billingsgate Fish Market was a real eye opener; we saw so many different species of fish and learnt loads of useful techniques. Learning about the importance of sustainable fishing was really interesting and definitely something I will consider when cooking fish in the future. We cooked with less commonly known fish like Coley and Gurnard which are both tasty alternatives to over-fished species like Cod.”

CJ Jackson, CEO at Billingsgate Seafood School, said: “We are all aware of the challenges around food that face the UK – everything from health and nutrition to sustainability and provenance. Equipping future generations with the tools they need to tackle these issues is paramount, and that starts with catering students.

“What we’re trying to do is give as many young people as possible the opportunity to touch, taste and cook with seafood. In the case of catering students, we want to give them the further opportunity to work with schools, develop their transferable skills and showcase their talents to a wider audience.”

On the 4th January, 20 14-to-16-year-olds from Saint John Houghton Catholic Voluntary Academy, got the chance to work with ncn Level 3 Professional Chefs Diploma students. They helped to prepare, cook and present their own fish dish which they each got to sample at the end of the session.

Sue Doczyminska, Saint John Houghton Deputy Head, and Food Technology Teacher, said: “We had a fantastic day at ncn. The opportunity to work in a professional kitchen with experienced students was not only a great way to build confidence, knowledge and understanding, but also brilliant exam preparation for the pupils, who are all set to take either the Catering or Food and Nutrition GCSE later in the year.

“Some of our pupils hadn’t heard of or seen this range of ingredients before, so cooking and tasting them was a great experience.”

Find out more about our catering courses here.

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