Palmer and Howells Chefs’ Academy organised a Fish and Seafood Workshop back in December. The day was run in conjunction with St Katherine’s School who themselves offer NVQ courses for pupils.
The apprentices had the opportunity to watch a demonstration given by Philip Dennis, and then taste and prepare a range of seafood from fresh lobsters, crab, mussels and clams to scallops and oysters. They then prepared and cooked either a sea bass dish or a plaice dish using the shellfish that been used in the earlier demonstration.
The aim of the workshops is to give P&H apprentices an opportunity to learn and develop new skills and have the experience of working with and tasting ingredients that they would not get the opportunity to work with normally. It is vitally important that apprentices are offered experiences like this to help them develop their skills, knowledge and confidence. Having the support of our suppliers with these experiences is invaluable and important for the success of the Chefs’ Academy.