BaxterStorey chefs learnt how to use fishmongery skills to wow diners and increase their profits at two recent hands-on training sessions. Held at Nick Nairn Cook School in Aberdeen and Tennent’s Training Academy in Glasgow, BaxterStorey organised the training for 20 of its chefs as part of its Chef Academy development programme.
Entitled The Art of the Cooking Fishmonger, the full day workshops looked at how to create stunning and affordable dishes in spite of fish being an expensive ingredient. Teaching a blend of knife and cookery skills, alongside smarter management and budget techniques, the sessions have been created by BaxterStorey to help their chefs make fish dishes more affordable without compromising on quality.
From filleting skills, to recipes which make the most of underused species, the chefs went away with a thorough understanding of how to maximise the potential of fish dishes on their menus.
Rik Razza, head of chef development at BaxterStorey, said: “Fish is often seen as an expensive ingredient. This workshop has been specifically designed to demonstrate how smart fishmonger techniques can really improve profits while still delivering exciting, superior quality dishes.
“These sessions have enabled our chefs to practice new and improved cooking skills whilst giving them invaluable restaurant management tools.”
The Chef Academy offers BaxterStorey chefs the chance to hone their practical and theoretical culinary skills with an annual calendar of courses. Chefs benefit from specialist practical technique courses as well as finance, profitability and leadership training to support them throughout their career.