MEAT SKILLS FOR CHEFS
MEAT SKILLS MASTERCLASS
WITH CHEF SAM BURFIELD AND BUTCHER JOHN DUNNE
WANT TO LEARN HOW TO MAKE THE BEST USE OF THE BEEF AND LAMB ON YOUR MENU? WANT TO LEARN THE NECESSARY SKILLS FOR CUTTING AND PREPARING THE MEAT AS WELL AS HOW TO REDUCE WASTE?
THIS MASTERCLASS HAS YOU COVERED!
Join Chef Sam Burfield of the Tannery and Butcher John Dunne for this Hind quarter Beef & Lamb Butchery Masterclass as they explore some of the essential skills needed when preparing meat and how to make the most of the Beef and Lamb that's on your menu.
*This Masterclass is for professional chefs only. This workshop is aimed primarily at Chef de Partie level upwards.KEY THEMES/TOPICS/TECHNIQUES:
- Understanding sustainable meat production, quality & sourcing
- Understanding & Using different cuts
- Whole animal approach
- Recognising quality
- Proper handling
- Essential skills for
- Cutting/Prepping Meat
- Reducing waste
- Understanding costs
- Portion control
- Cookery principles
- Inspiration for using variety of cuts
WHAT YOU WILL LEARN:
On completion of this masterclass, you will understand the whole system from the farm to fork incorporating grass management systems, procurement of cattle & lamb, factory lairage systems as well as the grading systems used. A quick overview of modern slaughtering techniques and sustainability measures will also be explained.
Most importantly, you will understand the breakdown of each animal by means of a live butchery demonstration, which will incorporate in real time a discussion between the butcher and a chef that can impart some knowledge about different culinary applications for each cut.
This knowledge when put into practice will give you more options in terms of beef & lamb dishes which will in turn give your premises a point of difference whilst improving your profitability.
STRUCTURE/BREAKDOWN OF THE WORKSHOP:
INTRODUCTION TO THE PRODUCT – overview of breed, rearing, grading system, aging, quality, slaughtering systems & maximization of the animal
LAMB – overview, breaking, layout & name cuts
Overview of the main sections – Shoulder, Leg, Loin, Offal
Presented by our Butcher, John Dunne who will discuss different cuts, where they are on the animal, features, various ways of cutting, accompanied by Chef Sam Burfield who will be discussing the cooking quality and techniques relevant to each cut and where they come from on the animal
John and Sam will talk through the Hindquarter in depth including the break, cut, bone-out, layout, while also discussing various approaches to cutting, culinary quality and cooking techniques for each part
Samples will be passed around to examine texture and shape
Cooking of cuts for tasting and inspiration
Following the demonstration their will be a Q&A SESSION and INFORMAL DISCUSSION where participants can come talk one-to-one with both John and Sam
This is a MASTERCLASS
and therefore is demonstration-style but with limited numbers to allow for maximum interaction and questions.
This Masterclass will run for 4 hours (with a short break in the middle), following by additional Q&A time.Masterclass: 11:00am - 3:00pm
PLEASE ARRIVE BETWEEN 10:30 - 10:45 am to register.
All attendees are required to fill out registration form and sign-in.
You will also be asked to complete a short evaluation sheet after the training.
Both Trainee registration sheets and evaluations are required in order to avail of the subsidised funding.
Sam started his career on the isle of Wight at the age of 13 where he worked in pubs and restaurants until the age of 22. At 22 Sam decided to leave the island and went to work for Liam Finnegan at The Castle hotel in Taunton Somerset where he worked his way up to Senior Sous chef within 3 years. During this time Sam became South West Chef of the year 2nd place, and a MasterChef professionals quarter finalist. On leaving the castle at the age of 26 he moved to Ireland to take over as Head chef of The Tannery restaurant where he now works, alongside Paul Flynn.
PAYMENT & CANCELLATION TERMS:
Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. System will generate a receipt which will be emailed to you. Your place is not reserved until payment is received.CANCELLATION:
Cancellation is required by Thu 17 May in order to receive a full refund. Cancel online or email email@example.com *********************************************************************************************************COST: €45TRAINING FEES ARE SUBSIDISED THROUGH THE CHEF NETWORK SKILLNET AND AVAILABLE TO MEMBERS ONLY.
NOT A MEMBER YET? SIGN-UP FREE
IN PARTNERSHIP WITH DAWN MEATS
Dawn Meats Foodservice supplies the Irish Catering sector with a full range of high quality meat products from sustainable sources. The division operates a nationwide, next day delivery service out of 3 strategically located hubs in Dublin, Waterford & Mayo. We service all types of foodservice outlets from workplace canteens right through to 5 star hotels and fine dining restaurants.
Visit the Dawn Meats Website: www.dawnmeats.com
THIS IS A CHEF NETWORK SKILLNET TRAINING EVENT
The Chef Network Skillnet is funded by member companies and the Training Networks Programme, an initiative of Skillnets funded from the National Training Fund through the Department of Education and Skills