FISH & SEAFOOD SKILLS - MASTERCLASS
MakING THE BEST OF FRESH FISH & SEAFOOD
with Chef DANNI BARRY
& FISHMONGER HAL DAWSON
WANT TO BUy the best QUALITY FISH & SEAFOOD, HANDLE & STORE IT PROPERLY TO REDUCE WASTE, AND GET THE BEST RESULTS WHEN COOKING IT WITH CLASSIC PRINCIPLES AND NEWER TECHNIQUES?
THIS MASTERCLASS HAS YOU COVERED
Join Chef Danni Barry of Clenaghans (county Armagh), along with fishmonger and expert Hal Dawson to explore the traditions, trends and techniques that allow chefs to make the best of the wonderful fish & seafood that Ireland has to offer.
*This Masterclass is for professional chefs only and primarily aimed Chef de Partie level upwards.
- PRODUCT: Sourcing & Provenance, Seasonality, Sustainability, Species, Quality
- PROCESS: Handling, Filleting, portioning, cuts
- PRINCIPLES: whole fish cookery/waste reduction, portion control, costing, menu planning cookery principles, Traditional & contemporary techniques
WHAT YOU WILL LEARN:
The aim of this course is to inspire mid-to-senior level chefs in terms of:
- Using different species of fish,
- Recognising quality & freshness,
- Proper handling,
- Essential fish skills,
- Avoiding and Reducing waste
- Designing menus and dishes to make best use of whole ingredients, portion control, properly costing dishes and managing profitability
- Using a variety of traditional and modern culinary techniques
- Cookery & processing principles for fish,
- Inspiration for dish & dish elements and the techniques & skills required to execute them
Hal delivers fish handling and filleting courses for fishmongers, retail sector, foodservice throughout Ireland, working closely with BIM on their industry training. This June, Hal will be awarded the status of Master Fishmonger, the first ever Master Fishmonger on the Island of Ireland.Danni Barry:
This is a MASTERCLASS and therefore is demonstration-style but with limited numbers to allow for maximum interaction and questions.
Masterclass will run for 3 hours (with a short break in the middle), following by additional Q&A time.
Masterclass: 11am - 2pm
PLEASE ARRIVE BETWEEN 10.30-10.45am 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.
"There is an old saying that you are never too old to learn something new and after 30 years in the business I can safely say it’s true. At a recent master class with the very talented Danni Barry through Chef Network & Skillnet I picked up an idea that I have used in a current consultancy project resulting in a €7k savings per year. What a great investment of time and worth every penny.” #knowledgeispower"
- Niall Hill, Chef Consultant
PAYMENT & CANCELLATION TERMS:
BOOKING: 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 Tue 11 September in order to receive a full refund. Cancel online or email email@example.com
TRAINING FEES ARE SUBSIDISED THROUGH THE CHEF NETWORK SKILLNET AND AVAILABLE TO MEMBERS ONLY.
NOT A MEMBER YET? SIGN-UP FREE
Hosted in partnership with
Bord Iascaigh Mhara helps to develop the Irish Seafood Industry by providing technical expertise, business support, funding, training and promoting responsible environmental practice.
This includes working in partnership with chefs to develop seafood product knowledge, skills and sales.
You can Learn more about BIM by visiting: BIM.ie
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