Students are game to learn

Level 2 and 3 Chef Catering students were given a professional chef masterclass recently on how to prepare French Guinea Fowl for a commercial kitchen and a cost-effective menu.

Andy Stephenson, Head Chef and restaurant owner came to UCB in a programme organised by the French Guinea Fowl Committee and the respected UK Craft Guild of Chefs. The masterclass was one of four workshops held throughout the south and midlands.

Andy went on to present the same masterclass to industry leaders at the renowned Food Development Association (FDA) Conference in November, so the learning experience for UCB students really was of a high professional standard.

The workshop provided a detailed introduction to the preparation and uses of Guinea Fowl. Demonstrating the bird's versatility and value for money, Stephenson produced four different dishes from one Guinea Fowl during the session.

Following the training day Stephenson said: "With most Guinea Fowl being consumed in the out of home sector, and an increase of 45 percent in the game and exotic meat market since 2006, it is important for our young chefs to know how to handle the bird and get good value from it. The workshop, aimed at leading chefs of the future gave practical tips, techniques and ideas for including Guinea Fowl as part of a menu plan."

Assistant Dean, John Penn said "The demonstration and discussions that took place were very informative. Our students have used Guinea fowl before, but this was the first opportunity to look at birds of exceptional quality. There was also a nutrition angle; many students were surprised to learn Guinea Fowl contains more protein than red meat and more iron than fish."

Students were all given a guide to French Guinea Fowl to take with them on their career paths, providing them with reminders of what they had learnt as well as supplier details.