Fresh is the Word When It Comes to Craft Training

Chefs from across Harrison’s business have been taking advantage of the company’s ongoing programme of craft training to learn new skills and gain inspiration to diversify their menus.

Director of Food and Service Mark Stower has partnered with suppliers to provide a range of specialist workshops on everything from seafood to salads to bread-making, with a focus on Harrison’s commitment to fresh food.

‘Tapping into the expertise of our supply chain ensures we are introducing our chefs to the range of fresh ingredients, both the traditional and the more exotic, that is available to them and keeping them up to date on the latest techniques,’ Stower said.

At the salad workshop, hosted by Reynolds, chefs are challenged to identify obscure vegetables on display and given practical tips and ideas to enhance their salad bars. The seafood workshop, hosted by M&J Seafood, shows the chefs techniques for filleting, skinning and de-boning different types of fish and tests their ability to identify fish both visually and by taste—all before creating their own dishes in a cooking challenge.

‘It’s all about inspiring our chefs, so they go back to their kitchens with new ideas to keep their menus fresh and our clients and customers happy,’ Stower said.