2nd Dec 2008 - 00:00
Abstract
Four training events were held at catering colleges across the South and Midlands last week, in association with the Craft Guild of Chefs, to provide students with a detailed introduction to the preparation and uses of guinea fowl.
Andy Stephenson, head chef and owner of Hallidays Restaurant near Chichester, who was speaking on behalf of the French Guinea Fowl Committee at the events, produced four different dishes from one guinea fowl during each of the sessions.
The main areas highlighted were an overview of French guinea fowl production, what to look for when buying guinea fowl, an introduction to the different cuts, and menu ideas and demonstrations.
Following the first training day held at South Downs College, in Hampshire, Andy Stephenson said: "With most guinea fowl being consumed in the out of home sector, and an increase of 45% in the game & 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 workshops, aimed at chefs of the future give practical tips, techniques and ideas for including guinea fowl as part of a menu plan."
Iain Baillie, professional cookery course manager at South Downs said: 'The demonstration and discussions that took part on the day training 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.'
The training sessions, aimed at second and third year catering students on the professional chef and diploma programmes ran throughout October and November. They were also held at City of Bristol College, University College Birmingham and Thanet College. Students were given a leaflet to take with them on their career path, providing them with additional information and supplier details.
As France's leading export market for guinea fowl, the UK is the third largest consumer of guinea fowl in Europe, after France and Italy.
In addition to the masterclasses, French guinea fowl promotional activities are planned to tie in with Smithfield Market's 140th birthday celebrations at the end of November.