Working closely with the food service industry and catering colleges, the Marine Conservation Society has designed a comprehensive and entirely free training programme to empower chefs with the knowledge and skills needed to make responsible seafood choices.
The user-friendly and easy to use online course takes less than an hour to complete. It can be accessed via mobile devices and it offers a learning opportunity for chefs, seafood buyers and catering students.
Jack Clarke, sustainable seafood manager at the Marine Conservation Society, said: "Sourcing sustainable seafood can be seen as challenging, but the School of Fish aims to empower food service professionals to take their first steps on an ocean friendly culinary adventure.
“We want chefs to look beyond the usual choices of salmon and prawns. The Good Fish Guide is a great tool for discovering sustainable British seafood and our new training programme shows you how to fully integrate it into your business, from menu writing to training staff."
School of Fish launched at the Passion to Inspire Upskill Day at Murrayfield on Monday 6th November. The event was organised by the educator Murray Chapman.
He added: “I’m excited to be part of the launch of the Marine Conservation Society’s new chef training programme, School of Fish, at such an inspirational day for young people attending Passion to Inspire’s Upskill Day at Murrayfield. With over 500 invites and a live stream sharing the day with schools, colleges and chefs nationwide, it’s an honour to inspire and excite all.”