The Wild Atlantic Prawn Chef Education Programme (WAPCEP) has been designed to provide chefs, trainee chefs and those studying hospitality management subjects with an introduction to wild Atlantic prawns, helping them to fully appreciate the species.
The programme will include a suite of inspiring lessons with modules on how the species is caught and processed, how best to cook and serve them and the nutritional benefits, provenance and sustainability credentials of wild Atlantic prawns.
The WAPCEP programme is a collaborative initiative between Royal Greenland and the Association of Seafood Producers supported by the Province of Newfoundland and Labrador. It is thought to be the first time that such a partnership has been seen in the industry.
CJ Jackson, director of Billingsgate Seafood Training School said: “The Wild Atlantic Prawn education programme is a great initiative to help young and new chefs to understand more about the little pink delicacies that have been part of the UK diet for around 50 years. Cold-water prawns, such as those wild-caught in the Atlantic, have a wide range of applications, but many chefs don’t get past Fanny Craddock’s 1967 prawn cocktail recipe before turning away from the species in favour other shellfish varieties.
“It’s important that those looking to work in professional kitchens have as deep an understanding as possible of the meat and seafood available to them in order for their careers to progress creatively. I wouldn’t hesitate to recommend the Wild Atlantic Prawn Chef Education Programme to lecturers and tutors to help their students gain a better understanding of shellfish.”
Derek Butler, executive director and board chair of the Association of Seafood producers said: “There are obviously many varieties of prawns, not to mention seafood generally. This programme aims to better educate future chefs about wild Atlantic prawns and ensure that the foundations of a true understanding of this great product have been laid before they enter professional kitchens.”