Jack Cook inspired Budding Butchers at Industry Taster Day
The Chefs’ Forum Academy launched at Gloucestershire College in January 2016 to enhance employer-engagement for catering and hospitality students at the college. Tuesday 20th February saw a fantastic showcase of culinary expertise, canapés, gastrophysics and butchery take place at the Royal Forest of Dean campus to showcase the industry and drive registrations for the coming academic year.
Jack Cook, fourth generation butcher and Director at Walter Rose stated
“It was a real honour to be asked to take part in this event by the college. The Chefs’ Forum Academy is going from strength to strength and feedback from teaching staff and students is fantastic.”
“If a handful of students who attended the event are inspired to study butchery as a result of the demos today, then my work is done. We are collectively combatting the young butcher and chef shortage and showcasing how fantastic a career in both industries can be!”
The young visitors all enjoyed a Walter Rose Haute Dog in the half time break having watched Jack break down a pork forequarter – they were told all about the provenance of Walter Rose & Son pork: Walter Rose pork comes from pigs reared by Cameron and Muriel Naughton at Bishops Cannings, just three miles from Devizes. They produce pork with the ‘all too rare’ intra-muscular fat (marbling) that gives the fully-flavoured, tender and succulent meat that’s an almost-forgotten experience these days. Our pork is firm textured, rose pink, with a light cover of beautiful white fat and dry rind for fantastic crackling.
The decision was taken to stage an industry taster day for 14-16’s from local feeder schools to raise the profile of careers within the hospitality and its new, state of the art campus which will open this September for the new academic year.
Following on from recent celebrations of ‘one year of The Chef’s Forum Academy’, set up in 2016 with the College, this week’s event showcased more talented local chefs and industry specialists with a twist. The event aimed to showcase how rewarding and exciting a career in the sector can be, and inspire young butchers, chefs and industry stars of the future.