Chefs go ‘from farm to fork’

TRAINEE chefs from Institute of Technology colleges nationwide are participating in a training course to highlight the advantages and versatility of Irish pork.

The initiative is being co-ordinated by The Panel of Chefs of Ireland, Bord Bia, the Irish Association of Pigmeat Processors (Galtee, Dawn Group and Glanbia) and the IFA.

Over 120 students from nine IT Colleges are taking part in three information open days on pork production and processing.