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.

Students will visit a pig production unit and pork processing plant, receive presentations on Bord Bia’s Pigmeat Quality Assurance Scheme and on research and development in pig production by Teagasc.

Open days in Waterford, Mitchelstown and Roscrea will look to encourage the chefs of the future to influence what Irish people eat by putting tasty pork dishes on their menus.

The From Farm to Fork experience will offer recipe suggestions for pork and take students behind the scenes to show them how the entire pork production chain operates.

Following the programme, a series of competitions will run in the participating colleges which include Athlone, Dublin, Tallaght, Limerick, Tralee, Cork, Killybegs, Dundalk, Galway-Mayo.