STUDENT chefs at TAFE Illawarra Bega campus were given an insight into the “incredible science behind cheese” this week.
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The Australian Culinary Federation and Fonterra presented a masterclass in cheese, with executive chef Peter Wright leading the second year commercial cookery students through hands-on cheesemaking activities.
Bega TAFE head teacher of tourism and hospitality Deirdre Jory said there were also a couple of local chefs and school food technology teachers in attendance as well.
During the masterclass, students prepared the beginnings of Camembert portions before stretching some freshly molten mozzarella right around the kitchen accompanied by plenty of banter and laughs.
Mr Wright said he tried to hold masterclasses as often as possible.
“It’s all part of the Proud to be a Chef program and passing on knowledge to training chefs,” he said after Tuesday’s class.
“The students learn about utilising the right cheese for the right occasion and where that cheese starts from.
“When these chefs enter the workforce they will be creating menus and recipes – now they can select the appropriate cheese for the outcome.”
As part of the masterclass, Mr Wright from Fonterra and Neil Abrahams from the Australian Culinary Federation also shared info on the Proud to be a Chef program, in which several student chefs from Bega TAFE have previously taken part.
Mr Wright said the program looks for apprentice chefs showing leadership potential, with applications opening in the next couple of months.
More details are available at fonterraproudtobeachef.com.au.