MLA executive chef Sam Burke plating-up during a beef cooking demonstration
A SIGNIFICANT decline in the amount of course-time allocated to the preparation, cuts choice and cooking techniques associated with red meat through TAFE chef training has left a serious knowledge vacuum in the food service industry.
Beef Central understands that the TAFE certificate III and IV chef training curriculum dedicated to red meat has gone from around 13 weeks a decade or so ago, to just a fraction of that today. Cost and time pressures was one of the reasons offered.
It means that young chefs are coming…
