Nose-to-tail Snapper Workshop
The Food Technology department recently had the pleasure of hosting an extraordinary culinary workshop by chef Sam Linstrom. Sam is representing New Zealand in the Bocuse d'Or, a biennial world chef championship. The focus of this masterclass was the art of using fish, in this case a snapper, from nose to tail, promoting sustainability and creativity in the kitchen. This event provided our students with a unique opportunity to learn from one of the best in the industry, enhancing their culinary skills and broadening their gastronomic horizons.
Sam began the workshop with an engaging introduction to the philosophy behind nose-to-tail cooking. He emphasised the importance of minimising waste and making the most of every part of the fish, a practice that is not only environmentally responsible but also economically advantageous. By using the whole snapper, chefs can create a variety of delicious and nutritious dishes, maximising the fish's potential.
The highlight of the workshop was the live demonstration where Sam expertly filleted a whole snapper, explaining each step in detail. He showcased how to efficiently separate the fillets, extract the wings, and utilise the bones and offcuts to create rich stocks and flavourful sauces. His precision and skill were truly inspiring, and our students watched attentively, eager to learn and replicate the techniques.
Following the demonstration, students had the opportunity to get a little hands-on experience. This practical session was invaluable, as it allowed the students to apply what they had learned and gain confidence in their culinary abilities.
The workshop concluded with a tasting session where everyone had the chance to sample the dishes prepared to taste how the techniques translated into flavour.
The workshop was an incredible learning experience for our students. It not only taught them valuable culinary techniques but also instilled a greater appreciation for sustainable cooking practices. The event sparked a newfound enthusiasm for creativity in the kitchen, and we hope it will inspire our students to apply the techniques to the canapes they will be showcasing at the Technology showcase in the last week of this term, where parents, staff and other students will have an opportunity to taste their creations.