Stu­dents learn from the best

Broome Advertiser - - Happenings - Carly Laden

As­pir­ing chefs from the North Regional TAFE and the One Arm Point Com­mer­cial Cook­ery got the chance to as­sist in pre­par­ing for a unique ex­pe­ri­ence with pop-up din­ing group Fer­vor Foods.

Fer­vor Foods head chef and owner Paul Iskov and the stu­dents served lo­cals an eight-course de­gus­ta­tion on the Broome coast on May 4 and 5.

Iskov said he cre­ated Fer­vor Foods af­ter be­ing in­spired to ex­plore na­tive Aus­tralian in­gre­di­ents fol­low­ing a year-long round-the-world trip working in var­i­ous restau­rants.

“(Fer­vor Foods) doesn’t use the usual in­gre­di­ents like most com­mer­cial restau­rants,” he said.

“We’re all about learn­ing about the na­tive in­gre­di­ents and the cul­ture of the re­gion we are vis­it­ing and giv­ing the peo­ple that dine with us a unique and in­ti­mate ex­pe­ri­ence.

“We like show­ing guests what we learn through our cook­ing.

“Broome has been fan­tas­tic with both of our events sold out; we hope to have an­other event like this in the fu­ture.”

With sev­eral com­mer­cial cook­ing stu­dents as­sist­ing Iskov in the cre­ation of the sell-out din­ing ex­pe­ri­ence, he said it was ex­tremely im­por­tant to have the stu­dents in­volved.

“A lot of the time, es­pe­cially in regional towns, chefs only have a small amount of restau­rants to look at and see what’s go­ing on,” he said. “We’re also do­ing some­thing quite dif­fer­ent to what peo­ple usu­ally see.

“So it’s all about giv­ing the stu­dents a dif­fer­ent ex­pe­ri­ence to your stan­dard com­mer­cial kitchen.”

“With pop-up restau­rants, you have to build ev­ery­thing from the ground up and there are a lot of ex­ter­nal chal­lenges like weather and ter­rain.

“It’s also good to show the stu­dents the in­gre­di­ents they can use just from their back­yard.”

North Regional TAFE com­mer­cial cook­ery lec­turer Lisette Mon­sello said hav­ing the stu­dents in­volved in the Fer­vor Foods pop-up din­ing was an in­cred­i­ble op­por­tu­nity. “For (the stu­dents) to be en­gag­ing with the team at Fer­vor Foods at this level is ab­so­lutely won­der­ful,” she said.

“I was ex­cited to see ev­ery­one re­ally perk­ing up at the op­por­tu­nity to use the old­est in­gre­di­ents on earth with mod­ern cook­ing tech­niques.”

Pic­tures: Carly Laden

The team be­hind the Fer­vor Foods pop-up din­ing ex­pe­ri­ence, in­clud­ing stu­dents from North Regional TAFE and the One Arm Point Com­mer­cial Cook­ery.

Stu­dents pre­par­ing for the pop-up din­ing ex­pe­ri­ence.

A com­mer­cial cook­ing stu­dent pre­pares some of the food.

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