Chefs show they're 'game' to learn more

Wednesday 29 March 2023

Trained chefs and apprentices have been getting to grips with game during a one-day training session hosted by a leading talent in the food genre.

José Souto is usually based at Westminster Kingsway College where he is a senior Chef Lecturer but this week he travelled to Guernsey at the invitation of Allan Drummond who is the Chef Lecturer at the Guernsey Institute.

Mr Souto is an award winning game chef whose visit to the island was covered by Chef Magazine.

Having already published his books on 'Venison' and 'Feathers' he is currently working on the third instalment of his game cooking trilogy; 'Fur'.

Pictured: Allan Drummond and José Souto.

Mr Souto said cooking with game is all about ethical food and sustainability.

"It's all about giving students more of an idea of the provenance of their food, the story of it, how it comes in its natural package, and to take them away from that throwaway society where everything comes in plastic bags and they don't really understand it. I think it also gives them a far better respect for the product," he said.

"I've done that for many years at the college and I worked for many years with Allan, so when he came over here he asked me to come over. Game's not really used on the island so the chefs would be really interested, so I said 'yes, no problem'."

Mr Souto said this could lead to further collaborations between his college and the Guernsey college, as it's all about sharing good practice.

Up early this morning to start the first half of my Game Seminar @guernseycollege, sponsored by @lincsgameltd . Great for us @mk_kingsway be working with the college in Guernsey. #chefsschool #education #skills #gametoeat #venison pic.twitter.com/4BU67W2dIy

— Jose Luis Souto (@wildfoodboy) March 28, 2023

Very few of the chefs present had cooked with game before so Mr Drummond said they've now learned new skills which will be seen in island restaurants in the future.

"Once they've learned the basics they can start to use that as a building block," he explained. "It's getting them in here, getting them to understand what we're trying to teach. It's a starting point for them."

Among the chefs at the training session was a group employed by the Red Carnation Group which owns Guernsey's Duke of Richmond and Old Government House hotels. 

Helder Leca said he saw the training day advertised and was keen to attend.

"I studied here a few years ago, and there was a message that we could come to this, and as we don't work with game in the island it was interesting to see and to get some new ideas for the winter."

Pictured (l-r): Helder Lica, Renaldo Moodley, Sibongile Dlamini, and Joe Semanda, all work for the Red Carnation Group.

Joe Semanda was interested to learn about the different cuts of meat, which were given to them as a visual lesson, from an intact venison during the afternoon session.

"I've enjoyed the whole set and coming up with the different cuts from the entire carcass. It's been a real learning experience for me," he said.

"I always like to put what I've learnt into action and it will be shown in what I'll be doing in my daily work."

Renaldo Moodley and Sibongile Dlamini have both worked with game previously in South Africa. Mr Moodley said: "It was interesting to learn about rabbits and venison. We do venison back home but it's not a particular thing unless it's a certain event."

Ms Dlamini, said she had also gained experience of preparing some dishes with game before moving to Guernsey early last year. She will be studying at the College of FE on her hospitality course later this year.

Pictured (l-r): Catering students Jayden Down and Taylor Bichard.

Two other students on the game course were Taylor Bichard and Jayden Down who are on the Level 2 Culinary course at the College of FE.

Both attend college four days a week, with Taylor working at Moores Hotel and Jayden at Les Rocquettes Hotel.

Both young men had enjoyed the course, including learning how to butcher the game meat and how to cook it. 

Taylor said they are already cooking and serving customers while at work, and Jayden agreed it is very hands on.

"I'd be bored otherwise!" joked Jayden, who said he chose catering over construction as he preferred the idea of working with his hands in the kitchen.

The event was free to attend for the apprentices and trained chefs alike, with sponsors Highland Game and Lincolnshire Game Co. also supplying game birds and an entire deer for butchering.

Chris George took photos of the demonstration day and his gallery can be viewed HERE.

Pictured: Chris George captured the tone of the day.