The variety of experiences just keep on coming for students taking part in the BSSC Kitchen Challenge with renowned chef, Rob Rees.
Now in week four, seafood was on the Kitchen Challenge menu. Participants had the opportunity to get up close and personal with everything from mussels and squid, to salmon, gummy shark and flathead.
Once again, our students learnt from the best in the business. This week it was Wayne Kelly from Feed of Fish in Eaglehawk who shared his decades of knowledge in the food industry, including the last 10 years as a specialist fishmonger.
The challenges this week included filleting a flathead from scratch and cleaning, preparing and cooking a squid. For many, eating mussels and fresh uncooked Tasmanian salmon was a new experience.
Students prepared a fish pie, paella and fish cakes all in under an hour. Later, on Facebook, Rob Rees noted that it was a ‘Brilliant’ day.
