新西兰蓝带餐饮学院大厨访问斐济
世界野生动物基金——斐济可持海鲜项目纪事
斐济可持续海鲜项目是一项令人激动的创新倡议,项目共投入240万新西兰币,合作方为世界野生动物基金-新西兰,世界野生动物基金-南太平洋,新西兰蓝带餐饮学院,以及新西兰援助计划。该项目的主要目标为:
1.增加社区支持和授权,以便促进最优渔业管理,收获后的鱼类处理,针对性别的企业,以及家庭金融资产管理;
2.支持服务业进行海鲜的有责任采购和销售;
3.改善斐济海鲜供应链的筹划和参与度。
2015年9月下旬,新西兰蓝带餐饮学院的大厨兼技术总监塞巴斯蒂安·兰伯特(Sebastien Lambert)及主厨弗朗西斯·莫塔(Francis Motta),与电视节目获奖主持人、兼具作家和厨师身份的大使罗伯特·奥利弗(Robert Oliver)一起,共同出访了斐济,出访目的旨在协助世界野生动物基金为伙伴方的酒店厨师提供培训,培训内容包括处理、切片、存储及分配当地的特定鱼种。斐济的厨师们感到这一做法颇具洞察力,因为他们还尚未习惯对整条鲜鱼进行处理。我们出访斐济的各位厨师还示范了对于销售不畅以及利用不足的鱼身可以作何处理(比如将鱼骨储存起来),以确保将损耗降至最低。这些示范和交流同属可持续捕鱼倡议项目,旨在负责任地处理所捕鱼类。斐济历来都是重要的旅游目的地,拥有香格里拉和希尔顿酒店等为数众多的世界顶级酒店。然而,对于这个南太平洋上的天堂岛来说,相当数量的当地产品,以网获的鱼尤甚,并没有得到旅游餐饮业一贯的有效利用。如同当地人所说的那样,时代在骤变。
我们的厨师将继续助力项目的进行,将继续对酒店的管理流程和体系进行评估,并提出相应建议,用以在成本效益和道德允许范围内,改善鱼类处理的卫生情况和可持续性。
能够参与到这一崇高的事业中,新西兰蓝带餐饮学院倍感荣幸。近日,斐济的两位名厨已经在蓝带惠灵顿校区完成了初级西餐课程,他们将所学的一流法国烹饪技术和技能带回国内,为多姿的岛国烹饪技艺再添一抹靓丽之色。
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Le Cordon Bleu New Zealand Chefs Visit Fiji
For WWF Fiji Sustainable Seafood Project
The Fiji Sustainable Seafood Project is an exciting and innovative NZ$2.4million initiative that is being partnered by WWF-New Zealand, WWF South Pacific, Le Cordon Bleu New Zealand Institute and the New Zealand Aid Programme. The primary objectives of this project are to:
1.Increase Community support and empowerment to facilitate best practice fisheries management, post-harvest fish handling, and gender-targeted business and household financial management.
2.Support the responsible sourcing and marketing of seafood by the hospitality sector.
3.Improve mapping and engagement of the Fiji seafood supply chain.
In late September 2015 two of Le Cordon Bleu New Zealand Chefs, Technical Director - Sebastien Lambert and Chef de Cuisine – Francis Motta, along with our Ambassador, award winning television host, writer and Chef - Robert Oliver, travelled to Fiji to aid WWF in training partnered hotel chefs in handling, filleting, storing and portioning specific local species of fish. The Fiji chefs found this very insightful as they have not been accustomed to handling freshly caught whole fish. Our chefs also demonstrated other uses for the less saleable and often underutilized parts of the fish (for instance the bones were used to make stock), ensuring wastage is kept to an absolute minimum. These demonstrations and insights are all part of the initiative to promote “sustainably caught fish” that is handled responsibly. Fiji is and has always been a major tourism destination, boasting a plethora of stunning world class hotels, think The Shangri-La and The Hilton among others. Yet vast amounts of local produce, especially locally line-caught fish haven’t always been available to guests staying in part of the South Pacific’s Island paradise. Times are a changing, as they say!
As part of our contribution to the project, our chefs will continue to assess the hotel processes and systems and make recommendations on how to improve the health and sustainability of fish handling in a cost effective and ethical manner.
Le Cordon Bleu New Zealand in excited and honoured to be part of such a worthy cause and recently two of Fiji’s best Chefs completed their Basic Cuisine courses at our campus in Wellington – taking back with them classical French Culinary practices and skills, to add to the already exciting Island style cooking.
For WWF Fiji Sustainable Seafood Project
The Fiji Sustainable Seafood Project is an exciting and innovative NZ$2.4million initiative that is being partnered by WWF-New Zealand, WWF South Pacific, Le Cordon Bleu New Zealand Institute and the New Zealand Aid Programme. The primary objectives of this project are to:
1.Increase Community support and empowerment to facilitate best practice fisheries management, post-harvest fish handling, and gender-targeted business and household financial management.
2.Support the responsible sourcing and marketing of seafood by the hospitality sector.
3.Improve mapping and engagement of the Fiji seafood supply chain.
In late September 2015 two of Le Cordon Bleu New Zealand Chefs, Technical Director - Sebastien Lambert and Chef de Cuisine – Francis Motta, along with our Ambassador, award winning television host, writer and Chef - Robert Oliver, travelled to Fiji to aid WWF in training partnered hotel chefs in handling, filleting, storing and portioning specific local species of fish. The Fiji chefs found this very insightful as they have not been accustomed to handling freshly caught whole fish. Our chefs also demonstrated other uses for the less saleable and often underutilized parts of the fish (for instance the bones were used to make stock), ensuring wastage is kept to an absolute minimum. These demonstrations and insights are all part of the initiative to promote “sustainably caught fish” that is handled responsibly. Fiji is and has always been a major tourism destination, boasting a plethora of stunning world class hotels, think The Shangri-La and The Hilton among others. Yet vast amounts of local produce, especially locally line-caught fish haven’t always been available to guests staying in part of the South Pacific’s Island paradise. Times are a changing, as they say!
As part of our contribution to the project, our chefs will continue to assess the hotel processes and systems and make recommendations on how to improve the health and sustainability of fish handling in a cost effective and ethical manner.
Le Cordon Bleu New Zealand in excited and honoured to be part of such a worthy cause and recently two of Fiji’s best Chefs completed their Basic Cuisine courses at our campus in Wellington – taking back with them classical French Culinary practices and skills, to add to the already exciting Island style cooking.
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