Title

The TU Dublin Culinary Theatre – Live Sessions (February 28th 2022)

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Document Type

Multimedia

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

3.3 HEALTH SCIENCES, 5.3 EDUCATIONAL SCIENCES, 6.5 OTHER HUMANITIES

Publication Details

The School of Culinary Arts and Food Technology, TU Dublin Culinary Theatre Live Sessions are an on-going series of live Masterclasses sessions and food and beverage demonstrations which will include spirits and cocktail events and wine tastings. From sophisticated street food to modern and high end cuisine. The TU Dublin Culinary Theatre hosts some of World’s best chefs and Ireland’s top food and beverage producers in our new culinary theatre based on our Lower Ground Floor on our Grangegorman Campus, Dublin 7. The successful completion of these activities would not be possible without the active and on-going support of the school colleagues, students, 'INSPIRED' friends of Culinary Arts and our TU Dublin Founding partners (school supporters), our school's industry association supporters and of course the 'Professional Practitioners' highlighted in these culinary sessions. We thank you all and we encourage all interested companies, individuals and prospective students who are interested in supporting and joining our school to contact us at email: scaft@tudublin.ie

Abstract

Our colleagues and friends in Bord Iascaigh Mhara (BIM) kindly organised Hal Dawson (Master Fishmonger) to present our second live session, in this seafood masterclass Hal covered the following areas : Fish Handling and Filleting: the first skill covered is knife sharpening, vital for the student’s safety and for professional cuts of fish. Hal then moved on to demonstrating the three major techniques of filleting, side filleting with cod, haddock, hake etc, butterfly fillets with mackerel, whiting, small haddock etc and finally flatfish filleting with plaice, lemon sole, brill, turbot etc. The next section covered is the temperature control chain for extending prime fish quality from the time that it is delivered to the restaurant to the time that it arrives on the customers plate. This section covered fish storage, fish handling and fish preparation " different cuts" for the customer. Next up was the use of sustainable species, icing techniques, and cooking techniques for providing the customer with a vast variety of different fish presentations. Finally Hal offered a full question and answer opportunity for students, guests and colleagues to conclude the Seafood Masterclass. A major word of thanks were offered to Hal Dawson, thanks were also offered to Lorraine O’Byrne (Trade Development Officer, BIM), Culinary Arts Lecturers George Smith


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