Aspiring young chefs were given priceless hands-on experience and local boutique seafood industries were showcased as part of a special event at TAFE NSW Bega this month.
Southern Ocean Harvest, held on 14 March at the new Multi Trades Hub at TAFE NSW Bega, brought together leaders from the Far South Coast seaweed, sea urchin and abalone industries, local chefs and restaurateurs, and TAFE NSW commercial cookery and hospitality students.
One of a series of hospitality industry support nights hosted by TAFE NSW Bega, the event saw renowned chef and Australian Culinary Federation director Julio Azzarello prepare the local delicacies in tandem with TAFE NSW commercial cookery students and teachers.
While seaweed, sea urchins and abalone are much sought-after in overseas markets, the event aimed to highlight the flavour and versatility of the delicacies to local chefs, according to TAFE NSW Head Teacher of Hospitality Deirdre Jory.
“Chefs have the power to change the world because they influence what people eat,” Ms Jory said. “These products used to be so high end, it was hard for local restaurants to use them.
“This was all about showing local chefs how to buy the products and how to prepare these amazing local foods for local menus.
“Our commercial cookery students got to work with great chefs in the process and our hospitality students get experience doing real-world service. TAFE NSW plays an important role in helping support local industry and this is another great example.”
The event follows a successful mental health support night for the local seafood industry at TAFE NSW Bega last year.
Among the industry figures assembled was John Smythe from the Abalone Council of Australia, Andre Sanderson from La Rose Noir, and Elkie Travers from the Seaweedery and Nestle Golden Chef’s Hat.
Co-owner of Moruya premium sea urchin producer Sea Urchin Harvest, Rachel Theodore, said the industry support night was an important way to raise the profile of their business among locals.
The event will take place in the new Multi Trades Hub at TAFE NSW Bega, which adjoins the Connected Learning Centre (CLC), providing more learning options for the community through modern, digitally-enabled facilities.
“We were excited to supply our sea urchin roe, so others may experience what is a little known local, highly prized seafood delicacy,” Ms Theodore said.
“TAFE NSW is so important to regional NSW. For most locals, it’s the first step forward towards their future careers, allowing many to enter the workforce with confidence and skills.”
Above: WHAT’S COOKING: TAFE NSW Bega commercial cookery teacher Dave Arens shows TAFE NSW apprentices some of the finer points of preparing local seafood delicacies at a special industry support night last week. Picture: David Rogers Photography
