Students benefit from workshop on poultry nutrition
The USA Poultry & Egg Export Council (USAPEEC) has conducted its sixth workshop, enlightening over 80 students from various technical universities in Ghana about the nutritional and culinary versatility of poultry.
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Held in Accra over two days, the workshop catered for students pursuing careers in hospitality and culinary skills.
American Chef, David Bonom, and Ghanaian Chef, Rutherford Opoku-Boahene, led the event, showcasing special techniques for preparing and serving dishes using chicken, turkey and duck.
The Account Executive of USAPEEC, Rose Queiroz, highlighted the workshop's objectives, aiming to enhance the culinary abilities of the students.
some participants and facilitators in a group photo
Chef Opoku-Boahene shared the programme's past achievements with numerous students securing chef positions in international locations such as Dubai, Turkey and the United States of America, while others found employment in offshore vessels and the mining sector.
The participants expressed their gratitude for the opportunity, with Josephine Azure from the Ho Technical University and Jonathan Gabriel Larmie, a previous winner of the national cooking competition, praising the workshop for enhancing their culinary and interpersonal skills.
According to Madam Queiroz, USAPEEC also organises National Cooking Competitions every two years to discover the next future chef.
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In all, 10 selected students compete to prepare a meal using chicken and a dessert featuring processed egg products.
“Chef Bonom and a panel of industry professionals serve as judges for the event and take the contestants' creations through a taste test to determine the winner.
This year’s winner would be awarded a four-month internship at the Labadi Beach Hotel, while each participating school would receive culinary products and sponsored prizes,” she said.
The previous winner, Mr Larmie, who now operates his catering service, 'Chef Larmie Foods and Cuisine,' spoke highly of the internship's impact, equipping him with valuable skills in banqueting, pastries, and hot kitchen techniques.
He encouraged youths to persevere in pursuing their dreams.