NLOn October 7, our butchers will teach you everything about game & poultry and its processing in one morning. You will receive tips and tricks on the use of game and the different game species. Our butcher will show you how to carve venison, and you will, of course, also get hands-on experience with carving. After this day, you’ll be fully prepared for the game season!
What and when
- Monday, October 7
- Reception at 9:45 AM
- Ends at 12:00 PM
- Location: This time we are joining forces with SVO Food Vocational Training in Houten and using the meat training facility.
- Address: Sleepboot 2 in Houten
For whom
- For curious chefs who want to learn more about processing fresh products.
- For hospitality entrepreneurs and head chefs who want to train their staff.
- An educational and enjoyable experience for everyone who works with fresh products.
Participation and outcome
- Participation is free for Driessen Food customers. Sign up by Friday, September 28 and it’s first come, first served.
- Max. 2 persons per business.
- Small group of participants, which means plenty of personal attention.
- With the knowledge acquired, chefs can make more targeted seasonal purchases, better determine quality requirements, and gain more understanding of working with game & poultry.
Yes, I’ll sign up immediately!
Enhance your knowledge with the Driessen Food VersAcademie
With the VersAcademie, our specialists will guide you through all fresh product groups. You will get hands-on experience with filleting fish and carving meat. Enhance your knowledge about the seasons, origin, and quality standards of fresh products—knowledge that comes in handy for the daily purchase and preparation of fresh products.
- Carving fish and meat
- The origin and seasons of fish, meat, fresh produce, and dairy
- Artisanal and innovative cheese and dairy products
- Meet the producers of the products you work with daily
Extra training for kitchen staff
Recruiting and retaining good staff remains a challenge. To support chefs and hospitality entrepreneurs in this, we have established the Driessen Food VersAcademie. A series of demos to boost knowledge about fresh products. Chefs learn, among other things, cutting techniques for fish and meat, as well as everything about the origin and seasons. Knowledge that comes in handy for the daily purchase and preparation of fresh products.
