NLAfter the success of VersAcademie in 2018, we are continuing in 2019 with a new series of workshops by our fresh specialists. During VersAcademie, a different fresh product group is highlighted each time. Our fresh specialists passionately and dedicatedly share their craft with inquisitive chefs. From a workshop on bycatch fish to filleting suckling lamb and excursions to producers. You can register separately for each workshop; the dates are already known, see below.
With VersAcademie, our specialists take you through all the fresh product groups. You’ll get hands-on experience with filleting fish and carving meat. Increase your knowledge about the seasons, origin, and quality requirements of fresh products—knowledge that comes in handy for the daily purchase and preparation of fresh items.
Expand Your Knowledge
- Filleting fish and carving 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
What and When
4 x a demo of approximately 2 hours (from 10:00 to 12:00) on Mondays:
- February 18: fish, bycatch – FULL, no further participation possible
- April 8: suckling lamb
- June 3: fresh produce & dairy
- October 7: game & poultry
Participation in excursions to producers—dates will be announced later.
Registration
You can register by sending an email to marketing@driessenfood.nl. Please indicate in your email which workshop you want to participate in, along with your name, phone number, e-mail address (per participant), and restaurant. There is a maximum of 2 participants per establishment. The workshop on bycatch from February 18 is now fully booked.
For Whom
- For inquisitive chefs looking for further training and to learn more about processing fresh products.
- For hospitality entrepreneurs and head chefs who want to train their employees.
- A valuable and enjoyable experience for everyone who works with fresh products.
Participation and Outcome
- Participation is free for Driessen Food customers. Registration is per workshop, and spots are limited (first come, first served).
- Small groups of participants, ensuring plenty of personal attention.
- With the knowledge gained, chefs can make more targeted seasonal purchases, better determine quality requirements, and increase their understanding of working with fish and meat (parts).
Extra Training for Kitchen Staff
Recruiting and retaining good staff remains a challenge. To support chefs and hospitality entrepreneurs with this, we have established the Driessen Food VersAcademie—a series of demos to refresh and enhance knowledge of fresh products. Chefs learn, among other things, cutting skills for fish and meat, everything about the origin and seasons. Knowledge that comes in handy for the daily purchase and preparation of fresh products.
