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Hi i'm Angus McCaig Im from the Holt Restaurant in Honiton
and today i'm here to teach the basic key principals within curing and smoking food
it's really nice to spread the knowledge that i have picked up over the years
especially to young chefs
getting them interested and curious
about progressing food in different areas
it's all about being hands on
it's all about being shown the correct ways to do stuff
and so you can take those skills and run with them
I think courses like this are the future of cooking
people are really starting to understand
how to train how to make better chefs
obviously to keep our industry thriving
I think Michael Caines Academy is on the forefront of whats happening