FARMING: Bringing home the bacon
At Bord Bia's annual 'Pork Experience – from Farm to Fork' in Tralee IT were, from left: renowned chef Neven Maguire; Garrett O'Donnell; student Padraig O'Shea and lecturer TJ O'Connor.
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Wednesday March 10 2010
OVER 200 catering students from nine Institute of Technology Colleges nationwide participated in training days which recently took place in Athlone IT, Bord Bia's Food-centre, Dublin and IT Tralee.
Neven Maguire, renowned chef and owner of McNean Restaurant & Townhouse, Blacklion, Co Cavan was on hand to demonstrate the versatility and quality of Irish pork.
The 'Pork Experience – from Farm to Fork' aims to provide an opportunity to those entering the catering and hospitality sectors to to become better informed about Irish pork products.
Organised and sponsored by Bord Bia in conjunction with the IFA, the IAPP and Panel of Chefs of Ireland, the programme is run to further educate catering students on the benefits of using more pork in the food service
sector.
