WPC Group’s apprentice chefs from the Bavarian Hospitality Group restaurant kitchens had a rare opportunity to get stuck into a beef carcase to learn some butchery skills.
A whole organic beef carcase was sourced for the lesson, which took place in the Bavarian Bier Café, Entertainment Quarter’s kitchens under the watchful eyes of head butcher, Matthias Westphal, TAFE NSW teachers and WPC Group’s David Page.
More than 15 apprentice chefs from restaurants in the Bavarian Hospitality Group including Saké, The Cut, Löwenbräu Keller, The Argyle and the Bavarian Bier Cafés across Sydney learnt how to locate, cut and best prepare prime and secondary cuts of meat.
BHG’s joint director of operations Michael Rieg said it was important to the company to invest in training like this for their apprentice chefs as they are the industry’s future leaders.