Craig Maw, former owner of multi award-winning chippy Kingfisher Fish & Chips in Plymouth, Devon, will join our School of Frying Excellence resident trainer Gordon Hillan next month to advise businesses on ways they can reduce costs while maximising profits.
The two-day training course will take place on Wednesday 20th and Thursday 21st July and will equip students with valuable skills to help them navigate this period of uncertainty and operate their businesses as efficiently as possible while still turning out top quality fish and chips.
Students will get hands-on during a host of practical sessions covering:
– Fish cutting techniques & how to turn leftovers into profit
– Waste management
– Frying techniques
– Oil Management