Koppert Cress Joins forces with The Chefs’ Forum Academy to Deliver New Two-year College Module on Microgreens!

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Koppert Cress is the world’s leading grower in terms of horticulture and microgreens. Its history dates back to 1987 and once again, it is leading the way with the introduction of Koppert Cress centres of excellence as part of The Chefs’ Forum Academy roll-out strategy in four prestigious UK catering colleges.

The programme and generous college support by Koppert Cress comes at a time when it is evident that there is a lack of education and training in cresses and microgreens and Koppert Cress hope to fill Specialitiesthat gap; who better to do it than those who understand the qualities, varieties and potential of the many fantastic products they grow?

This week, Koppert Cress flew Chefs’ Forum Founder, Catherine Farinha, Cara and Jen from The Staff Canteen and thirty students, chefs and college lecturers out to their Rotterdam headquarters in Holland to learn all about the fantastic range of herbs and microgreens grown in their world-leading greenhouses.  The food industry professionals were fascinated to learn of the horticulture and science behind the production of Koppert Cress’ world-class microgreens and specialties range.

Denise Charles, Head of Curriculum – Service Industries at West London College said

Denise at the market“This trip has been absolutely fantastic.  It was so beneficial for me to meet fellow teaching peers from different colleges.  I have learnt so much about the production of the impressive Koppert Cress range and can’t wait to work through the educational module with my students as part of the new Chefs’ Forum Academy scheme of learning to be implemented at the college this September.”

Mark Hyde-Catton, School Lead and Hospitality Lecturer at Gloucestershire College added

“CPD is a really important part of my role at the college and it was brilliant to be able to forge some long-standing professional contacts in such an inspirational environment.  Paul da Costa Greaves, Franck Pontais and the Koppert culinary team devised an excellent itinerary of chef demos, educational lectures and fascinating tours, incluDish 2ding the impressive Markethal in Rotterdam and the headquarters of chef recipe building tool Gastronomixs for a day of menu development centred around plant-based food and vegetarian cuisine – Hats-off to all who contributed to an altogether excellent experience!”

Now lecturers are armed with the in-depth product knowledge form the tour, Gloucestershire College will join West London College, Coleg Gwent and The Manchester College in welcoming the Koppert Cress educational module as part of The Chefs’ Forum Academy scheme of learning.

Paul Da Costa Greaves, Koppert Cress Countries Culinaire Manager UK, UAE Ireland & Asia said

“Education has always been at the forefront with Koppert Cress. An observation of a complete knowledge gap prompted me tLuncho set- about writing and educational module explaining in great depth the difference between Micro Greens and Cress. This document will achieve a combination of theory and practical understanding and food pairing combinations and will perfectly complement the guest chefs and industry experts teaching in the four colleges as part of The Chefs’ Forum Academy.  We are also delighted to sponsor this programme delivery in colleges with both financial support for study resources and the provision of light catering equipment to support the lecturers in the delivery of the course”.

Well-attended ‘Cressperience’ taster days showcasing the contents of the new Koppert Cress educational programme are already taking place at various key locations throughout the country.  Koppert Cress has received great feedback from the chefs and fresh produce suppliers who have attended so fGastronomixsar. It highlights the benefits of using and eating microgreens, flavour profiles, food pairings, as well as recipe suggestions whilst actually tasting the products alongside freshly cooked food to have the 3D experience of how the flavours can change or enhance your menu offering. The Koppert Cress culinary team will also help chefs match the right product to your menus. For more information on the Koppert Cress range, ‘Cressperience’ dates or how to order this fantastic produce, please email paul@koppertcress.com.

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