Koppert Cress is teaming up with UK chefs to train them on the virtues of microgreens and cress, dispelling myths that they are “just a garnish” and really pushing the innovative ingredients in terms of flavour and versatility.
After starting out in 1987, Koppert Cress has transformed into the market leading supplier of cresses and microgreens to chefs all over the world, while the Craft Guild of Chefs has developed into the leading chefs’ association in the UK with members worldwide.
The two have joined forces so Koppert Cress can bridge the knowledge gap that still exists in terms of how best to use microgreens, food pairings, flavours and much more.
Craft Guild of Chefs members come from all aspects of the foodservice and hospitality sectors working in a wide variety of positions from students and trainees to top management.
“Ongoing education for professional chefs is imperative and menu development can be enhanced by innovative food pairings and cress being used as ingredients as opposed to ‘just a garnish’,” said David Mulcahy, vice president of The Craft Guild of Chefs and Food Development & Innovation Director, Sodexo UK & Ireland.
“This is great news all round and I look forward to adding value to chefs’ knowledge in microgreens and cresses with Koppert.”
Through working with chefs on an international scale, it is apparent that there is a lack of education and training in this area. That’s why Koppert Cress wants to pass on its expertise in understanding the qualities, varieties and potential of the products it grows.
“Education has always been at the forefront with Koppert Cress,” adds Paul Da-Costa-Greaves, Koppert Cress UK-UAE country manager.
“An observation of a complete knowledge gap prompted me to set about forging strategic alliances with industry bodies admired by top chefs.
“We will offer every Craft Guild member an educational brochure explaining in great depth the difference between microgreens and cress. This document achieves a combination of theory and practical understanding and food pairing combinations”.
A hard copy of the new Koppert Cress Microgreens manual is now available throughout the UK, Middle East and UAE.
Well-attended ‘Cressperience’ taster days showcasing the contents of the new Koppert Cress educational programme are already taking place across the country.
Koppert Cress has received great feedback from the chefs and fresh produce suppliers who have attended so far. 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 third experience of how the flavours can change or enhance a menu offering.
