A series of online training videos featuring well-known local chefs, which were developed through the Centre of Excellence for Science, Seafood and Health (CESSH) at 麻豆直播, have been recognised at the 2015 WA Seafood Industry Awards.
Dr Janet Howieson, CESSH, worked with Patrick O鈥橞rien, the team at the West Coast Institute of Training and a range of industry stakeholders to develop and produce the seafood training videos.
鈥淭he team was presented with the People Development Award recognising the contribution these videos have made to improving and developing the knowledge and skills of chefs and consumers about the seafood industry,鈥� said Dr Howieson.
鈥淭he videos feature well-known local chefs Josh Catalano, Pete Manifis and Don Hancey who demonstrate the correct way to receive, prepare and cook different types of seafood to ensure optimal quality, taste and experience.
鈥淭heir input helped to create a robust training resource available to students, training providers and consumers wanting to improve their skills and knowledge of Australian seafood.鈥�
The videos also present crucial information about the different steps along the seafood supply chain, such as species identification, fishing regions and techniques, product handling, storage and processing.
There are now seven videos available, covering the categories of prawns, sardines, crabs, cephalopods, oysters, finfish and rock lobster.
鈥淭he online videos are available to the public and serve to increase awareness and knowledge of Australian seafood production, product optimisation, health benefits, handling, shelf life, preparation and waste reduction,鈥� said Dr Howieson.
“The resources can be downloaded and used in classrooms, retail outlets or at home by anyone at any time.鈥�
To view and download HD versions of the videos, go to .
By receiving the WA award, the videos are automatically entered into a finalist position of the National Seafood Awards, to be presented at the gala dinner of the Australian Seafood Industry National Conference being held in Perth on October 26, 2015
