The cooks learn to work the noble parts of the local cattle

the essential
“Cutting the thighs of organic young cattle”: the training at the Capendu school aimed to encourage the purchase and transformation of the rear parts of the cattle, nobler but more expensive, in collective restoration. Leaders approve.

Welcome to Capendu in the kitchens of Alaric College. At the reception, Ludovic Gonzales, in charge of the establishment’s kitchen, with his two seconds, Frédéric Lauret and Patrice Delfini. This April morning they are the hosts of the 2nd day of the training “cutting the thighs of organic young cattle.” Under the leadership of the butcher of Limouxin Clément Del Vals, Ludovic Gonzales and his acolytes therefore, but also Laurent Hicter (Lacroix Narbonne institute), Pierre-Yves Rommelaere (Lézignan), Vincenzo Battafarano (Charlemagne agricultural institute), Geoffrey Albertus (Limoux ). ), Alain Galisse (Limoux) and Frédéric Tibald (Rieux-Minervois) work all morning with four calf legs. It is up to them to promote the product of Aude breeders. “I taught them how to cut and bone a leg, testified Clément Del Vals, what they had never seen or done. I am very pleasantly surprised by your progress from the first day of training. But it is true that they are not apprentices, but leaders, and they are going on a quick strike. ” The first day consisted mainly of observing the work of the butcher, the second of practicing and assimilating, that is, a test in real conditions. The directors of institutes and institutes explain the aim of this training: “It’s about sublimating the product and reducing the cost of meals to allow our children to get out of the sautéed veal. [concocté avec la partie avant de l’animal, ndlr], to eat a healthy product to which they are not accustomed and at a lower cost ”.A beef thigh weighs an average of 30 kg, for 22-23 kg of meat, and a good cut allows you to make 180 to 200 servings (respecting the 100 g cooked on the plate) for a cost price of 1.25 to 1.30 euros. per serving.

“Raise awareness among all stakeholders”

Born at the request of the chefs themselves and with the support of Biocivam Aude, the association of organic breeders of the Aude and the Interprofession Bovine and Meat (Interbev) Occitania, this training aims to encourage the purchase and work of rear parts of cattle, nobler but more expensive, in collective restoration. The first module took place on March 9 at the Delteil College in Limoux and the 3rd will take place on May 18 at a location yet to be determined. “A super cook is not a magician, and without a good product, he will not work miracles; on the contrary, a good product does not make up for bad food.launches Laurent Flaujac, president of Interbev Occitanie and butchers of Occitania. Hence the interest of this training to make known all the actors in the sector, from the first to the last “.

From breeder to restaurant. The floor is released, repeated by Sébastien Gasparini, departmental councilor in charge of education. “Our chefs, in the schools and institutes of Aude, cater, they are pedagogues who teach taste! I take off their hats.” And to clarify more: “Departmental policy tends to favor short-circuit food for product quality. It’s good for health, good for the economy, and good for our farmers.”Breeders? Francis Morlon, departmental director in charge of the ecological transition, emphasizes: “Livestock is a key player in maintaining our ecosystems and biodiversity.” Daniel Bedos, secretary of organic breeders and administrator of Biocivam, adds: “This approach has a positive impact on breeders, thanks to our chefs for playing the game!”

An approach that wants to expand

A notion of restaurant chefs still hammering at the home of Jean-Luc Durand, the departmental food manager, 43 years behind the stove, who has been struggling for several years to talk about school catering and not dining halls, “a more military term.” “However, having a quality product on the plate requires cutting and cutting quality. If the meat is poorly cut, it is often poorly cooked.” And to conclude: “I hope this approach is extended to other chefs” and what “All children can eat well” as the Department desires and benefits “quality meat for all”as defended by the Region, represented in Capendu by Sylvie Vilas.

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