School isn’t just for kids, chefs also need to keep their knives and their skills sharp. We are thankful for the opportunity that Eat Y’all provides with their Chef Camp series, Chef Camp allows for chefs to get outside their everyday and expand their knowledge alongside their peers. Chef David attended Chef Camp in Kentucky in June.
UK MEAT LAB
The University of Kentucky, most notably known for being the Home of the Wildcats, hosted the first phase of Chef Camp. No, the chefs did not play basketball. However, they did expand their butchering skills at the UK meat lab with Dr. Gregg Rentfrow. Dr. Rentfrow, Meat Science Specialist and Assistant Professor, demonstrated butchering techniques and discussed the under utilization of certain cuts.
FOUR ROSES DISTILLERY
After sharpening their butchering skills at The University of Kentucky the chefs headed over to Four Roses Distillery in Lawrenceburg, Kentucky. The group was then treated to a private tour of the grounds and facilities.
Learning is hungry work. So the chefs finished their first day utilizing their skills in a burger cook-off, winner take all (all being a little gold trophy and bragging rights). This cook-off featured some of the best beef Kentucky farms have on offer.
FOUR KINGS ANGUS CATTLE FARM
Chef Camp finished with a hearty camp breakfast and then out the door to Four Kings Angus Cattle Farm. The chefs had the opportunity to tour the farm, engage with the farmers, and even get a up close and personal with the cattle. Four Kings Angus is a first-class cattle operation located in Harrodsburg, KY.
Home Again, Home Again
Chef David returned home a buzz with new information from Chef Camp and was so thankful for the opportunity to learn alongside so many talented chefs. Big thanks to Eat Y’all and Kentucky Cattlemen’s Association for making June’s Chef Camp possible!