The latest of our ‘Best Practice Frying Workshop’ was held at Te Korowai Hauora O Hauraki in Thames on Monday 12th March. We had two great sessions run by Aaron Mok and co-rodinated by local Dietician/Iwi Health Promoter Sue Milburn.
The morning session was carried out in Cantonese to cater for our International members with the afternoon session in English. Participants from both sessions represented over 10 different businesses. Some travelled from as far as Whitianga, Miranda, Paeroa and the rest locals from Thames.
New Zealanders eat around 7 million servings of chips every week, and part of the aim of The Chip Group is to lower that fat content of each serve of chips by 20%. Each workshop consisted of nine modules, covering everything from serving size to fryer maintenance. Everyone took some very valuable information away from the session and even those who had been cooking chips for years picked up something new. The training also gives participants advice about ways to improve their business and make more profit.
The Chip Group Director Glenda Gourley came along to present attendees with their certificates which are to be proudly displayed on their shop walls.
By following these best practice frying tips, without knowing it these guys are all taking a small step towards improving the health of their community. Our research has shown that chips cooked according to these guidelines taste way better, which means happy customers and repeat business.
To find out more about ‘Best Practice Frying Workshops, for online training or to read more about our industry standards have a good look through our website, or go to our Facebook page.