Butchery workshop to be held as part of ITM

NESFAS, IHM join hands to facilitate skill development

SHILLONG: NESFAS and the Institute of Hotel Management Shillong have joined hands to facilitate skill development in the areas of hospitality and culinary skill for the upcoming Indigenous Terra Madre (ITM) in the State.
The ITM 2015 will be the first milestone of the partnership as the two discussed a future beyond the event where in they will work together for the development of local tourism in the state.
The collaboration will see capacity building in these areas not just for the students of IHM but also local butchers, interested community youth and delegates to the event. IHM has offered to facilitate the trainings for interested community youth with the aim to impart skills to them based on a shared vision with NESFAS of improving hospitality and tourism in Meghalaya. Setting ITM as the first major milestone for the trainees, the participants will be given the opportunity of getting involved in food related aspects of the global event.
The tie up will also bring forward the facilitation of a butchery workshop during the second and third day (November 3 & 4) of ITM 2015 as part of the programme which will be conducted with local butchers and students of IHM and selected delegates to the event.
One of the aims of the ITM is to bring alternative solutions to the fore and so a workshop ‘A Cut Above’ has been facilitated to get indigenous traditional knowledge and artisanal butchers to gather and demonstrate their skills and learn from each other.
From Germany, Jürgen Kroeber will bring his skill on processing meat and utilizing all parts to make diverse artisanal products. Similarly, from the USA, the Navajo tribe will bring their experience on livestock rearing along with their skill set on butchering meat with different cuts to share their work. The local Ka Seng Ki Nong Die Dohsniang East Khasi Hills Butchers’ Association will also contribute their ways and means of slaughter, butchery and the various products that they put together.
The workshop will bring out the various methods of slaughter, butchery and processing in order for each to gain and take knowledge to “meat” a better future. Meat from the workshop will be rightly stored for uses at the International Mei Ramew at Mawphlang.
One stall at the Mei-Ramew Food Festival will be allocated to Slow Meat which will have a refrigerated display unit for display and sale of meat products.

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