MEATPRO Academy: A new dimension at meat education

At MEATPRO Academy, the 1st successful meat education school for butchers in Greece, international trends at the meat industry are introduced.

H.A: What was the concept in terms of the creation of MEATPRO Αcademy?

Stelios Mastorakos: One of the most basic ingredients in a kitchen is undoubtedly meat. Also, it is an expensive, vulnerable and sensitive material, which requires special treatment. With the above thoughts but at the same time recognizing the gap between the butcher and the cook, MEATPRO Academy was created in 2016, the first private meat education training school for butchers in Greece.

With our 3 core founding values, excellence, professionalism and innovation, as essential and non-negotiable, we are heading towards our 9th year of operation and count over 500 graduates of which around 30 are now also butcher shop owners.

H.A: What are the trends in meat internationally?

Stelios Mastorakos: Meat always follows the dictates of each season. The trend of street food could not leave meat uninvolved.

So, we set eyes on top class chefs cooking in canteens and regional shops and offering ‘economical’ parts of an animal, ceding surplus value through special techniques. In conclusion, we must mention that not so noted pieces of meat, such as parts near the belly (pancetta, brisket, etc.) stand out exceptionally well in substantially high-level delicacies through gourmet sandwiches and excellent restaurant dishes.

H.A: What do you advise your Chef-partners in regards to the proper use of raw materials?

Stelios Mastorakos: At this point it would be quite notable to mention that the kitchen has always been a place for recycling flavors and ingredients. In the past years, we went through an era of waste at the ‘sacrificial altar’ of fine dining cuisine, but I strongly believe that we are currently following the right path of mild consumption of ingredients with appropriate techniques. To my partners, I always emphasize the considerate management throughout the processing chain of raw materials from the very moment of delivery to the final product.

Food Waste is a way of life and a professional culture that every associate in a restaurant, from the storekeeper, the scullion, to the cooks and the Chef himself, must first and foremost adopt.

The MEATPRO Academy team and I, are always concerned and driven by quality in the field of technical education, we go about supporting the development of the culinary professions by opening up a new dimension in our industry.

H.A: In recent years there has been an increase in the percentage of people with vegan and vegetarian dietary options. Do you think this can affect the meat industry?

Stelios Mastorakos: The intention of certain population groups not to consume meat is certainly growing rapidly and in any case puzzles over the meat industry.

It is evident that industries are considering every possible permutation even converting their production to vegan products.

I nevertheless estimate that we are definitely in a phase of great visibility of a trend, which in a few years will consolidate in normal way as it has always been. I particularly respect some people, who do it out of choice and out of deep conviction (regardless of whether I disagree) but I fear that many of them are inclined to follow a fab and nothing more.