Designed to strengthen practical skills and commercial thinking, the day centred on respecting produce, maximising yield and demonstrating how one product can unlock diverse menu opportunities across retail, street food, restaurant and events environments. 

Rather than relying on premium ingredients to elevate a plate, the focus remained firmly on skill. Chefs examined how breaking down a whole bird with precision creates opportunities that extend far beyond a single menu item. Every cut carries potential when approached with knowledge and intent. That principle shaped the flow of the day.

The morning concentrated on accessible, guest-facing dishes suited to retail and street food settings. The chefs prepared buffalo wings, loaded hash browns and a buttermilk chicken burger with a Mexican influence. Each dish demonstrated how a familiar protein can anchor crowd-pleasing formats without adding complexity to the supply chain. 

As the day progressed, the focus shifted towards more refined restaurant dishes. The bird was broken down in full, ensuring every component had purpose. A chicken mousse was prepared to stuff a brined breast and wings, adding depth and refinement. Inner fillets featured in a sesame salad alongside carrot and chicory, offering balance and texture. Thighs were transformed into yakitori and carcasses formed the base of sauces and glazes, while excess skin was rendered into crisp garnishes, proving that even the smallest elements can contribute to a finished plate. 

Throughout the session, the emphasis remained on skill over luxury ingredients and on extracting maximum value from every element. Whole-ingredient cookery reduces waste and encourages chefs to think more creatively about structure and application. Chicken served as a practical case study in versatility, showing how one core product can move confidently between retail counters, street food offers, restaurant plates and event menus. 

The Steve Groves Culinary Academy continues to provide chefs with the tools to think differently about everyday ingredients. By focusing on technique, discipline and commercial understanding, chefs left with ideas they can implement immediately across their venues.