The Kilkenny School of Food, Thomastown, aims to be an acclaimed training centre for aspiring and experienced professional chefs and a food hub for discourse, innovation and learning, achieved through strategic partnerships and community collaboration.
By 2020 the non-profit and self-sustaining School of Food will be a nationally recognised Professional Chef Training Centre delivering training at all levels in food, horticulture and the culinary arts, from seed to plate.
Our 11-Week Chef Training Course incorporates a variety of culinary methods and technique used in modern Irish kitchens. Some of the skills taught are classically French; some are not – but all are in demand in modern Irish kitchens. Our classes are 80% practical, meaning our students are cooking in the kitchen 80% of the time, with food theory and health and safety making up the remaining 20% of the course. From Week Seven, our students will be placed in a professional kitchen for work placement. This allows for valuable industry experience and a way to apply the skills learned.
The School of Food has developed a one-acre Market Garden. A wide selection of vegetables, fruit, herbs and salad crops have been planted for use in the Chef Training and Cookery classes.
Our garden project is being co-ordinated by Regina Blunden, who leads the Community Volunteer Group. Team members are chosen through a volunteer program, the Tus Scheme and with occasional supports from Camphill Jerpoint.