The School of Food, in association with Taste 4 Success Skillnet, recently ran a brand new Introductory Commis Chef Programme entitled 'Modern Skills for Modern Chefs'.
This hands on, 11-week course took place at the School of Food, Thomastown from Monday to Friday, full-time. From week 7, students worked one day a week in a leading hotel or restaurant.
In September 2018 the School of Food will be running this course again, with the same tutors. Tuition fees are to be determined.
This unique cookery course incorporates the skills and technique required of the Modern Commis Chef. It is centred on practical cooking and includes essential Health and Safety training.
Students will learn to cook a variety of modern and traditional dishes frequently found on today’s restaurant menus. For example, recipes include spanakopita, risotto with salmon lemon and dill, slow roast pork belly with spiced red cabbage, smoked trout and quinoa salad, Cointreau & orange panna cotta alongside the more familiar roast beef and shepherd’s pie.
There is no experience necessary - just a passion for food and a desire to work in the industry, or to start a food business, or to be a hero at home! Successful students will be issued a QQI equivalent level 4 certificate.
If you wish to receive further details please contact firstname.lastname@example.org.
Inquiries/Applications sent by 30th of June will receive preferential attention. Let’s start your new career path together!
A native of Connemara, Dermot now calls Tipperary home, where he is the Owner and Executive Chef of The Old Convent Country House Hideaway. His love of cooking and passion for Irish ingredients has spanned his entire culinary career from the young age of 14 when he started as a kitchen porter in the Renvyle House Hotel, culminating in the opening of The Old Convent in 2006.
Dermot has received numerous awards throughout his career including The Irish Restaurant Association Best Chef in Tipperary, Food & Wine Magazine Best Chef in Munster, Georgina Campbell Guides Hideaway of the Year and a place in the esteemed Bridgestone Guides 100 Best Restaurants in Ireland.
Dermot credits fantastic mentors for encouraging his love of cooking and commitment to Irish food, and enjoys sharing his 30+ years experience and skills through his restaurant consultancy work and teaching at The School of Food. In his spare time Dermot enjoys testing new recipes on his 2 biggest food critics – his children; 5 year Oliver and 1 year old Juniper!
Originally from Canada, Janine moved to Ireland in 2013 with her husband. They live on his family’s dairy farm in Tipperary with their three daughters, two dogs, cat and, of course, their 60 head of Fresian cows!
Besides tutoring at The School of Food, Janine runs a small business called The Siùcra Shack, where she specializes in iconic Canadian foods made with great Irish ingredients. She is a regular contributor to several Canadian publications as well as Irish Country Living here at home.Janine Kennedy is a professional chef, writer and communications specialist with over 15 years of experience in the hospitality industry. A graduate of Acadia University and George Brown College’s prestigious Chef School in Toronto, Janine has spent much of her career opening restaurants, training cooks and writing about food - with her particular topical interest being the politics, ethics and best practises in the restaurant industry.