Now that we have successfully launched the September 2018 course, the School of Food will again be running 'Modern Skills for Modern Chefs’ beginning in January 2019. This hands on 11-week course will take place at the School of Food, Thomastown, from 14th January - 5th April 2019, Monday to Friday.
The course will again be taught by chefs and industry experts Dermot Gannon (Award-winning chef/owner of The Old Convent, Clogheen, Tipperary) and Janine Kennedy (chef/owner Siúcra Shack, Thurles, Tipperary). Their combined skillset and experience make them a superb team, and their love of teaching is palpable – our recent graduates are living proof of this!
This culinary programme incorporates the skill and techniques required of the Modern Chef while giving students well-rounded education using modern techniques. Students will learn to cook a variety of modern and traditional dishes frequently found on today’s restaurant menus. The cuisines taught include classic French, Irish, ethnic, international. Recipes vary from sous vide lamb to cinnamon sea salt and caramel ice cream, everything we teach is currently on trend in the Irish restaurant scene.
From week seven students will work one day a week in a professional kitchen.
Successful students are awarded a European Union Recognised QQI Level 4 Certificate.
Tuition for the 11-week Modern Skills for Modern Chefs is €5200. This fee includes all course material, uniforms, knives and cookery text books.
We would be pleased to find affordable accommodation for those students who do not live within commuting distance.
For application form and further details please contact firstname.lastname@example.org
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.