|
| SHORT
BREAKS COOKING : IRELAND |
COOKING
VACATIONS |
 |
DUBLIN
COOKERY SCHOOL
. . . Dublin's top venue for cookery courses
 Lynda
Booth's Dublin Cookery School is Dublin's most acclaimed
cookery school in Dublin. The flagship course is the
Three Month Certificate Course. The format has been
carefully thought out to provide variety and challenge
and the opportunity for an intense focus on broadening
food knowledge and skills. After twelve weeks, students
will leave with an extraordinary set of recipes, a confidence
to improvise with a wide range of ingredients and a
skill level that will open up professional opportunities.
Click
here to read the guest chef line up and what
marks out this course as a very special opportunity.
 "If
you have a genuine interest in food and a desire to
learn more about it then, trust me, do a course with
Dublin Cookery School and have the most rewarding days
you'll ever spend in a kitchen. It is such a great learning
environment". Participant on one week course.
If you are serious about food, Dublin Cookery School
is a great destination to choose. It is a stunning facility
staffed by passionate and talented chefs who are delighted
to welcome participants from outside the country.
The school built its name as the outstanding school
for budding cooks in the city but, as its reputation
has grown, it has started to attract students from outside
the country in increasing numbers. We are delighted
to advise you on courses that would best suit your needs,
whether you want to drop by for a fun weekend or see
this as a starting point for a professional career.
Situated in Blackrock, only 15 minutes from Dublin city
centre, the school is entirely purpose built. With its
sleek lines and airy space, it has been described as
much like a modern art gallery as a cookery school.
The generous 3,000 sq ft space means that students can
move easily from the demonstration area, through to
the cooking stations and then on to the dining room.
It is an immensely pleasing environment in which to
forget the world and focus on learning about food.
|
|
|
|
The Three Month Certificate Course
The flagship of the school is the three month certificate
course which is ideal for those on a gap year, those
who want to launch a professional career or those who
want to stretch their passion for food. The format has
been carefully thought out to provide variety and the
opportunity for an intense focus on broadening food
knowledge and skills. See our site for a sense of what
you can achieve over this time period.
On each course, great care is taken in recipe selection.
There is a balance both of seasonal ingredients and
also of techniques. Our recipes are renowned for their
clear instruction but, at least as importantly, they
can easily be adapted for other ingredients so that
your repertoire is broadened with ease.A relaxed lunch
in the dining room each day provides the opportunity
to enjoy the wonderful range of dishes.
 What
makes the course stand out?
-
The outstanding home team are joined by top Irish
chefs - including Paul Flynn and Neven Maguire
well known from their TV programmes, Michelin starred
Oliver Dunne and Chef of the Year Sunil Ghai, as
well as Atul Kochhar and Matthew Albert from London's
most celebrated Indian and Thai restaurants respectively.
-
Field-trip visits to the home-base of some of
the country's leading food professionals, including
visits to artisan producers, food markets and an
overnight stay at The Tannery restaurant and cookery
school in Dungarvan.
-
The unique challenge of running regular pop-up
restaurant nights to acclimatise students to the
comprehensive experience of hosting, organising,
cooking and serving a professional meal.
-
Career and business development advice from leading
industry experts, as well as support in securing
work experience placements for those keen to follow
a professional path - whether that be in order
to work their way around the world on gap year travels,
or to carve out a new professional life.
Other Courses
If a shorter course is more to your taste, go online
to find out about our one month certificate course,
our one week or one day courses. We are confident that
we have something that will meet your needs and make
your trip to Dublin hugely satisfying.
The welcome
We pride ourselves on welcoming those who have travelled
from afar to come to us. We are here to advise you not
just on the courses which you might choose to do with
us, but how to make the best of your time in Dublin.
We are also happy to recommend everything from boutique
city centre B&Bs to homestay options within walking
distance of the school or appartments for a longer stay;
staying in Dublin has never been better value. Whatever
length your visit, we want it to be a memorable time
that meets every expectation.
Our staff stand out for their expertise as well as
their skill as teachers. All the senior staff have exceptional
professional experience and can transfer easily to and
from the heat of a working kitchen.
School Director Lynda Booth has worked extensively
in Canada, Italy, and with many of the names in British
cooking such as Raymond Blanc in "Le Manoir au Quat'Saisons".
 |
 |
 |
| Lynda
Booth, Owner |
Grainne
Wall |
John
Wyer |
Grainne Wall was based in London for many years and
worked in the more classical "Quaglinos"
as well as the more unusual such as the Thai-French
"Vong".
John Wyer was head chef at the Michelin starred "Ecrivain"
in Dublin and has also worked in Michelin star restaurants
in Germany and Spain as well as elsewhere in Europe.
Read the reviews for his latest venture, Mulberry Gardens
in Donnybrook, to see how his expertise and creativity
have built a humming reputation in the shortest of times
– pure genius. John keeps the early part of the
week free for the school so that we still have three
senior staff who bring different specialties, different
stories and different styles.
Our tutors aim to take each student to their next level.
They pride themselves on building confidence in those
with less experience and challenging those with more.
Everyone remarks on the camaraderie and mutual respect
between all the team members – it sets the tone
for a warm environment.
|
