The Kilkenny School of Food, based in Thomastown, is a training centre for aspiring and experienced chefs.
Students will learn both in the classroom and from restaurants in the local area and at farmers’ markets.
Currently the school is hosting an intensive 11-week course, delivering training at all levels in horticulture and the culinary arts, from seed to plate.
Award-winning Tipperary chef Dermot Gannon and local chef, marketing specialist and food writer Janine Kennedy aim to pass on their knowledge of the industry.
Modern Irish cuisine
Curated by chef Edwina Gaisford-St Lawrence of Howth Castle, she maintains that the curriculum was developed with modern Irish cuisine in mind.
“We are constantly making changes to the curriculum, as we like to keep students up to date with modern dishes and beverages.”
Having just completed its first course in recent weeks, the School of Food has met a fantastic response.
“We are getting great feedback from the students, all saying they have learned so much about the sector and thoroughly enjoyed all aspects of the course,” said Janine.
The instant success is clear as many of the students who completed the course have already got jobs – mainly in kitchens where they had done their placement.
Course Requirements
The course aims to equip applicants with the necessary skills needed for an immediate start in a restaurant environment.
Based over 11 weeks, the course runs from 9.30am-4.30pm, Monday to Friday.
As this is a QQI Level 4 equivalent course, it will be completed in a short amount of time, be hands-on and intensive.
“Over the length of the course all students will spend 80% of the time cooking and 20% of the time in theory-based learning,” noted chef Gannon.
The course is open to all people, from all backgrounds.
The class poses with chef Dermot Gannon during a grilling class in the riverside park at Inistioge. The class poses with chef Dermot Gannon during a grilling class in the riverside park at Inistioge.
“There is only one requirement from the school – you must be able to commit to full-time attendance for the 11-weeks.
"Due to the intensity of this course being just 11 weeks long, you will be learning something of extreme importance every day,” said Janine.
From the seventh week, students will spend one day per week working in a professional kitchen under one of the school’s preferred chefs.
This aspect of the course will give the students valuable industry experience and, hopefully, inspire them as they pursue their culinary careers.
“This also allows students to form useful contacts in the industry, with many of the previous students getting jobs due to how they performed while on work placement.”
In addition, students will receive training from a range of food specialists.
“We asked Helen Finnegan of Knockdrinna Farmhouse Cheese to come teach the students all things cheese.
"We also asked a Japanese chef to teach Japanese cuisine and even had a brewery specialist out to inform the students on the various types of beer.”
Students will be educated on all aspects, from the purchasing of ingredients and produce, right through to the end product.
A project is required at the end of the course where each student must price, create, advertise and sell their own creations at a farmer’s market.
“This project allows students to work on their own initiative using the skills we teach them throughout the course, it is amazing to see them come up with such well-designed and well thought off ideas. It is in this area we are able to see students come out of their shell.”
Aim of the Course
“Our biggest hope with this course is to create a generation of passionate, well-trained Irish chefs to be sent out into the industry in a timely fashion.
"While it may solve the problem of unemployment or under-employment for many, we also think it will be a great help to the many chefs and restaurants crying out for professional, highly skilled employees. It’s a win-win,” Gannon remarks.
If you are interested in enrolling or wish to learn more about this opportunity, you can like School of Food on Facebook or visit www.schooloffood.ie.
The course offers students the chance to work and learn from industry specialists. Recruiting for the September course is currently underway, people are advised to book early to avoid disappointment. Read more
Innovation at its best at Student Enterprise Awards
Take a walk on the wildlife
The Kilkenny School of Food, based in Thomastown, is a training centre for aspiring and experienced chefs.
Students will learn both in the classroom and from restaurants in the local area and at farmers’ markets.
Currently the school is hosting an intensive 11-week course, delivering training at all levels in horticulture and the culinary arts, from seed to plate.
Award-winning Tipperary chef Dermot Gannon and local chef, marketing specialist and food writer Janine Kennedy aim to pass on their knowledge of the industry.
Modern Irish cuisine
Curated by chef Edwina Gaisford-St Lawrence of Howth Castle, she maintains that the curriculum was developed with modern Irish cuisine in mind.
“We are constantly making changes to the curriculum, as we like to keep students up to date with modern dishes and beverages.”
Having just completed its first course in recent weeks, the School of Food has met a fantastic response.
“We are getting great feedback from the students, all saying they have learned so much about the sector and thoroughly enjoyed all aspects of the course,” said Janine.
The instant success is clear as many of the students who completed the course have already got jobs – mainly in kitchens where they had done their placement.
Course Requirements
The course aims to equip applicants with the necessary skills needed for an immediate start in a restaurant environment.
Based over 11 weeks, the course runs from 9.30am-4.30pm, Monday to Friday.
As this is a QQI Level 4 equivalent course, it will be completed in a short amount of time, be hands-on and intensive.
“Over the length of the course all students will spend 80% of the time cooking and 20% of the time in theory-based learning,” noted chef Gannon.
The course is open to all people, from all backgrounds.
The class poses with chef Dermot Gannon during a grilling class in the riverside park at Inistioge. The class poses with chef Dermot Gannon during a grilling class in the riverside park at Inistioge.
“There is only one requirement from the school – you must be able to commit to full-time attendance for the 11-weeks.
"Due to the intensity of this course being just 11 weeks long, you will be learning something of extreme importance every day,” said Janine.
From the seventh week, students will spend one day per week working in a professional kitchen under one of the school’s preferred chefs.
This aspect of the course will give the students valuable industry experience and, hopefully, inspire them as they pursue their culinary careers.
“This also allows students to form useful contacts in the industry, with many of the previous students getting jobs due to how they performed while on work placement.”
In addition, students will receive training from a range of food specialists.
“We asked Helen Finnegan of Knockdrinna Farmhouse Cheese to come teach the students all things cheese.
"We also asked a Japanese chef to teach Japanese cuisine and even had a brewery specialist out to inform the students on the various types of beer.”
Students will be educated on all aspects, from the purchasing of ingredients and produce, right through to the end product.
A project is required at the end of the course where each student must price, create, advertise and sell their own creations at a farmer’s market.
“This project allows students to work on their own initiative using the skills we teach them throughout the course, it is amazing to see them come up with such well-designed and well thought off ideas. It is in this area we are able to see students come out of their shell.”
Aim of the Course
“Our biggest hope with this course is to create a generation of passionate, well-trained Irish chefs to be sent out into the industry in a timely fashion.
"While it may solve the problem of unemployment or under-employment for many, we also think it will be a great help to the many chefs and restaurants crying out for professional, highly skilled employees. It’s a win-win,” Gannon remarks.
If you are interested in enrolling or wish to learn more about this opportunity, you can like School of Food on Facebook or visit www.schooloffood.ie.
The course offers students the chance to work and learn from industry specialists. Recruiting for the September course is currently underway, people are advised to book early to avoid disappointment. Read more
Innovation at its best at Student Enterprise Awards
Take a walk on the wildlife
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