A classic Khmer desert made with palm sugar and rice flour

More fish filleting.

One of the course's commis serve the pasta dishes.

11 May

Cooking with Monisha

Looking back at older digital cameras - this was taken on the Olympus E10 from 2000

Simon grillt unser Gemüse. So ist es brav... ;-)

Gasgegrilltes Gemüse

First cookery lesson tomorrow, and I'm going with my glass half full.

Die letzten Garnelen

Grillobst

Guest Chef Sunil Ghai (of Ananda, Dundrum) taught our cert students how to create this dish on one his recent visits. You can learn more about our One Month Certificate cooking course here: www.dublincookeryschool.ie/product-category/one-month-cer...

Doraden auf dem Holzkohlegrill

Lemme at it. (82/365)

Im Pferdestall ist eingedeckt

Cooking school

11 May

Cooking with Monisha

Der Fotomann macht Bilder vom Chefkoch und dem Seeteufel

Chef Kevin shows the class how to pipe the parsnip puree into the scallop shells.

I won't say what Helen said it looked like...

Lynda Booth making wild garlic oil for her pizza with ricotta, parmesan and wild garlic oil recipe.

Obst, Fleisch und Bier. Gesünder gehts nicht...

Looking back at older digital cameras - this was taken on the Olympus E10 from 2000

American chef Matt Sigler flew in especially last week to spend a week with the cert students. He passed on his passion for pasta making, cured meats and butchery. Here is a link to our Three Month Certificate Cooking Course: www.dublincookeryschool.ie/product-category/three-month-c...

Looking back at older digital cameras - this was taken on the Olympus E10 from 2000

Cooking courses

Ein philosophischer Vortrag über das zu grillende Steak

Zum Abschluss des Tages ein Drink oder zwei in der Leopardenbar (Leo-Lounge Bar) des Parkhotel Adler.

Ananas auf dem Grill

No, that's not grass.

Everyone has a go at filleting sea trout and plaice.

Cleaning up and preparing the squid. I did the second one whose ink sack had already burst and had hands covered in squid ink.

John Wyer (Forest Avenue) spent a day in the school as a guest chef and showed the cert students how to cook some of his most popular dishes.

Onions, butter - and raw chicken livers - all on way to becoming pâté.