Lemme at it. (82/365)

Im Pferdestall ist eingedeckt

Cooking school

11 May

Cooking with Monisha

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

Three Month Certificate cooking course student Alison making pasta under the guidance of visiting American chef Matt Sigler. For more information on our Three Month course, please visit our website: www.dublincookeryschool.ie/product-category/three-month-c...

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...

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.

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

Vor dem Pferdestall

Chef Kevin prepares the cannelloni for the grill.

Chef Kevin serves the asparagus cannelloni.

Didn't get to try one of these cannelloni - but they were very simple to do and looked and smelt delicious.

Excited foodies at Seasoned Cooking school

Chef Kevin shows how to cook the scallops.

This caramelise chicken with oranges dish is taken from Lynda Booth's self-published cookbook 'From Lynda's Table' which can be bought online: www.dublincookeryschool.ie/lyndas-cookbook/

John's piece, unless someone swipes it from the fridge.

Ein Platzregen erhöht den Spaß-Faktor

It's great.

The plaice ready to serve.

View On Black

Kitchen injury. Worse with lime juice, apparently.

The course commis get an early taste of the plaice.

A look at some of the food created during our cookery course in Siem Reap.

Das Obst wird mit Rum abgeschmeckt...

Preparing mouth watering food Cooking school