Chef Kevin instructs the class on cooking the stuffed chicken breasts.

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

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

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...

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

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

More fish filleting.

The best-end of lamb rests.

Was excellent to get to grips with french trimming and the lamb was just amazing.

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

11 May

Cooking with Monisha

Ananas auf dem Grill

No, that's not grass.

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.

Vor dem Pferdestall

11 May

Cooking with Monisha

Excited foodies at Seasoned Cooking school

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.

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.

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