Der Fotomann macht Bilder vom Chefkoch und dem Seeteufel

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

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

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

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

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.

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.

Ein Platzregen erhöht den Spaß-Faktor

It's great.

Everyone has a go at filleting sea trout and plaice.

Kitchen injury. Worse with lime juice, apparently.

Chef Kevin prepares the cannelloni for the grill.

11 May

Cooking with Monisha

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

The plaice ready to serve.

View On Black

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

Das Obst wird mit Rum abgeschmeckt...

Chef Kevin shows how to cook the scallops.

Preparing mouth watering food Cooking school

Mit der Hand portioniert es sich am leichtesten

...Faszination gegrillte Dorade

Gegrilltes Obst