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In the aftermaths of the GBC Award, we were invited yesterday to the Failte Ireland Training Centre in Albert Road. Oliver O'Sullivan, the director of the facility, showed us around. Failte Ireland has different courses on offer Professional Cooking, Culinary Arts, Bar Skills and Restaurant Skills. W
e were all also treated to a lovely lunch cooked by the 'head chef' - Trainer, Kevin - consisting of rabbit terrine served with chutney, monk fish tails served with mashed potatoes and a herbed oil, pear tart tatin served with lavender-vanilla ice cream and honey....scrumptious. We were served by the students as part of their 'real-life' experience and they could have competed with most restaurants.
We were also catching up with our past contestants and let me tell you that they are doing so well. Emily (summer puddings and ice cream) is now part of the Ballydehob Food Group (keep the 3rd October free as they have a lovely event in Ballydehob) and is busy organising with them. Pat (Worcestersauce and Cafe de Paris butter) has investigated some bottling options and is in negotiations with Urru - and I believe after yesterday with Failte Ireland :-), Francis has won a cooking competition with the Evening Echo in the meantime with her amazing Spanish Omelet, Chris is in contact with Teagasc about his mentoring and Annette was dead busy during the summer as well.
The 'Round' Table was a great opportunity for all to catch up with everyone, keep us updated and do some networking. Dr Angela Sheehan from UCC (program director for the Specialty Food Production Course) was also present and informed us about the course and grants available. There are still places available, so get in touch with Angela to secure your place.
All in all a great way to spend lunch. Good luck to all involved - especially the new students in the Failte Ireland Training Centre - and keep me updated.
e were all also treated to a lovely lunch cooked by the 'head chef' - Trainer, Kevin - consisting of rabbit terrine served with chutney, monk fish tails served with mashed potatoes and a herbed oil, pear tart tatin served with lavender-vanilla ice cream and honey....scrumptious. We were served by the students as part of their 'real-life' experience and they could have competed with most restaurants.We were also catching up with our past contestants and let me tell you that they are doing so well. Emily (summer puddings and ice cream) is now part of the Ballydehob Food Group (keep the 3rd October free as they have a lovely event in Ballydehob) and is busy organising with them. Pat (Worcestersauce and Cafe de Paris butter) has investigated some bottling options and is in negotiations with Urru - and I believe after yesterday with Failte Ireland :-), Francis has won a cooking competition with the Evening Echo in the meantime with her amazing Spanish Omelet, Chris is in contact with Teagasc about his mentoring and Annette was dead busy during the summer as well.
The 'Round' Table was a great opportunity for all to catch up with everyone, keep us updated and do some networking. Dr Angela Sheehan from UCC (program director for the Specialty Food Production Course) was also present and informed us about the course and grants available. There are still places available, so get in touch with Angela to secure your place.
All in all a great way to spend lunch. Good luck to all involved - especially the new students in the Failte Ireland Training Centre - and keep me updated.
1 comment:
I would not mind doing the bar or restaurant course. Were participants mostly school leavers?
I'd probably be a bit too old for the course?
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