Cookery Courses News

How to use what you learn at cookery courses

A question many people ask when, having recognised they have a flair in the kitchen for one style of cuisine or another and are looking to extend or certify this talent by taking a cookery course, is: what use can I put that knowledge and experience to?

Sure, it’s great cooking for dinner parties or serving up a treat for your partner and receiving the plaudits, but don’t you ever think that there could be financial gain from this culinary prowess?

Starting up a food business is a big step. Sure, eating will never be short of a market, but there are so many others in the niche that potential chefs and/or entrepreneurs may be put off by the competition. You can go on all the cookery courses you like, excelling in every discipline, but why isn’t there a course out there that combines learning to cook and how to turn that into a successful business, all in one?

Well, now there is, tucked away in The Emerald Isle in Donnybrook, Dublin. Over the first two Saturdays in March, they’re putting on a two-part cookery course with a difference, where the emphasis is not so much on the food itself, rather the food for thought that so many start-ups don’t consider enough before rushing to open their doors to the public and subsequently rarely see their first anniversary.

The Cookery School at Donnybrook Fair is not, as such, a business school by any stretch of the imagination. At its core lies a healthy breadth of cookery courses from historic and native Ireland itself, stretching across the globe. As well as offering a taste for every occasion, its cookery courses are an occasion for every taste, as their classes cater for seasoned chefs and beginners, families and children, spots specifically tailored for teens, private lessons for corporate days out and even cookery courses for men. Have they left anyone out?

Their schedule is cram packed with specialist disciplines, with cooking classes almost every day of the week, except Sunday. Many are taught by the cookery school’s professional chefs and tutors but their is a healthy spattering of guest celebrity chef appearances throughout the year, too. In March alone, Audrey Gargan is sharing her sushi expertise (7th) and Elizabeth Carty, author of ‘Shrewd Food’, follows the success of her January ‘Health and Wealth’ cookery class with a new instalment going by the same name as her successful book (27th). And no menu would be complete without cheese and wine, which Elisabeth Ryan brings us a taste of on the 28th.

In between the star spots, there are classes a-plenty covering everything from cooking bread to matching your vino with your platter. All are very reasonably priced; a full schedule can be downloaded from the home page of their site: Sláinte!

Cookery Courses News

Adelaide press join forces in February with cookery courses

Australia – the home of barbequed shrimp, amber nectar and patisserie chefs?

Yes, you read that right. The Advertiser and Sunday Mail regularly run a hugely discounted taste of the best grub from down under series with a Mini Cookbook Collection available to its readership through token collection.  The final $2 price tag is all they pay per 20-recipe book over the counter at participating news outlets around the city with the first installment totally free and gratis.

The cook book collection this time around features some 200 recipes contributed by Australia’s top chefs, including Gary Mehigan and George Calombaris, in a 10-book collection available daily from February 4th-13th inclusive.

One interior designer has become so besotted with cooking that she has given up her well-remunerated career to indulge in the art after attending a basic cookery course at Regency TAFE (Training and Further Education). There are a whole host of cookery classes offered at this level across Western and Southern Australia, which, once passed, will qualify the student to cook at commercial level within the industry.

For thirty year old April Olores, however, it has become much more than just a vocational cooking course – surrending her career to further herself as a chef is testament to that.

In a recent interview in the Adelaide News headlining the promotion of this month’s Mini Cook Book series Ms Olores explains how she plans to quickly develop her career further.

In her current role, working at the Adelaide Entertainment Centre, she admits that the prep and serving of desserts for the functions and events they host is her absolute favourite aspect of her new career choice. Hence the desire to teach others the delicacies of patisserie cooking in the future.

Although it has always been her dream to be a professional cook, it is programs like Australian Masterchef that hit UK screens recently and the My Kitchen Rules series that have been her aspiration and inspiration to go live that dream.

As with all experts in the cullinary arts, as much as Ms Olores professes to enjoy food, from the sourcing of ingredients through their preparation and the actual cooking and serving, it is the satisfaction she derives from actually seeing her customers eat the food that she is passionate about that makes it all worth while.

If you’re itching to head down the cullinary road but are not quite ready to pack the full time job in just yet to follow your dream, check out our selection of cookery courses to see which one you’re sweet on.

Cook Books News

One cookbook, 5 years, 17 classrooms and 50,000 miles later

June of 2012 will see 37 pupils leave the humdrum of Glasgow and travel over 5,200 miles (one way) to Malawi, to continue a twin-ship unlike many other on the planet.

In time-honoured tradition (well, six years, anyway), the pupils and staff at Holyrood School have set about the fundraising to contribute towards the travel costs. This year, their cash-spinning tool of choice is a nothing other than a cook book, which was the rather bright spark this year’s fund needed to get the engine roaring up through the gears once more.

Emma MacDonald, the progenitor of this year’s idea, called upon her skills as a geography teacher to meld recipes from all continents to form the staple ingredients of this cookery book extraordinaire.

It seemed right on so many levels, according to Emma in a recent snippet in the Rutherglen Reformer. Glasgow has a rich, cosmopolitan air about it and the multi-national cultures amongst the school’s pupils reflects Scotland’s second city’s diverse global appeal.

As well as some of Scotand’s rich heritage making into the recipes, there are cookery lessons to be learnt from the East, with Indian and Pakistani contributions also included. The cookery book will be on sale on the school’s website at the price of £10.00. You will have to be quick if you want to pick one up, though, as there are only three hundred copies being printed.

The story of the partnership between Holyrood and Malawi is quite fascinating. Starting out as a backpack mission by the Holyrood Learning Community in 2006 in conjunction with Scottish International Relief, the partnership has grown leaps and bounds, since.

The project sees pupils globe-trot from Scotland across to Africa every year to bring much needed construction of new and renovation to old classrooms for educating the Malawi pupils, who would otherwise struggle to find a shelter in which to learn.

Over the short space of time, an astonishing seventeen classrooms have been built from scratch with many others having been renovated in the cannily-named Malawi village, Blantyre.

The classrooms not only act as a place to learn, but also a place to dine, as Mary’s Meals ensure the pupils partake in nourishing fare that would otherwise be devastatingly unattainable. Part of the project has also seen the Scottish pupils install a water pump for the life-saving dinner-ladies which, again, has proved a boon to lives of the Malawi school children.

Let’s hope the cook book does the trick and sends another mercy mission off and away to Malawi. You never know, there may just be a sequel in the offing, with nutritious African meals in for us to have a crack at cooking. For more information, or to order the book, visit the website at: