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

A host of cookery courses on offer at Bridge 67

As promised, we’re back in the Midlands today at Bridge 67 Cookery School with a more in depth look at the vast array of one-day cookery courses available in their purpose-built cooking school.

Here on, we try and cover a bit of everything and that sentiment has obviously been adopted by Bridge 67, also. Everything from cooking bread and kitchen basics to learning to prepare advanced dinner parties to suit the season it’s covered here on the farm at Smeeton Westerby (you’d almost expect Jane Marple or Tom Barnaby to be learning to cook next to you at one of the cookery school‘s six Falcon range cookers, wouldn’t you?).

As well as a wide choice of cookery classes, the school also caters for all types of customer, too. There are lessons for the amateur and the advanced chef, hands-on family days and even a cookery lesson for ‘Men in the Kitchen‘, which in itself covers eight fantastic courses, guaranteed to impress the inlaws, prospective girlfriend or even the boss and their partner, should the occasion arise.

The cookery courses are not only for the family or individual. Over winter, team building exercises in the outdoors are never really appreciated, especially when it means sacrificing a couple of days over the weekend for the pleasure of humiliating yourself in a pool of freezing mud in front of you underlings.

There is a move in the market for this type of corporate event to move from the assault course into the safe and warm of the kitchen – the results are similar, working with unfamiliar ingredients to produce a team result but there is something tangible as well as psychological to take from the combined effort and something practical you can take home.

Bridge 67 offer just this type of corporate cooking class. Whereas the focus for the individual cookery classes is very much just that, small groups with close individual attention from their professional chefs, the corporate event can cater for up to twenty hopeful chefs, with plenty of room in the 24-seat dining room above the cooking school kitchen to claim bragging rights after the event.  However, being on the farm whence the cookery class began in 2006, I’m sure they could arrange a dip into the mud if you were truly missing out on that aspect of the team-building exercise!

Join us on Monday when we explore the individual lessons in more detail, and the promised explanation of the title of the last article.  On our home page you’ll find more cookery courses to choose from if Leicestershire’s a bit too much of a trek.