After the success of our first commis chef training course this past Spring, The School of Food is preparing to run an additional Introductory Commis Chef Programme commencing on the 17th of September.
This hands-on, 11-week course will take place at the School of Food, Thomastown from Monday to Friday.
Students will gain valuable industry experience through our selective work placement program, which will be ongoing throughout the course. This experience will include special dining events, markets and restaurant/food industry externships during the course module.
The course will be taught by chefs and industry experts Dermot Gannon (chef/owner of The Old Convent, Clogheen, Tipperary) and Janine Kennedy (chef/owner Siúcra Shack, Thurles, Tipperary). Their combined skillset and experience make them a great team, and their love of teaching is palpable – their recent graduates are living proof of this!
Dermot Gannon boasts 44 awards accepted (on average four every year) since 2007 for his role in cooking, cuisine, accommodation, and management for the Old Convent Hotel Restaurant.
The distinguished awarding bodies comprise of The Bridgestone Irish Food Guide, Georgina Campbell Guides, Good Food Ireland, Irish Restaurant Awards, and Food and Wine Magazine where he has won The Irish Restaurant Association Best Chef in Tipperary, Food & Wine Magazine Best Chef in Munster, Georgina Campbell Guides Hideaway of the Year and a place in the esteemed Bridgestone Guides 100 Best Restaurants in Ireland.
Unlike other 11-week culinary programs, this unique course incorporates the skills and technique required of the modern Commis Chef while giving students well-rounded educations in ethnic cuisines, modern technique (including use of professional-grade cooking equipment), introductory cheesemaking and gardening.
Above all, the course is centred on practical, professional culinary arts, includes all essential Health and Safety training and incorporates mindfulness teachings to help new chefs avoid common kitchen burn-out.
Students will learn to cook a variety of modern and traditional dishes frequently found on today’s restaurant menus. Recipes vary from sous vide lamb to cinnamon sea salt and caramel ice cream – everything we teach is current and on-trend in the Irish restaurant scene.
There is no experience necessary – just a passion for food and a desire to work in the industry, start a food business, or simply to be a hero at home!
There are no fees for applicants who meet the job seekers Eligibility Criteria detailed in the application form.
If you wish to receive further details, please email info@schooloffood.ie.
You can find out more about this exciting course here.
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