'Food for Thought’ will host an outdoors farmers' market at the North Campus from 10am to 3pm. We can consider ourselves fortunate to have some incredible passionate food producers making great food from our locality, at the market you will have an opportunity to meet some of these producers and buy their products.
This market will be open to all students and all members of the public to come and enjoy the atmosphere and the food. You can expect to find some delicious choices for your lunch and you will have plenty of choice of ingredients to take home to savour later.
Open to all No Booking Required Free Admission Room: Hotel, Culinary Arts and Tourism Building, Room J116
10am – 11.15am Mark Doe from Just Cooking and Mentor for "The Apprentice Chef" couples up with Padraig Randles from Kenmare an “Apprentice Chef" participant to allow you toexperiencethe talent of our youth at second level and the opportunity they get to cook at a very high level while being part of the Apprentice Chef programme.
11.30am – 13.00pm "Eddie Attwell The Great British Menu” We are delighted to Present Eddie 'Ed' Attwell, head chef at St Kyrans hotel and restaurant who earned the much sought after opportunity to cook at a 90th birthday banquet for Queen Elizabeth as part of the Great British Menu series. Ed will forage in the local area and based on this and other local produce he will create a range of contemporary dishes .
IN CONVERSATION WITH CHEFS – HOSTED BY CHEF NETWORK
Time: 2pm – 3.30pm Room: Room: Hotel, Culinary Arts and Tourism Building, Room J116
CHEF NETWORK PRESENTS
Where are the Future Chefs? - Why the Chef Shortage exists and how we can tackle it
Kevin Aherne – Chef/Proprietor, Sage Restaurant, Midleton @KevinAherneChef TJ O’Connor – Senior Lecturer, Culinary Arts, IT Tralee @TJOC72 Tom Flavin – Executive Chef, Limerick Strand Hotel @FlavinTom John Drummond - Executive Chef, Gleneagle Group Mark Doe – Just Cooking Cookery School & Co Founder and Mentor of The Apprentice Chef Programme @justcookinkerry
Moderated by: Ruth Hegarty, Head of Community, Chef Network
Our panel will share a range of diverse opinions on why the current chef skills shortage exist and how we got to this point, their ideas for tackling it and the best approaches to training the chefs of the future. Do we need a return to traditional training formats or does the industry itself need to change fundamentally?
Panel discussion will include an Open Q&A so come armed with your questions!
New Food Product Development Showcase Event – ‘Our next generation of food producers’
Open to all No Booking Required Time:11.00am-14.00pm Room: Hotel, Culinary Arts and Tourism Building, Room J103
Third year Bachelor of Culinary Arts students are excited to welcome you to their Food Product Development Showcase.
As part of their final year, students are provided with an opportunity to develop and create a food product from start to finish; incorporating a business rationale, product discussion with experts from the industry and product tasting.
Whether you’re interested in starting your own food business or just excited by food, make sure to visit this event and get to know the people that bring you your favourite food products and those of the future.