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FOOD WORKSHOPS

Aimed at chefs, culinary professionals and food enthusiasts of all levels of experience

Booking in Advance Required

'Greta's Herbs, Growing Wild in the West of Ireland'

Time: 10.30am-12 noon

Room: Hotel, Culinary Arts and Tourism Building, Room J208

In celebration of her first publication 'Greta's Herbs, Growing Wild in the West of Ireland', Greta will be running a series of slide shows featuring some images from the book. Throughout the day there will be open discussions on growing and managing herbs for your kitchen. The workshop includes seed sowing and identification of herb plants.

Website: www.gretasherbs.com 

Free of charge

To book a place on this workshop please e-mail tj.oconnor@staff.ittralee.ie or call 066 7191807

Places available 25

Modernist Cuisine Techniques and Cookery Processes with Chef Dan Browne

This workshop will introduce the chef to the fundamental techniques associated with modern cookery trends. A range of techniques and cookery process will be explained while the participants execute a range of dishes including Amuse Bouche, Snacks, Fish, meat and Game. This is a hands on, interactive workshop.

Techniques and process covered will include; Gelling, fluid gels, stabilised purees, foams, dehydration, Sous Vide, Compression and using a Thermomix.

Participants will need knives, uniform, and notebook.

Time: 10am -1pm:

Room: Hotel, Culinary Arts and Tourism Building, Room J122

Cost €10

To book a place on this workshop please e-mail Daniel.Browne@staff.ittralee.ie or call 066 7191870

 Places available 12

Artisan Bread Making – The Art of Sour Dough 

Time: 10am - 1pm:

Room: Hotel, Culinary Arts and Tourism Building, Room J118

Orla McGowan established Brandon Bakery in 2009 on the Dingle Peninsula, a scratch bakery using traditional artisan methods to make Irish and European bread. All bread is made & finished by hand and baked in stone floored ovens to obtain a wonderful crust with a soft crumb. It offers a wide selection of bread products supplying many restaurants and shops in Kerry. Its produce is also available at the Tralee and Dingle Farmers Markets.

On the day you will participate in creating a number or Sour Dough breads with a variety of finishes. We will start with a sourdough crusty white bread, Brandon Boule.

Website: www.bacus.ie

Cost €15

To book a place on this workshop please e-mail Maurice.obrien@staff.ittralee.ie or call 066 7191870

Places available 16

 

Taste the Atlantic Way! 

Time: 10am - 1pm:

Room: Hotel, Culinary Arts and Tourism Building, Room J120

Join James Coffey, Executive Chef, The Park Hotel Kenmare and Winner of the RAI “Best Chef in Kerry 2017” and John Fitzgerald of Atlantic Irish Seaweed

for a Seaweed inspired lunch!

Observe James prepare and cook with these "Superfoods" while he explains how he uses them in dishes in the restaurant as John talks us through the nutritional benefits and takes us through the rich history of Seaweed use ..from the earliest settlers to the Monks on Skelligs and the Viking invaders! Learn of Seaweeds use in warfare and medicine and in an array of modern foodstuffs!

Feast on a gourmet dishes crafted by James using Wild Foraged Shore plants and Seaweeds!

Website: www.atlanticirishseaweed.com

Cost €20

To book a place on this workshop please e-mail Maurice.obrien@staff.ittralee.ie or call 066 7191870

Places available 12

Cooking with Modern Technology  

Time: 10am - 1pm:

Room: Hotel, Culinary Arts and Tourism Building, Room J112

Caroline Danaher in conjunction with Corcoran food equipment and Lainox

Corcoran’s Food  Equipment ,Tralee , CO. Kerry is one of the Country's largest provider of design services, equipment and supplies to the food service industry. Caroline Danaher, the chef at Corcoran’s  presents to you Lainox Naboo. Thanks to Lainox this oven is full of content to make the job of the chef faster and easier, with impeccable results. This famous device for cooking is the only  device in the world that uses the cloud technology where you can find thousands of recipes ,ideas and innovative cooking techniques.

Caroline a graduate of the I.T. Tralee has being in the catering business for many years and understands the pressure in the kitchen, but also gets so much satisfaction as each dish is presented to the customers.

Caroline will demonstrate the various cooking techniques used in the Naboo.

This demonstration will involve

  • overnight cooking
  • Automatic cooking with the cloud technology
  • Just in time option
  • Multilevel grill
  • Washing system

Free of Charge

To book a place on this workshop please e-mail dingledarcy@gmail.com or call 087 0558694

Places available 12