Food education

Over the pat two years Iv been lucky to be invited by the home economics department of St Mary's Mallow secondary school for a fantastic programe the teachers initiated through the Bord bia future is food programe while they felt they couldn't fulfill the complete programe they started a great idea.

My first trip to the school each term I talk to the TY students about how and why I use local suppliers but more importantly explained what a local supplier was and the benefits of using them are followed by a tasting of the foods of some of the suppliers i use.

 The next challenge set by the teachers were for the young ladies to research a local supplier and develope a dish around the product and a cook off took place and a final group were picked 

The projects were great and the standard of cooking was superb the energy and knowledge of the students was fantastic and on every occasion the tough decision to pick a winner is tough but for me the winner is the pupils after completion of this project not alone can they cook a life skill everyone should have but they are aware of how important local producers are 

This is a simple project but it's results are clear home economics as a subject is a vital life skill but key to education in food 

I commend the Home Ec department in Saint Mary's for taking an idea that is so clever fun and rewarding in so many ways for everyone involved and such a joy to return each time to sample amazing locally produced food and feel that an impression has been made that will stay with these young ladies 

graduation at Cork Institute of technology !!

several years ago i decided to take on a challenge to further my education. this year i finally completed it and was awarded with  my BA in culinary arts specialising in larder on the 21st of October 2011

the course consisted of theory and practical classes, such as product development, leadership and training, and gastronomy as well as completing a study on the Irish fishing industry and how European laws have effected the industry. Ciaran Scully of the Bayview Hotel in Ballycotton was my lecturer in larder and product develepment clases were fun and intresting as well as a learning in developing my cooking skills !! as they say you never will know it all in the kitchen.
my most intense and favourite part of the course was my final practicle where we had to produce a 6 course menu for an externel examiner i used  ingredients such as ox cheeks  i used many different cooking process and equipment such as water baths and smokers , all valuable equipment i wouldnt normally have the oppertuinity to use.
The facilites in the tourisim and catering department are of a high standards and fantastically designed building
i wonder what will be next on my list of things todo !!