It is hard not to be affected by Lynda Booth's enthusiasm. Her passion for food and teaching is apparent immediately. What better place to combine these two loves than in a cookery school?
Housed in a dazzling purpose-built premises, the bright, spacious kitchens of the Lynda Booth's Dublin Cookery School are the perfect setting for novice cooks and seasoned chefs alike. With 12 fully-equipped workstations, complete with hobs and ovens, students learn tricks of the trade in a supportive and challenging environment. As they say themselves, ‘serious food in a relaxed atmosphere’.
Lynda is a well respected professional. Her experience includes cooking in Canada, Italy and England, at Raymond Blanc's prestigious MIchelin Star Manoir au Qaut' Saisons, and of course, with the Doyenne of Irish Cooking, Myrtle Allen, at Ballymaloe House. Her Dublin Cookery School, which started from home, but with a list of upcoming chefs like Neven Maguire on the guest lecturer list even back then, has developed over the last number of years into a top class city based centre of gourmet education. The big attraction here is the three month intensive professional course, which runs three times a year. Lynda's professional team back up her own hands on teaching. A long line of famous guest chefs are on hand to put the students through their paces. The world renowned London based chefs Atul Kochar and David Thompson, the first chefs to gain Michelin Stars for Indian and Thai food respectively, make regular guest appearances on the professional course. As do Neven Maguire, Oliver Dunne, Sunil Ghai, Stephen Gibson and Rossa Crowe. A serious list of names to be reckoned with. On the three month professional course, students learn all aspects of cooking, as well as knife skills, cooking terminology and catering basics. The Dublin Cookery School professional course offers students from home and abroad the opportunity to learn in an bright open space, fully equipped with everything a cook needs. Learning comes through cookery demonstrations and hands on kitchen experience, via field trips to producers, theory sessions, practical business sessions from industry professionals, and front of house skills. Food and wine matching adds another dimension to this fully comprehensive experience. All students are made to feel comfortable right from the off. Even the most anxious find themselves getting into the swing of things of things fast.
Aside from the professional courses run here, Lynda Booth also offers a one month certificate course, plus a varied programme of day and evening classes. Something for everyone at times and prices to suit all. This is a full on school with a lively programme, dedicated to sending students out into the cookery world with self confidence and skill. Local produce is a highlight, but students are also introduced in all courses to the delights of food from further afield. A good all round knowledge of ingredients which helps in devising menus at home, or in the professional arena.
Monday to Friday 9.00 - 21.30
Saturday 9.00 - 16.30
2 Brookfield Terrace Blackrock
+353 1 210 0555
Over a period of 4 weeks, this broad cookery course is designed to cover classic baking and pastry techniques. Build your skills with genoise, meringues, tray bakes, biscuits and bread making, as well as some celebration cakes, sugarcraft and cake decorating. This will give you an opportunity to fine-tune your existing skills, as well as learning some new recipes and techniques. We will take full advantage of local fruits as they become available.
Stephen Gibson is co-owner and head chef of "Pichet" restaurant on Trinity Street in the city centre. Prior to that, Stephen was head chef at the Michelin starred L'Ecrivain for six years and so he is comfortable in producing food at a high level. However, when he had the chance to open his own restaurant, he wanted something less formal, the sort of place he would choose to go to on a night off or when visiting another city. He calls "Pichet" a modern take on a classic bistro. His food certainly has the taste and directness of a bistro but his interesting twists and stunning combinations make it so much more. On this course, he lets us in to some of his secrets with practical ideas for great food. Stephen is a regular teacher at the school because he is relaxed, full of fun and has a fund of knowledge from his experience and constant travelling. This will be a great day's cooking with a "modern bistro" meal to round off the day.
This course is timed to take advantage of the ingredients bursting on to our shelves at this time of year. It uses inspiration from southern Italy, Spain, France, Morocco and the Middle East, to come up with fresh, healthy eating and incredible deep flavours. Many of these ideas are suited to quick preparation, while some bubble away quietly for longer periods for great food at the weekend. An inspiration for the summer ahead.
Satisfying soups, inventive salads, earthy pates, nourishing tagines, savoury tarts, breads and traditional baking – this course is about fresh, tasty food, much of which can be prepared in advance. Whether you’ve always wanted to run your own café or simply yearn for the skills to whip up satisfying food for friends and family, this is the course for you.
There is something very satisfying about spending some time baking. As you would expect at DCS, there are wonderful recipes, putting a flourish on even simple ideas. The clear, precise instructions make many of the ideas very straightforward but there is challenge, too, as we move to ways of working with yeast and pastry. Savoury tarts and quiches with homemade bread form the basis of a great lunch. In the afternoon expect to be back at the stove so that you can go home with cake, biscuits and muffins and a determination to get baking at every opportunity.
A wonderful way to spend five days in the summer is to do our one week cookery course. We expect you to have high expectations and we expect to meet them. Previous participants have commented on how relaxing it is being in our great premises with like-minded people, totally focused on cooking and switched off from the rest of the world. It is a course where those with more experience can feel challenged and those with less can feel their confidence soar. You will be exposed to great new recipes every day and will have each step clearly demonstrated to you. You will then work in our hands-on kitchen area to recreate the dishes with expert guidance at hand. You will improve your knife skills, develop confidence to taste and adjust flavours and cook a wonderful range of dishes. A relaxed lunch in our dining room each day provides the opportunity to enjoy the fruits of your labour. A perfect break that will leave you inspired to entertain your friends and family effortlessly.
This is an intensive full-time cookery course for those wanting to take their cooking to an entirely new level. To date, the course has attracted a wide range of people, from those who love food but have little prior experience in the kitchen through to keen cooks.
The experience and professionalism of the DCS team, the breadth of techniques covered on the course together with the stunning cooking facilities - are all features of Dublin Cookery School's one month course that set it clearly apart.
The 4 week course is an intensive full-time course. It is a challenging and rewarding four weeks during which you will be exposed to a broad range of skills, techniques and inspiring recipes. You will leave with an extensive and unparalleled repertoire of dishes to suit any occasion, together with the confidence to follow and adapt any future recipe with ease. And should you wish to follow a career in the food industry, the course provides you with a first step on which to build a culinary career.
If you are interested in this course, we would encourage you to come and visit the school to see how we could match your needs. Phone us on (01) 210 0555 to arrange an appointment.
Dublin Cookery School’s Three Month Certificate course has gained an outstanding reputation. Word has spread swiftly of its calibre as it has established itself as one of the top European courses of its kind. Lynda Booth has gathered an experienced team and has the backing and involvement of some of the top chefs in the country. The format has been carefully thought out to provide variety and challenge and the opportunity for an intense focus on broadening food knowledge and skills. The home tutors will be joined by a host of guest chefs and the format is an exciting mix of cooking with support at hand and culinary challenges, including running pop-up restaurant nights. By the end of the course, students will leave with an extraordinary set of recipes, a confidence to improvise with a wide range of ingredients and, for those who wish, a skill level that will open up professional opportunities.
If you are interested in this course we would encourage a visit to the school. Phone us at (01) 210 0555 to arrange an appointment.
2 Brookfield Terrace, Blackrock, County Dublin
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