Thursday, 20th September 2018
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Award winning chef Dermot Gannon is behind new cooking course, 'Modern Skills for Modern Chefs' at the School of Food (SOF), Kilkenny. SOF, in the heart of Thomastown offers Professional Chef Training, Community Food Training, Incubation Kitchen Facility, Community Garden where locals can volunteer Horticulture and Garden Training, and Lifestyle Classes. SOF first started in 2015 with a primary vison in the community, food and education of Kilkenny.

Industry experts Dermot Gannon, along with Janine Kennedy are course tutors for the new Introductory Commis Chef Programme entitled 'Modern Skills for Modern Chefs' this coming September at the School of Food.

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 their 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.

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. This course has an added value as it is taught by an award-winning tutor Dermot, who is an active professional chef.

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. From sous vide lamb shoulder to deliciously modern, from-scratch desserts, the chef tutors will give students the tools needed to make it in modern Irish professional kitchens.

Dermot commented," I'm very excited about being a tutor on the next School of Foods course and passing on some of the knowledge I have gleaned from 30 years as a chef in the restaurant industry in Ireland and abroad.

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