How to use what you learn at cookery courses

A question many people ask when, having recognised they have a flair in the kitchen for one style of cuisine or another and are looking to extend or certify this talent by taking a cookery course, is: what use can I put that knowledge and experience to?

Sure, it’s great cooking for dinner parties or serving up a treat for your partner and receiving the plaudits, but don’t you ever think that there could be financial gain from this culinary prowess?

Starting up a food business is a big step. Sure, eating will never be short of a market, but there are so many others in the niche that potential chefs and/or entrepreneurs may be put off by the competition. You can go on all the cookery courses you like, excelling in every discipline, but why isn’t there a course out there that combines learning to cook and how to turn that into a successful business, all in one?

Well, now there is, tucked away in The Emerald Isle in Donnybrook, Dublin. Over the first two Saturdays in March, they’re putting on a two-part cookery course with a difference, where the emphasis is not so much on the food itself, rather the food for thought that so many start-ups don’t consider enough before rushing to open their doors to the public and subsequently rarely see their first anniversary.

The Cookery School at Donnybrook Fair is not, as such, a business school by any stretch of the imagination. At its core lies a healthy breadth of cookery courses from historic and native Ireland itself, stretching across the globe. As well as offering a taste for every occasion, its cookery courses are an occasion for every taste, as their classes cater for seasoned chefs and beginners, families and children, spots specifically tailored for teens, private lessons for corporate days out and even cookery courses for men. Have they left anyone out?

Their schedule is cram packed with specialist disciplines, with cooking classes almost every day of the week, except Sunday. Many are taught by the cookery school’s professional chefs and tutors but their is a healthy spattering of guest celebrity chef appearances throughout the year, too. In March alone, Audrey Gargan is sharing her sushi expertise (7th) and Elizabeth Carty, author of ‘Shrewd Food’, follows the success of her January ‘Health and Wealth’ cookery class with a new instalment going by the same name as her successful book (27th). And no menu would be complete without cheese and wine, which Elisabeth Ryan brings us a taste of on the 28th.

In between the star spots, there are classes a-plenty covering everything from cooking bread to matching your vino with your platter. All are very reasonably priced; a full schedule can be downloaded from the home page of their site: www.donnybrookfair.ie. Sláinte!

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