Our School organise many events from masterclasses, workshops, site visits and guest lecturers which enhances our students' experience while studying our programmes at TU Dublin. It is also an opportunity for students to network with the Food and Drink Industry. Below are more details of events in our school.
Our school is delighted to announce our Culinary Summer Academy is back this July. Email Denise below to register your interest and receive a booking form.
Contact email: denise.a.murray@tudublin.ie
Our Masterclass Demonstrations are a series of live interactive Masterclass sessions and food and beverage demonstrations which includes spirits and cocktail events and wine tastings. From sophisticated street food to modern and high end cuisine, the TU Dublin Culinary Theatre hosts some of World’s best chefs and Ireland’s top food and beverage producers. We are delighted to welcome visiting chefs and industry partners who provide a culinary demonstration for students. These demonstrations are very beneficial for our students learning and for networking with the industry and would like to thank all the visiting chefs who give these masterclasses and share their knowledge and expertise.
On 13th February our school hosted Chef Network who in partnership with Bord Bia gave a Pork Masterclass with Chef Tom Flavin and Butcher Michael Bermingham. Tom and Michael explored the versatility of pork, demonstrating the various cuts from snout to tail where students learned skills for utilizing every part of the pig.
A major word of thanks to Chef Network, Bord Bia and to Tom and Michael who shared their expertise, knowledge and culinary talent and delighted the attendees with tastings of various pork dishes.
Photos credit: David O'Shea - O'Shea Photography
Free workshop for anyone interested in growing their own food
Join us for a hands-on workshop on raised vegetable beds.
Learn the secrets of successful gardening from our expert horticulturist Lee Geoghegan. Discover how to create your own raised beds and grow delicious veggies in your own community garden (or your garden at home!).
GLAS 'Green Living & Sustainability Community Garden' was launched last year in collaboration with Global Action Plan (GAP). This in-person event will be held at GLAS @ TU Dublin Community Garden, on the grounds of TU Dublin Blanchardstown.
Don't miss this opportunity to unleash your green thumb and connect with fellow gardening enthusiasts. Limited spots available, so sign up now, via: https://www.eventbrite.ie/e/free-workshop-raised-vegetable-beds-tickets-837260698287
N-TUTORR is hosting a week of events from 26th February - 1 March. Our School are delighted be involved and will be hosting the following events under the theme 'Education for Sustainability'.
Monday 26 February 11am - 6 pm - The Mindful Kitchen Applied Food Sustainability Event.
Location: Tallaght Room 101
Organisers: Lecturers Annette Sweeney, Niall Hill and Vourneen Hennessy
Contact: annette.sweeney@tudublin.ie
This is an In-person applied learning event for Culinary Arts students in collaboration with industry leaders that supports peer-to-peer learning in promoting a sustainability mindset in young chefs. We are deligthed to invite JP McMahon - Michelin Chef Patron Aniar Restaurant and Author, Tom Hunt Eco-chef Food Writer and Author and Jordan Bailey - Michelin Chef Bech-Bailey who will give a talk/demonstration of how to implement their focus of sustainability into culinary arts. Student groups will also have the opportunity to create a dish representative of this.
Wednesday 28 February 10.30 am - 1.30 pm - Sustainable Food & Diversity Festival.
Location: Blanchardstown GLAS@TUDublin Garden (wet weather venue: T013 Horticulture Complex)
Organiser: Lecturer Rachel Freeman rachel.freeman@tudublin.ie
Final Year Horticulture students, lecturers, Global Action Plan Staff, and Avista Learners will lead a practical educational event on Landscape Biodiversity and Food Sustainability. This will be held in the GLAS@TU Dublin garden our living lab. This half day event comprises of hands on activities to include planting and landscape management techniques that support our landscape biodiversity, alongside planting, harvesting sustainable food, followed by a BBQ in the garden using harvested, foraged, sustainably produced and local foods.
