Industry Recognition for Annette Sweeney’s Innovative Approach to Culinary Arts Education at TU Dublin
.jpg)
The annual Food & Wine Restaurant of the Year Awards brings together the hospitality industry to celebrate excellence. The members of the judging panel, chaired by Food & Wine editor Gillian Nelis, pool their extensive knowledge and experience to produce shortlists that recognise the breadth of talent in the hospitality industry across the island of Ireland.
At the recent 2022 awards, Annette Sweeney, Senior lecturer in Culinary Arts, TU Dublin, (from a shortlist of 15), won the ‘Highly Commended Innovator of the year award 2022’. The Innovator of the Year category recognises those across sectors including business, charity and social enterprise, publishing and academia for their vision and innovation in their professional practice.
Since 2015 Annette has been instrumental in the design of a number of programmes that are unique globally in culinary education i.e. the MSc in Applied Culinary Nutrition (2015), the BA(Hons) in Botanical Cuisine (2018), The Mindful Kitchen Health and Well-being for Chefs module (2018), The Mindful Kitchen – Creativity and Social Gastronomy module(2020) along with her ongoing promotion of positive health in culinary arts education through The Mindful Kitchen Project.