Learning about the School of Cookery, Artane

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BRENDAN O’NEILL, founder of The School of Cookery Artane joins Noel in studio to discuss what the business does. He begins by speaking of previously being a chef in the Shelbourne Hotel, Dublin and also coaching the National Cullinary team for exhibitions.

He speaks of his passion for showing people that cooking is “easy” and tells how he is also aiming to encourage men to cook more. He talks of some small ways to create infusions of taste when cooking and the availability of more exotic ingredients in the local markets.

They discuss the process for plate arrangement in cooking and move on to share details of some of the upcoming courses, including making party food and tapas dishes. Brendan gives some tips and examples of working with seafood in the kitchen including making fish stock and preparing different whitefish when in season. They discuss using some cheaper cuts of meat such as the belly of pork and the neck of pork.

Brendan gives details of the exact location of the school and tells of the costs associated with various courses.

 

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