Chef Training Testimonials

Former students of the Modern Skills for Modern Chefs Chef Training Course in the School of Food talk about their experiences.

When I decided to do the Modern Skills for Modern Chefs Course, I wasn’t 100% sure what I would be using it for! I knew I wanted to start a business with my wife in the food and drink sector, but was unsure what direction to head in. I found this course really helped me focus on what my strengths are and also gave me a real insight into what is a good area to go into within the hospitality sector.

As the weeks progressed, my confidence grew in the kitchen until I was happily creating three-course menus from start to finish using all the latest skills and trends. The course gave me an excellent introduction to a commercial kitchen environment and all of the necessary skills to enter straight into the workforce.

Although it’s never easy getting a new business up and running, my course tutors, Janine and Dermot, are a wealth of up-to-date knowledge and have been extremely supportive of our business endeavour.

The School of Food’s Open Day was a perfect arena for testing our product and market research, and we have met an extensive network of people that have been extremely helpful in getting our business off the ground. I would have no hesitation in recommending this course to anyone who wants to either enter the hospitality industry as a chef, or, like us, wants to start their own business in the food or drink industry.

We are really looking forward to sampling what will be available at the next open day from the latest class of students!

http://www.ludlowandvine.ie

James Vine-Chatterton, Ludlow & Vine

I thoroughly enjoyed the course, and looked forward to going in every single day. The excellent tutors covered so many aspects of culinary skills. We were challenged to be creative, and to work as part of a team. Each of us was asked to develop a product, and this turned out to be both challenging and inspiring. As I write this, I am preparing pies for a local market! I would highly recommend this course to anyone interested in the food industry.

Marian Kehoe, Class of May 2018

I really enjoyed the School of Food as it was a very professional but relaxed approach to learning about cooking. Two excellent tutors who have a very well balanced knowledge on both the practical and theoretical aspects of food. The kitchens are top notch and a stunning garden located at the school provides students with an abundance of fresh, organic herbs and vegetables. The Course is excellent for any home cook or professional who wants to up skill. The course was 11 weeks and in that time you study and cook through a range of cuisines and use completely new methods every week. It has enabled me to further my studies in this level college and cemented the fact that I now want to stay in the cooking industry for life!

Dom Doody, Class of May 2018

I can’t recommend this course highly enough for those looking for further their knowledge, or looking to start a career, in the food industry. Regardless of previous experience or skills, this course has something for everyone. Not one topic or area goes untouched, and the attention to detail is what sets it apart from the rest.

Nicky O’Grady, Class of November 2018

This course has given me the confidence to go out into the food industry. If you have any kind of natural ability, the tutors will definitely bring it out in you.

Shane O’Donnell, Class of May 2018

Other courses are so long; they take a big chunk out of your year. This course? It’s 11 weeks. That’s so handy. It’s great to learn that, from basic ingredients, you can make really nice food.

Becky Drohan, Class of May 2018

I’m delighted I took the MSMC, the tutors are both extremely passionate and provide great knowledge about working in the industry. They imbue skills, attitude and behavior that are symbolic of excellence. The school itself has an integrated & relaxed atmosphere which favors learning and achieves quality outcomes for students.

Edel Breslin, Class of November 2018