Chef Training

Who We Are

The School of Food in Thomastown, Co. Kilkenny is a not-for-profit food school specializing in chef training with modern culinary techniques. We incorporate industry chef training, Irish-centric culinary training, knife skills and important add-ons, such as HACCP, Health & Safety and manual handling certification.

From seed to plate, we aim to educate our students in every aspect of food production and the culinary arts. Our chef tutors are highly skilled professionals who continue to operate within the industry – their passion for food is infectious; their love of teaching palpable.

Our Ethos

At the School of Food, we believe all food education should be affordable, accessible and of the highest quality. This is why we make our chef training modules as cost-effective and time-sensitive as possible. In addition to this, we aim to add value to the education of our students by teaching the most up-to-date curriculum and helping ensure our students obtain meaningful employment by the end of the 11-week course.

We support our local food producers and use produce from our own school gardens wherever possible. We also encourage our students to participate in local events and take time to immerse themselves in Thomastown’s vibrant community.

Our Exceptional Tutors

Dermot Gannon

Dermot Gannon

Dermot boasts 44 awards, on average four every year, since 2007.

His awards include The Irish Association best chef in Tipperary, Food and Wine Magazine best Chef in Munster, Georgina Campbell hideaway of the year and is in the top 100 best restaurants in Ireland in The Bridgestone guide.

Please see attached list of specific awards.

The Old Convent Culinary Awards

2007

  • The Bridgestone 100 Best Places to Stay in Ireland 2007
  • The Bridgestone 100 Best Places to Eat in Ireland 2007
  • Georgina Campbell Guide Best Breakfast 2007

2008

  • The Bridgestone 100 Best Places to Stay in Ireland 2008
  • The Bridgestone 100 Best Places to Eat in Ireland 2008

2009

  • The Bridgestone 100 Best Places to Stay in Ireland 2009
  • The Bridgestone 100 Best Places to Eat in Ireland 2009

2010

  • Georgina Campbell Guides Hideaway of the Year 2010
  • Good Food Ireland Top Regional Member 2010
  • Good Food Ireland Top Overall member 2010
  • The Bridgestone 100 Best Places to Stay in Ireland 2010
  • The Bridgestone 100 Best Places to Eat in Ireland 2010

2011

  • Irish Restaurant Awards, Tipperary Best Restaurant – The Old Convent
  • The Bridgestone 100 Best Places to Stay in Ireland 2011
  • The Bridgestone 100 Best Places to Eat in Ireland 2011

2012

  • Irish Restaurant Awards, Tipperary Best Hotel Restaurant – The Old Convent
  • Irish Restaurant Awards, Tipperary Best Chef – Dermot Gannon – The Old Convent
  • The Bridgestone 100 Best Places to Stay in Ireland 2012
  • The Bridgestone 100 Best Places to Eat in Ireland 2012

2013

  • Irish Restaurant Awards, Tipperary Best Hotel Restaurant – The Old Convent
  • Irish Restaurant Awards, Tipperary Best Chef – Dermot Gannon – The Old Convent
  • The Bridgestone 100 Best Places to Stay in Ireland 2013
  • The Bridgestone 100 Best Places to Eat in Ireland 2013

2014

  • Irish Restaurant Awards, Tipperary Best Restaurant – The Old Convent
  • Irish Restaurant Awards, Tipperary Best Chef – Dermot Gannon – The Old Convent
  • The Bridgestone 100 Best Places to Stay in Ireland 2014
  • The Bridgestone 100 Best Places to Eat in Ireland 2014

2015

  • Food and Wine Magazine Chef of the Year Award, Munster, Dermot Gannon 2015
  • Irish Restaurant Awards, Tipperary Best Hotel Restaurant – The Chapel Dining Room at The Old Convent
  • Irish Restaurant Awards, Tipperary Best Chef – Dermot Gannon – The Chapel Dining Room at The Old Convent
  • The Bridgestone 100 Best Places to Stay in Ireland 2015
  • The Bridgestone 100 Best Places to Eat in Ireland 2015

2016

  • Irish Restaurant Awards, Tipperary Best Hotel Restaurant – The Old Convent
  • Irish Restaurant Awards, Tipperary Best Chef – Dermot Gannon – The Old Convent
  • The Bridgestone 100 Best Places to Stay in Ireland 2016
  • The Bridgestone 100 Best Places to Eat in Ireland 2016

2017

  • Irish Restaurant Awards, Tipperary Best Restaurant – The Old Convent
  • Irish Restaurant Awards, Tipperary Best Chef – Dermot Gannon – The Old Convent
  • The Bridgestone 100 Best Places to Stay in Ireland 2017
  • The Bridgestone 100 Best Places to Eat in Ireland 2017

2018

  • Irish Restaurant Awards, Tipperary Best Restaurant – The Old Convent
  • Irish Restaurant Awards, Tipperary Best Restaurant Manager – Christine Gannon of The Old Convent
  • The Bridgestone 100 Best Places to Stay in Ireland 2018
  • The Bridgestone 100 Best Places to Eat in Ireland 2018

Janine Kennedy

Janine Kennedy

Janine is a Canadian chef and food writer, currently residing in North Tipperary. She is a graduate of Acadia University and the prestigious George Brown College Chef School in Toronto.

Janine has accrued over ten years of industry experience, mostly as an opening chef for Toronto restaurant giants Oliver and Bonacini.
She is a regular contributor to Irish Country Living and Foodservice and Hospitality Magazine and maintains a well-established food blog.

...more about Janine

Janine Kennedy is a professional chef, writer and communications specialist with over 15 years of experience in the hospitality industry. Originally from Canada, Janine moved to Ireland in 2013. She lives on a dairy farm in Tipperary with her husband and three children.

Education

Bachelor of Arts | 2007 | Acadia University
Culinary Management | 2011 | George Brown College

Professional Experience

Opening Chef Oliver & Bonacini (Toronto, Canada)

Restaurants:

  • Auberge du Pommier
  • Luma
  • Bannock
  • O&B Canteen
  • Malaparte
  • Arcadian Court

Marketing Oliver & Bonacini (Toronto, Canada)

  • Talent Management
  • Speech Writing
  • Communications & PR Management
  • Social Media Coordination
  • Corporate Blogging

Author of the blog Cooking with Craic

  • Canadian and Irish Recipes
  • Life on an Irish Farm
  • A Canadian Perspective on Ireland

Executive Chef/Owner The Siùcra Shack (Thurles, Co. Tipperary)

  • Boutique Offsite Catering
  • Farmer’s Markets
  • Pop-Up Restaurants
  • Traveling Spoon
  • Food Tourism
  • Food and Media Management

Head Chef Lisheen Castle (Moyne, Co. Tipperary)

  • Food Tourism
  • Boutique Catering
  • Multi-Course Fine Dining

Columnist & Features Contributor Irish Country Living
European Editor Vacay Network
Features Writer Foodservice and Hospitality Magazine
Delegate Parabere Forum (Improving Gastronomy with Women’s Vision)

Modern Skills for Modern Chefsview course outline

This course is for anyone with a passion for food and a desire to work in the industry or start a food business. The hands-on, 11-week course will take place at the School of Food in Thomastown from 14th January – 5th April 2019, Monday to Friday.

Our chef training programme incorporates the skills required of the Modern Chef while supplying a well-rounded education using modern techniques. Students will learn to cook a variety of dishes frequently found on today’s restaurant menus. Recipes vary from sous vide lamb to cinnamon sea salt and caramel ice cream – everything we teach is current and on-trend in the Irish restaurant scene.

Along with culinary skills, an element of horticulture will be brought to the module through our school gardens. Students will spend time in the greenhouses, raised beds and plots to learn about how different foods are grown and harvested.

From Week Seven, our students will be placed in a professional kitchen for work placement one day of each week. Michelin starred restaurants Mount Juliet, Campagne and renowned restaurant Anocht have all taken past students. This allows for valuable industry experience and a way to apply the skills learned in the classroom.

During the course, the students will cook and serve an eight-course tasting menu as well as develop and sell a food product in a farmer’s market.

At the School of Food, we know that not every student is meant for a high-end restaurant – there are endless food opportunities out there for any enterprising student. We incorporate product development, food marketing (including blogging and social media management) and menu costing in our 11-Week Modern Skills for Modern Chefs Course to give the students a feel for where in the industry they want to go.

Fees Modern skills for Modern Chefs

Tuition for the 11-week Modern skills for modern chef are €5200. Fees include all course material, uniforms, knives and cookery text books.

View / Download or Print Course Application Form

Modern Skills for Modern Chefs course starts in:

 
 

About the Community of Thomastown

Thomastown is located along the picturesque River Nore, just 15 minutes from Kilkenny City.

Thomastown

It is home to a plethora of unique food businesses and people, making it an ideal location for the School of Food. At the school, we participate in and are actively involved with community events. We think it’s a great place to spend 11 weeks!

The school is surrounded by artisan producers, who supply us with ingredients and support our endeavours. Students will have an opportunity to visit and gain knowledge from these inspirational food entrepreneurs.

We would be pleased to find affordable accommodation for those students who do not live within commuting distance.

If you have any further questions, please contact us at info@schooloffood.ie