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.
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.
Bachelor of Arts | 2007 | Acadia University
Culinary Management | 2011 | George Brown College
Opening Chef Oliver & Bonacini (Toronto, Canada)
- Auberge du Pommier
- O&B Canteen
- 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
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)
Éadaoin Walsh is a passionate, professionally trained pastry chef and has been involved in the School of Food since its inception.
Having completed a BA in Culinary Arts in Waterford Institute of Technology specialising in Pastry and Desserts, Éadaoin then went on to attain a distinction in a Train the Trainer Certificate Course, and a Post Graduate Certificate in Innovation, Enterprise and Entrepreneurship at UCD.
Éadaoin previously ran her own business called Éadaoin’s Kitchen, which was based in Thomastown and supplied many of the local shops and supermarkets with a variety of delicious baked treats.
Éadaoin is now a tutor at the School of Food, and teaches her students in a very caring and encouraging way.