We have been busy these past weeks preparing for another busy year of our flagship program, Modern Skills for Modern Chefs, which will once again begin in September, 2019. The price for this full-time, 11-week, professional chef training program is €5200.00. As we are a not-for-profit food education centre, we are able to maintain some of the lowest fees for a short culinary program in all of Ireland. There are still spaces available for our September course, so now is the time to reach out to us if you’ve been thinking about becoming a chef or simply want to learn more about food and the culinary arts.
As always, Modern Skills for Modern Chefs will be taught by our team of Chef Tutors: Dermot Gannon (The Old Convent, Clogheen, Co. Tipperary), Janine Kennedy (The Siucra Shack, Thurles, Co. Tipperary) and Eadaoin Walsh (Eadaoin’s Kitchen, Thomastown, Co. Kilkenny). The tuition fees include all course materials including uniforms, knives and texts. This is a hands-on, industry-focused course, which means we teach our trainee chefs about life in the food industry and immerse them in the industry from week one.
We will be bringing back our wildly popular Fiver Friday Community Lunches the first Friday of the course – we are so excited to bring members of our local community and beyond back into our restaurant/classroom and have them interact with our trainee chefs.
Thomastown is a great place to spend 11 weeks. From homestays to air bnb’s, we can help potential students find accommodation that best suits their lifestyle and budget. A town full of artists, musicians and great pubs, the night life in Thomastown is electric and the small-town-feel makes our trainee chefs, no matter where they’re from, feel at home. We are also located just an hour by train from Kildare, 30 minutes from Waterford and an easy commute from Tipperary, greater Kilkenny and Wexford.
Another highlight of our Modern Skills for Modern Chefs course is our Schoolyard Market, which takes place in the final week of each module. Our trainee chefs work extremely hard to create a food product, market it and sell it at the Schoolyard Market. Our markets become more popular each year and our student kiosks often sell out of their product within 2-3 hours – a success in our books!
Our fine dining 8-Course Dinner culminates each course module. We use this event as our certificate ceremony, where our successful students receive their EQF Level 3 (QQI Level 4 Equivalent; EU-recognized) certification in commis chef training. At this stage, many trainee chefs have already either found employment in the restaurant industry or are developing/revamping a food business of their own.
Our small classes mean a better tutor to student ratio – but more importantly, it means the trainee chefs develop friendships that last and enjoy lasting support among their peers. Many lament the length of the course, saying they would gladly stay longer. We feel that, at the end of the 11 weeks, our trainee chefs have developed the necessary skills and gained enough experience to continue their growth and education within the industry. We also encourage them to only work in restaurant that treat their chefs fairly and provide enough work/life balance to help prevent burnout – a prevalent affliction within our industry.
Do you think you could be a chef? Do you want to find out more? You can send us an email at firstname.lastname@example.org or give us a call anytime.