What We’ve been Cooking at the School of Food
I started teaching an 11-Week Commis Chef Training course at Thomastown’s School of Food almost nine weeks ago and, I keep saying this, but I feel like the weeks have been flying! We got so lucky with an amazing group of diverse, very cool students from all walks of Irish life. They are really passionate about food and have made teaching an actual pleasure.
Dermot Gannon, my co-tutor, and myself have been teaching the group everything from how to use a knife to how to ferment. We’ve spent days helping the school’s garden caretaker, we’ve gone outside to make wood-fired pizzas, we’ve packed up the school’s massive BBQ and cooked lunch for visitors, locals and even some Failte Ireland reps at the park in Inistioge and we’ve visited some really inspirational food producers.
At the end of our course, the students will put on a food fair at the school. Over the past few weeks they have excitedly been developing, pricing and marketing a food product to sell. I am really looking forward to the market, but I’m also NOT looking forward to it – it will mean the end of the course, and saying goodbye (for now, at least) to these wonderful human beings who haven’t just been great students – they’ve become our buddies.
Is it weird to love your job this much?