On Monday 6th July 2015, Lynda announced Epi Rogan from Ballincollig, Co. Cork (originally from Kodiak, Alaska) as the triumphant winner of our Dublin Cookery School scholarship worth €8,500 following a cook-off here at the school.
Epi impressed a panel of judges including Lynda, John Wyer (Forest Avenue) and Stephen Flynn (The Happy Pear) with her passion, strong all-round performance and stunning Mexican-inspired quick-braised beef cheek mole poblano dish to fend off stiff competition in the kitchen from twelve other amateur cooks from across Ireland.
I’m delighted to have won the Scholarship. The cook-off was a really amazing and overwhelming experience because the standard of everyone’s food was so high. My ambition is to become a chef and go on to work in restaurants. I’m really excited to start the Three Month course in September and learn as much as I can about food from Lynda and the tutors here to help me pursue my dream.
As a result of winning the professional scholarship, Epi has secured a place on our prestigious Three Month Certificate course (value €8,500) this September. The course, which is the only one of its kind in Dublin, will give Epi the opportunity to learn all of the cooking skills and techniques needed to pursue an exciting new career in the food industry. In addition to hands-on cooking and expert tuition from Lynda and our tutors, students on the course get to experience a variety of out-of-the-kitchen activities. These include field trips, meeting Irish food producers, sessions with industry experts in wine and cheese, one-to-ones with food business advisors and gaining a HACCP food safety qualification. Epi will also have the opportunity to work in a professional kitchen by going on a ‘stage’ placement to Forest Avenue and learning from top Irish Chef John Wyer. In June 2015, following the first ever launch of the scholarship, 46 aspiring cooks applied for the scholarship by posting a selfie, with their signature dish, on social media sites (#dublincookeryschool) along with a brief pitch explaining why they deserved to be the Dublin Cookery School scholar.