This course is aimed at those who consider themselves competent and confident cooks and are looking to up their game to bring their cooking to the next level. Throw your imagination and passion into this week-long course and learn to create exquisite dishes presented to a restaurant standard. Throughout the week you will be joined by a couple of guest tutors (from top restaurants in the city) who will be teaching you the tricks of their trade and will be guiding you to strive for a professional polish in executing your dishes. A must for anyone who is looking to push their culinary boundaries.
Read Delalicious’ review of our 2016 Chefs Skills course
Stephen Gibson started his culinary career in Paris at the renowned Michelin two-starred restaurant and brasserie Fauchon before returning to Dublin to work briefly with Paul Flynn in Balzac. Following a spell at Nico’s on Park Lane, he then moved to Gothenberg, Sweden for a couple of years and arrived back in Dublin to work at L’Ecrivain with Derry Clarke for 9 years. Wanting to create his own place, serving the kind of fabulous and simple food that he loves to eat when dining out, led Stephen to open up Pichet in 2009 with his long-time friend, Nick Munier. Pichet has already been awarded a Bib Gourmand by the Michelin Guide.
We are delighted that Stephen is making a reappearance at Dublin Cookery School as one of our Guest Chefs for the Chefs Skills course, and look forward to what no doubt will be a fantastic day of technique, cooking and presentation.