WHO IS COOKING AT THE DUBLIN COOKERY SCHOOL

Lynda Booth

Lynda Booth is Director of Dublin Cookery School.  She is a hugely experienced chef who has been teaching her craft for more than a decade. She originally trained and worked as a chef at “Ballymaloe House” for three years before moving abroad to work in restaurants in Canada (Four Seasons) and Italy (Relais Chateaux Hotels). Based on this experience, she gained a coveted spot working for Raymond Blanc in his Michelin two-star restaurant “Le Manoir aux Quat’Saisons” in Oxford, England.

Lynda teaches full-time at the school along with the support of her course tutors.  Her passion for food and cooking is utterly infectious and the quality of the food produced at Dublin Cookery School is a strong testament to her and her team. 

 

Guest Chefs regularly teaching at Dublin Cookery School

Lynda has strong affiliations with many of the best chefs in Ireland and further afield and draws on them regularly to teach on the one month course and on day courses at the school.  What is common to the guest chefs who teach at the school is not only that they are the best at what they do, but that they are also enthusiastic and patient teachers.

 

Neven Maguire

At the recent Irish Restaurant Awards in May 2009, Neven won Best Chef in the country and anyone who has eaten in his restaurant, ‘MacNean House’ in Blacklion, will understand why.  He also won ‘Best Irish Celebrity Chef’ and currently has his own TV series, a regular slot on the Marion Finucane radio show, and is producing at least one cookbook a year.  While obviously a very busy man of late, he and Lynda have been collaborating for fourteen years on cookery courses, and he still loves to teach on the one month course at her school.

 

Oliver Dunne

Oliver Dunne won his Michelin stripes in the shortest time ever in Ireland.  His restaurant, Bon Appetit, in Malahide, had only been open a year when it was awarded a Michelin star, breaking all records in Irish culinary history.  It is fitting that Oliver has received such acclaim in so short a period of time and it comes as no surprise to those who have tasted his food.  He has great flair as a teacher too, and his visits to Dublin Cookery School have been a huge highlight for many of our previous students. 

 

Atul Kochhar

Atul was the first chef to achieve a Michelin star award for Indian food while working as head chef at “Tamarind” in London. He went on to open his own restaurant, “Benares” of London, which also won Michelin star status along with many other awards. He has since opened a second restaurant just outside London and has most recently opened his first restaurant in Ireland – “Ananda” in Dundrum – to great critical acclaim. Atul is well known to followers of TV cookery programmes such as “Saturday Kitchen” and “The Great British Menu”.

He writes on Indian cookery and returns to India regularly, leaving him very little time to teach, but he continues to make Dublin Cookery School a regular part of his teaching schedule. 

 

Sunil Ghai

Sunil has already garnered an impressive array of fans and awards for his bold, contemporary cooking style.  The foremost Indian chef in Ireland, Sunil won Food & Wine’s Chef of the Year award in 2009.  Born in Gwalior in central India, Sunil gained experience with the world famous Oberoi group before coming to Ireland to join the Jaipur group in 2001.  He is now head chef of Ananda, Dundrum, and also regularly spends time working with the team at Benares in London under Michelin-starred chef Atul Kochhar.  Sunil teaches regularly at Dublin Cookery School, including teaching the school’s hugely popular evening Indian cookery course, ‘The Spice Trail’.

 

Rossa Crowe

Rossa has been guest baker at Dublin Cookery School since we opened. There is no one we have met who is more passionate and more knowledgeable about bread.  Rossa’s breadmaking is based on traditional French methods. He worked for over six years in small artisan bakeries in the south of France. He opened his own bakery, ‘Le Levain’, in Dublin this summer, where his bread-making is based on a natural fermentation method that was standard in 18th century France but that very few bakers use today.