Healthy Eating Made Easy: 5 Day Course
Forget abstinence! Let’s keep everything on the table — meat, fish, vegetables — and learn how to incorporate nutritional accents to bring out the best in each.
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Full course details
Inspired by the popularity of the evening and 1 day versions of this course, we’ve organized a full week of cooking in the same spirit! We’ll show you how you can play with some very simple ideas to create a noticeably healthy shift in how you eat. Inspired by some of our favourite kitchen staples including pulses, grains, herbs, and spices, we’ll move you through a diverse set of menus that you can adapt and multiply with joy and ease at home. In our kitchen, we believe in the art of moderation. Ultimately, it’s all about making gentle, uncomplicated additions or smart little tweaks to help design a more wholesome result. Here’s to a week full of eating and cooking wisely, new friends included and no science required!
"The knowledgeable chefs and assistants made the days fun with lots of tips."
The 1 week 'Healthy Eating - Made Easy' course was perfect for me. I loved it. It covered a wide variety of cuisines from around the world that we got a chance to make ourselves under encouraging supervision and help! The knowledgeable chefs and assistants made the days fun with lots of tips. A relaxed and enjoyable week without a lettuce leaf in sight.
Vivienne, Healthy Eating Week Participant
Healthy Easting course was excellent with dishes from many different countries and all chefs were informative and helpful. Great experience and enjoyed the course - thanks to all.
Anonymous, Healthy Eating Week Participant
Frequently asked questions
- What level of cooking experience do I need?
The beauty of how we design all of our courses is that anyone of any level can join us and learn heaps. While someone new to the kitchen will find support as they maneuver through new techniques, the more seasoned cooks in our group will thrive on all the pointers we offer for further improvement. Our personalized approach allows for really healthy breathing space in terms of suitability because we always teach our course material in a layered way and we know how to quickly adapt to a moving room. Constant, open-ended learning is one of the things we love the most about being in the kitchen and our tutors' enthusiastic teaching style and patience is a testament to that.
- What do I need to bring?
Please bring your own apron as well as 1 tea-towel. Also come with a pen ready at hand - while we provide individual recipe packs for you to take home, the gold lies in what we teach beyond the recipes and the notes you take based on your experience in your practical sessions. One more thing to note -- please wear sensible shoes! While these courses are certainly lively and sociable, we're still bustling around a working kitchen that's essentially in full swing and things can get hot and slippery. Other than that, we've got your back. Our Evening 1 Day and 1 Week courses are all-inclusive experiences.
- Should I eat something before I come?
Something light to help you start off with steady hands should suffice! Keep in mind that while you will indeed be sampling a little bit of everything we make throughout the class, it takes time to whip up what we've planned and the focus is always on the teaching and learning. (A fantastic exception to this would be our fab Pop-Up Restaurant Nights which you should definitely check out.) All food cooked in the school is intended to be eaten on the premises. For health and safety reasons, no savoury or unapproved items may be taken home.
- What if I have a food allergy or dietary restrictions?
Keep in mind that all of our recipes are guidelines and very adaptable so as long as it has been made clear at the time of booking, we should be able to accommodate your dietary needs with a delicious adjustment (a note can easily be included when you book online). Be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. Please also note that we are a busy school environment and while every care will be taken to provide a safe and enjoyable cooking experience for all students, the allergin(s) you are affected by may have been handled at some point previous to your arrival and there is always the risk of cross-contamination.
- What if I can't make it to a course or dining event that I've booked?
Note that if you cannot make an Evening Course, 1 Day Course or Pop Up Restaurant Night that you have booked, you are more than welcome to send someone in your place (16 years or older). There's no extra cost for this so just give us a buzz and let us know who to expect and we'll take good care of them. If this can't be arranged and you need to cancel your place, please take a look at our Terms and Conditions to see what rules apply to you. Please note that if you are booked on as a Cook's Club Member, the membership is non-transferrable and therefore your place on the class is non-transferrable. One Week Courses are reserved for the individual booked onto the course (e.g., if you aren't able to attend certain days, someone else cannot be sent in your place on those days). For our full Terms & Conditions, go to https://dublincookeryschool.ie/terms.
- Is there a discount to booking onto more than 1 course?
Look no further because it sounds like our Cook's Club is perfect for you. Check out
https://www.dublincookeryschool.ie/cooks-club for more info!
- Who typically takes this course?
We have both a wonderful community of regulars and constant stream of new students joining our classes. On any given course, you can expect a group of great diversity in both background and experience, many locals, and a good few travelers. What everyone seems to have in common though is that they are eager to eat and learn and be in good company.
- Is there an age requirement?
If you are interested in courses for young ones, we have a Growing Gourmet series (for 12-16 year olds) that you should check out! Otherwise, all courses are designed for adults. Our minimum age requirement for someone coming on their own is that they are at least 16 years old. If your child is younger than this and you think that he or she would enjoy the course, we'd love to have them on but they must be accompanied by an adult. Please alert us within the comments section of your online booking if this applies to you; note that our course fees apply to each participant, regardless of age.
- What is parking like in the area?
There is plenty of free parking along the curb outside the school around the corner on Sweetmans Avenue or Carysfort Avenue. There are also a few parking spaces available right outside the school that are free on both weekday evenings (after 7PM) and weekends (all day). For daytime parking during the work week, the cost is €5 for the full day. Please resist from parking outside the houses on Brookfield Terrace and Brookfield Place. Please also don't park on the grass verges opposite the school or on the double yellow lines in the area. For more info, go to https://dublincookeryschool.ie/find-us.
Your course itinerary
|09:15 AM – 09:30 AM||
Welcome to Dublin Cookery School. You’ll be very happy to know that our kitchen is your kitchen for the week! After signing you in on the first day, we’ll lead you to our lovely dining room for a coffee or tea before we get started. This is a great time to get to know your fellow students. There’s a lot on the agenda every day so everyone is encouraged to arrive 15 minutes prior to the course start-time in order for the whole group to jump into action together!
|09:30 AM – 12:30 PM||
We generally kick off each day cooking to our heart’s content in the Hands-On Kitchen. The exception to this is our very first day together when we start off the morning in the Demo Kitchen to help introduce not only the exciting week ahead but of course the first set of dishes you’ll sink your teeth into. You can expect to receive your own recipe packs for all the dishes we cover and accumulate quite the new repertoire by the end of the week!
|12:30 PM – 02:00 PM||
The menu we’ve established for each of your practical sessions will comprise your daily multi-course lunch and we strive to organize our collective timing so that we always sit down and eat together for each component. Some days, this means that you’ll be moving in and out of the hands-on kitchen in between courses in order to put the finishing touches on your dishes. It’s really fantastic to see everyone’s organizational approach evolve through the week because it gives a fantastic rhythm to each day and ultimately helps you transform into a more accomplished cook. Our week-long format is quite special as it takes its cue from how our professional certificate courses are organized.
|02:00 PM – 04:30 PM||
After lunch, the afternoon is dedicated to the Demo Kitchen where you are presented the menu you will be executing the following morning (with tastings of all dishes a requirement!). This focused approach is intentional. All menus designed for this course are unique but over the course of the week, they connect to form a complete picture reflecting the foundational aspects of the course’s theme.
On all our regular days, this is when we wrap up. On our last day, rather than incorporate a Demo in the afternoon, we enjoy an extended session of cooking through the day and then sit down for a luxurious lunch. We make sure to pass around the wine and raise a glass to our new-found culinary friends. Thank you so much for spending your week with us. This culmination of intense learning and immersion into a subject you love is a full-on experience but at the end of it, we always feel like the time absolutely flew by. We appreciate all feedback and look forward to welcoming you back again very soon!