In our opinion, a big plate of pasta is one of the ultimate comfort foods. Today, we're going to do a deep dive into this life-long craft and explore our favourite iterations.
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Full course details
This is the long-awaited expansion of our extremely popular evening course. One of the major points of excitement exclusive to this 1-day class? You'll leave with your own little treasure chest dancing with pasta shapes, some even stuffed with incredible fillings. And most impressively, they will all be homemade . . . by you!
For all the dizzying types of pasta that exist (around 400) and the even more dizzying array of names with which they have been baptized (at least four times as many), there is surely one special one meant just for you. Join us to find your perfect match. Learn how to make your own pasta at home and enjoy the differences between fresh pasta and pasta secca — the dried staple that lives in all of our larders (and often comes to life in our most desperate of midnight hours). To complete the experience, we’ll make sure you become well acquainted with a few of our favourite classic and regional sauces. Whatever dish you gravitate towards, we’re confident that you will leave us with the pasta skills to happily satisfy your own hunger games.
COVID SAFETY MEASURES
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have a comprehensive Health & Safety Protocol in place. All of our COVID-related customer information can be accessed here. Please read this page carefully before attending our classes. In line with government guidelines, we no longer require proof of full vaccination upon arrival. Please note that as the situation continues to improve, we are returning to our original operational approach as outlined at the bottom of each course page in the course itinerary.
Frequently asked questions
- Where can I read information about your COVID related customer information?
In order to help prevent the spread of COVID-19 and ensure the safety of all DCS students and staff, we have a comprehensive Healthy & Safety Protocol in place. All of our COVID-related customer information can be accessed by visiting https://www.dublincookeryschool.ie/coronavirus-customer-information.. Please read this page carefully before attending our classes.
Please note that as the situation improves, we will be adjusting our operational approach and organization to courses, eventually returning to our original set-up as outlined at the bottom of this page in the original course
- What do I need to bring?
In order to help prevent the spread of COVID-19, all students are requested to bring the following to class for their own personal use only:
- Covid Vaccination Cert (18 and over)
- Tea towel
- Water bottle
Aprons will be available in our shop if you prefer to purchase them from us.
Please arrive and enter the school wearing a mask.
- Should I eat something before I come?
Note that in all of our courses you will be eating the dishes you prepare in the hands-on session and everyone generally leaves us well-fed. Keep in mind that it takes time to whip up what we've planned and we recommend you eat something before you arrive at the school. As a point of reference, on our Morning Courses, we'll have our first taste at around 11:30 and for our Day Courses, we usually enjoy our first taste around 12:30 PM - 1:00 PM. On our Evening Courses, we generally sample our first few bites around 8:30 PM.
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 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.
- 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.
- What if I have a food allergy or dietary restrictions?
If you are gluten intolerant or suffer from coeliac disease please contact us before booking onto a course and we'll be able to confirm whether or not your specific course menu is adaptable. If you suffer from another allergen or dietary restriction, please advise the school at the time of booking. We can normally accommodate by making slight adjustments for your specific hands-on tasks. Note though that the curriculum for other students will remain the same and that there may also be certain course themes that may not suit in order to stay true to the brief.
When making a booking, be sure to highlight if your food allergy is life threatening and if it is, you must bring an Epi-pen. If your food allergy is airborne and severe or life threatening, due to the wide range of course themes that we host throughout the days and evenings, our environment is not safe for you; if this is the case, we regret that we cannot accept your booking. Please 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, 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 a Morning Course, Evening Course, 1-2 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. Multi-Day Courses (3-5 days in length) are reserved for the individual booked onto the course or a single attendee (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?
We don't offer a discount on multiple bookings but we do sometimes run spotlight sales on various courses. If you would like to stay abreast of these surprise sales, just sign up to our newsletter. You can find a link on our homepage!
- Is there an age requirement?
All of our regular courses are designed for adults and our minimum age requirement for someone coming on their own is that they are at least in Transition Year (an exception to this is on specialized age-specific courses such as Growing Gourmets). If your child is younger than this and you think that he or she would enjoy one of our regular courses, 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 any of the above applies to the attendee; note that our course fees apply to each participant or attendee, regardless of age. Note that our Growing Gourmet Courses are for students 12-17 years of age.
- Do you have courses geared towards TY students?
For TY students, we have terrific 4 and 5- Day Courses here that provide a great curriculum for life skills experience; when booking on, please indicate that this is a TY student as this course is open to the public. We also have a Growing Gourmet series (for 12-17 year olds) that you should check out if you are looking for a course specifically geared to the younger age group!
- 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. For daytime parking Monday-Saturday from 8AM - 7PM, there are a few metered parking spaces available right outside the school that are available for €5 (parking is free after 7PM). 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 – 9:30 AM||
Everyone is encouraged to arrive 15 minutes prior to the course start-time. After we sign you in, we'll help you settle in with a coffee or tea before we get started. This is a great time to get to know your fellow students.
|09:30 AM – 03:00 PM||
We’ll lead you to a comfortable seat in our modern, mirror-lined Demo Kitchen. The tutor leading the session will introduce our special plans for the day and then jump right in to the delicious tasks at hand. Our 1 Day Courses usually comprise of 3-4 Demo sessions which alternate with 3-4 Hands-On sessions. In our practical sessions, everyone usually works in pairs with specific tasks assigned to each person. Don’t worry if you’re flying solo today, we’ll find you a partner in crime.
This is when we say our goodbyes. Be sure to check out our shop on your way out. Many tools and goodies we like to have close at hand in the kitchen are available at the school and we’d be happy to help you out with your decision making. While our time together was brief, we always enjoy having you, appreciate all feedback, and look forward to welcoming you back again very soon!