Announcements

  • Sodexo partnership with DIT recognised at Salon

    The 2018 Sodexo Live Ireland Salon and Innovation Day was once again held in the glorious surroundings of Cliff at Lyons in Kildare on Thursday 13 September 2018 at which ‘flexatarianism’, experiential dining, fermentation and the relationship between gut bacteria and mental health were some of the thought-provoking topics on the menu for the company staff. Six full-time front- line employees, who successfully completed the two-year Graduate Hospitality Programme at Dublin Institute of Technology in partnership with Sodexo Ireland were recognised and seven more staff are due to graduate in 2019.

    The 2018 Sodexo Ireland Chef of the Year competition results were announced and Nicholas Reid (pictured) executive head chef at Almac, Craigavon, retained his Chef of the Year Ireland title with a Silver and Best in Class for his chargrilled Winter vegetable salad with black truffle custard and bulgar wheat, followed by Himalayan salt aged rack of lamb with smoked kohlrabi and a dessert of blood orange chocolate tart, blood orange sorbet and brûléed blood oranges.

    Julianne Forrestal, executive development chef, said, “Sodexo Live celebrates the culinary skill of our people and showcases the latest innovations in food trends and FM, with thought leadership workshops, a supplier retail village and a host of street food concepts and ideas to savour. It’s a vital element of our people and craft development programme.”

    Ciran Madanes, insight manager, Sodexo UK and Ireland spoke about the rise in ‘flexatarianism’ - people eating plant-based proteins, and experiential dining, where people were actively seeking dining experiences with others.  The second speaker, Ailbhe Walsh, who has a Masters in Nutrition, is fermentation specialist with the Fumbally Café in Dublin and generated considerable interest with her talk on creating and nurturing all things fermented and the link between gut bacteria and mental health.  In the afternoon, David Mulcahy, food innovation director, Sodexo UK and Ireland, presided over an audience with Ciran, Ailbhe, Nathan Dimond, head chef, Cliff at Lyons, Tom Doorley, restaurant critic for the Irish Daily Mail and TV show, ‘The Restaurant’ and Dee Laffan, the newly appointed editor for Food & Wine magazine.
  • GASTRONOMIXS HAS NOW LAUNCHED IN IRELAND & THE UK

    GASTRONOMIXS ENABLES CHEFS TO STAY AHEAD OF THE GAME

    The online brainstorming partner for chefs has been launched in Ireland & The UK!

    Amsterdam, 8 May 2018 - Over the last six years, the team from Gastronomixs.com has worked together with professional chefs from around the world to build an enormous database of culinary knowledge and inspiration. The goal is to promote a global reference work created for and by chefs. More than 20,000 chefs are currently working with this online tool, which contains thousands of recipes from all types of cuisines. The global rollout will be launched in Ireland & The UK. As of today, Irish and British chefs are a hyper-modern culinary knowledge platform richer!

     ‘Gastronomixs provides recipes in the form of building blocks

    which every chef can use to create endless variations of dishes.’

    BUILDING BLOCKS FOR CHEFS

    The biggest difference to other sources is that Gastronomixs provides knowledge in the form of building blocks, also called components. These are not dishes, but preparations of one single ingredient such as smoked potato, fermented carrot, or roast pineapple, which form part of a recipe. Classic preparations and the latest techniques are all conveniently arranged per ingredient on Gastronomixs. Spending hours searching for the perfect recipe or dish is a thing of the past!

     The classic Irish and British preparations have, of course, also been included in the varied list of preparations from French, Asian, and South American cuisine and innovative preparations from top chefs from across the world. One very important point to note is that all components have been made and tested by a team of professional chefs. As a result, Gastronomixs can offer users a highly reliable source of knowledge.

     ‘In comparison to most recipe sites, all content on Gastronomixs has been made and tested by professional chefs.’

    THE ONLINE BRAINSTORMING PARTNER

    Are you looking for a fresh component to complete your dish? Do you want to give one of your most popular starters a unique twist? Have you been tasked with developing a three-course vegetarian menu? Gastronomixs.com is here to simplify the creative culinary process of chefs! Every chef can come here to develop creative recipes using the platform as their online brainstorming partner. By playing with the thousands of components on Gastronomixs, chefs are encouraged in a positive way to think outside the box.

     For just €6 per month or €60 per year, you have full access to the platform. But you can always first try a free two-week account to see how Gastronomixs can inspire you. Go to Gastronomixs.com and be inspired!
  • Chef Training opportunities - CULINARY NUTRITION & PRODUCT DEVELOPMENT

    Dear Chefs & Employers

    Due to cancellation we have space available on each of these exciting modules in IT Tallaght with immediate start. 

    Full info on the courses can be found below. 

    Place will be allocated on a first come, first served basis. You will need to pay a €100 deposit to secure your place on the course. 

    In order to book, please email info@chefnetwork.ie providing:

    Full Name:

    Place of Work & Work Address:

    Job Title/Position:

    Then, call our office on 01 8460020 immediately to provide credit card payment to secure your place on the course.

    Please note – this deposit payment will be refunded once you are fully registered and full course payment is made. Therefore, you can arrange for your employer to pay the course fees directly where applicable. Full fees due prior to commencement.

    NOTE: Class 1 has taken place. But students commencing on Wed 31st Jan will be updated on content covered and course work. 

    Please don't hesitate to contact us if you have any queries.

    _

    COURSE TITLE: CULINARY NUTRITION

    DETAILS: 5 Credit Module – QQI Level 6

    DESCRIPTION:

    This module will provide the learner with the ability to apply with confidence, their nutrition and culinary knowledge, to the design, development and marketing of innovative recipes and menus that meet the needs of health conscious customers.

    Content to include: Influence of eating habits on the diet; Health and wellness food trends ;Culinary Techniques for Health and Wellness; Recipes and menus for health and wellness;• Marketing dishes and menus for health and wellness

     

    Pre-requisite: Culinary knowledge and skills; Basic nutrition knowledge (food nutrients and special diets)

     

    DURATION:    One Semester                    

    CONTACT HOURS:  4 hours ( 1 hour theory, 3 hours practical- Times TBC, provisionally Wed 12-1, Wed2-5pm)

    LOCATION: IT TALLAGHT CAMPUS

    START DATE: Wednesday 24th January

    END DATE: Wednesday 25th April

    ASSESSMENT: 100% Continuous Assessment ( projects, showcase, reflective diary )

     

    FEES: Fees are subsidised by the Chef Network Skillnet for eligible members (Chefs who are Business owners/Sole Traders or Employees)

    Subsidised Course Fee: €315 – This fee includes Exam fee & Certification

    Booking & payment through Chef Network www.chefnetwork.ie

     

    Further info at http://courses.it-tallaght.ie/index.cfm/page/module/moduleId/2894

     

     

    COURSE TITLE: FOOD PRODUCT DEVELOPMENT

    DETAILS: Practical Module only - 5 Credit Module

    DESCRIPTION:

    In  semester 1, students currently on this programme studied the theory of product development. This current semester ( January 2018- April 2018) looks at the practical practical procedures associated with food product development  where students will have to  develop, test, produce and package and showcase an innovative food product of their design.

     

    DURATION:              One Semester                          

    CONTACT HOURS:  4 hours practical (times TBC provisionally Wednesday 8am-12pm)

    LOCATION: IT TALLAGHT CAMPUS

    START DATE: Wednesday 24th January

    END DATE: Wednesday 25th April

     

    Suggested prior knowledge: (though not essential) applied culinary science

     

    FEES: Fees are subsidised by the Chef Network Skillnet for eligible members (Chefs who are Business owners/Sole Traders or Employees)

    Subsidised Course Fee: €205 – This fee is for the module only. No exam/certification applies.

    Booking & payment through www.chefnetwork.ie

     

    Further info at http://courses.it-tallaght.ie/index.cfm/page/module/moduleId/2851



    ------------------------------
    Ruth Hegarty
    Head of Community
    Chef Network
    ------------------------------
  • Chef Network is recruiting.......... DIGITAL & COMMUNITY MANAGER

    We have an exciting opportunity for a key new role in Chef Network as DIGITAL & COMMUNITY MANAGER.

    Creating great content and engaging our community, as well as successfully marketing our activities and helping to grow our membership, the position will be pivotal to the future growth and development of Chef Network.

    Do you have the right ingredients? Are you up for an creative and exciting challenge?
    Check out full job spec at the link.
    Closing Date for Applications: 2 Feb.
  • Support Chef Network's Chef Training Plan

    If you are a Proprietor or Exec/Head Chef/Manager - or you can talk to yours about this - we need your support for our training plan.

    Chef Network has already started delivering educational events for chefs, but  WE WANT TO DO MUCH MORE.

    Next year, we plan to roll out regular training events all across the country that will focus on 3 key areas:

    LEADERSHIP, MENTORING & PEOPLE MANAGEMENT
    - up-skiling senior chefs and training the future head chefs, focussing on people management, team building, training the trainers, leadership and mentoring skills etc, as well as promoting Workplace wellness and cultural change

    BUSINESS SKILLS FOR CHEFS
    - menu planning, cost management, and waste reduction, kitchen design, restaurant operations and digital marketing; helping chefs to manage kitchens and own their own business.

    CULINARY SKILLS
    - focussed skills gaps and skills updating in areas such as Pastry, Fish & Meat skills, and practical education on new techniques and current trends; things like Sourdough Bread, Preserving techniques, sous vide cooking, seasonal vegetable & herbs (growing & cooking), plating techniques etc.

    Our training will be innovative and
     industry-led, peer-led 
    tailored to chefs and to the needs of the industry
    will prioritise career progression and continued professional development, not entry level training
    focus on training current and future senior & management chefs who can in turn provide better education and training to their staff. 
    delivered in ways that suit industry (eg. 1 day courses) 
    include peer education and networking elements. 

    We are applying for funding to support the delivery of this training for the industry - THIS IS WHERE YOU COME IN!
    While we have 2800+ chefs signed up to Chef Network, the support for the funding application needs to come from companies, rather than individual chefs. It doesn't matter what size the company is, even if you are a 1 chef catering company, a restaurant with 3 chefs, or a business with hundreds of employees, you can be help make this happen and be part of it.
    If we are successful in getting the funding, we will be able to deliver subsidised training to chefs who are part of our network (we may need to look at membership fees for being part of the training network, but they will be modest).

    WHAT WE NEED FROM YOU is a LETTER OF SUPPORT confirming your interest in being part of the training network and sending your staff (or yourself!) on training.

    If you are a proprietor or senior manager (Exec Chef/Head Chef) and you support our plans and are interested in the opportunity for you and your team to take part in this training, please send us a LETTER OF COMMITMENT either by:

    1. COPYING the text below into the body of an email, completing the details requested and emailing to info@chefnetwork.ie
    OR
    2. Putting the text on a letter, adding your logo or putting on headed paper,and sending as an attachment to info@chefnetwork.ie

    Add/amend wording to the letter if you wish to express your support,
    PLEASE RETURN THE LETTER BY THIS FRIDAY, 17th of NOVEMBER

    If you are not authorised to send this yourself, we would greatly appreciate you bringing this to the attention of the right person within your business.

    And feel free to send us any questions you may have.

    Looking forward to hearing from you.
    Ruth
    ________________________

    LETTER WORDING:

     Date:



    TO:  CHEF NETWORK c/o IFSA

    4, Block A, Broomfield Business Park,

    Broomfield,

    Malahide,

    Co. Dublin

     info@chefnetwork.ie



    Letter of commitment

    I wish to confirm that it is our intention to be a part of the CHEF NETWORK Skillnet and commit the necessary financial resources towards membership of the network and training participation. I also commit to release the relevant staff of our organisation to participate in the training programmes organised by the network.


    Company:

    Name:

    Position in Company:

     

    Total Employees:

    No. of Chefs Employed:

     

    Signature:





    ------------------------------
    Ruth Hegarty
    Head of Community
    Chef Network
    ------------------------------