Veg-Centric: CoOKING THAT CELEBRATES VEGETABLES
With CHEF Ciarán Sweeney
(*Please Note: You must be logged into your Chef Network account to register for this event)
Cooking that celebrates vegetables
MASTERCLASS with Chef Ciaran Sweeney
“Most chefs tend to think about the protein element of the dish, the meat or the fish, and then think about a vegetable garnish, sauce etc that will compliment it”, says chef Ciaran Sweeney, “but what if we turn that around. What if put the vegetable first, make it the main focus of the dish, and then think about what compliments it and brings out the best in it”.
This masterclass will focus on dishes that put vegetables centre stage. Examining techniques that can bring out the best in vegetables, these dishes celebrate will celebrate vegetables and give them same prominence often reserved for fish and meat.
Get inspired to become more creative with vegetables on your menus and explore the techniques that bring out their best.
Note: this masterclass is about vegetable focussed cooking but is not a vegetarian/vegan masterclass. Some elements of dishes may be meat/fish/dairy based.
- Careful sourcing of vegetables and treating them with respect
- Creating dishes with vegetables as the main element
- Making meat/fish the garnish/sauce element to compliment the vegetable, rather than the other way around
- What techniques that bring out the best in vegetables and why
This masterclass will explore traditional and contemporary techniques used in innovative ways to add depth of flavour and texture to vegetables. It will discuss ways that techniques often reserved for meat and fish can be used to enhance vegetables as a main element of a dish, and create complete dishes to explore how meat/fish can become the secondary elements to compliment the vegetables.
Techniques will include:
Braising, Steaming , Grilling, Cooking with Seaweed, Salt-Baking & More
Understand how to use the techniques and why to use them.
About the Chef
Originally from Downings, Co Donegal, Ciaran began working at the Rosapenna hotel aged 16.
At Aged 23, he moved to England and started working as chef de partie, then quickly moved on to become pastry chef at the 2 Michelin Starred Champignon Sauvage in Cheltenham under the guidance of David Everitt-Mattiais.
When he returned to Ireland, he worked under Kevin Thornton for two years as senior chef de partie in Thorntons.
He moved to start up The Greenhouse alongside Mikael Viljanen where he went on to become sous chef.
Upon leaving the Greenhouse in 2014 he went to cook in the Market Canteen in Blackrock with owner James Sheridan whilst also setting up the Culinary Counter, pop up restaurant alongside fellow chef Mark Moriarty. Ciaran then went on to do his own residency evening with Forest Avenue restaurant before the opening of Forest & Marcy where he was head chef for 4years.
PAYMENT & CANCELLATION TERMS:
BOOKING: Online booking is required. Book and pay using the online registration facility. Payment by Debit/Credit card. The system will generate a receipt which will be emailed to you. Your place is not reserved until payment is received.
CANCELLATION: Cancellation is required by Thursday 31st of October in order to receive a full refund. Cancel online or email firstname.lastname@example.org
Hosted in partnership with
This workshop will be hosted in Musgrave MarketPlace Cork.
Musgrave MarketPlace is the only 100% Irish owned national wholesale supplier to foodservice, retail and SME businesses across Ireland.
The Ballymun Food Emporium boasts state-of-the-art facilities including a specialist meat counter with bespoke butchery service, cheesemonger, fresh fish counter and a Food Theatre, making it the ideal location for this event. You can learn more about Musgrave MarketPlace by visiting www.musgravemarketplace.ie