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The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school across our (3) three campuses have successfully completed up to the Autumn period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

This case study explores the techniques used to interpret a commemorative exhibition staged in Dublin city library between the 14th of August and the 31st of October, 2019. The case discusses the way in which multiple media were employed to communicate the exhibition narrative to visitors, and how this resulted in very emotive, personal and meaningful visitor experiences. Through the use of a range of audio-visuals, original images, text, memorabilia and guided tours, the exhibition provided a multi-sensory experience, that engaged different cohorts of visitors with the collections, information and ideas on display. They provided a powerful means of immersing visitors, linking key events, conveying information through both textual and visual narratives, and offered different ways for visitors to interact with the exhibition.

Archaeoastronomer Dr Frank Prendergast joins with meteorologist Dr. Noel Fitzpatrick in a podcast by Met Éireann to discuss the relationship between people in the prehistoric past and the sky above them, and the deeper meaning and role of their burial structures in the landscape.

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school (across our three campuses in Grangegorman, Tallaght and Blanchardstown) have successfully completed up to the Summer period of 2022. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Derry Clarke has been Chef/Patron of l’Ecrivain for over 26 years. He started his career in The Man Friday in Kinsale under Peter Barry in 1972 and moved to Dublin in 1977. He then spent four years in le Coq Hardi and a further eight years in the Bon Appetit before opening his own l’Ecrivain Restaurant in July 1989 with his wife Sallyanne. Derry and l’Ecrivain have been awarded many accolades over the past 26 years, such as Best Restaurant and Best Chef Awards since 1999. Derry reached international acclaim having been inducted into Food and Wine Magazines "Hall of Fame" and been granted a five-star review by The New York Times describing his restaurant as "superb" and "a good spot to linger" whilst in Dublin. He has written two successful cook books. "Not Just A Cookbook" and "Keeping it Simple". The recipes confirm his commitment to the very best local, fresh produce cooked with flair and imagination. l’Ecrivain is the proud holder of a Michelin Star which was first awarded in 2003. Derry spent over 3 years as Commissioner General for EuroToques Ireland, and still remains actively involved with the organisation today. Derry promotes the use of Organic Food & Non Genetically Modified Foods – His food ethos is simple. He uses the finest of fresh local produce supporting small farmers and artisan producers in others ‘The Best of Irish.’ A major word of thanks were offered to Chef Derry Clarke to Julianne Forrestal (Sodexo Culinary Director), thanks were also offered to Lorraine Culinary Arts Lecturers George Smith.

We are delighted to host Chef Tony Keogh from Cornucopia Restaurant for a Vegan Masterclass demonstration on Monday 4th April from 2.30 pm – 4.00 pm in the Culinary Demo Theatre CQLG-20. Tony began his kitchen career back in 1995 making pavlovas in a Stephen’s Green restaurant. After a couple of false starts and a few culinary learning curves he began working in Morton's of Ranelagh as a vegetarian chef. After working here for a few years, he spent some time working as a chef in the Netherlands. He became head chef in Cornucopia in 2006 and since then has introduced, developed and standardised all the menus and kitchen systems in what is, a very high-volume kitchen. At its pre pandemic peak, cornucopia was producing breakfasts, lunches and dinners for upwards of 600 people a day. Tony in his time has also been teaching cookery classes, giving demonstrations, organising large catering events, training chefs, judging competitions, developing products, taking courses and writing featured articles for newspapers and other publications. He is also a contributing author in 4 cookbooks and is the main author and recipe contributor for the cornucopia green cookbook which won cookbook of the year at an Post Irish book awards in 2019. More recently he has been appearing regularly on Virgin media TV showing Ireland all the wonderful things they can do with their vegetables and a little imagination. A major word of thanks was offered to Tony Keogh for sharing his expertise and culinary talent, thanks were also offered to Culinary Arts Lecturer George Smith,

Chef Ross Bryans is a highly motivated, enthusiastic and talented chef with experience in some of the best Michelin starred kitchens in the UK, Ireland and further afield. Ross began his career at the 5 star Balmoral Hotel in Edinburgh under Chef Jeff Bland. After spending time with Chef Martin Wishart at his newly opened restaurant in Leith, helping to win Edinburgh’s first Michelin star, in recent years Ross worked with Chef Richard Corrigan taking on the role as Chef Director at Richard's Mayfair restaurant. Les 110 De Taillevent was Ross’ next adventure, taking the reins of the sister restaurant of the 2 Michelin star les Taillevent in Paris. A multi award winning wine focused dining experience, he spent the next four years carving his unique culinary style of classic French cooking technics, modern style presentation and showcasing the best of British produce. receiving recognition from Michelin and the AA guild for his cooking. A major word of thanks were offered to Chef Ross Bryans and to our School and University Supporters ‘Press Up Hospitality Group, thanks were also offered to Lorraine Culinary Arts Lecturers George Smith,

Our colleagues and friends in Bord Iascaigh Mhara (BIM) kindly organised Hal Dawson (Master Fishmonger) to present our second live session, in this seafood masterclass Hal covered the following areas : Fish Handling and Filleting: the first skill covered is knife sharpening, vital for the student’s safety and for professional cuts of fish. Hal then moved on to demonstrating the three major techniques of filleting, side filleting with cod, haddock, hake etc, butterfly fillets with mackerel, whiting, small haddock etc and finally flatfish filleting with plaice, lemon sole, brill, turbot etc. The next section covered is the temperature control chain for extending prime fish quality from the time that it is delivered to the restaurant to the time that it arrives on the customers plate. This section covered fish storage, fish handling and fish preparation " different cuts" for the customer. Next up was the use of sustainable species, icing techniques, and cooking techniques for providing the customer with a vast variety of different fish presentations. Finally Hal offered a full question and answer opportunity for students, guests and colleagues to conclude the Seafood Masterclass. A major word of thanks were offered to Hal Dawson, thanks were also offered to Lorraine O’Byrne (Trade Development Officer, BIM), Culinary Arts Lecturers George Smith