Submissions from 2022
The TU Dublin Culinary Theatre – Live Sessions (April 25th 2022), James Murphy
The TU Dublin Culinary Theatre – Live Sessions (April 4th 2022), James Murphy
The TU Dublin Culinary Theatre – Live Sessions (February 2022), James Murphy
The TU Dublin Culinary Theatre – Live Sessions (February 28th 2022), James Murphy
The TU Dublin Culinary Theatre – Live Sessions (March 21st 2022), James Murphy
Submissions from 2021
History of Cathal Brugha Street 1941-2021, James Murphy and Roy Moore
Submissions from 2020
5-4-3 Hand Lamination Pastry System, James A. Griffin
Batch Bread: Pinning Technique, James A. Griffin
Chilling Laminated Pastry Between Turns Using Froxen Vegetable Packs, James A. Griffin
Correct Procedure for Wapping Laminated Pastry, James A. Griffin
Croissant Bicolour make up 3-4-4 process hand lamination, James A. Griffin
Croissant Pastry Make Up Video Rolling and Folding a 3 Turn, James A. Griffin
Cruffin Style Pastries Using Croissant Pastry, James A. Griffin
Explaining Elastic Recoil Tension in Laminated Pastry, James A. Griffin
Finishing Techniques of Raspberry Pear Marinade Laminated Pastries, James A. Griffin
Hand Laminated Croissants Baking in a Rack Oven, James A. Griffin
How to iInsert Frozen Créme Pâtisserie Pieces into Proofed, Laminated Pastry, James A. Griffin
How to make chocolate bars for Pain au Chocolat, James A. Griffin
How to Make Chocolate Bars for Pain au Chocolat, James A. Griffin
Incorporating Pastry Trimmings Into the Pastry Block to eliminate wastage, James A. Griffin
Kouig Amman Preparation Final Fold, James A. Griffin
Laminated Dough, the Lock in "3" Process, Stage #1 Pastry Making, James A. Griffin
Making Frozen Creme Pâtisserie Bars and Rounds for Viennoiserie, James A. Griffin
No Mechanical sheeter? Hand-lamination Sheeting Hack Using Wooden Guides for Home Bakers, James A. Griffin
Panettone:scalpare or scalping technique, James A. Griffin
Seahorse Baguette Sourdough Shaping #1, James A. Griffin
Seahorse Baguette Sourdough Shaping #2, James A. Griffin
Shaping Chocolatine/Pain Chocolat Three Ways, James A. Griffin
Shaping Irish Batch Bread, James A. Griffin
Slicing Laminated Pastry to Relieve Elastic Recoil during Make Up Process, James A. Griffin
Stitching the Unique Moulding Process of Highly Hydrated Bread Doughdough, James A. Griffin
Twisted Chocolatine Shaping and Makeup, James A. Griffin
Twisted Chocolatine Shaping Using Home Made Chocolate Bars, James A. Griffin
Butter Block Preparation for Laminated Pastry, James A. Griffin
Advanced Larder Techniques: Biltong and Beef Jerky, Dermot Seberry
Bread Soda Principles:Brown Soda Bread With Treacle, Dermot Seberry
Fresh Pasta: Flour to Plate, Dermot Seberry
Hot Cross Buns, Dermot Seberry
Online Tutorial for Pastry 1 Students - Rhubarb Pie, Dermot Seberry
Rhubarb Pie Using Sweet Shortbread Pastry, Dermot Seberry
Submissions from 2015
Irish Food Tourism for the Chinese:videorecording, Dermot Seberry
Submissions from 2014
A Taste of Drogheda: videorecording, Dermot Seberry
Submissions from 2013
DIT BA in Culinary Arts : Video Recording, Dermot Seberry
Food Provenence: Newry TV, Dermot Seberry
Kitchen and Restaurant Skills Module, BA in Culinary Arts, Technological University Dublin:videorecording, Dermot Seberry
Sour Dough Baguette: online tutorial, Dermot Seberry
Submissions from 2012
Culinary Student Professional Development, Dermot Seberry
Submissions from 2011
Irish Brown Soda Bread Tutorial, Dermot Seberry
Submissions from 2008
Learn to Dine Out at Home, Dermot Seberry