The TU Dublin Culinary Theatre – Live Sessions (April 25th 2022)
Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence
Food and beverages, Nutrition, Dietetics, Business and Management., 5.3 EDUCATIONAL SCIENCES, 6.4 ART
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.
Murphy, J. (ed) (2022) School of Culinary Arts and Food Technology, Culinary Theatre-Derry Clarke Live Session, April 25th, 2022, Dublin, TU Dublin.