Title

The TU Dublin Culinary Theatre – Live Sessions (April 4th 2022)

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Document Type

Multimedia

Rights

Available under a Creative Commons Attribution Non-Commercial Share Alike 4.0 International Licence

Disciplines

Food and beverages, 3.3 HEALTH SCIENCES, Nutrition, Dietetics, 5.3 EDUCATIONAL SCIENCES, 6.4 ART

Publication Details

The School of Culinary Arts and Food Technology, TU Dublin Culinary Theatre Live Sessions are an on-going series of live Masterclasses sessions and food and beverage demonstrations which will include spirits and cocktail events and wine tastings. From sophisticated street food to modern and high end cuisine. The TU Dublin Culinary Theatre hosts some of World’s best chefs and Ireland’s top food and beverage producers in our new culinary theatre based on our Lower Ground Floor on our Grangegorman Campus, Dublin 7. The successful completion of these activities would not be possible without the active and on-going support of the school colleagues, students, 'INSPIRED' friends of Culinary Arts and our TU Dublin Founding partners (school supporters), our school's industry association supporters and of course the 'Professional Practitioners' highlighted in these culinary sessions. We thank you all and we encourage all interested companies, individuals and prospective students who are interested in supporting and joining our school to contact us at email: scaft@tudublin.ie

Abstract

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,


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