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Seafood Twist – ETB Cooking Demo
October 5, 2019 @ 2:00 pm - 3:00 pm
Demonstration by Kerry College of further education and training Chef Instructor Mike Foley celebrating seafood with a modern twist
FORAGED BUTTER POACHED JOHN DORY AND KRAKEN BRAISED OCTOPUS WITH BLACK RICE AND CRAB ARANCINI, CHIMICHURRI
Join us in Rice House for a FREE tasting of our local crab and squid ink arancini
Venue: Rice House, Goat Street, Dingle
Mike Foley’s career has spanned 30+ years, has included national and international experience as well as Michelin bib gourmand accreditation, and has led to his current role as Chef Instructor with the Kerry College of further education and training, where he is at present delivering the new National commis chef apprenticeship. Mike Is no stranger to west Kerry having been reared in Camp worked in Dingle as well as having delivered courses for dingle cookery school.
Mikes passion for food is contagious and loves working with and training our future chefs, always underpinning the need for local, seasonal and sustainable produce.
If you are interested in enrolling on the National Commis Chef Apprenticeship. If you are interested in starting on our Food Preparation and Cooking course starting in Dingle and Tralee please contact the Kerry College of further education and training, Course Recruitment team on 066 7149600
‘’Without quality local suppliers and artisans the job of Chef becomes much more difficult. Sustainable seasonal produce is the key to great food. We as Chefs are only technicians, without quality produce. Local producers and artisans give us and the next generation of quality conscious young chefs the building blocks to excel at our art’’