PROJECT ABOUT IRELAND

Last Wednesday our lecture chef Michael Quinn gave us a project to do.We all got different countries to write about their history of food,regions,classic dishes and famous chefs.We also had to choose three typical dishes from that country and cook them for our classmates in own station at WIT.That was a fantastic experience because some students got very exotic regions like India, Middle East, Tunisia , Morocco. We discovered must-eat dishes of each country. I got Ireland and was a little scared. Imagine a polish girl cooking traditional Irish dishes for Irish people. I found it quite challenging but at the end I was happy with the results. I decided to prepare Colcannon soup as a starter, Lamb Shank in Guinness sticky sauce with Champ and two desserts: Apple Tart and Bailey's Cheesecake.

Another Tuesday in Production Kitchen

Starter

Cod and Salmon Terrine

     

Main Course

Pork Belly with Carrot pure, Smoked Apple and warm cider.

COME BACK AFTER CHRISTMAS...

We just came back after the Christmas break and our timetable has changed.
Monday is baking day and on Tuesday we are in the production kitchen where we have a chance to practice and cook new dishes. Some of them are very fancy.
Below are a few examples of what we prepared on our first day in the production kitchen


STARTER
CHICKEN AND APRICOT TERRINE

ALMOST 70% OF SMALL FOOD BUSINESSES EXPECT BUSINESS TO GROW IN 2014

According to a recent Bord Bia food industry survey (December 2013), small Irish food businesses are
optimistic about their growth prospects with 67 per cent of those surveyed expecting business to
grow in 2014, while almost half increased their turnover in 2013.