Often when people think of Italian food they immediately imagine pizzas and lasagna, but it really is so much more than that.
On our Italian Workshop, we aim to really celebrate Italian cuisine while at the same time teach you key preparation techniques so that you’ll be confident in the kitchen.
Chef Damien was in bright and early to prepare for our workshop, and assisted by our Commis chef in training Ronan, he kicked off with bruschetta with three different toppings.
Our toppings today included black olive tapenade with tomatoes, parma ham and figs as well as mushroom with Parmesan cheese – sound lovely, don’t they?
With a taste of Italy in their mouths, it was time to plough on with a delicious leek frittata with Cashel Blue (or goats and Parmesan for those who weren’t overly taken with blue cheese!)
You could actually hear the “oohs” in the kitchen when Chef Damien took out his frittata.
With the beautiful yellow of the eggs shining through and speckles of green, it looked magnificent.
To finish things off before lunch, Damien went through how to make gremolata pork with lemon spinach, and beating the tenderloin down to flatten it, you knew that the students would have great fun beating down theirs.
Much to our amusement, soon Cooks Academy sounded like a building site with students (armed with saucespans), clearly de-stressing with their pork!
The end result?
What a feast!