Every season thousands of seasonnaires seek employment on the ski slopes of Europe and further afield. Of the many job opportunities on offer, having the skills to be a confident cook can lead to a very rewarding career as a chef which opens doors working in private ski chalets, restaurants, resort hotels & catering companies.
A full-time cookery course is an ideal first step and will be of huge interest to those looking to become confident cooks within a specified time frame. It provides the opportunity to acquire a wide repertoire of recipes, techniques and ideas and to arm potential candidates with practical and marketable skills to catch the eye of future employers.
Lynda Booth’s Dublin Cookery School runs intensive 4 week and 12 week full-time certificate cookery courses for those wanting to take their cooking to an entirely new level and this course is ideal for those looking to head off on their travels to the snow. The in-house tutors will be joined by a host of guest chefs and the format is an exciting mix of cooking with support at hand and culinary challenges, including running pop-up restaurant nights.
The schedule revolves around maximizing cooking time. It's important to see techniques demonstrated but learning takes place most effectively with a chef at your elbow teaching you how to taste, to develop your technique, to improvise and to present your finished dish creatively.
The following list is an example of the areas and techniques that are typically covered on the courses which will give students the confidence to adapt and cater for the many groups and clients that they will come into contact with throughout the season:
Students will leave armed with an incredible repertoire of recipes to recreate on their culinary travels.
To date past students have worked in European and Australian ski resorts, many working as private chefs in chalets, allowing them the opportunity to continue immersing themselves in cookery at the highest level.
"This course is ideal for those looking to head off on their travels to the snow."
Written by Sally Dunne from The Dublin School of Cookery, who run 4 and 12 week courses in Ireland.