Technological University Dublin ARROW@TU Dublin Other resources School of Culinary Arts and Food Technology 2019-10-14 Assistant Head, School Culinary Arts and Food Technology, James Peter Murphy Technological University Dublin, [email protected] Follow this and additional works at: https://arrow.tudublin.ie/tfschcafoth Part of the Curriculum and Social Inquiry Commons, Educational Methods Commons, and the Food and Beverage Management Commons Recommended Citation Murphy, J. (ed) (2019) School of Culinary Arts and Food Technology, Autumn Newsletter, 2019, Dublin, TU Dublin. This Other is brought to you for free and open access by the School of Culinary Arts and Food Technology at ARROW@TU Dublin. It has been accepted for inclusion in Other resources by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License TU Dublin School of Culinary Arts and Food Technology Newsletter Autumn 2019 Joint first place for David & Eugenia at International Competition. Congratulations to David Hurley and Eugenia Xynada from TU sisting both David and Eugenia throughout their preparations and Dublin, School of Culinary Arts and Food Technology who participation in this prestigious International competition. achieved joint first place in the student category of the Note by http://www2.agroparistech.fr/The-event.html Further report details Note contest which took place at AgroParisTech, Paris re- (AgroParisTech, Paris). cently. Both students are undertaking the Advanced Molecular https://www.dit.ie/newsandevents/news/archive2019/news/title175000en.html Gastronomy module on their programme studies. The final took Update (TU Dublin’s Newsletter) report. place following the 9th International Workshop of Molecular and Physical Gastronomy, attended by scientists and professors from 15 countries. Competitors from 20 countries were required to prepare dishes that used as many pure compounds as possible without fruits, vegetable, meat, fish or spices. The jury which included chef Patrick Terrien, Yolanda Rigault, Michael Pontif, and Sandrine Kault-Perrin, also evaluated the students on innovation, complexity and flavour. According to Dr. Roisin Burke, Senior Lecturer, TU Dublin, the dishes created by the two students met the judges' criteria. "David created a cocktail which appeared as Eggnog but tasted of bacon, and what appeared to be a bacon crisp but had a flavour of Eggnog. His main dish included a Note by Note beetroot protein cake, horseradish jelly and beetroot cremeaux. It was presented in the form of a meat muscle and put under a smoked filled lid." For her part, Eugenia created a Note by Note version of a breakfast dish with what appeared to be eggs, layered pork sausage and jellied beans, bacon flakes and the tomato element were created in the form of a Note by Note ‘Bloody Mary’ cocktail. The School of Culinary Arts and Food Technology, TU Dublin wishes to thank LaRousse Foods Ireland who kindly supported David Hurley’s travel to Paris and Dr Roisin Burke and Pauline Danaher (Lecturers, TU Dublin) for as- (Photos L-R: Dr Roisin Burke and Pauline Danaher congratulate David on his recent success / Dr Herve This joins some of the in- IN THIS ISSUE ternational competitors / David & Eugenia’s winning creations) Find us on the internet and on social media! Joint 1st place for David and Eugenia at International Competition, Paris 1 @culinaryartsCbs @TUDubFoodFourm Colleagues, Friends and Supporters 2 Culinary Arts Graduate Hosts RTE Series 3 @TUDublinFoodForum Research & Engagement 4 School Events & Developments 8 @TUDublinFoodForum Industry , Academic & Civic Engagement 12 Remembering Friends and Colleagues 15 [email protected] Contributions of Success by Students & Staff 16 dit.ie/culinaryartsandfoodtechnology Central Quad Developments 20 Staff‘ School Resources’, Thank you 21 School of Culinary Arts & Food Technology ‘Newsletter‘ School Restaurants and Bakery Shop 22 Submissions (Next Issue) - Please e-mail submissions School Sponsors—’INSPIRED’ Friends Of for inclusion to: [email protected] Culinary Arts 23 Thank you !! 1 Colleagues, Friends and Supporters The School of Culinary Arts and Food Technology was delighted to welcome our recently appoint- ed laboratory assistant colleagues to their new roles within our school. Congratulations are also offered to the following newly appointees: Ann Walsh— Head of Culinary Operations, Mr. Brendan Keenan—Lecturer Culinary Arts, Dr Elaine Mahon— Lecturer Pastry Arts and Warren McElhone- Lecturer Restaurant Management Studies (see photos below). Our school also thanks the following col- leagues Paul Scully and Liam McMahon for their contribution to our school, we wish both of them well with their new roles within our university. The school also wishes to congratulate Dr. Mary Meaney on her appointment to the position of Registrar & Deputy President, TU Dublin and to Mr. Denis Murphy on his appointment to the position of Chief Operations Officer, TU Dublin. Dr Elaine Mahon. Ann Walsh (front row second from left) & School Laboratory Assistant Team. Brendan Keenan. Frank O’Keeffe (Past President BAI) in appreciation The School of Culinary Arts and Food Technology, TU Dublin wishes to offer our condolences to the family and friends of Frank O’Keeffe (Past President of the Bartenders Association of Ireland—BAI) on their re- cent loss. Frank worked for many years in Jury’s Hotel, Dublin and among many of his achievements he repre- sented Ireland at the 1979 World Cocktail Competition in the former Yugoslavia in the long drink section. May he rest in peace. Frank O’Keffee representing Ireland in 1979, Yugoslavia. 2 Culinary Arts Graduate Hosts New RTE Series Beyond the Menu: Ireland’s new food royalty, served up on a plate (Peter Crawley, The Irish Times) All cooking shows, like all cooking, start with basic ingredients, and the best of each will appreciate what’s in season. The sense you get from Beyond the Menu (RTÉ One, Monday, 7.30pm) is of a food pro- gramme that knows how to work with what it’s given. Presented by Mark Moriarty, (Culinary Arts Graduate, TU Dublin) a 27-year-old chef at the Michelin-starred Greenhouse restaurant, in Dublin, the show is a convivial pursuit of knowledge that, for the viewer, emulates the dining experience rather than the cooking one. It will tell you plenty about each of the chefs Moriarty visits, beginning with the terrifically ami- able Mark Jennings and his partner, Sadie Pearce, owners of Pilgrim’s in Rosscarbery, in west Cork. Your role couldn’t be clearer if the show pulled out a chair for you and laid a napkin across your lap. Just sit back and enjoy It will go into some detail about the provenance of the produce and quite a bit about the challenges of the business. But while it will conclude with a meal, in which Moriarty assists, Ireland’s new food royalty, though, are endearingly modest about it, and the show corresponds with their casual, unpretentious exteri- ors while still pursuing excellence. https://www.irishtimes.com/culture/tv-radio-web/beyond-the-menu- ireland-s-new-food-royalty-served-up-on-a-plate-1.4013686 Full extended article. Mark Jennings, Pilgrim’s Restaurant and Mark Moriarty (RTE Host) School Lecturer appears on Newstalk Documentary Brendan Keenan (Lecturer Culinary Arts, TU Dublin) and School Graduate Gavin McDonagh both appeared on Newstalk radio documentary recently titled ’Knives at Dawn’ . In this pro- gramme producer Francesca Lalor explored the world of the professional kitchen as seen through the eyes of Irish chefs. The working life of a professional chef involves long hours, split shifts, ferocious stamina, practiced skill, and above all, the quest for culinary perfection. 3 Research The fascinating 8,000-year history of Irish cuisine (Kate Hickey, Irish Central) ‘ How history, oral tradition and literature can remind us of Ireland's great tradition of food. What is the history of Irish food? It's much more than the potato. The first settlers arrived at Ireland’s coasts in 8000 BC, but the potato only arrived in Europe some 400 years ago. So what was it exactly our ances- tors lived on? On a magical evening in the Brewers Dining Hall at the Guinness Storehouse in James’ Gate, I had the pleasure of enjoying a sumptuous feast prepared Guinness Storehouse Executive Chef, Justin O’Connor. As well as a dinner of Irish food we had great entertainment in the presence of Irish food historian and TU Dublin Senior Lecturer Dr Máirtín Mac Con Iomaire. With snippets of food history, bardic recitation, and even a song, Mac Con Iomaire stirred the diners thoughts, to think of Ire- land’s food and what our forefathers would have eaten. “The first people who came here were hunter- gatherers. When they arrived in Ireland the country was covered in trees," said Mac Con Iomaire. “So those people made their way along the coast or in boats up the rivers and that's how they broke their way in. Archaeological evidence has shown us not only what Ireland's prehistoric residents ate but also how they lived. Mac Con Iomaire reminded us that those people of Ireland built Newgrange, in total alignment with the winter solstice, 500 years before the pyramids in Giza and 1,000 years before Stone- henge. He said, “They really knew their stuff and I think it's important to remember this. We come from a sophisticated people. Dr Mac Con Iomaire also highlighted the following; Seaweed superfood - a healthy new industry in Ireland, Irish scientists reveal how food can be used to treat depression and anxiety, Irish foods you won't easily find in America and the top reasons potatoes are a true superfood . The full extended article is available at https://www.irishcentral.com/culture/food-drink/history-of- irish-cuisine School’s Shares Expertise, Knowledge and Skills via Social Media Platforms The School of Culinary Arts and Food Technology’s staff have developed and maintain a number of social media platforms which afford our school the opportunity to share our expertise, knowledge and skills with the wid- er world.