Euro-toques invites members of the public to Forage alongside Euro-toques chefs and their families at their annual Family Day. An informative and fun day for adults and children of all ages, the event will take in a talk from chefs on Foraged food (when and where to find it, how to preserve it and cook with it), a wild food foraging treasure hunt trail, artisan food market and a spit-roast/BBQ lunch. What a wonderful way to welcome the Autumn! So get the wellies on and join us at Macreddin on Sunday 2 of October.
2011 is the 21st Birthday of the Euro-toques Young Chef of the Year competition and on Monday 19th of September we begin our search for our 21st winner.
Open to professional chefs under the age of 25, this prestigious and unique culinary competition, will test everything from the young chefs' approach to sourcing and dish design, to their taste buds, classical knowledge, and of course, their cooking. All about nurturing and developing budding talent, the role of the industry mentor is central to this competition, and finalists will have an opportunity to cook for the best in the Irish industry. Competition prizes are centred around opportunities to progress their skills and further their career.
If you are a talented and ambitious chef under 25 who would like the chance to cook for the top people in the Irish industry and progress your career at the highest level, contact us now to receive an Entry pack.
Or if you are a head chef who is nurturing a young talent who you believe is worthy of being crowned the 21st Euro-toques Young Chef of the Year, please get in touch. Every entrant must have a nomination from an industry mentor.
As part of their Education Initiative, each autumn and spring, Euro-toques teams up with La Rousse foods to present a series of informative and practical workshops in catering colleges throughout the country. The theme varies from year to year, as do the experts, chefs and other participants. No matter who is involved or what the theme, the workshop series always delivers useful, interesting and up-to-date knowledge and skills that can be brought back to the kitchen.
AUTUMN 2011 - FORAGING FROM LAND & SEA
This Autumn's series is entitled 'Foraging from Land & Sea' and will explore the growing trend for Wild and Foraged food. Learn what is available in Ireland, when and where, how to collect, prepare and preserved wild foods, and how industry chefs are making use of them on their menus.
Each Autumn and Spring Euro-toques members host regional lunches with the goal of bringing together members, local producers and other interested people to further the cause of local and seasonal eating. This Autumn we are asking chefs to incorporate elements of wild and foraged food on their menus for our regional lunch events.
Since 2007, Euro-toques Ireland have been running School Food Workshops in National Schools throughout Ireland. The aim is to give young children an appreciation of food and instill an enjoyment of cooking and eating. The next School Food Workshops week will take place in Spring 2012.
