Training and Certificates

Training undertaken and certificates received.

Default image

Ballymaloe Cookery School

12-Week Certificate

Residential on the 100-acre, world-renowned organic farm and cookery school.

Default image

Leiths School of Food and Wine

Essentials Course and Accreditation

Nutrition in Culinary Practice

Chef Skills

Default image

The Bertinet Kitchen

5-day Bread Course with Richard Bertinet, covering French Breads, Italian Breads, Dark & Sweet, Slowdoughs and Sourdoughs.

Default image

Sourdough Slingers

Advanced workshop covering the skills involved in the very detailed and complex process of panettone, lead by panettone master Alberto Bernardi and Wayne Caddy, Chief Sourdough Slinger.

Rye, Wholewheat and Other Grains - Intensive Bread Part 2.