I was SO thrilled to win this week’s The Irish Food Writing Awards🇺🇦🇵🇸 Food Writing Award. One of the pieces I submitted was about the #botanicalcuisine degree at TU Dublin Culinary Arts-Tallaght & Airfield Estate, brainchild of Annette Sweeney & inspired by Food On The Edge (🧵…👇🏼) businesspost.ie/life-arts/bota…
Annette Sweeney you are a trailblazer and an inspiration #fote23 #irishfood #botanicalcuisine #themindfullkitchen
👏Sarah Browne #botanicalcuisine The Irish Food Writing Awards🇺🇦🇵🇸 Cook-off for Culinary student award
👇A great example of the importance of industry engagement for student learning .This is applied learning for #foodsustainability BA(Hons) in #botanicalcuisine TU Dublin / OT Baile Átha Cliath TU Dublin Sustainability / Inbhuanaitheacht
And last, but not least by any means 'Mountain'....heather, nettle, pine, and 'Forest'....acorn, mushroom, wildflowers. So much thought and skill 👏 Annette Sweeney Dr Kirstie McAdoo TU Dublin Culinary Arts-Tallaght #Botanicalcuisine A treat for all the senses!
'Community Farm'.....roots and shoots, 'Urban'....carrot, yuzu, miso Airfield Estate TU Dublin Culinary Arts-Tallaght #Botanicalcuisine Tasting the Landscape 💚
'Coast'....oyster, gorse, kombucha and 'Hedgerow'.....milk, gooseberry, hazelnut Airfield Estate TU Dublin Culinary Arts-Tallaght #Botanicalcuisine
Sounds like a great resource for our chefs studying #botanicalcuisine Airfield Estate 👇thanks for the recommendation Jilly 🙌
Joining the dots..between #FoodSustainability, #StopFoodWaste , #CarbonFootprint and #FoodLabelling Great article Sylvia Thompson The Irish Times SDGliteracy TU Dublin Culinary Arts-Tallaght #botanicalcuisine Cormac MacMahon Dr. Jp McMahon mark anderson Pauline Cox
Excellent masterclass this week with Charles Michel on ‘Creativity in Flavour’ bringing our chefs minds to a place where there is no ‘box’!! #botanicalcuisine #foodsustainability #thefutureoffood
“We need to become better storytellers, telling the narrative of the plate of food , less ego-driven and more eco-driven “ Charles Michel masterclass this week with our #botanicalcuisine students TU Dublin Culinary Arts-Tallaght #foodsustainability
“Food waste, sustainability and vegetarianism are dominant themes with top young chefs” Very interesting indeed- similar themes to those in BA(Hons) #botanicalcuisine TU Dublin / OT Baile Átha Cliath TU Dublin Culinary Arts-Tallaght Dr. Jp McMahon Sasu Laukkonen Matthew Orlando irishtimes.com/food/2022/10/2…
Thanks also to our degree students Amy and Anissa for being ambassadors for both Food On The Edge inspired programmes during the two days La Rousse Foods Food village 👏👏 Dr. Jp McMahon #Regeneration #SocialGastronomy #BotanicalCuisine Sasu Laukkonen Mary Jewell
Love the thought, passion and care of will goldfarb for his staff roomfordessert and community - #Sustainability #Regeneration through the garden Social Gastronomy in action 🙌 Food On The Edge #FOTE2022 #botanicalCuisine
L'Enclume “The farm drives us forward- every chef needs to understand this and spend time there” Simon Rogan Food On The Edge #FOTE2022 #botanicalcuisine #thefutureoffood
A key message from Manoella Buffara on the future of food Education is important ,we should all know how to cook = more empowering, intimate and have a more intimate relationship to our health Food On The Edge #FOTE2022 #appliedculinarynutrition #botanicalcuisine
Inspiring the next generation of chefs Food On The Edge Our #BotanicalCuisine student TU Dublin Culinary Arts-Tallaght nissa meets chef patron Matt Orlando Amass one of the chefs that inspired this programme FoodOnTheEdge 2015 This is the food on the edge effect 🙌 #FOTE2022
