Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Mary Joyce from Department of Education and Skills to give some advice for people considering this job:

Mary Joyce

Secondary School Teacher

Department of Education and Skills

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Mary Joyce
Teaching as they say is a vocation, it is a job that requires patience and enthusiasm. If you are considering teaching you need to look beyond the holidays and think of the 9-4 Monday to Friday spent dealing with children or teenagers and the challenges which they might pose.

I would advise anyone thinking of teaching as a career to speak with Teachers and learn of their experiences, both positive and negative. I personally would encourage people to consider teaching as it is an extremely rewarding profession in terms of the interaction you get daily with young people and the colleagues you meet in the job.
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Organisation Profile - Dublin Cookery School, Blackrock



Ireland’s Premier Cookery School - The Best Tutors, The Best Facilities, The Best School.

About Us.. header image


Lynda Booth’s Dublin Cookery School opened in 2007 in the heart of Blackrock, Co. Dublin and continues to offer “serious food in a relaxed atmosphere.” 


"Voted 'Best Cookery School in Ireland' 2013 & 2015  (Irish Restaurant Awards)"


Are you a student thinking about pursuing a career in the food industry, are you looking for a change in career or are you just passionate about good food? Dublin Cookery School, Blackrock has a course for you ...

Our Professional Three Month (12 Week) Certificate Cookery Course gives you credible skills and practical experience needed to pursue a career in the food industry. We also offer a One Month Certificate immersion course as well as, one weekday and evening courses.


Our Courses: 

Professional 3 Month Certificate Cookery Course
One Month Certificate Cookery Course 
One Week Cookery Course
One Day Cookery Courses
Evening Cookery Courses


What makes us the best?

  • Small Class Size – with a maximum of 24 places, you are guaranteed one-to-one interaction with our friendly, approachable and professional tutors.
  • We are genuinely interested in seeing our students thrive and gain confidence.
  • HACCP Food Safety Certificate (valid for 5 years.)
  • Stage Placements: Internship in some of Ireland’s top restaurants
  • Comprehensive introduction to all aspects of the food industry including tasting, technique and presentation
  • 3 Pop-Up Restaurant nights to challenge, measure and hone the skills you’ve learned
  • Field Trips: past excursions have included foraging, craft brewing, coffee tasting and oyster farming.
  • Guest Chefs/Industry Expert Sessions such as artisan bread making, wine tutorials, cheese workshops and career & business development advice.
  • Award winning, state of the art facilities in Dublin.

What to Expect from our Professional 3 Month Course:

Each morning will be spent hands-on in the kitchen. Come mid-day you’ll sit together in our communal dining room, enjoy what you have prepared and compare notes on tastes, technique and presentation.  In the afternoon, you will be given recipes for study, review and note-taking as the instructors then demonstrate those recipes, that you will be making the following morning.  Our relaxed but challenging atmosphere focuses on your individual needs, while developing your ability to function as a fast-paced member of a kitchen team.




Every student is given the opportunity to work in a professional kitchen by going on a ‘stage’ placement to a top Dublin restaurant. Previous ‘stages’ have included four day placements at the likes of Chapter One, L’Ecrivain, Bastible, Delahunt, Thorntons, One Pico, Pichet, Forest Avenue, Etto, Mulberry Garden, Restaurant Forty One, The Pig’s Ear, Bang Restaurant, Dax, Brioche and Cleaver East.

Possible Career Prospects after DCS 3 Month Course:
  • Restaurant Kitchen
  • Personal Chef (accommodation and sometime use of a car is often provided.)
  • Chef on yacht/ski chalet
  • Farmers’ Markets
  • Wholesale manufacturer/supplier of breads, tarts, pastries, etc. to cafés and restaurants
  • Cater/Craft Services (Film sets, location catering)
  • Catering Weddings & Parties
  • Healthy Meal Plan Home Delivery Companies
  • Corporate Catering
  • Food Photography
  • Food Journalism

Read about the career paths taken by some of the Dublin Cookery School, Blackrock graduates ...

Fiona Stevens: Chef at The Pig's Ear 
Stephen Ryan: Food Consultant 
Sue Campbell: Head of Food Services
Epi Rogan: Pastry Chef 
Nicola Brady: Children's Cookery Teacher


Reviews & Testimonials 


After having my hen party here in August and having a few weeks between jobs as a digital advertiser, I decided to take the month long course. I am a massive home cook and had it in my head for the past five years to do a course. I really wanted to hone my skills and build my confidence. Lynda and her tutors helped me realize how simple it is to make food taste good by understanding your palate and knowing your ingredients and tasting what's missing in a dish. DCS taught me how to trust myself and how to make every thing you cook taste good"

Details of our next One Month Course here


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