Taste Council of Ireland
  • Home
  • About us
  • TASTE Council Members
  • Summer School 2016
    • Summer School 2014
    • Summer School 2013
    • Summer School 2012 >
      • Summer School 2011
  • Submissions
  • Schools TY Unit
    • THE FUTURE IS FOOD -TRANSITION YEAR UNIT
  • Photo Gallery
  • Affiliated Organisations
  • Contact us
  • Food Events
  • Untitled
  • Summer School 2014
  • Schools TY Unit

The Future is Food

THE FOOD SUMMER SCHOOL 2014

Monday 25th August

The BrookLodge, Macreddin Village, Co. Wicklow

We had a packed hall in Macreddin for this year's Summer School. there was plenty of questions raised and lots of work will need to be done to continue the growth and development of our sector. below you will find the agenda from the day as well as the presentations which you can download to review.
Thank you to all attended.
AGENDA

9.30    Registration and tea / coffee

10.00  Welcome by Kevin Sheridan, Chairman the TASTE Council

10.15  Opening Address by Minister of State at Department of Agriculture, Food and the Marine, Mr. Tom Hayes TD

10.30  THE ECONOMICS OF THE ARTISAN
 Presentation: Ciara Jackson Director, Head of Food & Beverage, Grant Thornton

11.00 Tea/coffee

11.20  THE FUTURE IS FOOD / THE IRISH ARTISAN AND THE IRISH KITCHEN
Panel Discussion with Q & A
A debate examining how to increase the mutually beneficial relationship that exists between Ireland’s professional Kitchens and our Artisan producers. How we can encourage more Artisan Producers to knock on our Kitchen doors, come into our Kitchens and work directly with our Chefs…and how our Chefs need to realise the importance of this relationship

 Chair:
John McKenna, McKenna’s Irish Food Guides
  Panel:
Ross Lewis, Chapter One Restaurant
Jessica Murphy, Kai Restaurant
Evan Doyle, the Strawberry Trees Restaurant
Cait Noone, Head of the College of Tourism & Arts GMIT
Ed Hick, J Hick & Sons, Pork Butcher
Siobhan Ni Ghairbhith, St Tola’s Goat’s Cheese
Martina Calvey, Achill Island Mountain Lamb.

12.45  EDUCATING THE NEXT GENERATION FOR THE ARTISAN
The TASTE Council's Transition Year Food Module
  Presentation: Cait Noone, Head of the College of Tourism & Arts GMIT

13.15 – 14.45 Lunch

THE FUTURE IS FOOD / THE IRISH ARTISAN AND THE IRISH CONSUMER

 Panel Discussions with Q & A
Three afternoon debates placing The Artisan in the spotlight. As the traditional language and imagery of the artisan has been absorbed by the mainstream, how do we differentiate our product to the consumer? Is the prevailing emphasis on expansion through scale the only path to growth for our industry or is there a viable alternative? And what have been the benefits to the Irish Artisan from FoodHarvest 2020?

Chair: John McKenna, McKenna’s Irish Food Guides

14.45      THE ARTISAN AND THE CONSUMER, GETTING THE MESSAGE ACROSS
Presentation:
1. Raymond O’Rourke, University of Ulster
2. Andrew Bradley, Bradley Brand & Design

Floor Q&A Discussion

15.45   GROWTH IN THE ARTISAN SECTOR. IS THE BIGGER ARTISAN BETTER OR ARE MORE ARTISANS BETTER STILL.
Presentation:
1. Prof. Finbarr Bradley, Smurfit Graduate Business School, UCD
2. Quinlann Steele, Milleens Cheese

Floor Q&A Discussion

16.45   A MIDTERM EXAMINATION OF FOOD HARVEST 2020 AND ITS RELEVANCE TO THE   ARTISAN
Presentation:
1. Peter Young, Farmer, Producer, Journalist
2. Marian Byrne, Head of Food Division, Department of Agriculture

Floor Q&A Discussion

17.45 Closing Address, Aidan Cotter, CEO Bord Bia

the_economics_of_the_artisan_-_ciara_jackson_grant_thornton.pptx
File Size: 9398 kb
File Type: pptx
Download File

cait_noone_presentation_may_2014.pptx
File Size: 372 kb
File Type: pptx
Download File

raymond_orourke.ppt
File Size: 3706 kb
File Type: ppt
Download File

andrew_bradley.pptx
File Size: 0 kb
File Type: pptx
Download File

finbarr_bradley_presentation.pdf
File Size: 399 kb
File Type: pdf
Download File

peter_young_presentation.pptx
File Size: 640 kb
File Type: pptx
Download File

18.30  RECEPTION & DINNER

Talk is one thing but there is no more powerful message than one put into action. Evan and his Team from the Strawberry Tree Restaurant translated all that we aspire to achieve into the Dinner at this year's Summer School. Below is the menu and the suppliers who provided the ingredients.Not only was the dinner a wonderful experience in itself but it allowed for plenty of discussion and connection between all the delegates. Connections were made and renewed and plans were put in place around the tables. 
Powered by Create your own unique website with customizable templates.