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Lifestyle & Leisure

Kids set to cook up a storm

Thursday, 7th November, 2019 8:45am

A new kid-focused festival is set to take over the town of Kinsale next week. Children and young adults will don aprons and work in some of the town’s best loved restaurant kitchens from 11-15 November as part of the Kinsale Kids Kitchen Takeover.

Aiming to encourage future generations of chefs and food producers, primary and secondary school students will hear about how food is sourced, prepared and cooked before getting a chance to create their own menu for family and friends, all while under the supervision and guidance of some of Kinsale’s finest cooking talents.

Many of the biggest names in Ireland’s food industry will also lend their time and support to the event through a series of morning workshops, guest lectures and afternoon immersion sessions at Kinsale Community College as well as various restaurants and hotels across Kinsale.

Guest speakers and demonstrations include Kinsale’s newest Michelin Star chef Paul MacDonald, Irish Michelin star chef Ross Lewis from the famous Chapter One Restaurant in Dublin, leading seafood chef Martin Shanahan, Kinsale chef Pearse O’Sullivan, and nutritionist Shonagh Harper.

Students will hear from local food producers, nutritionists, historians and a number of chefs about the history and tradition of food in the Kinsale area and the world class produce on their doorstep and how it has shaped the town’s food heritage.

Proceeds from the Kinsale Kids Kitchen Takeover will go to Kinsale Youth Support Services.

Ciaran Fitzgerald, Chairman of the Kinsale Good Food Circle, said: “Kinsale is known all over the world for its food and food culture, with some fantastic food festivals throughout the year.

“We decided to come up with a week long programme involving the local schools, restaurants, chefs, food producers, experts in sustainability, nutrition and a host of other experts, with two key festival pillars, to educate and to inspire.

“We want to inspire the next generation of foodies and chefs and while doing so instill an understanding of our food provenance, the carbon footprint of our food choices and the amazing ingredients right on our doorstep, with the hope of igniting a flair and passion for sustainable food choices in the next generation and enhancing our food culture even further.”

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