For the latest in our series of editorials focusing on Irish Women in Business, we’re talking to Alix Gardner of Alix Gardner’s Cookery School in Dublin.
Alix Gardner set up the first practical cookery school in Ireland more than 35 years ago. Since then, the school has taught thousands of students how to cook everything from the basics to the classics and the trendy to the traditional.
Today, Alix teaches at her charming country style kitchen in the heart of Dublin’s Ballsbridge area. Courses are typically held on one evening a week over a five week period with no more than eight people taking part at any one time.
Here in her own words, Alix describes her cookery school, food trends and her work ethos.
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Food should be fun and interactive. That’s why I like to see my students feeling at ease, getting hands on learning about how to prepare and cook food and then take home whatever they make to enjoy for lunch or supper the next day.
The programme for my current season of classes covers a real taste spectrum. For instance, there’s Cooking for Confidence (an introduction to cookery techniques and mastering fundamental skills and recipes, A Taste of the East (Thai, Malaysian and Vietnamese cookery from the lands around the South China Seas) to Healthy Eating (great tasting, low fat and nutritious dishes). Desserts, Baking, Easter and much more are also included.
I trained at the Cordon Bleu Cookery School and Leith’s School of Food and Wine in London and have since cooked and studied food from Canton to California, contributing to many Irish and international magazine, TV and radio shows. Lloyd Grossman, Paul and Jeannie Rankin and Sophie Grigson are some of the famous chefs who have demonstrated at my school!
Food is an area that’s constantly evolving and that’s one of the main reasons that I’m as enthused now about cooking as I was when I first opened up the school.
Affordable travel and TV has made a huge difference to how we eat today and, for the most part, that’s a terrific influence.
Holidays to popular Mediterranean destinations such as Spain, Italy and Greece expanded our tastes and menus greatly and dishes from Asia, the America’shave become very popular. It’s been interesting to see how North African food, mainly Moroccan inspired dishes, have gained in popularity in the past number of years.
The ready availability of ingredients that were once deemed exotic or scarce has been a big bonus. When I started the school, herbs were difficult to source and I had a lady who used to come to me especially with a selection of herbs as I couldn’t get them in stores. And just think, only a decade ago we weren’t familiar with such things as Hummus, Fish Sauce, Couscous – even Olive Oil was a relative newcomer. Now we see them as commonplace everyday items.
There’s a more relaxed attitude to cooking now that I really like – we’re no longer afraid to try things in case they go wrong. I’m always delighted to calm people down by showing that there’s usually a quick fix to a sauce that’s too thin or too thick, preventing an egg based recipe from curdling or salvaging a dish that has been over-seasoned or undercooked.
And because we’re more relaxed about food we’re happier to engage with it in a variety of different ways. I’m a firm believer in having fun at my classes.
When it comes to special requests little fazes me. This year I’ve designed cooking events for Transition Year students, a retirement club, and a course for mums who want to cook healthy food for their kids. I’m always happy to talk to everyone who wants to create something special and memorable for their friends, colleagues or clients.
My private cooking classes are really popular this year. It’s a 1 on 1 experience so it’s perfect for anyone who prefers not to learn as part of a group. I create an agreed menu with the client and work with them directly to build and improve their skills and cooking confidence. It’s a completely stress-free environment and for many it’s the perfect way to learn!
Food trends for the future?
Thanks to the one woman wonder that is Mary Berry, baking has never been more popular because in an era of processed foods where we barely recognise the contents and where there’s lots of hidden salt, sugars and preservatives, it’s good to know that the five or six ingredients involved in the most popular dishes are familiar and recognisable to us. At the school, Tray Bakes and Gluten free baking are big favourites.
The Asian influence – Light, healthy and full of flavour, Asian food really matches our liking for delicious tasting food that’s also good for us. Asian Street food is now appearing in many cities throughout Ireland and that looks set to become even more mainstream in the coming year or so.
Slow Food – We’re very busy being busy and the slow food movement is an opportunity for us to take time to relax and enjoy food. It’s nostalgia for the new millennium where we remember once again the importance of sitting down with friends and loved ones to chat, laugh and argue over food that’s prepared to be enjoyed and savoured.
Must have exotic ingredient?
Pomengranate molasses – it emerged as a fashionable ingredient a few years ago. Food fashion moved on and you don’t hear much about it now but it’s worth having around to add a pique of flavour to salads and Palestinian / Middle Eastern dishes in particular.
2014 is also shaping up to be the year of the coconut – whether it’s milk, oil or another variant, it’s part of the Asian influence in our cooking.And if you haven’t tried them already, add Za’atar spice, Sumac, Kale and Samphire to your “To Taste” list.
Many thanks to Alix for taking the time out to chat to us! You can find out more about her cookery school here. Email [email protected] if you’ve any suggestions on who to feature next.
