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Brian Ó Ruairc

Lecturer in Culinary Skills and Buffet / Contemporary Cuisine

  • boruairc@ait.ie
  • Room: F1618
  • Building: HTL Building
  • Faculty: Faculty of Business & Hospitality

ACADEMIC QUALIFICATIONS

Attended Culinary school in Killybegs (LYIT) from September 1983 to April 1985.City and Guilds of London Certificates 706-1 and 706-2

Completed an internship (1984) in Kurt’s “Swiss” Restaurant Claremorris Co. Mayo.

Awarded Chef of the year and the Panel of Chefs award for Kitchen organization while at college in Killybegs.

Completed apprenticeship training in Jury’s hotel Ballsbridge, Dublin April 1985 to April 1987 .Working in all areas of this hotel, Kish Restaurant, Coffee Dock, Embassy Room and Banqueting Suites.

London Hilton, Park lane, flagship hotel of the Hilton group working in their Roof Top Restaurant 1987.

Senior Chef de Partie to the Forum Hotel, a nine hundred bedroom hotel situated on the Cromwell road in Kensington, London 1988.

Completed the City and Guilds advanced Cookery Qualification 706-3, at Thames Valley University, Slough in 1988.

Intercontinental Hotel, Geneva, Switzerland, Chef de Partie January 1990.

Private Chef to the Irish Ambassador to the United Nations November 1992.

Private Chef for Newton Vineyard, St Helena Napa Valley, California 1997

Lecturing instructor CERT now known as Failte Ireland in their Training Centre at Amiens St. in Dublin also part-time in DIT’s Cathal Brugha Street campus 1999.

Sterling Vineyard school of Hospitality and Service Programme.

Lecturer at the Culinary Institute of America Campus in Hyde Park, New York 2000

Culinary Institute , Certified Hospitality Educator

Hons Bachelors Degree in Culinary Arts Education

Athlone Institute of Technology’s Department of Hospitality, Tourism and Leisure Studies September and AIT’s Adult Education Dept 2003.

Post Graduate Certificate in Third Level Teaching and Learning

Post Graduate Diploma in Third Level Teaching and Learning

Masters Degree in Higher Education

Trained as ‘Train the Trainer’

Currently a participant in AIT’S own Executive MBA programme

Guest Culinarian on Shannonside Radio on the popular Joe Finnegan Morning show which has a listenership of up to 60,000.

During my spare time I help in Merchants Quay Ireland (MQI) Athlone’s Open Door Centre which offers a drop-in service providing hot meals, vocational training and support aimed at rehabilitation and integration.

I have also developed close links with many of the local schools (Marist and the Bower) as well as The Employment Development Information Centre in Longford the Training Development Agency in Mullingar, Athlone Community Training Centre and Tullamore Community Training Centre.

I am currently External QQI Examiner for the Irish Defense Forces School of Catering.

​Undergraduate:

Culinary Skills

Larder

Buffet

International Cuisine

Contemporary Cuisine

Classical Cuisine

Food Production Development

Gastronomy

Currently undertaking the Executive Masters in Business Administration in the Business school at Athlone IT.

I attended a Modernist Cuisine Workshop in Bristol (UK). Areas covered in the workshop included Modernist Butchery, Sous Vide Practical Workshop, Hydrocolloids, Smoking, Curing & Preservation and the use of Liquid Nitrogen in a modernist kitchen.

Currently a member of Euro Toques Educational Council .Euro Toques is the European Community of Cooks, and is a pan-European organisation representing over 3,500 chefs.

The council aims to drive the educational activities and initiatives driven by the MOU’s with the IOT’s ensuring that workshops and events in the IOT’s continue to be relevant and interesting.

The Council has also developed a ‘Mini-Chefs School Food Workshop’ as well as a Transition year food programmes.

The Council also lobbies for Food Education to be included in the national school curriculum but essentially it aims to stimulate students to plan careers in the Hospitality industry.

  • Biography

    ACADEMIC QUALIFICATIONS

    Attended Culinary school in Killybegs (LYIT) from September 1983 to April 1985.City and Guilds of London Certificates 706-1 and 706-2

    Completed an internship (1984) in Kurt’s “Swiss” Restaurant Claremorris Co. Mayo.

    Awarded Chef of the year and the Panel of Chefs award for Kitchen organization while at college in Killybegs.

    Completed apprenticeship training in Jury’s hotel Ballsbridge, Dublin April 1985 to April 1987 .Working in all areas of this hotel, Kish Restaurant, Coffee Dock, Embassy Room and Banqueting Suites.

    London Hilton, Park lane, flagship hotel of the Hilton group working in their Roof Top Restaurant 1987.

    Senior Chef de Partie to the Forum Hotel, a nine hundred bedroom hotel situated on the Cromwell road in Kensington, London 1988.

    Completed the City and Guilds advanced Cookery Qualification 706-3, at Thames Valley University, Slough in 1988.

    Intercontinental Hotel, Geneva, Switzerland, Chef de Partie January 1990.

    Private Chef to the Irish Ambassador to the United Nations November 1992.

    Private Chef for Newton Vineyard, St Helena Napa Valley, California 1997

    Lecturing instructor CERT now known as Failte Ireland in their Training Centre at Amiens St. in Dublin also part-time in DIT’s Cathal Brugha Street campus 1999.

    Sterling Vineyard school of Hospitality and Service Programme.

    Lecturer at the Culinary Institute of America Campus in Hyde Park, New York 2000

    Culinary Institute , Certified Hospitality Educator

    Hons Bachelors Degree in Culinary Arts Education

    Athlone Institute of Technology’s Department of Hospitality, Tourism and Leisure Studies September and AIT’s Adult Education Dept 2003.

    Post Graduate Certificate in Third Level Teaching and Learning

    Post Graduate Diploma in Third Level Teaching and Learning

    Masters Degree in Higher Education

    Trained as ‘Train the Trainer’

    Currently a participant in AIT’S own Executive MBA programme

  • Research & Consultancy

    Guest Culinarian on Shannonside Radio on the popular Joe Finnegan Morning show which has a listenership of up to 60,000.

    During my spare time I help in Merchants Quay Ireland (MQI) Athlone’s Open Door Centre which offers a drop-in service providing hot meals, vocational training and support aimed at rehabilitation and integration.

    I have also developed close links with many of the local schools (Marist and the Bower) as well as The Employment Development Information Centre in Longford the Training Development Agency in Mullingar, Athlone Community Training Centre and Tullamore Community Training Centre.

    I am currently External QQI Examiner for the Irish Defense Forces School of Catering.

  • Teaching Experience

    ​Undergraduate:

    Culinary Skills

    Larder

    Buffet

    International Cuisine

    Contemporary Cuisine

    Classical Cuisine

    Food Production Development

    Gastronomy

  • Interests & Professional Development

    Currently undertaking the Executive Masters in Business Administration in the Business school at Athlone IT.

    I attended a Modernist Cuisine Workshop in Bristol (UK). Areas covered in the workshop included Modernist Butchery, Sous Vide Practical Workshop, Hydrocolloids, Smoking, Curing & Preservation and the use of Liquid Nitrogen in a modernist kitchen.

  • Membership of Academic/Professional Bodies

    Currently a member of Euro Toques Educational Council .Euro Toques is the European Community of Cooks, and is a pan-European organisation representing over 3,500 chefs.

    The council aims to drive the educational activities and initiatives driven by the MOU’s with the IOT’s ensuring that workshops and events in the IOT’s continue to be relevant and interesting.

    The Council has also developed a ‘Mini-Chefs School Food Workshop’ as well as a Transition year food programmes.

    The Council also lobbies for Food Education to be included in the national school curriculum but essentially it aims to stimulate students to plan careers in the Hospitality industry.