Catherine Fulvio’s Cookery School
Welcome to our state of the art award winning cookery school, nestled between lush herb, vegetable and soft fruit gardens Ballyknocken Cookery School Wicklow is owned and managed by Irish Celebrity Chef Catherine Fulvio.
We are conveniently located a mere 47 km from Dublin. Catherine Fulvio herself a Wicklow native fulfilled a dream when she converted the old milking parlour into a cookery school that has since gone from strength-to-strength, being voted ‘the winner of the International Cordon D’Or Culinary Academy of the year. Our equipment is to the highest standard featuring the latest state of the art ovens from Whirlpool Ireland.
If you share our passion for good food and would like to develop new skills in the kitchen then our popular cookery classes are a must. Our year round cookery calendar features a vast array of unique cookery classes to suit all levels of skills and experience. If you are a novice chef or a more experienced cook we are sure to have a beginner cookery class or a more advanced class to suit.
Our classes are specifically tailored as follows:
- Baking classes
- Italian Cooking
- Entertainment made easy
- Family cooking classes
- Vegetarian cooking
- Foraging classes
- Super food cooking
- Gluten free classes
The Ballyknocken Cookery School Tutors
Our expert team of Ballyknocken Cookery School Tutors are all well established professionals in their field. Each fantastic tutor brings a myriad of ideas and wealth of experience to every cookery class they teach. Under the excellent guidance of Catherine Fulvio, our class plans and recipe packs are lovingly designed to give each participant the maximum benefit from their cookery class with a host of new cooking skills and full repertoire of exciting new recipes.
Catherine, herself a Wicklow native, learned her cooking skills from her mother and then trained professionally. Her naturally vivacious personality and pure infectious enthusiasm for food is apparent in every class she teaches. Catherine hosts a variety of classes all year round offering mouth-watering dishes while at the same time they dispense helpful advice.
Catherine is highly acclaimed for her hands on, no- fuss style of cookery, using the freshest ingredients possible. She believes that cooking should fun and her easy approach together with recipes that encourage those who normally shy away from cookery is a winning combination
After graduating from Silwood Kitchen Cordon Bleu School in Cape Town, I worked for a number of 5* establishments like the Mount Nelson Hotel and Kelvin Grove Club, after which I started my own catering business mainly doing business luncheons in Natal. However, Cape Town was always the preference and as a family we headed back and I worked with “The Queen of Weddings” – Rosemary Sanders who had a cookery school during the winter months and did wedding catering during the long summer days.
After relocating to Ireland 15 years ago, I brought many years of creative skills; recipe developing and testing, food styling, cake decorating, new and trendy baking techniques and teaching. I especially love teaching my favourite subjects like Dinner Party /Entertaining, Baking Classes and of course “My children” as I call them in our Head Chef Junior Chef classes.”
Growing up in Asia, Africa and the United States I developed a great interest in the different food cultures and cooking from very early on. Later I embarked on classical chef training in Switzerland and worked in various five star hotels including the official hotel of the Swiss Government, the Bellevue Palace in Bern. After finishing a degree in Hotel Management at the Hotel Fachschule in Thun, Switzerland I spent a year as a chef in the Swiss Army. I then began a six year career for Seabourn Cruise Lines and were voted the world’s best cruise line and best food at sea each year during my time. I worked in a variety of positions within the kitchen, food service, and management specialty areas. My special interests are the history of food, food diversity and food cultures from around the world.
Recently I worked with Catherine Fulvio on the TV series Lords and Ladles and I also own a company producing handmade chefs knives, cutting boards and interiors. I really love passing on my knowledge and passion of food and cooking. I am passionate about my role as a Ballyknocken Cookery Tutor and love to pass on all I know to the groups that come to visit us.
“I am a registered teacher with the Department of Education and FSAI.
I have been teaching since 1992 and have taught in New York as well as Ireland.
Some of my many career highlights would be cooking for the American President of the time Bill Clinton and the Irish President Mary Robinson, as well as catering for the Irish Government in Avondale House. I have also appeared on T.V. in America, Canada and Ireland.
I love teaching & have taught kids from 4 years of age up, as well as for Rehab Care, Enable Ireland, T.Y. Students, Open Prisons, Springboard, FAS, Wicklow County Childcare and Wicklow County Partnership as well as 1 to 1 classes.
My Career has spanned many different countries and Continents including; England, France, Germany, New York and of course Ireland. I currently own and run the award winning “Mystic Celt Restaurant” in Wicklow Town.”
“I grew up in a family of butchers but it was a trip with a school friend to Houston, Texas for a summer job in his father’s Irish pub that led to a job in the kitchen. Upon my return, I completed a culinary diploma in Cathal Bruagh St, while working in one of Dublin’s best loved “cafes” (Cookes)– cooking for A-list celebrities such as Bono, Liam Neeson, Gay Byrne etc.
Extensive experience in all spectrum’s of the catering industry from event catering, start-up ventures, corporate catering, hotels and gastro pubs to fine dining and high profile private functions to match days in Croke Park & Aviva.
I have worked with the Irish Multiple SuperValu as in-store Chef demonstrating & promoting Irish meat and fish dishes. In 2013 I completed a Train the Trainer course, I aspire to use this experience to help develop the cookery skills of many and have as much fun.”