This site uses a number of third party cookies. By continuing to use this site you consent to the use of cookies in accordance with our Cookie Policy


All in the Food: 'Best School Cookery Book in the World'

Posted: 29 May, 2017

The DIT School of Culinary Arts and Food Technology has won the accolade of "Best School Cookery Book in the World" for All in the Food.

Michael O’Brien, O’Brien Press Ltd, Senator David Norris and Dr Frank Cullen, Head of School Culinary Arts and Food Technology

The award was presented to Head of School, Dr. Frank Cullen at the Gourmand World Cook Books Awards in China this week.  All in the Food was published by O'Brien Press and launched in October 2016 by Senator David Norris.  To celebrate 75 years of excellence in the culinary arts in Cathal Brugha Street, Dr. Cullen invited academic colleagues and some of the School's most celebrated graduates to contribute recipes. "The only instruction the chefs were given was to ensure that their recipe could be followed by home cooks and that the result could be to the chef's own standard. O'Brien Press then worked with us to produce this beautifully illustrated book, which became a favourite present for a lot of people last Christmas!"

At the prestigious Gourmand Cook Book Awards the School faced strong competition from titles published in a number of countries around the world including:  

Australia: Nazeema's Kerala kitchen, Christiane Philip (Culinaire Cooking School)

Belgium: Food for Foodies, Daphne Aalders (Ellen Driessen)
Chile: Gastronomía y Academia, Joel Solorza (UDLA)
Colombia: Técnicas Profesionales Cocina Colombiana, Carlos Gaviria (Universidad La Sabana)
Ireland: All in the food: 75 Years of Cathal Brugha Street, Frank Cullen (O' Brien)
Singapore: I am a rice cooker!, Devagi Sanmugam (Orange Inkk)
Spain: Eat with Hemingway, Javier Muñoz, Escuela Irizar
USA: Farestart, Colin McCaig 

Accepting the Award, Dr. Cullen paid tribute to all of the Chefs who contributed and to the excellence of O'Brien Press who ensured that the publication illustrated the work so beautifully.

"We are truly delighted with this Award which is an honour for the School, for our graduates and for O'Brien Press, and highlights the excellence of Ireland's food and culinary tradiations."