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College Lecturer Emmett McCourt (centre) with authors Gary Hunter, Head of Culinary Arts, Food and Beverage Service, and Terry Tinton, Programme Manager in Culinary Arts (both at Westminster Kingsway College)

Textbook honour for College Chef

Budding chefs from across the UK will be learning to cook a locally designed dish, following the inclusion of a recipe by North West Regional College lecturer Emmett McCourt in a new textbook. The Professional Chef Level 2 Diploma, 2nd edition, is described as “THE guide for learners looking to take their professional cookery skills to the next level” and includes the Strand Road based lecturer as a Regional Guest Chef.

The textbook is used for those training to become professional chefs in colleges and cookery schools across the UK and Ireland and is the most relevant and up-to-date level 2 Professional Cookery book on the market. With clear mapping to both the NVQ and VRQ syllabus, this New and updated recipes now include professional photographs of the finished dish to help you develop your presentation skills on the road to becoming a Professional Chef.

The local dish, Braised Belly of Tamworth Pig, Stuffed Pork Fillet, Black Pudding, Boxty Potato, with a Wild Bilberry and Crab-Apple Jelly, was designed and created by Emmett together with the help of catering students on the College’s Professional Chef Diploma, and the food photography was taken by Conor Glynn of the College’s School for Media, Multimedia and Performing Arts.

Emmett was invited to the London launch of the textbook recently with the authors Gary Hunter and Tony Tinton. “They were delighted to see so many regional dishes from around the UK and Ireland from the guest chefs,” said Emmett, who, along with his fellow contributors was described an unsung hero and champion of the Hospitality and Catering industry. He has now been invited to be involved in the new Level 3 textbook.

Lecturer Emmett has 24 years’ experience in the industry and has travelled the globe working in some of the best restaurants, luxury cruise liners and hotels, with some of the world’s greatest chefs including the legendary George Paineu and Ives Thuries of France, the late, Robbie Miller, Noel McMeel and Sean Owens locally. He has competed locally and internationally at salon culinaires and holds numerous awards and medals, as well as acting as judge at Chef Skills Competitions and Theatre Manager at the IFEX Chef Skill Belfast. In addition to the Professional Chef Diploma textbook, Emmett is working on a project to publish a new book, ‘Feast or Famine’, an Historical and Cultural Food Journey Of Derry & Donegal.

Emmett says this new textbook, which will be used for students starting their careers at the College this year, is “the definitive guide to modern cookery and will be fundamental in the training & development of the modern professional chef.”