We are a couple days back from the Raglan Road Master Chef Class in Ireland! And after recovering a bit from the go-go-go pace and jet lag, I’d like to share with you a few more glimpses into my time there.
Today, we step into the kitchen to get behind-the-scenes insight into how Chef Kevin Dundon and his team create the recipes that we enjoy on Raglan Road’s menu and during special functions.
Creating the Recipes
If you followed along during our coverage of the #RaglanRoadTrip, then you know that Master Chef contest entrants were tasked with creating a three-course menu that would be featured at Raglan Road’s upcoming tenth anniversary celebration this October.
As it turns out, this exercise set the stage for the curriculum in cooking school this week!
Chef Dundon took each of the finalists’ menus, chose one dish, and refined it. The resulting collaboration turned in five dishes that were at once original and recognizable — but also over-the-top delicious.
Watching the process was interesting in that it gave each of us the chance to see how recipe development for Raglan Road takes place.
Starting with the seed of the finalists’ recipes, Chef Dundon and the finalists experimented with the dishes and tweaked until they were just right. He cooked as the finalists took notes. And at the end of the day, each person tested how well they paid attention by cooking the dish all over again. (They all did great, by the way.)
I think the biggest takeaway for all of us was the concept of looking for fresh inspiration, applying classic techniques and seasonal flavors, and creating something entirely new.
It was a fun and educational way to spend the morning, and it was especially interesting know that this is the same type of process Chef Kevin follows regularly to create recipes for his restaurants, cookbooks, and columns.
We’ll be sharing more about the finalists and their recipes soon. In the meantime, we’d like to hear from you! Which Raglan Road classics are your favorites?