SCHOOL OF PRACTICAL ARTS
• Culinary Operations
CULINARY & RESTAURANT MANAGEMENT CERTIFICATE
• Culinary basics and operations
• Fundamentals of F&B operations
Area(s) of Expertise
Classic french cuisine
Menu development
Banquet
Fine dining International cuisine & culinary basics
Concept creation
Culinary Operations
Short Bio
With lots of experience in Europe and the United States, Mr Launois passed through all levels of a kitchen brigade from commis to chef de cuisine. He worked in kitchens of internationally renowned chefs such as Gordon Ramsey, Francois Adamsky and Alain Ducasse. The need to share his passion and knowledge led him to take up the position of Head Chef at the prestigious Dublin Cookery School before joining the Ehl as a Practical arts Lecturer.
