Careers rarely develop the way we plan them. Our career path often takes many twists and turns, with particular events, choices and people influencing our direction.

We asked Edel Butler from Irish Tax Institute to give some advice for people considering this job:


Edel Butler

Administrative Officer

Irish Tax Institute

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  Edel Butler
I think a career in tax is very rewarding and is an enjoyable career. There are a varied number of jobs which are available to someone with a tax qualification, including private practice, industry, Revenue, lecturing etc. The role of a tax adviser in practice or indeed within Revenue is, in my experience, extremely varied and challenging.

I would advise college students who are considering a career in tax to look into placements offered by their colleges / summer internships. I know from my time spent in private practice that a great number of the bigger accountancy / tax practice offer such positions to college students. This is a great way for such students to get a feel for what a career in tax entails and will help them in making a decision as to whether or not tax is something that they would enjoy.

Realists are usually interested in 'things' - such as buildings, mechanics, equipment, tools, electronics etc. Their primary focus is dealing with these - as in building, fixing, operating or designing them. Involvement in these areas leads to high manual skills, or a fine aptitude for practical design - as found in the various forms of engineering.

Realists like to find practical solutions to problems using tools, technology and skilled work. Realists usually prefer to be active in their work environment, often do most of their work alone, and enjoy taking decisive action with a minimum amount of discussion and paperwork.
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Organisation Profile - Dublin Cookery School

Dublin Cookery School 

Dublin Cookery School

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Ireland’s Premier Cookery School - The Best Tutors, The Best Facilities, The Best School.

Ireland’s Premier Cookery School - The Best Tutors, The Best Facilities, The Best School.

About Us.. header image


Lynda Booth’s Dublin Cookery School is based in state-of-the-art facilities in Blackrock, Co. Dublin and opened in 2007. Since then, the school has gone from strength-to-strength, being voted ‘Best Cookery School in Ireland’ in 2013 & 2015 (Irish Restaurant Awards). The school runs evening and one day (Saturday) cookery classes as well as full-time one week, one month and professional three month certificate cookery courses. 

Approximate number of vacancies per year

The school takes a maximum of 24 students on all of its part-time and full-time cookery courses. 

Areas of specialisation

Part-time, full-time and professional certificate cookery courses.

Career Sectors

Food, Retail, Leisure & Tourism, Events, Food Journalism. 

Our Courses: 

Professional 3 Month Certificate Cookery Course
One Month Certificate Cookery Course 
One Week Cookery Course
One Day Cookery Courses
Evening Cookery Courses

Career Types
  • Restaurant/Cafe chef
  • Private chef (yachts & ski chalets)
  • Private catering
  • Location catering (Film & TV)
  • Food stylist
  • Food product development
  • Food retail management
  • Food operations management
  • Food business owner
  • Food writer/journalist Job
Read about the career paths taken by some of the Dublin Cookery School graduates ...

- Fiona Stevens: Chef at The Pig's Ear
Stephen Ryan: Food Consultant 
- Sue Campbell: Head of Food Services 

  • Ireland has a thriving food scene (food businesses are constantly on the lookout for well-trained chefs or people with a strong food background)
  • Strong professional development and on-the-job training
  • Career progression opportunities
  • Flexible working hours
  • Ability to work for yourself
  • Opens up a variety of different career paths
  • World travel opportunities (including private yachts & ski chalets)

The school’s professional Three Month Certificate course is the only type of its kind in Dublin and is widely recognised as a credible and practical route to acquiring the expertise and skills needed to pursue an exciting career in the food industry.

Students on the course participate in three of the school’s pop-up restaurant nights, playing a key role in helping to prepare and cook a five-course tasting menu for up to seventy paying diners. As part of the course, you will also enjoy field trips and meet Irish food producers, industry experts in wine and cheese, food business advisors and health & safety professionals. All students that complete the course gain a HACCP food safety qualification.

Every student is given the opportunity to work in a professional kitchen by going on a ‘stage’ placement to a top Dublin restaurant. Previous ‘stages’ have included four day placements at the likes of Chapter One, L’Ecrivain, Bastible, Delahunt, Thorntons, One Pico, Pichet, Forest Avenue, Etto, Mulberry Garden, Restaurant Forty One, The Pig’s Ear, Bang Restaurant, Dax, Brioche and Cleaver East.

Past graduates of the school’s professional Three Month Certificate course have worked in some of Ireland and London’s top restaurants. Others have opened their own food businesses or have used their new found skills to pursue a new life overseas, working on yachts and in ski chalets.

Review from a parent whose 13 year old son completed one of our summer cookery courses:
"When I first told my 13 year old son that I had booked a cookery course for him during the school holidays, he wasn't overly impressed. I told him he would be learning a life skill for which he would be eternally grateful. He went along not altogether enthusiastically on the first day. He came home a different child - full of hints and tips for me to improve my cooking! He absolutely loved the week and would quite happily have done a second.

He loved the whole environment, the tutors, learning, cooking and tasting. He has tried more herbs, spices and vegetables in the past week than I could get him to eat since he moved to solid food as a toddler. I can't rate the course highly enough and we, as a family, are already benefiting from his new-found interest and confidence in all things culinary. Thank you to everyone at Dublin Cookery School." 

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