TU Dublin Culinary Arts Students Explore Excellence at Carton House
On Monday, 19 October, our third-year Culinary Arts students, now based in Grangegorman, set off from outside Cathal Brugha Street, the long-standing home of TU Dublin’s School of Culinary Arts and Food Technology, for a visit to Carton House. Departing from a place steeped in the School’s history, the students travelled onwards beneath the gaze of the Three Graces, with their blessing, to explore the excellence and innovation shaping today’s hospitality industry.
Upon arrival, the students were welcomed by Executive Chef Gary Rogers, who provided an introduction to the hotel’s hospitality operations and the diverse range of culinary offerings, from large-scale banqueting to Michelin-starred dining. The visit offered a behind-the-scenes look at the complexities of managing a premium hospitality business, with discussions covering menu engineering, recipe development, yield management, and sustainable food operations.
Sustainability was a key theme throughout the day. Students learned about Carton House’s commitment to reducing its environmental impact, including initiatives to minimise food waste across all departments, from professional kitchens to staff dining facilities. The business aims to reduce waste by 10% annually, with Systems Manager Sophie working closely with the team to support these objectives. The group also explored the importance of staff induction, food hygiene, health and safety training, and effective communication in maintaining high operational standards. Staff wellbeing, dignity and welfare were equally emphasised as essential elements of a positive workplace culture.
Chef Rogers shared his philosophy on the profession, reminding students that chefs are culinarians, not medics, and that their primary responsibility is to deliver excellent food. This practical perspective reinforced the importance of remaining focused, grounded and committed to professional standards in a demanding industry.
The influence of elite sporting teams was another interesting feature of the visit. Carton House regularly welcomes international teams, including Real Madrid, Manchester United and the Ireland rugby team. Their culture of high performance and continuous improvement is reflected in the hotel’s own approach to hospitality. A quote from Ireland rugby head coach Andy Farrell, displayed in the staff area, encourages team members to “Embrace failure”. The message highlights the value of learning from mistakes, overcoming challenges and using setbacks as opportunities for professional growth.
The students also participated in two culinary workshops, facilitated by members of the Carton House culinary team, including TU Dublin alumni and a current student progressing through their professional journey at the hotel. Their achievements offered an inspiring example of the career pathways available to graduates and the opportunities for professional development within the industry.
A shared lunch at the chef’s table gave students the chance to experience the hotel’s food and hospitality first-hand. The programme continued with guided tours of both front-of-house and back-of-house operations, giving students a broader understanding of the collaboration required across departments to deliver an exceptional guest experience. They also learned about beekeeping on the estate and how it supports the hotel’s use of locally produced honey.
The visit provided a valuable connection between academic learning and professional practice, exposing students to the innovation, operational complexity and high standards that define leading hospitality businesses. It showed how effective people-management strategies can support staff retention, how sustainability can enhance the guest experience, and how seasonality, local produce, and culinary creativity can transform ingredients into memorable dining experiences for business, sporting, and family occasions.
For TU Dublin’s future culinary professionals, the experience reinforced the value of continuous learning, collaboration, sustainability and a commitment to excellence. It also highlighted the diverse and rewarding career opportunities available to graduates who combine technical expertise with creativity, professionalism and a passion for hospitality.
