The food on the Edge effect #fote2023
Annette Sweeney is a senior lecturer in culinary arts & coordinator of culinary arts programmes at?Technological University?Dublin-Tallaght Campus. As an educator she is passionate about using an applied approach & involving industry inspiration when designing and delivering culinary programmes. She also designed & leads the University’s Masters in Applied Culinary Nutrition for practising chefs which was the first of its kind globally. .
Food on the Edge is an ongoing inspiration for her work & resulted in her selected as a FOTE ambassador in 2019. Inspired by FOTE she & her colleagues designed the?BA (Honours) in?Botanical Cuisine, developed ‘The Mindful Kitchen Project’ a series of modules for chefs on Health and Wellbeing, Creativity & Social Gastronomy, and recently the awarding of a fellowship to design a module on Creative Food Sustainability.
She was recently awarded a scholarship by The Centre of Positive Health Sciences at RCSI, Ireland, for a professional doctorate, focused on further exploration of the role of ‘The Mindful Kitchen’ in culinary education & professional practice. This is the Food on the Edge effect!