Demonstration

A Taste of Ireland

with Jimmy Griffin

Join expert teacher Jimmy Griffin as he covers a survey of famous Irish specialties. In this two hour demo, Jimmy will teach classic Irish Brown Soda bread that can be made and ready to eat in just an hour, Fruited Soda bread, Hot Cross Buns—just in time for Easter, Raspberry Buttermilk scones which were a signature at Griffin’s for more than 140 years, Griffin’s Grinder—a sandwich bread baked in a traditional Irish wood form (variations will be discussed) and a light and savory Potato and Dill Shamrock Bread, made with an overnight cold sponge and shaped into a festive clover.

 March 7, 2022

     Monday 2:00 pm - 4:00 pm, ET
      

Skill Level: Beginner to Professional

Born 30th December 1964 Jimmy was born into a family steeped in baking tradition since 1876, he became the sixth generation of his family to carry on the family baking tradition. The bakery celebrated 143 years in business 2019. In 1982, Jimmy went to Dublin Institute of Technology (DIT) to study a Diploma in Bakery Production and Management, where he graduated with honours. He also took the City & Guilds Full Technological Certificate Bakery exams with distinction following work experience abroad in Astoria Queens NY USA; he returned to the family firm. His baker, mentor and father Anthony passed away ten years ago aged 85 years.

While in DIT a keen competitive baker, Jimmy won many competitions for baking and cake decoration. He was appointed external examiner to the DIT final year bakery students for many years. Jimmy was invited to represent Ireland and compete in the Coupe d'Europe de la Boulangerie. He proved himself to be the ideal candidate for the job in hand, his bakery skills combined with his linguistic skills (he speaks four languages including Spanish French and Irish) in communicating with all teams and organizers. He represented Ireland in 1995, 1997, 1999 and 2000, taking home European bronze medal in 1999 baking the viennoiserie section along with fellow team members Gemma Flynn (artistic) and Paul Galloway (breads). He also attended the Richemont Bakery School in Lucerne in this year where he completed a course in artistic bread design.

In 2001 in conjunction the National Bakery School, Jimmy became coach/manager of the new Irish Bakery Team consisting of Robert Humphries (Bread) Dolores Spain (Viennoiserie) and Michelle O Connor (Artistic). The team was invited to and competed in the Coupe Du Monde de la Boulangerie in Paris. The team went on to three successive podium finishes in the European Bakery Cup in as many years. Bronze 2003 Nantes France Silver 2004 Herning Denmark Bronze 2005 Nantes France

In 2006, two team members, Michelle O Connor and Robert Humphries went on to crown Ireland's finest achievement in Baking by winning Gold at the inaugural World Bakery Championships at IBA in Munich, Germany. Jimmy worked in his family bakery 38 years and also as a part-time lecturer at DIT in Dublin. He has also been an international jury member and demonstrator since 2000. He has taught bread and pastry classes in Russia, Croatia, France, Spain, Switzerland, Italy, Hungary, Poland and the USA, the German Master Baker School Weinheim, Japan Home Baking School, Osaka, Japan, Taipei, U.K. and Brazil.

In 2015, following several years training Russian bakers and instructors in Moscow and Stavropol, Jimmy was conferred as Honorary Professor of Baking and Pastry Arts at the Agrarian University of Stavropol, Russia . He was appointed as President of the Jury for the Bakery World Cup - Coupe du Monde de la Boulangerie, 2016 in Paris and was also conferred as a member of the Elite de la Boulangerie International – EBI at the event. He completed his Bachelor of Science (Hons) Degree in Baking and Pastry Arts Management 2015 and his MSc, Master of Science Degree in Food Product Development and Culinary Innovation at DIT with first class honours.

In 2019, he won World Silver medal in Coupe du Monde Chocolatine, Toulouse, France. Jimmy was also Jury at the Coupe du Monde Panettone 2021 in Lugano, Switzerland. He now teaches at Technological University Dublin, (TU Dublin) as a lecturer in the School of Culinary Arts and Food Technology and is the author of 5 books in less than 15 months, The Art of Lamination, El Arte del Laminado (Spanish edition), Global Master Bakers Cookbook, Family Secrets – The Recipes and Panettone – The King of Bread. Jimmy teaches internationally during his holidays from University and works as a private teacher/consultant to industry and for many international schools. 

Knowledge • Skills • Community