So, did top chefs exist on beans and burnt noodles at college too?

Students aren’t lauded as having the greatest cooking skills, with tales of burnt noodles more common than those of gourmet meals. Beans on toast might be cheap and easy but there are surely better options out there that don’t require much hassle or fancy ingredients. We spoke to some Irish chefs about what they ate in college and their recommendations for easy, nourishing food students can easily rustle up themselves.

Darina Allen, author of 30 Years of Ballymaloe among other cookbooks and founder of the Ballymaloe Cookery School in Cork. Studied Hotel and Catering Management in DIT

When did you learn to cook?

I come from a big family and we lived in the country. I’m the eldest of nine children, so there was always cooking going on in our house. My mother felt very strongly about the importance of feeding us well. She felt our food should be our medicine rather than taking vitamin pills or mineral pills or something like that. Basically it was going around me so I kind of learned to cook by osmosis.

Did you cook for yourself at college?

I lived in what would be called digs now on Northumberland Road… We had breakfast and a little simple supper cooked for us. I had no way of cooking for myself. Every now and then, I went to the Savoy Cinema and we’d have fried chicken and chips and that used to cost one and nine pence and you’d make it last for so long. When I went home for the weekend, I also brought some food back up with me too.

What can students cook for themselves?

I’ve got a niece in college and she tells me it’s so much cheaper to live on rubbish. One of the very simple good things in the morning is porridge, or to make your own muesli or granola. It sounds very boring but it’s a great start to the day. We have a great recipe for Ballymaloe Muesli and you soak some oatmeal in some water, and at this time of year, you’d grate some apple into it with some honey and that is such a good GI food that will keep you going until lunchtime.

The other thing is to buy a huge big bag of potatoes, which doesn’t sound exciting but a lot of students live on pasta and actually potatoes are miles more nourishing. If you made a stew once a week with an inexpensive cut of meat and lots of parsnips and carrots, you can reheat it several times throughout the week.

Clodagh McKenna, author of Clodagh’s Kitchen Diaries among other cookbooks and owner of Clodagh’s Kitchen restaurants in Blackrock and Arnotts. Studied Business, specialising in marketing, at New York University

When did you learn to cook?

Properly, I guess I was about 14, during my summers in France. Professionally I was 24.

Did you cook for yourself at college?

I was lucky to live in a big city that has incredible food cultures. Little Italy and Chinatown were my regular areas to eat as it’s was authentic food and not expensive. I lived in a dormitory that had a communal kitchen, and every Sunday night someone would cook for everyone. That was such fun as I learnt so much about other food cultures.

What can students cook for themselves?

Base of celery, garlic, red pepper and courgettes, then add in tomato passata, cannelli beans (or chickpeas), dried oregano and simmer for 15 minutes. It’s delicious.

Susan Jane White, author of The Extra Virgin Kitchen, and The Virtuous Tart. Studied BESS at Trinity College Dublin and an MSc in Management Research at Oxford University

When did you learn to cook?

When I was very ill. When I realised I was digging my way to the grave with my teeth. I suffered awful reflux and gas, and had an unusually low immune system. My skin was a wreck. It was all the junk food and convenience products I was gorging on - yes, even the ones that pretend to be health foods. Real food comes from the home and the heart. Everything else is just nonsense.

Did you cook for yourself at college?

I never cooked for myself - there was absolutely no time to do so. I used to cackle at the queues going into supermarkets, while I hurriedly cycled past to my next lecture thinking I was too busy to cook. Clever me will just delegate that part of my life. I soon learned that smarter people find the time to cook. Your health is an investment. A man who spends little time on health, will one day spend much time on ill health.

What can students cook for themselves?

I would recommend having oily fish as often as possible. Smoked mackerel is local, reasonable and available in every supermarket. It taste so good with a quick veg slaw; grate a combination of apple, beetroot, fennel and carrot into a bowl, toss with a tablespoon of yoghurt, olive oil or mustard and lemon. Parachute some walnuts on top. That’s a 3 minute meal, stuffed with goodness and flavour.

Kevin Dundon, author of Full on Irish: Contemporary Creative Cooking, TV celebrity chef and owner of Dunbrody Country House Hotel and Cookery School in Wexford. Studied at DIT.

When did you learn to cook?

My mother is an amazing cook, as was her mother. I have fond memories of standing on a chair in the kitchen watching Mum cook and “helping” her. After college I was working in The Old Schoolhouse. It was my first real kitchen, and a fantastic experience.

Did you cook for yourself at college?

When I was a student I was lucky enough to be still living at home, so it was mum’s home cooking for me. My favourite food was (and still is!) roast chicken. It’s perfect for a roast dinner, sandwiches from the leftovers and stock can be made from the carcass which can be added to sauces and soups.

What can students cook for themselves?

First, plan meals for the week, buy fruit and vegetables that are in season (they are generally cheaper than those not in season). Buy plenty of pulses (like lentils), and beans that are great added to soups and stews to bulk them out. They are also nutritious.

One of my best recipes for students is Salmon en Papillote, which is basically Salmon cooked with some vegetables in a parchment parcel. It’s easy to prepare with minimal washing up! Any leftover salmon can be added to cooked pasta for a tasty salad lunch the next day - just add tomatoes, cucumber and peppers.