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THE CHEF'S BLOG 

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Food & Industry Trends – Irish Food Heritage – SUSTAINABILITY - Seasonality – Chef Skills - Nurturing Talent & the DAY-to-DAY of BEING A CHEF

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In our latest Chef's Blog , Luke Ahearne, Chef de Partie at the Clove Club, London, talks about why he made the move to work away from Ireland, building his knowledge by eating out, and the importance of setting goals and knowing where you want to go.   A while back, during a holiday in London, I stopped for a meal at one of London’s world-renowned restaurants: The Clove Club. This was long before beginning work there, but since then things have come full circle – I started by having lunch, and it was during that meal I decided I wanted to work there. Now it is approaching the one-year mark since I moved and took a position as Chef de Partie at ...
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As a Pastry chef who works closely with Cacao Barry (one of the most well known high-quality chocolate brands for the artisan industry and organiser of the most prestigious chocolate competition in the world, the World Chocolate Masters) one of the things that came up during meetings with the colleagues from abroad is that Ireland is rarely involved at the sharp end of pastry competitions. So when the Junior Chocolate Masters - probably one of the most intense chocolate/pastry competitions around for chefs under 25 - came around again, I was determined to get an Irish entry. In the end, I managed to get not one but two pastry chefs selected to take ...
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LinkedIn   for Chefs - How to Build the Best Online Profile    We at Gather&Gather were truly delighted to host the recent Chef Network #KitchenCulture event with our colleagues at  LinkedIN . Working with LinkedIn has been a really exciting journey so far for Gather&Gather and we are really proud of what we have achieved with them.   At the event, as well as having a great discussion amongst chefs about improving the culture in our professional kitchens and a presentation on Chef Network’s future plans and partnership opportunities, we had a presentation from LinkedIn themselves with tips for chefs on using their LinkedIn profile.  LinkedIn ...
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Without collaboration and conversation, the food industry falls flat. It is essential to confront the issues facing the industry and debate solutions to them – and that is exactly what more than 80 Chefs and suppliers did at #KitchenCulture . A panel featuring four experienced and innovative Chefs led the discussion. Chef JP McMahon of Aniar Restaurant and Food on the Edge participated alongside Ireland's Chef of the Year Danni Barry of Deane's Epic. Also joining the discussion were Gather&Gather's Mark Anderson and Dalata Hotel Group's Darina Brennan. These chefs shared what motivated them every day, debated how to recruit and train incoming chefs, and ...
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Global Food Trends Summer 2017 by Darina Brennan Darina Brennan boasts more than 20 years of experience working in restaurants throughout Ireland. She currently works as Executive Group Development Chef at Dalata Hotel Groups. Here she discusses some of the trends spotted all around the country this summer. What food trends have you come across? Which are you most excited for? Let us know by responding with a comment! While the basics stay the same, food trends are constantly changing and evolving. It’s fantastic across the board that suppliers look into this in depth for us as Chefs. Otherwise, we would never be in our kitchens if we put ...
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Finding a mentor to guide a novice chef through the demands of the culinary industry is crucial to the success of aspiring chef. The interactive graphic below, produced by  Resdiary , shows just how interconnected that network of mentors and proteges can become.  Consider the impact of the Roux Brothers, two of the top men in French cooking, who together have mentored many of the world's most prominent chefs. One past student, the famously foul-mouthed Gordon Ramsay, has shared his trade secrets with a few select students.  Is the Irish culinary industry as interconnected as the graphic below would indicate? How do these complex connections influence ...
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Evan O'Ceallaigh; "most chefs don't have a good understanding of classic cooking" An Irish chef in Paris. I was asked to write a piece for Chef Network Ireland about my experiences of moving to France. Well Im not going to talk about the restaurant that Im working in or nothing like that. This piece is really about WHY I am in France. Why it was that I chose to work in France over anywhere else in the world. And ultimately why learning the ins and outs of cuisine classique is so important to me, and why it should be for other young chefs too! "France is the birthplace of modern day restaurants " photo: Pullman Paris Tour ...
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Sustainability at 3fe We've been making a move towards sustainability here in 3fe of late. It's something that's always been in the back of our mind and we probably do a lot of it without thinking already, like recycling our waste and using locally sourced suppliers, but we think that making a concerted effort to do it right is better for the environment, our suppliers and us as we move towards being a more progressive business in every way. Kitchen crew, you might not always see- we hang out in the basement but we are the team behind your food at 3fe. The Sustainability Restaurant Award membership has been instrumental in helping us to ...
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FOTE2016: 10 Things to Take Away This years Food on the Edge was a great success with over 600 people attending the two-day event. Chefs from all around the world came to Galway to debate and discuss the future of food. Many talks were very political and many were deeply personal. All the speakers reached out to audience to try and encourage them to act better when it came to food. Whether growing, making, serving or marketing food: all counts. The fight for good food has still only just begun. Many have no access to this food. Many ignore it. Our mission is to try to make it accessible. Directly talking and acting to establish a discourse of ...
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