MEET THE CHEFS & TEAMS OF IRELAND’S PROFESSIONAL KITCHENS, WITH CHEF NETWORK
The Chef Network community brings together all chefs across Ireland. In a new regular column featured in the Hotel & Restaurant Times we will meet some of those members and hear from them what inspires and motivates them, their career challenges and opportunities, and how they believe we can improve the industry.
Here's a short extract from our interview with this month's chef - Chad Byrne, Head Chef at the Brehon Hotel, Killarney and founder of the ChefCollab.
BEING A CHEF….
What I love most is… Suppliers showing me their new produce, excellent food and of course a bit of banter with the crew
The biggest challenge is… paperwork! It will get done but God knows I always leave it to the last minute
What make me the most proud is… looking around the kitchen and seeing how a lot of these guys started out as kitchen porters and now they can run sections well, have developed proper taste and a passion for cooking. That fills me with joy, I love it!
The most difficult thing I have had to face is… being wheelchair bound for 7 months and not knowing if I was going to be able to cook again.
The most rewarding thing I’ve done is… knowing that I won’t stop until the job is done and done right! I have the determination to drive on, it’s not a thing I’ve done it’s the mentality and the mindset I’ve made for myself. From a young lad on the street, up to no good, knowing how far I’ve come makes me proud.
I have learned that the wheel always turns, continue on the right track and mean well. It comes back to you!
My greatest mentor has been… Ed Cooney and Clive Wallace
My biggest inspiration is… My 3 girls
My favourite place to eat is… One Pico, still knocking it out of the park. Casual & professional service with cracking food. Ciaran McGill is killing it up there!
Something I would like to learn is… I would love to work in Takashi’s in Cork. The man is a genius and I would learn so much! If your reading ahem, free stage for a pint or two?
My favourite job ever is... Where I am at present! Great hotel group and owners that want you to flourish and allow you to as well.
My favourite thing to eat is... well its not fine dining but I have tiny corn tortillas made from nino blanco with avocado, tiger prawns, smoked onion and lime. Jeeeaysus I could live of them easily, eat a few a day!
My favourite piece of kit is... my nice comfy chair in the office after a hard day
How to keep or attract staff is...don’t be a d***. It's a fairly inclusive answer
READ THE FULL INTERVIEW WITH CHAD IN HOTEL & RESTAURANT TIMES