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 our interview with this month's chef - Lee McDonagh, 2nd-year Culinary Arts student at IT Tallaght, currently working as a pastry chef at the Merrion Hotel and demi chef de partie at Shelbourne Social in Dublin. In 2018 Lee took part in the Chef Network Student-Industry Forum and spoke as part of the chef panel at Chef Network’s Kitchen Culture Seminar.
BEING A CHEF….
What I love most is… the adrenaline and pushing on in the kitchen for service that night
The biggest challenge is… my biggest challenge is trying to achieve as much as my dad and eventually be better than him!! Hahaha!
What makes me most proud is… when chef tells you, you’ve done a good job or had a good service
The most difficult thing I have had to face is…. Is leaving a kitchen after becoming so close to everyone, it’s almost like a family
The most rewarding thing I’ve done is…. Travelling to the Philippines to cook for the European board of commerce with my dad for the European culinary week
I have learned that… to become a great chef it takes drive passion and the ability to learn on your feet
The key skills or traits for a chef are……Respect, good attitude and the ability to work on your own initiative
One small change that chefs can make to create workplace is….have an in-house laundry service because my mam is always giving out about washing uniforms!
My biggest inspiration is….Kevin Thornton because of his love and passion for Irish food and his promotion for great Irish produce
READ THE FULL INTERVIEW WITH LEE IN HOTEL & RESTAURANT TIMES