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Chefs and Booze.   Hi My name is Jonathan, I am an alcoholic. Even now, 12 years sober, part of me is hesitant to share this publicly. Even now, so long after facing my demons, I feel shame and self-conscious writing about this. So why am I doing it?   Here is why..   For as long as I can remember, drink played a huge part in my life. Everywhere I looked, adults were drinking, at family occasions, after mass, Italia 90.  I remember the laughter, and never realised there was anything wrong with this behaviour.   When I started working in the local pub as a kitchen porter on my 15th birthday, I was intrigued ...
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KITCHEN CULTURE Meet the chefs & teams of Ireland’s professional kitchens, with Chef Network The Chef Network community brings together chefs at all levels from all sectors across Ireland. In a  Hotel & Restaurant Times  regular column we meet some members and hear from them what inspires and motivates them, their career challenges and opportunities, and how they believe we can improve the industry. In this edition, we meet Francis Askin, current Culinary Nutrition Student and former Sous Chef, of Gather and Gather.    Why did you become a Chef? I wanted to join the army initially. Back then, I was carrying a little ...
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About the Author:  Executive Head Chef at the Glenview Hotel, Co Wicklow, MSc in Food Product Development and Molecular Gastronomy, BSc In Chemistry and Physics, Degree in Hotel Management, Multi Awards winner in various national and International Competition, Qualified WACS Judge, Active Member of Panel of Chefs of Ireland. The Art of Smoking Food   History of Smoking Throughout the ages, Humans did anything and everything to survive.  Some went along with nature and learned how to grow while others started breeding and killing animals for survival. It wasn’t long after when Humans realised that much of the fresh meat ...
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About the author:  "After 20 years working in Cork and for 9 of those running  award winning restaurant Fenns Quay, I went on to join the team at the iconic Oyster Tavern before moving to the UK in 2019. I am currently working for a Rule of Tum on their sites in Worcester. I work in both the burger shop and lucky cat noodle bar I am in involved in recipe testing, development, and cooking. The company have a keen interest in local foods and sustainability." Returning To The Kitchen After Maternity Leave December 1 st Ríona Meabh Lyne came into the world 3 weeks early, 2 weeks into my maternity leave. A year living in England and with ...
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About the author:  I am very passionate about cooking and the service industry. Fulfillment comes from witnessing my own growth. I am Irish, currently cooking in Austria. Previously I have worked in Nordic restaurants in Denmark and Sweden after training and working in Ireland. Parsley & Coriander  Yes I too would agree that a title such as parsley and coriander in this day and age of cooking isn’t exactly an eye catcher. Big eye catching titles with foods such as seaweed, sourdough and sea buckthorn are sure to catch the reader’s attention more than the most basic herbs we are all accustomed to (and for the most part well over) with ...
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KITCHEN CULTURE Meet the chefs & teams of Ireland’s professional kitchens, with Chef Network The Chef Network community brings together chefs at all levels from all sectors across Ireland. In a  Hotel & Restaurant Times  regular column we meet some members and hear from them what inspires and motivates them, their career challenges and opportunities, and how they believe we can improve the industry. In this edition, we meet Janice Casey Bracken, Head Chef at Dunbrody Country House Hotel,  Member of Chef Network,  Member of Euro Toques,  Member of Real Bread Ireland, & Food Hero Louth 2019. Why did you become ...
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After over 20 years working as a Chef, my most recent venture was the role of Head Chef in the Central Bar in Navan, Co. Meath: a multi award winning establishment and great place to work. Like everybody else in the hospitality industry, the Central closed its doors temporarily due to the pandemic.  We opened when it was safe and allowed but then closed again following the reintroduction of public health restrictions.   After the first lockdown I decided I should pursue a dream I had always had and that was becoming an artisan food producer and sell my wares. Baking, bread always fascinated me, I wasn’t too interested in the pastry aspect of cooking but ...
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Having finished school and deciding to pursue to a career in holistic studies and healthcare, I never dreamed I would end up in the weird and wonderful world of kitchens, surrounded by eclectic characters and the sounds of sizzling and buzzing on a regular basis. It was during a nightshift in the homeless shelter, where I was working at the time, that the lightbulb moment occurred. I realised I wasn’t cut out for this line of work.  Nor did I want to still be caring for vulnerable people 10 years down the line, not because I didn’t love it but simply because I was the type of person to carry that work home with me. When I realised I had a real passion for food, ...
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I was approached by Chef Network to write a blog on what it is like to be a student chef in 2020/2021. I felt I could not just represent my own feelings in writing this blog, so I decided to also put a call out to my class group. I wanted to know what my classmates felt about learning online in while training for a profession that is incredibly hands on. Honestly, I expected a lot of negativity, but was greeted with a level of positivity I was not expecting.  I know it can be difficult to feel positive when faced with this topic but there is always a silver lining somewhere. I entered the industry as a commis chef in Buswells Hotel in Dublin. I wanted to ...
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KITCHEN CULTURE Meet the chefs & teams of Ireland’s professional kitchens, with Chef Network The Chef Network community brings together chefs at all levels from all sectors across Ireland. In a  Hotel & Restaurant Times  regular column we meet some members and hear from them what inspires and motivates them, their career challenges and opportunities, and how they believe we can improve the industry. In this edition, we meet Stephen Hayes, Head Chef at Cashel Palace Hotel & Mikey Ryans Why did you become a Chef? I guess that I became a chef by a mistake, or you could say a series of fortunate events… As ...
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