A Note to my Younger Self If I had a euro for every time a chef said ‘sure you’re one of the lads’ I'd be minted! Sometimes accepting masculine cultural norms and acting like “one of the lads,” feels like the way to fit in but I don’t think it’s the solution. No offence lads, you're...
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...
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...
DEALING WITH COVID IN MY KITCHEN Chefs and restaurants have been crucial in taking a leading role in the current pandemic. With Covid-19 still actively changing the definition of normal to the “new normal”, most industries are rushing to adjust their business activities to stay safe and...
THE STEREOTYPE As chefs we’ve heard it all... “Oh! You want to be a chef? Don’t go down that road”, “Ah, would you ever give up that job and look for one with normal hours”, “Why would anyone want to work that many hours?” Long working days and lack of personal time, are two...
JANUARY 2020 In my case this is the month to take a breather, to get your head around what happened over the Christmas period. A time to organise your Christmas menus for next Christmas. A chance for the team to have a small break after a busy period and to get ready for the year ahead. ...
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Margaret started her career in Cathal Brugha Street where she completed a professional cookery course and Culinary Arts degree. During her time in college, she also spent time working in the Merrion Hotel, in the pastry section along with Paul Kelly. After working in the Merrion for nearly 4...