Bord Iascaigh Mhara (BIM), Ireland’s Seafood Development Agency today (Tuesday 30 May 2023) announced the five young chefs selected as this year’s Taste the Atlantic Young Chef Ambassadors. The programme, now in its third year, is led by BIM in collaboration with Chef Network and Fáilte Ireland. The aim of the Ambassadorship is to select some of our finest young chef talent and take them through a four-month programme, introducing them to the finest seafood produce and producers along the Wild Atlantic Way.
The immersive programme will allow each of the chefs to acquaint themselves with the art of seafood production, including seafood smoking techniques with Clarkes Salmon Smokery in Mayo and a site visit to Wild Atlantic Oysters’ farm in Sligo. They will learn about lobster conservation initiatives and see them in action on the pier in Raghly Harbour, Sligo. Additionally, they will have culinary mentoring sessions with Ciaran Sweeney, Head Chef at the Olde Glen Bar in Carrigart, Co. Donegal and take part in a fish filleting workshop with Master Fishmonger, Hal Dawson.
The immersive programme will allow each of the chefs to acquaint themselves with the art of seafood production, including seafood smoking techniques with Clarkes Salmon Smokery in Mayo and a site visit to Wild Atlantic Oysters’ farm in Sligo. They will learn about lobster conservation initiatives and see them in action on the pier in Raghly Harbour, Sligo. Additionally, they will have culinary mentoring sessions with Ciaran Sweeney, Head Chef at the Olde Glen Bar in Carrigart, Co. Donegal and take part in a fish filleting workshop with Master Fishmonger, Hal Dawson.
Look back on BIM’s 2023 Taste the Atlantic Young Chef Ambassadors
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Áine Budds is Chef de Partie at Dubh Restaurant in Newbridge, Co. Kildare.
Aged 23, Áine is a Kildare native and started working in the kitchen at the age of 17. Her first kitchen job was at Dubh, where she has recently returned to work. Since then, she has studied Culinary Arts at TU Dublin, during which she completed internships at Delahunt and Franks Wine Bar in Dublin. During her six years professional kitchen experience to date, Áine has worked at Mae, Clanbrassil House, Bastible, and Lorettas, all in Dublin. She also worked in Delahunt for a year after her placement. She recently studied a Food Tourism module at TU Dublin and has ambitions to further her education there, with plans to undertake the Masters in Gastronomy & Food Studies. Aoife Comerford is a Commis Chef, currently on the pastry section, at Glovers Alley by Andy McFadden in Dublin.
Aged 22, Aoife is from Dublin’s North inner city. Having completed an Access programme, graduating with distinction, Aoife progressed to a Culinary Arts degree in TU Dublin, for which she was awarded a bursary, and is currently completing her final year. Her kitchen experience to date includes working at Two Boys Brew and The Counter in Dublin. She began work at Glovers Alley on college work placement, but was eager to stay on and gain more experience there. She began work at Glovers Alley on college work placement, but was eager to stay on and gain more experience there. Despite her limited prior experience, Andy McFadden took her under his wing and, she says, has provided huge inspiration, encouragement, and to progress her knowledge and skills in the kitchen. Fiona Keyes is currently completing a work placement in Germany and will soon return to Ireland to take part in the Taste the Atlantic Young Chef programme and to enter her fourth and final year of a BA in Culinary Arts, TU Dublin.
Born and raised in Dublin, Fiona is aged 20, and has been working in kitchen since she was 16. Determined to get a foot in the door of the industry, Fiona got a kitchen job in her local Wetherspoons, and then moved on the Mad Egg in Dublin where she progressed through the ranks. She has also tried her hand at working front of house, which she loved, but felt drawn back to the kitchen. Working under chef Stephen Gibson has been the greatest influence on her career to date, she says; he has been a huge inspiration and a great mentor and has really helped her to develop her knowledge. During her recent work experience in Baden-Baden, Germany, Fiona has been fascinated to discover how German kitchens are structured and to learn about their formal apprenticeship system of training chefs. Jaden Mascarenhas has recently started working at Kai in Galway as Chef de Partie.
Aged 20, Jaden will enter his third year at ATU Galway in September, where he is studying for a degree in Culinary Arts and Gastronomic Sciences. Jaden was born and spent his early childhood in Mumbai, India, and moved to Dubai aged 10. He relocated to Ireland in September 2021 and currently lives, works and studies in Galway. Jaden has been passionate about food for as long as he can remember and knew from the age of 13 that he wanted to pursue a culinary career. He began working in kitchens during school holidays from age 14 and has gone on to gain experience in top establishments in Dubai, including working with chef James Knight Pacheco at VIDA Downtown Hotel and Michelin-starred Ossiano at Atlantis, the Palm hotel. Since moving to Ireland, he has worked at Ashford Castle and the Huntsman Galway, and now takes up a new role in Kai restaurant. Nell McCarthy is currently working at the Dock Wall in Union Hall, Cork and shortly due to return to Cashel Palace Hotel in Tipperary, as Demi Chef de Partie. Aged 20,
Nell has spent her whole life in West Cork. She has recently completed her second year in MTU Cork studying a Batchelor of Business in Culinary Arts. Nell has always felt drawn towards food and hospitality, beginning her experience in kitchens at the age of 15 and often sacrificing social occasions to prioritise the work she loved. She has worked in bakery, kitchen and front of house, and has had her own enterprise making novelty cakes for friends and family. Through her college work placement, she had the opportunity to work at Cashel Palace Hotel, where she will return this summer to gain further experience. In her current job the Dock Wall, located right next to the Glenmar ltd. fish shop and pier in Union Hall, she has the opportunity to work with the freshest of seafood. |
