BIM’s 2023 Taste the Atlantic Young Chef Ambassadors Announced
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.
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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. |
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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. |
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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. |
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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. |
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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. |
Each Ambassador will also be paired with a seafood producer to gain an in-depth understanding of their business.
Taste the Atlantic Young Chef Ambassador Programme returns for 2023
Bord Iascaigh Mhara (BIM), Irelands Seafood Development Agency & Chef Network are seeking five ambitious young chefs, aged 18-24, who are passionate about Irish seafood to take part in an exciting journey of learning and exploration along the Wild Atlantic Way.
Through the programme, spread over a four-month period, the five selected chefs will benefit from on-site learning with Taste the Atlantic seafood producers and training in social media, culinary and fish handling skills with experienced industry mentors. Each chef will be teamed up with a Taste the Atlantic producer to learn in-depth about their process and collaborate to create recipes with their product.
Through the programme, spread over a four-month period, the five selected chefs will benefit from on-site learning with Taste the Atlantic seafood producers and training in social media, culinary and fish handling skills with experienced industry mentors. Each chef will be teamed up with a Taste the Atlantic producer to learn in-depth about their process and collaborate to create recipes with their product.
ABOUT THE PROGRAMME
Taste the Atlantic – a Seafood Journey is a collaborative initiative between BIM, Ireland’s Seafood Development Agency, and Fáilte Ireland. A food tourism trail promoting the fantastic seafood producers and their products along the Wild Atlantic Way, from wind swept Malin Head in Co. Donegal to beautiful Kinsale in Co. Cork, passing some of Ireland’s most breath-taking seascapes and landmarks.
The Taste the Atlantic Young Chef programme brings together the producers in the Taste the Atlantic network with young chefs who can bring their culinary creativity and enthusiasm to showcase their produce at its best.
Chef Network is committed to the professional development of chefs and to bringing chefs together with our food producers to support them and ensure we bring the best quality produce to the plate. The programme combines these aims with BIM’s mission to promote sustainable Irish aquaculture and fishing, and Failte Ireland’s development of food tourism potential along with Wild Atlantic Way.
The Taste the Atlantic Young Chef programme brings together the producers in the Taste the Atlantic network with young chefs who can bring their culinary creativity and enthusiasm to showcase their produce at its best.
Chef Network is committed to the professional development of chefs and to bringing chefs together with our food producers to support them and ensure we bring the best quality produce to the plate. The programme combines these aims with BIM’s mission to promote sustainable Irish aquaculture and fishing, and Failte Ireland’s development of food tourism potential along with Wild Atlantic Way.
WHY TAKE PART
Over the period of the programme, from mid-June to late September the young chefs will
Benefit from Mentoring & Learning on:
Benefit from Mentoring & Learning on:
- Seafood production and aquaculture along the Wild Atlantic Way: spending time on-site with the seafood producers discovering the entire production process;
- Fish skills: a hands-on workshop with master fishmonger Hal Dawson learning in-depth skills on fish species, quality, handling and storage, filleting and prep;
- Seafood Cookery: 1 day of culinary mentoring
- Social Media Training: social media training with Food PR to support you to share your Taste the Atlantic journey.
- three 2-day Wild Atlantic Way excursions which will incorporate producer visits and culinary/fish training workshops,
- online training workshops for social media and business skills
- and full days on-site with the producer you are paired with for the programme.
WHO CAN TAKE PART
Chefs aged 18-24 currently working in a professional capacity as a chef or studying/training to become a chef, can apply to take part in the programme. Applications will be reviewed and interviews will be conducted to choose the final five chefs to take part in the programme.
This is a chance for a group of young chefs to build their professional network, learn a broad range of skills, from digital to culinary, gain new knowledge working with a master fishmonger and artisan food producers, showcase their culinary creativity, and build their own profile, as they go on the Taste the Atlantic Seafood Journey.
While we will be looking for some culinary experience and knowledge, the emphasis will be on finding Young Chef Ambassadors who are passionate about Irish seafood, and its culinary and tourism potential, who are enthusiastic, ambitious and eager to learn, and who can communicate effectively.
This is a chance for a group of young chefs to build their professional network, learn a broad range of skills, from digital to culinary, gain new knowledge working with a master fishmonger and artisan food producers, showcase their culinary creativity, and build their own profile, as they go on the Taste the Atlantic Seafood Journey.
While we will be looking for some culinary experience and knowledge, the emphasis will be on finding Young Chef Ambassadors who are passionate about Irish seafood, and its culinary and tourism potential, who are enthusiastic, ambitious and eager to learn, and who can communicate effectively.
WHAT IS EXPECTED OF YOU?
Through this programme our aim is for the participating chefs to become champions of seafood and food tourism along the Wild Atlantic Way and to use the knowledge you gain and your culinary skills and creativity to inspire, educate and inform other chefs and a wider audience.
You will be expected to do this by:
Please see further details below regarding criteria and commitment.
You will be expected to do this by:
- Actively and regularly using your social media platforms to document your journey in the programme and to support and promote the Taste the Atlantic producers you are working with.
- Create and take part in creating content (imagery, videos, webinars, written) to inspire and pass on their learning to other chefs and seafood producers
- Collaborating with the producers to create recipes/dishes with their product (which they can feature on their website, promotions etc) and advise/inspire them around culinary uses of their product, accompaniments, flavours etc
- Being open to taking part in other events/activities/opportunities that may arise during the programme (subject to your availability).
Please see further details below regarding criteria and commitment.
FINAL DEADLINE
The final deadline for nominations is Sunday 30 April
You are encouraged to apply as early as possible, and applying is a very quick and simple process, via a short online form.
You are encouraged to apply as early as possible, and applying is a very quick and simple process, via a short online form.
SELECTION PROCESS
- Candidate Submissions – all interested applicants must apply via the online application form. The latest deadline for submissions is 30th of April, but candidates are encouraged to submit as early as possible, applications will be processed as they are received.
- Interviews – based on written submissions, candidates will be shortlisted for interview by a panel via zoom. You must be available to take part in an online interview on the 15/16 of May.
- Selection – following interviews, five ambassadors will be selected to take part in the programme. You must be available to take part in programme activities starting from early June.
CRITERIA & COMMITMENT
*Important information for candidates and nominators*
- Candidates must be professional/trainee chefs aged 18-24 years resident in the Republic of Ireland.
- Candidates should have some social media presence and be willing to use their social media platforms to record the activity of the programme and promote what they learn throughout the programme.
- Candidates must be prepared to commit a minimum of 10 days over 4 months (June to September 2023) towards active programme days (and additional time for social media activity, recipe creation etc)
- You will need to be willing and able to take part in activities which may include boarding boats, visiting shorelines, participating in physical tasks on aquaculture farms and facilities.
- Candidates must be wiling to commit to and fully participate in the activities of the programme as outlined.
- Participation will include travel to areas that are not easily accessed by public transport. Candidates must be able to travel to meeting point locations in the West of Ireland.
- Accommodation and meals being arranged for you
- Or, where these are not provided, via payment of standard civil service travel and subsistence rate.
Taste the Atlantic is a joint initiative of Bord Iascaigh Mhara (BIM), Ireland’s Seafood Development Agency and Fáilte Ireland.
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