Tuesday, 27 May 2014

APRIL !! EXAMS preparation.

Most of April saw the stress and worry of final exams looming !

never the less practice was key ! the chosen menu for the final practical exam was as follows

1, Quail pithivier , with puy lentils & cider mustard cream .



2, Pan fried sea trout, broccoli flourites, beetroot puee,Parmesan gnocchi & orange beurre blanc .


3, Bavarois of choice .( chefs own choice) .





Tuesday, 25 March 2014

Whiskey museum

Whiskey museum to open in Dublin

Tour operator behind project hopes to attract 100,000 visitors in first year

The Irish Whiskey Museum will tell the story of Irish whiskey and showcase brands including Jameson, Bushmills and Tullamore Dew.
The Irish Whiskey Museum will tell the story of Irish whiskey and showcase brands including Jameson, Bushmills and Tullamore Dew.

Dublin is set to get another tourist attraction with the opening of an Irish Whiskey Museum by local tours operator Extreme Event Ireland Ltd at a cost of €1.9 million.
The museum is slated to open in August and create 25 jobs. It will tell the story of Irish whiskey and showcase the country’s growing list of brands, including Jameson, Bushmills and Tullamore Dew.
The museum will be located at 119 Grafton Street and 37 College Green opposite the front gates of Trinity College. This is one of the busiest thoroughfares in the city, attracting a high footfall of tourists.

TastingsThe listed property is owned by the well-known James Fox cigar and whiskey store, which operates from 119 Grafton Street. Extreme Event Ireland has secured a 15-year lease on the building, which is currently being refitted to house interactive tours and whiskey tastings.
Run by former IT consultant Keith McDonnell, Extreme Event Ireland has traded since 2006. The company runs two independent tourism offices in Dublin’s city centre and organises coach tours. It employs 50 staff, operates 15 coaches and is profitable.
Mr McDonnell hopes to attract 100,000 visitors to the museum in the first year of trading, rising to 230,000 in year five.
“We’re always looking for new ideas and we felt there was a gap in the market for a whiskey museum that would tell the story of Irish whiskey and unite all the brands,” Mr McDonnell said. “Every brand will be represented.”
He said all of the whiskey brands in the country, whose owners include global drinks giants Pernod Ricard and Diageo, are supportive of the project although they have not provided financial assistance.
The museum will compete for visitors with the Old Jameson Distillery in nearby Smithfield, which is operated by the brand’s owner Irish Distillers, a subsidiary of Pernod Ricard.

Outside investorsMr McDonnell said the project is being funded from a combination of the company’s own resources, funding by a number of outside investors and a loan from Bank of Ireland.
Tours will cost €14 for adults and €12 for concessions. VIP tastings will be available for €18. The building will be open from 9.30am each morning and will have a fully licensed whiskey bar and restaurants. Guided tours will take about an hour with a sample whiskey included in the visit. Visitors will exit the museum via a glass lift and there will be a shop selling whiskey attached to the museum.

US salesSales of Irish whiskey have soared in recent years, led by the success of Jameson, particularly in the United States. Exports are forecast to double to more than 12 million cases a year by 2020, according to the Irish Spirits Association.
A number of new distilleries are due to open here in near future, including one for Tullamore Dew in Offaly, and one in Dublin by members of the Teeling family. Irish Distillers has also expanded its facilities in Cork.

Thursday, 13 March 2014

HOOK AND LADDER !

the school
teaching station
Last week i was asked to give a hand with a class of twentyfour people at the Hook and Ladder cooking school in Waterford . My role was to assist in the preparation for the class and during the cook along , assist the participants as they went along , this was great  to be involved with  and was a completely new experience for me. As the class went along i became more comfortable and relaxed when the participants began to ask me for advice {a totally new experience } however as it happens i was able to help and advise and the result was a perfectly good risotto, also on the menu were Chicken cacciatore, and tiramisu . i owe a great deal of thanks to Teaching chef that night who also happens to be my mentor at my work placement  big thanks to Keith Boyle cheers for involvement and hope to do it again was a great insight .
work station

Thursday, 20 February 2014

Whats your view?

Supermarkets ignore request to ban sweets at checkouts



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A child looking at treats in a supermarket. Picture posed/ Thinkstock

MAJOR supermarkets have failed to remove sweets from checkouts, despite pressure from the healthy eating watchdog Safefood.

The requests by Safefood came after a survey showed three-quarters of consumers believe the presence of junk food at checkouts contributes to obesity.
Safefood has written to the chief executives of the five main supermarket chains in Ireland to ask them to support customers trying to make healthy choices by introducing sweet-free checkouts.
However, its chief specialist in nutrition, Marian Faughnan, said it was disappointed that so far none had given a firm commitment to do so.
"This issue has been around for years, but it has never been more important to get action on it given the high rate of childhood obesity... this is a simple step that would really help," she said.
Safefood's survey found that half of shoppers find it hard to resist junk food like sweets and crisps at the checkout, and one-third of shoppers regularly buy it on impulse.
Some 73pc believe having junk food at checkouts contributes to obesity, and 29pc said they'd be more likely to shop at stores where it is banned from the tills.
Safefood's latest TV ad urges parents to say no to children's requests for junk in the supermarket, because this is easier than repeatedly saying no at home.
Senator Feargal Quinn, who years ago banned sweets from the checkouts in the Superquinn chain he founded, urged other supermarkets to do the same.
"With one in every four children on the island of Ireland overweight, there is potential for Irish supermarkets to play a role in helping parents to make healthier choices for their children," he said.
Tesco said that it shared Safefood's concerns about children eating more healthily and 60pc of its stores did not sell sweets at the checkout.
MONITORING
"In our other stores we ensure that at least half of the checkouts are sweet-free," it said in a statement.
Musgrave, which operates the SuperValu chain, said it recommended to its franchise holders who own individual stores that they should offer customers the choice of using sweet-free checkouts and a number of them did.
"Sweet-free checkouts are available in the 24 Superquinn stores that were renamed as SuperValu this week," it said.
Aldi said it was committed to encouraging customers to eat healthy products and was currently trialling a "healthy till" merchandising format in the UK.
"Aldi Stores Ireland will be closely monitoring this trial with a view to implementing it in Ireland if successful," it said.

FUN!!!

Its me !!! or so my son said! hmmmmmmm!

UPDATE!!!!

So its been a while since the last update but the time has come to share in what i have been doing since the last blog  , the classroom of course! work experience ! which is going well,  researching for my project on German cuisine  which is slowly but surely coming along and our class took a trip to Dublin amongst this to catch up with the latest products on offer, and  we had a practical exam.
On the horizon  we are catering an Escoffier themed lunch , so i have a bit of planning to do there as myself and another student from the class have the privilege of jointly organising all  aspects of the menu , delegating the the duties for that day and making sure that we try and give an enjoyable dining experience to our invited guests (so no pressure) all in all its been a busy period for me and from here on in i hope to achieve my goal of becoming a better chef with as much involvement as possible in all aspects of the kitchen , and most importantly to enjoy the challenge and become more confident in my own abilities and continue to learn . (stay tuned)