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



/>
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)

Sunday, 9 February 2014

INSIDE STORY: THE RISE OF GERMAN CUISINE

Germany is holding its place when it comes to fine dining. Interview with the winners of this year's S.Pellegrino Kulinarische Auslese.
BY  ON 
In the 2013 Michelin guideGermany chalked up an impressive 311 stars across 255 restaurants - more than any other European country besides France. There are now no fewer than 10 three-star restaurants and a whopping 36 with two Michelin stars in Germany. Not bad for the country that gave the world currywurst.
Contemporary German cuisine combines the essence of traditional German food, but with a creativity and lightness of touch that draws from a wide range of contemporary influences. But how did the home of spätzel and knödel become one of the powerhouses of modern European gastronomy?
At the 2013 S.Pellegrino Kulinarische Auslese - the awards ceremony that recognises the best chefs and restaurants in Germany and Austria - some of the chefs responsible for the rise and rise of German cuisine gathered in Hamburg. A Lifetime Achievement award was given to Gerd Kafer, the octogenarian restaurateur and caterer credited with bringing the concept of the delicatessen to Germany. Meanwhile, the award for the Best Chef in Germany was shared among three men who have been at the forefront of German Cuisine: Harald WohlfahrtHelmut Thieltges andJoachim Wissler. All three have played their part in refining and revitalising traditional recipes to create something altogether new and surprising in German food.
Gastronomic trends such as nouvelle cuisine, molecular gastronomy and new Nordic cooking are referenced in dishes that use the best of local ingredients, sometimes with a leaning towards Asian or French fusion. The style is less important than the spirit in advancing German cuisine.
“In my opinion the whole sector is prospering very much, but there is enough place for all directions of style, the classic and the avant-garde. There is a validity of claim for everything,” says Harald Wohlfahrt, whose own personal influences range from the nouvelle cuisine pioneer Alain Chapel, to the Austrian legend Eckart Witzigmann.
At Wohlfahrt’s three-Michelin star Schwarzwaldstube restaurant in the Black Forest, one of his seasonal specialities features a ragout of snails from the Swabian Alps with garlic chips and crispy bacon in a parsley emulsion. “Just the best of everything,” is Wohlfahrt’s mantra. “That means products, service, staff and also mood.”
It’s a philosophy that’s shared by Helmut Thieltges, who has been perfecting his art at his own family’s Waldhotel Sonnora in Dries for some 35 years. “From the beginning I wanted to offer the best in everything to my guests, which at the same time is the right basis to be economically successful as well.” “I don't think that there is any special German trend - most of the trends in cuisine are global,” says Thieltges, whose dish of Challans duck à la presse with oriental spiced skin, pan-fried duck foie gras, red cabbage and glazed pears, displays a variety of influences from French to Asian.
Meanwhile, Joachim Wissler’s Vendôme (in Bergisch Gladbach, near Cologne) is another destination restaurant with three Michelin stars. Wissler has become an example for "neue deutsche Küche," or new German cuisine, Germany's 21st-century culinary research. Mr. Wissler has become famous for his meticulous and artful recipes, which aim to push the boundaries of German cuisine while reawakening memories of his home nation’s culinary past. His suckling pork belly condenses hundreds of years of German gastronomic history into a delicate slice of meat packed with texture and flavour.
“I always involve my origins in my work," says Wissler. "Therefore I also involve long forgotten traditions of our German gastronomic culture. The term “new German school” also means to confront oneself, besides globalisation, with one's own culinary origins. That also means to protect our culinary tradition. But I reserve for myself the right to present these traditions in my own way.”
Vendôme is one of two restaurants to make it onto the World’s 50 Best Restaurants list sponsored by S.Pellegrino & Acqua Panna. As Germany goes from strength to strength, don’t bet on them being the last.