The Euro-toques Ireland Young Chef of the Year competition is heating up, with five finalists now vying for the title. The young chefs are:
• Luke Ahearne, aged 22, chef de partie at Campagne, Co Kilkenny.• John Fitzmaurice, aged 25, sous chef at the Mustard Seed, Co Limerick.• Chris Fullam, aged 21, third year culinary arts student at DIT, Cathal Brugha Street.• Matthew Logan, aged 22, chef de partie at Chapter One.• Ian McHale, aged 26, senior chef de partie at Chapter One.The final will take place on 23 November, when the overall winner will be revealed and follow in the footsteps of some of Ireland’s top chefs and Euro-toques members, such as Neven Maguire and Domini Kemp.
This year’s prize includes an all-expenses paid stage at two-starred Michelin restaurant, The Square in London’s Mayfair.
To keep up to date with the competition, visit www.youngchef.ie or follow @EurotoquesIrl, #youngchef2014, on Twitter.
The Five-star g Hotel welcomes head
chef Cedric Bottarlini
The g Hotel in Galway is welcoming Cedric Bottarlini as its new head chef.
Cedric has more than 15 years of international experience in his role, having returned to Galway from the Dead Sea in Jordan, where he worked as the executive sous chef in a leading luxury five-star resort. He has worked in restaurants across the west, including the Twelve Hotel in Barna, Ballynahinch Castle and Delphi Mountain Resort and Spa.
“I’m delighted to be back in Galway and working with the team in the g,” says Cedric. “I have a number of ideas for the hotel and I’m looking forward to meeting our customers.”
For further information on the g hotel, check out its website on www.theghotel.ie or call 091-865-200 for bookings.
Transition year food programme
A new food education programme for transition year students has received the green light from the National Council of Curriculum Assessment (NCCA) and will be available nationwide to secondary schools.
Developed by the TASTE Council and Bord Bia, The Future is Food introduces transition year students to all aspects of the Irish food sector. Chefs and food producers are invited into the schools to speak about their work, and students will have the opportunity to develop their own product.
The programme was piloted before becoming an official part of the curriculum. A total of 290 transition year students and 16 teachers in seven schools participated in The Future is Food pilot from September 2013. These were: Coláiste Chiaráin in Croom, Co Limerick; Abbey Secondary School, Tipperary; Avondale Community College, Rathdrum, Co Wicklow; St Mary’s High School, Middleton, Co Cork; Newtown Secondary School, Waterford; St Laurence College, Loughlinstown, Dublin 18, and Alexandra College, Milltown, Co Dublin.
The Euro-toques Ireland Young Chef of the Year competition is heating up, with five finalists now vying for the title. The young chefs are:
• Luke Ahearne, aged 22, chef de partie at Campagne, Co Kilkenny.• John Fitzmaurice, aged 25, sous chef at the Mustard Seed, Co Limerick.• Chris Fullam, aged 21, third year culinary arts student at DIT, Cathal Brugha Street.• Matthew Logan, aged 22, chef de partie at Chapter One.• Ian McHale, aged 26, senior chef de partie at Chapter One.The final will take place on 23 November, when the overall winner will be revealed and follow in the footsteps of some of Ireland’s top chefs and Euro-toques members, such as Neven Maguire and Domini Kemp.
This year’s prize includes an all-expenses paid stage at two-starred Michelin restaurant, The Square in London’s Mayfair.
To keep up to date with the competition, visit www.youngchef.ie or follow @EurotoquesIrl, #youngchef2014, on Twitter.
The Five-star g Hotel welcomes head
chef Cedric Bottarlini
The g Hotel in Galway is welcoming Cedric Bottarlini as its new head chef.
Cedric has more than 15 years of international experience in his role, having returned to Galway from the Dead Sea in Jordan, where he worked as the executive sous chef in a leading luxury five-star resort. He has worked in restaurants across the west, including the Twelve Hotel in Barna, Ballynahinch Castle and Delphi Mountain Resort and Spa.
“I’m delighted to be back in Galway and working with the team in the g,” says Cedric. “I have a number of ideas for the hotel and I’m looking forward to meeting our customers.”
For further information on the g hotel, check out its website on www.theghotel.ie or call 091-865-200 for bookings.
Transition year food programme
A new food education programme for transition year students has received the green light from the National Council of Curriculum Assessment (NCCA) and will be available nationwide to secondary schools.
Developed by the TASTE Council and Bord Bia, The Future is Food introduces transition year students to all aspects of the Irish food sector. Chefs and food producers are invited into the schools to speak about their work, and students will have the opportunity to develop their own product.
The programme was piloted before becoming an official part of the curriculum. A total of 290 transition year students and 16 teachers in seven schools participated in The Future is Food pilot from September 2013. These were: Coláiste Chiaráin in Croom, Co Limerick; Abbey Secondary School, Tipperary; Avondale Community College, Rathdrum, Co Wicklow; St Mary’s High School, Middleton, Co Cork; Newtown Secondary School, Waterford; St Laurence College, Loughlinstown, Dublin 18, and Alexandra College, Milltown, Co Dublin.
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