Eurotoques Young Chefs Enjoy an Education in Irish Seafood in Kilmore Quay, Co. Wexford

Euro-toques ‘Young Chef of the Year’, Kamil Dubanik from Knockranny House Hotel in Co. Mayo and the four finalists from the prestigious competition - Aisling Gallagher from Ballynahinch Castle, Galway; Kyle Greer from No 27 Talbot Street Belfast; Micheal Harley from Rathmullan House, Co. Donegal and David Magaeen from Restaurant Victoria Belfast were treated to a Food Tourism Trip this week organised by the competition sponsors, Failte Ireland and Bord Iascaigh Mhara (BIM).

Four Eurotoque Young Chef of the Year 2012 finalistsImage: Eurotoque ‘Young Chef of the Year’, Kamil Dubanik (pictured front second from right) and his fellow four finalists, Aisling Gallagher, Kyle Greer, Micheal Harley and David Magaeen enjoy learning all about locally caught seafood in Kilmore Quay, Co Wexford

29 March 2012

Euro-toques 'Young Chef of the Year', Kamil Dubanik from Knockranny House Hotel in Co. Mayo and the four finalists from the prestigious competition - Aisling Gallagher from Ballynahinch Castle, Galway; Kyle Greer from No 27 Talbot Street Belfast; Micheal Harley from Rathmullan House, Co. Donegal and David Magaeen from Restaurant Victoria Belfast were treated to a Food Tourism Trip this week organised by the competition sponsors, Failte Ireland and Bord Iascaigh Mhara (BIM).

Four Eurotoque Young Chef of the Year 2012 finalists Image: Eurotoque 'Young Chef of the Year', Kamil Dubanik (pictured front second from right) and his fellow four finalists, Aisling Gallagher, Kyle Greer, Micheal Harley and David Magaeen enjoy learning all about locally caught seafood in Kilmore Quay, Co Wexford

As part of the overall prize, the finalists visited Kilmore Quay, Co. Wexford for a practical on site introduction to the complex world of the seafood industry. Organised by BIM, the day included a visit to local Hook Head Shellfish in Bannow Bay to see first hand how Irish oysters are grown and harvested. It was on to Kilmore Quay then to meet local fishermen, Paddy Barry and Sean Furlong who are taking part in BIM’s lobster v-notching scheme which is an important conservation programme to ensure the longevity of the lobster populations in the area are protected. The group were also given an insight into the Irish seafood processing sector with visits to local processor Sofrimar and local family enterprise Saltees Fish and a delicious seafood lunch followed at the Crazy crab.

The Euro-toques Young Chef competition emphasises training and development, with the role of the mentor being central to the process.  The involvement of  BIM and Failte Ireland as sponsors reflects their recognition of the importance of chefs in building Ireland’s national and international food reputation, the pivotal role that ‘local food’ plays in this and, above all, their commitment to education and development in this sector. 

 

Chefs receiving a demonstration on how to v-notch a female lobsterEurotoque 'Young Chef of the Year', Kamil Dubanik receiving a demonstration on how to ‘v-notch’ a female lobster from BIM Regional Officer, John Hickey at the quayside in Kilmore Quay, Co. Wexford. BIM runs the Lobster V-notching scheme in partnership with local fishermen as a conservation method to protect the populations of lobsters in the area.