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.
Each Ambassador will also be paired with a seafood producer to gain an in-depth understanding of their business.
This year’s Ambassadors are:
Áine Budds, a 23-year-old Kildare native and currently Chef de Partie at Dubh Restaurant in Newbridge, Co. Kildare.
Aoife Comerford, a 22-year-old from Dublin’s North inner city. Aoife is a Commis Chef, currently on the pastry section, at Glovers Alley by Andy McFadden in Dublin.
Nell McCarthy, aged 20 from West Cork and 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.
Jaden Mascarenhas, a 20-year-old, originally from Mumbai, India who has recently started working at Kai in Galway as Chef de Partie.
Fiona Keyes, a 20-year-old Dublin native who 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.
More information on each of our selected Ambassadors is in the Editors notes below.
The Young Chef Ambassador Programme is co-funded by the Government of Ireland and the European Union, under the European Maritime Fisheries and Aquaculture Fund (EMFAF).
Áine Budds: @flowerbudds
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.
Áine feels a deep connection the West coast having spent childhood summers on the coast of South Galway and North Clare. She is passionate about connecting with food producers and is excited to have the opportunity to connect with them first hand and to champion them and help people understand the work that goes into great produce. Áine loves the creative and hands-on aspects of being a chef, but also thrives on the high pace of the kitchen, being part of a team, and the sense of community in the industry. She is inspired by chefs like JP McMahon for pushing boundaries and sharing his knowledge. In her spare time, Áine is an avid photographer and writer.
Aoife Comeford: Aoife.c44
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. 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.
Aoife adores seafood and tries to eat as much of it as possible when eating out. Aoife describes herself as a curious person who is always looking to learn and have new experiences, and she cannot wait to visit suppliers and explore the Wild Atlantic Way. She sees enormous potential for food tourism in Ireland and a real sense of pride for what Ireland has to offer when it comes to food. Aoife loves the sea, and recently set herself the challenge of learning how to swim; having achieved that, she is eager to get out to the coast and on to the water.
Nell McCarthy: @nellmc2003
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.
Growing up in the small parish of Kilcoe, nestled between Skibbereen and Ballydehob and right beside Roaring Water Bay, Nell is familiar with the Wild Atlantic Way, is strongly influenced by the sea, and by the famous West Cork local food culture. She believes Irish restaurants could make better use of seafood and believes in the importance of championing local producers and appreciating what we have on our doorstep. Nell is captivated by the process of breaking down whole fish or shellfish, or large cuts of meat, and eventually turning them into refined dishes that people can enjoy, and she is passionate about wasting nothing in the process. She is inspired by the work of chef Aishling Moore of Goldie restaurant in Cork.
Jaden Mascarenhas: @chef.jaden
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.
Jaden is an ambitious and committed young chef, who has taken part in culinary competitions, and tries to constantly advance his knowledge and skills. He believes the vibrant culture scene in Galway is an ideal environment for him to further his culinary career. Since coming to Ireland, Jaden has enjoyed learning about the local food, even visiting a fish processing factory in Killybegs during his Christmas break. Jaden says whenever he buys and cooks fish, it always brings him back to his earliest childhood memories of his grandmother selecting fish from the fishmonger who would walk up their lane in Mumbai carrying her basket of fish on her head. He is excited to learn more about seafood along the Wild Atlantic Way and would love to highlight and champion it to an audience outside of Ireland.
Fiona Keyes: @fionakeyes
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.
Fiona is passionate about the joy that food can bring to people, something she witnessed as a child when her Nana’s and Auntie, who were amazing cooks, made everyone happy with their food – even something as simple as a warm home baked soda bread. Fiona ate lots of seafood growing up, because family holidays on the West coast always meant lots of fresh fish. She is really excited at the prospect of getting up close with seafood producers and understanding what goes on all the way back through the food chain. She also adores cooking fish and seafood, and the delicate balance needed to bring out the best of it.
For further press information contact:
Mairéad Mallon, PR & Communications Advisor, BIM.
M: 087 9197 E: mairead.mallon@bim.ie
