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Gary Dolan and Natasha Kennedy from Tipperary ETB at The Great Southern Hotel in Killarney to compete in the National Commis Chef Apprenticeship Competition. Photo By : Domnick Walsh © Eye Focus LTD
IN a culinary spectacle set to take place today, apprentices from across Ireland have converged at The Great Southern Hotel in Killarney, to compete in the National Commis Chef Apprenticeship Competition.
Organised by the Kerry Education and Training Board (ETB) in partnership with the Irish Hotel Federation and other industry stakeholders, this event is poised to not only display exceptional culinary skills but also shed light on a crucial solution to Ireland’s ongoing hospitality staff crisis.
The participating apprentices represent a diverse cross-section of emerging talent from Kerry ETB, Cork ETB, Tipperary ETB, Limerick & Clare ETB, Kilkenny & Carlow ETB, Kildare & Wicklow ETB, Cavan & Monaghan ETB, Mayo, Sligo & Leitrim ETB, City of Dublin ETB and promises to showcase a melting pot of creativity and passion
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Beyond the competition, the event offers a unique opportunity for attendees to gain valuable insights into the world of apprenticeship.
Live cookery and display competitions will be complemented by inspiring talks from prominent figures in the culinary world, aiming to address the current challenges faced by the hospitality sector.
Fergal Phelan from Kerry ETB at The Great Southern Hotel in Killarney, to compete in the National Commis Chef Apprenticeship Competition. Photo By : Domnick Walsh © Eye Focus LTD
Among the highlights are guest speakers Mike Tweedie, Head Chef of the Oak Room, and Eddie Attwell, Head Chef of Eccles Hotel Glengarriff.
Tweedie and Attwell will share first-hand how the Commis Chef Apprenticeship played a pivotal role in growing their teams, offering a tangible success story for businesses considering similar initiatives.
A panel discussion featuring culinary leaders John Drummond, Brendan Byrne, Emer Corridan, and Odhran Lucey will underscore the importance of mentoring and training the next generation of chefs. Their insights will contribute to the broader conversation about the role apprenticeships play in ensuring the future success of the hospitality industry.
James Ryan, Eion Finnegan, Emma Cunnins and Andrew Murphy from Dublin ETB at The Great Southern Hotel in Killarney, to compete in the National Commis Chef Apprenticeship Competition. Photo By : Domnick Walsh © Eye Focus LTD©
Mike Tweedie, Head Chef of the Oak Room, adds, “The apprenticeship programme gives the apprentice the foundations they need and what we do in the restaurant is reinforce what they learned in college. I have two great chefs from the apprenticeship programme already and I have just taken on a third. One day I hope they are better than me and they have their own Michelin star, that means I have done my job, and it is a great thing for me to watch personally”
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