Chef to chef

Not every day you get a call to make your way to Dublin for a chat chef to chef to a place you would consider one of the best restaurants in Ireland but today that happened.

That was today I travelled up to L'ecrcrivian to meet with the legendary Derry Clarke for an interview which went great but more importantly the chat the advice the words of wisdom from someone who is in business nearly 30 years is truly inspirational and to meet Sallyanne his wife made my day at times when you are running a business you can get so caught up in it that you miss things today's advice will stick with me some days I feel I need to pinch myself today was one of them

Theatre of Food 2016

The theatre of food is a wonderful oasis in the middle of electric picnic created by John & Sally McKenna

This year I was one of the lucky chefs invited to participate in the festivities on the Friday I took to the stage to demo my carrageen moss dessert while I had a few technical issues with the hob it was great fun with Martin from fishy fishy 

On the Saturday, I took part in a chefs debate alongside Chefs Caitlin, Paul Gearoid and Gary it was great to have so many chefs in one place 

The whole weekend was magic picking up a few gigs here and their but more importantly enjoying the social side of chefs getting together and having some fun but the chats and discussions that went on passing in knowledge and forming lasting friendships will stay with me it's a credit to he vision of John and Sally McKenna that have created this wonderful oasis that is theatre of food truely greatful to have had the opportunity to join the cast this year 

From the green room to the main arena everyone looked out for each over

And the chefs were even dancing on the seats

And on the stage

And serenaded and drummed to by a cookie making legend 

Selfies galore 

And team Cork did Cork proud 

Thank you John & Sally our industry is  truly lucky to have you guys doing what you do

Celebrating 30 years

Eurotoque Ireland was set up by founding member Mrs Allen of Ballymaloe House this year and celebrates 30 years with some fabulous dinners cooked by its chef members including myself during July well worth going to if your in Dublin

http://www.irishtimes.com/life-and-style/food-and-drink/dine-for-ireland-like-charlie-haughey-as-his-old-haunt-pops-back-up-1.2702755#.V3JvXBaMFEc.twitter

Proud to be along side great chefs

Recently Irish hospitality magazine interviewed me along side some of the most talented chefs I know still pinching myself 

Life at the Quay

At Fenns Iv always considered the kitchen to be a learning environment at present we have three apprentice chefs in the kitchen all at various stages of learning the trade. One thing I enjoy most is watching them and helping them learn and progress with new skills and confidence in what they do

Education, training and love of the job is what will bring chefs through in what can be a tough industry 

Profession: Chef

In 1996 I took my first summer job working in a kitchen run  a former home ec teacher who taught convicts in prisons and now ran a cafe with home made cakes pastries and other goodies it was from here I developed a love of cooking but also hard work and discipline I had my jobs that i had to do before I started in the kitchen which included brushing and mopping the cafe and general cleaning duties it was the kind of business where everyone got stuck in when it got busy but my role was predominantly in the back round and that's how I liked it

From that I attended Cork Institute of technology to begin my professional chef course I excelled as I loved what I did got on with my class mates and worked hard. 

I won a scholarship to America graduated top of my class after two years and had the joy of representing my country in an CIT culinary team 

As part of the chef program two placements had to be completed of which I stayed in the same hotel for.

On my first day the sous chef whom departed within months of me starting made some comments such as your hairs too long you'll start to smoke and the pastry section os somewhere you should get familiar with as that's where most women end up ........ 

At the time it went over my head and didn't pay attention to it I got on with my training and worked hard on my journey of becoming a chef . I got on well with my head chef and when I felt it was time for me to move on advice and help were offered to me in my career.

A summer season at another hotel and I find myself 15 years ago at Fenns Quay my first restaurant I loved it some of my former collage friends had worked there too some five years later I became head chef aged 26 and at aged 28 the proprietor. I became a member of a chef organisation where I would meet and be mentored by some of Ireland's top chefs. Many chefs have come and gone through Fenns under my watch and many come back to say hello or even back to work for me which makes me proud 

•Fenns voted RAI best restaurant Cork 2015 & 2014 

•Georgina Campbell & Bord Bia 

"Just Ask" all Ireland restaurant of the year 2015 

•Mckennas top100   2014 & 2015 & appear in their guide 14,15,16 

•Food and Wine top 10 chef in Munster 

2013 2015 

• food and wine top 10 restaurant in Munster 

2013 2015 

•featured in Michelin guide 2008-2016

• Yes Chef awards finalist 2014 ,2015 

•Hi Magazine judges special merit award winner 2015 

•Eurotoque food council 

• RAI council member 15&16 

Why write this piece ? 

What is its importance ? 

My name is Kate Lawlor I am a chef with an award winning business 

In this piece I do not mention gender as first and foremost is hope that we got all above  merits because Were bloody good at what We do.

I hope I am an inspiration to both male and female chefs coming into the industry as are the chefs Iv met worked with and continue to be to me those I meet in circles such as Eurotoques and chef network. 

Being a chef is a passion, our industry needs looking at when it comes to hours and pay we also need to look at why culinary graduates are shying away from kitchens and yes women are short on the ground we need to address this too and find out the reasons why. Our industry is talking and debate has begun it can only be for the good of every chef 

Food education

Over the pat two years Iv been lucky to be invited by the home economics department of St Mary's Mallow secondary school for a fantastic programe the teachers initiated through the Bord bia future is food programe while they felt they couldn't fulfill the complete programe they started a great idea.

My first trip to the school each term I talk to the TY students about how and why I use local suppliers but more importantly explained what a local supplier was and the benefits of using them are followed by a tasting of the foods of some of the suppliers i use.

 The next challenge set by the teachers were for the young ladies to research a local supplier and develope a dish around the product and a cook off took place and a final group were picked 

The projects were great and the standard of cooking was superb the energy and knowledge of the students was fantastic and on every occasion the tough decision to pick a winner is tough but for me the winner is the pupils after completion of this project not alone can they cook a life skill everyone should have but they are aware of how important local producers are 

This is a simple project but it's results are clear home economics as a subject is a vital life skill but key to education in food 

I commend the Home Ec department in Saint Mary's for taking an idea that is so clever fun and rewarding in so many ways for everyone involved and such a joy to return each time to sample amazing locally produced food and feel that an impression has been made that will stay with these young ladies 

Women in Ireland's culinary scene

Feeling very proud to be included in this article amazing chefs to be ranked among 

http://magazine.menupages.ie/2016/03/30/women-in-irelands-culinary-scene/

Today show

It was great to head back to RTÉ studios in Cork and do a spot of cooking here is the link to the player

http://www.rte.ie/player/ie/show/today-30001768/10488204/

And the recipe is also on the website 

http://www.rte.ie/lifestyle/food/programmes/today/

The #FQcrew that make #FQ "What it is"

An amazing gang of truly awesome talented people 

Some times we get a bit mad chef Ashling Moore myself & Jiri having a bit of a laugh

And sometimes the phone goes missing and Jj can be found 

Here is happy Connor plating a dessert on a Saturday night 

Quality control testing is a must 

And other times we just got to work together Alan working with Miss Moore 

And when the excellent boards get done

We also like to Spending time hanging out finding out about Corks heritage and history 

The girls take time out to show us the specials 

And from time to time there random acts of kindness go far beyond the call of duty

FQ HQ a place where the crew are the what makes the place so unique and what it is ....

Can you do me a favour ....? Of course

A quick phone call from fish monger Pat O' Connnell which began with can you do me a favour and cook a whole salmon me going of course and then going will I dress it for you too .... Last time I may have dressed a salmon was probably around 1999 in collage it involved aspic and and mayonnaise and possibly an olive or two and tomato roses and the of course the cucumber but sure what's a day without a challenge

This beauty was delivered up to me 

After a bit of googling on temperatures times and lengthy discussions with Donal and Aishling I set about cooking it We decided to half bake half steam so I stuffed the belly with lemon lime garlic and dill then in a deep tray placed onion leek fennel and carrots and covered with water then placed a wire rack on top 

Next time I will place parchment under the salmon as it was a tough job to get it out covered sol the Salmon with a layer of parchment and then tin foil and placed in the oven at 180c for 45 minutes until 64c was met by the thermometer and let rest for 20 minutes 

We carefully took it out from the tray and placed on the serving platter removing the stuffing from the belly then the skin was removed and a little tidying up 

Instead of traditional methods of decorating the salmon I choose to use pickled strips of cucumber a caper for the eye and a mixture of herbs and watercress to dress the tray and some lemon to brighten it up all seemed to be happy with the result a fresh summer modern approach to the dressed salmon.

Inspired to recreate a dish and adding my own stamp

After sampling possibly one of the best seafood lunches in Roy Brett's Ondine in Edinburgh I have ever had this dish stood out and just had to try and replicat it and add my own twist of course not asking what spices were used the task of recreating it began and here's what I came up with and so it has made it to The Taste on line publication

http://thetaste.ie/wp/seared-scallops-rosscarbery-black-pudding-crispy-shallot-rings-by-kate-lawlor-of-fenns-quay/

The banter and cooking on the today show

As they say third times a charm yesterday I was lucky to be invited back to cook for Dáithí and Maura on the popular today show himself was tasked with cooking with chatting and testing the end product and a good banter we had if it wasn't the black pudding it was the  Gealic football

The lamb burgers were quickly made as the banter went on 

Just as well we had some we prepared earlier 

Here's the link to follow the recipe 

http://www.rte.ie/player/ie/show/10389430/

And check out this link for the recipe 

http://www.rte.ie/lifestyle/food/programmes/today/

Dinner for two

Yesterday I got the chance to cook a meal for two in the RTE one today show studios for Dáthaí and Maura

they enjoyed it and you can too watch here to see the results

http://www.rte.ie/player/ie/show/10367806/

Farm house cheese and a trip to RTE Cork studios

In conjunction with Bord Bia I popped along to RTE studios to cook on the Today show with Dáithí Ó Sé and Maura Derrane, the theme was farmhouse cheese as Bord bia are running a campaign to make people more aware of  such cheeses and promoting the stories behind them for more info www.discoverfarmhousecheese.ie

I choose my home town cheese Carrigaline with Dillisk and Cooleeny camambert to go in to my dish of Ballyhoura mushroom pots a quick easy dish to do to see how I do it skip ahead to 43 minutes 

http://www.rte.ie/player/ie/show/10353603/

And here is the recipie 

Ballyhoura mushroom pots with carrigaline farm house Dillisk cheese & cooleeny Camembert with toasted soda bread 

Ingredients 

Serve 4 

Ingredients 

300g mixed Ballyhoura mushrooms (shiitake & king oyster ) chopped 

1 clove garlic minced 

100ml white wine 

250 ml cream 

20g grated Carrigaline  Dillisk cheese 

100g cooleeny Camembert sliced 

Rapseed oil 

Method 

Preheat oven to 180c 

 warm a frying pan once hot add a drop of rapseed oil add the mushrooms and minced garlic sitting for 2-3 minutes add the white wine on a high heat and reduce then add the cream and lastly add the grated carrigaline cheese. 

Divide your mix between four ramekins and place a slice of cooleeny Camembert on top bake in the oven for 6-8 minutes and serve with toasted breads 

Tip 

Cheeses freeze well so if you have to much portion them down cling film and freeze them also soft cheese like cooleeny when frozen you can shave of shavings into salads