Young Chefs Announced For BIM’s Taste The Atlantic Ambassador Programme
Five up and coming young chefs, aged between 21 and 24, have been awarded places on BIM’s Taste the Atlantic Ambassador Programme, an initiative created by Bord Iascaigh Mhara in partnership with Chef Network to drive awareness of the provenance of Irish seafood among young and aspiring chefs.
Working with Chef Network, nominations were sought from around the country and five candidates have been selected following a written submission and interview process.
They will now take part in a three-month programme, including mentoring from some of our premium seafood producers along the Taste the Atlantic, A Seafood Journey! trail, and workshops with master fishmonger, Hal Dawson and Michelin-starred chef, JP McMahon.
The five ambassadors are: Lucas Serpa Maciel Lisboa, junior chef de partie, Bunnyconnellan Coastal Restaurant, Myrtleville, Co Cork; Jake Kennedy, chef de partie (fish section), Glovers Alley, Dublin; Sarah Jane Browne, chef/manager, Time & Tide Café, Annagry, Co Donegal; Andrew Zeppa, chef de partie, The Yacht Pub & Upper Deck Restaurant in Clontarf, Dublin 3; and Kevin King, senior sous chef, Connemara Sands Beach Hotel, Co Galway.
Showcasing Seafood Producers
Taste the Atlantic, A Seafood Journey! was developed by BIM in partnership with Fáilte Ireland and the trail, sweeping from Malin Head, Co Donegal to Kinsale, Co Cork, showcases the range of seafood producers and visitor attractions along the Wild Atlantic Way to visitors.
Kicking off the programme is a producer visit to Kelly Oysters in South Galway, who will introduce them to a third-generation shellfish business that exports around the globe. That afternoon they will participate in a culinary masterclass on Irish seafood with chef JP McMahon.
The group will then visit Killary Harbour in Co Galway and will learn about mussel farming and seafood tourism directly from Killary Fjord Shellfish. This will be followed by a trip to DK Connemara Oysters where the ambassadors will learn about oyster farming and the history of oyster production in Ballinakill bay.
Speaking after the young chefs were announced, Mairtín Walsh, BIM said, “We genuinely had a tough job selecting only five chefs, but we can say with confidence they will be vibrant and vociferous ambassadors for premium Irish seafood into the future. We wish them the very best of luck on their seafood journey!”
The mentoring programme is supported by the European Maritime and Fisheries Fund.
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