Name: Paul “baby elephant” Cotter
Position: CDP
Place: eabhajoans listowel

I have been working in the kitchen for 4 years now. I suppose it was a chance opportunity for me in the kitchen being offered to go on a trainee management programme and being asked which department I wanted to go to first and saying  kitchen. It was I admit the best decision I have ever made even though I wanted to leave the kitchen after a few bad  services.

The highlight of my career thus far was working in preachers restaurant in doon Co.Limerick. Where the setting was an old converted church the atmosphere was magical. The food was 2nd to none. The flavours and textures unbelievable as well as the team in FOH

 

 

 

 

 

 

What I like about food is how it can bring people together over the table, from celebration dinners to the funeral lunch, whether it’s a happy or sad occasion it’s often the simple food that brings everyone together. The food that has had the biggest imprint is that of my mother and grandmother because as a child it was their food that inspires me to make my food better and push the amount of flavours I can squeeze out of everything I make and do in the kitchen.

My favourite ingredient is tarragon it’s smell it’s taste it’s versatility in fish dishes, meat dishes vegetable dishes and sauces.

Keep the pans hot and the knives sharp

NOEL “the don” KEANE

founder of the Tralee culinary gangsters, a group of chefs and front of house guys and gals that produce and serve your food, your dining experience , is our career

head chef restaurant Eabha joans listowel

I have been in kitchens for 24 years now, both here in Ireland and abroad working with some great chefs in my time. I kind of stumbled in to the job as I didn’t set out to be a chef but to me it was of the best jobs anybody can have. I mentor and have mentored many young chefs, and enjoy seen them progress in their career.

I have enjoyed many highlights in my career, from the many awards and credits, but for me its about the people, the ones I work beside and those who join us for dinner, I have meet some wonderful people, especially in my time in darcys restaurant because it is my home town.

I enjoy cooking with local food, I don’t think there is anything better than the food we produce here, I also love the wild food that grows here, and often forage for them. whether it is berries , wild garlic, or leek and of course wild mushroom and herbs .