Kenmare chef chosen for prestigious BIM culinary course

Proficient Kenmare native Robin Martin has been preferred as a single of BIM (Bord Iascaigh Mhara) 2022 Flavor the Atlantic Youthful Chef Ambassadors.

e is one of only five youthful chefs nationwide to be preferred for the programme for 2022.

The programme, now in its second yr, was made by BIM and is a collaboration with Chef Community and Fáilte Eire as a way to give emerging younger chefs in-depth experience of the Irish aquaculture, seafood, and coastal-tourism sectors.

All through the immersive four-thirty day period programme, every single of the cooks will embark on a seafood journey together the Style the Atlantic path, familiarising by themselves with the salmon, oyster and mussel producers operating alongside the Western seaboard.

Robin is 24 yrs aged and has invested a number of a long time functioning in the hospitality field, each at the back again and entrance of dwelling.

Finding that his enthusiasm was for the kitchen, Robin returned to instruction to coach as a chef and this calendar year done yr two of a Larger Certificate in Culinary Experiments in MTU Cork.

He was nominated for the Taste the Atlantic younger chef programme by his lecturer, Breda Buckley.

He is Chef de Partie in Mulcahy’s in Kenmare, in which he has worked for the last three decades.

Robin is passionate about sustainable cooking, and wild and foraged food. He is keen to discover a lot more about aquaculture and working a lot more carefully with producers.

Previous 7 days, the chefs frequented seafood producers in the West of Ireland. This integrated a take a look at to the Burren Smoke Household, County Clare, where by operator and producer Birgitta Curtin gave a demonstration at her Irish salmon smokery. This was followed by a visit to Flaggy Shore Oysters, also in County Clare, in which the cooks uncovered about oyster production and to Moran’s Oyster Cottage in Kilcolgan, County Galway, to more their understanding of the importance of oyster output in the space.