I have a genuine passion and flair for the restaurant business, I studied at the Dublin business school for 3 years and worked part time in restaurants to fund my studies. This in turn led me to merge the two sectors and also inspired by my families reputation in the catering business.I became a commis chef in 1998 with no formal training and then decided to gain more classic experience at the ballymaloe cookery school in 2001. I have been gaining experience and contacts in the industry over the past 16 years and I am still enjoying the creative experience and find the job very rewarding. I have learned considerable management skills and would consider myself an accomplished project manager and relish a challenge. I have kept my health and safety education up to date over the years and follow a strict HACCP culture which I implement to the best of my abilities.I pride myself on my " can do attitude" and generate great enthusiasm throughout my brigade and maintain a positive atmosphere within the employees. I have experience in the FOH also making it easier to bridge the gap between the floor and kitchen staff, giving me a better understanding of the entire business.