picktourism
DESCRIPTION
Publication promoting careers in the Irish Tourism SectorTRANSCRIPT
The Mag with the Inside Track on a Life in Tourism
Meet the Stars • See the World • Do Something Different Every Day
For a Career with a Difference
Jump into Tourism
4 TOURISM OPTIONS There are loads of careers to choose from in tourism
6 A DAY IN THE LIFE of The Merrion Hotel in Dublin
8 CELEBS Where to find them10 DREAM JOB Aoife Ward tells us all about landing
the job of her dreams while she was still at college
12 COOKING UP A STORM Mary Ryan and Keelan Higgs talk about life in the kitchen
14 GOING TO COLLEGE Courses to help you get started in tourism
18 BE THE BOSS Jason Clifford rises to the top in Dunloe Castle
20 ROCKING THE STADIUM Magda Narejko dishes all about a career in the fast lane at Aviva Stadium
22 TRAVEL THE GLOBE Susan Murphy’s worldwide culinary adventures
24 EXPERT ADVICE Television star Nick Munier offers handy advice for building a successful career
26 RESTAURANT Karl Fitzharris goes back to college27 IN THE BLOOD Eleanor Rosney explains what it’s
like growing up in a hotel28 10 COOL THINGS to do in tourism30 PAY & PERKS Earn wedge loads of cash, and get
some nifty perks too
Giving You the Scoop on TourismTrying to decide what to do with your life once you’ve finished school is pretty tough. There are loads of things to think about – from finding the best college course to suit you, to figuring out if you’ll like the job you’ll end up with at the end of your studies.
Fáilte Ireland, the national tourism development authority, has put this magazine together to tell you all about the various career options in the tourism industry.
You can also find out lots more about the wide range of tourism courses and careers on www.picktourism.ie.
Inside....
To find out more about tourism courses and careers log on to www.picktourism.ie
Picktourism.ie is produced by
The views expressed in this publication are
not necessarily those of Fáilte Ireland
page �
On the Cover:Finalists in the Euro-toques Ireland Young Chef of the Year competition jump into tourism.Read about the Young Chef competition, plus the many other career opportunities in the tourism industry, inside this year’s issue of Picktourism.ie.
page �
Tourism is one of the best industries in the world to work in. OK, yes, you could say we’re biased as we work in tourism, but that means we’re well placed to know what makes it so cool. Here’s why we love the tourism sector:
1. It’s great craic What job could be more sociable than in tourism where you work with people everyday? And don’t worry if you’re not a people person – there are loads of jobs behind the scenes, from accounts to IT and more.2. It’s varied No two days are the same in this business. One
minute you could be serving superstars, the next you could be tweeting to the world about your latest news. Check out the chart on the next page to see why variety is the spice of life in the tourism industry.
3. There are loads of opportunities Few industries offer young people the chance
to rise up the ladder so quickly. You could be a general manager by �5 or run your own business even earlier! If you are determined and you work hard then you can reach the top in no time.
4. There is great money on offer Forget about the myth that working in
hospitality is badly paid. As our Pay & Perks article on page �0 shows, you can earn big bucks in this business and get some tasty perks too.
5. The world is your oyster If you have skills in tourism you can travel the world. A bartender, chef, hotel manager or spa therapist never has to spend long looking for work. Remember, tourism is big business both here in Ireland and around the globe so whether you’re a home bird or an intrepid traveller you’ll always be able to get work to fund your lifestyle.
Why Choose Tourism?
Did You Know?The tourism industry is the biggest homegrown
employer in Ireland, providing work for more than 170,000 people.
page �
Performers at the St Patrick’s Day FestivalThe Saddle Room at The Shelbourne Hotel, Dublin
The Fitzwilliam Hotel,
Dublin
The Irish tourism industry is one of the biggest employers in the country, and no wonder when you look at the wide variety of businesses in the sector. From hotels and restaurants to surf schools and concert venues, there is something for everyone in tourism.
ENTERTAINMENT
• Concerts & Festivals
• Entertainment Venues
• Sports Stadia
• Theatres
• Nightclubs
• Theme Parks
• Visitor Attractions
tourism
Variety is the Spice
of the Irish Tourism Industry
FOOD & DRINK
• Restaurants
• Cafés & Coffee Shops
• Pubs
• Gastro Pubs
• Wine Bars
• Conferences & Events
• Banqueting
• Contract Catering
ACCOMMODATION• Hotels• Guesthouses• Country Houses• Bed & Breakfasts• Hostels• Campsites• Cruise Ships
Monart, Enniscorthy
Michelle McGreevy, golf tourism officer, Fáilte Ireland and ‘The Chancy Brothers’ at the Irish Open in Killarney
Performers at the St Patrick’s Day Festival
ENTERTAINMENT
• Concerts & Festivals
• Entertainment Venues
• Sports Stadia
• Theatres
• Nightclubs
• Theme Parks
• Visitor Attractions
To find out how to take the next step into
tourism, turn to page 14.
Variety is the Spice
page 5
TOURISM SUPPORT
• Fáilte Ireland
• Tourism Ireland
• Tourism Offices
• Tour Guides
• Holiday Reps
• Travel Agents
• Reservation Centres
• Internet Cafés
• Internet Guides
TRANSPORT• Airlines• Airports• Trains• Buses• Chauffeur Services
ACTIVITIES & ATTRACTIONS
• Leisure Centres
• Spas
• Museums & Galleries
• Cultural Attractions
• Heritage Centres
• National Parks
• Watersports
• Angling/Fishing
• Golf
• Equestrian
• Walking/Hiking
• Rallies
• Shows/Exhibitions
24 hours in tourism Rise & Shine4.45am: Balasz, The Merrion’s breakfast chef, arrives for duty and prepares for a busy morning serving guests in the 1�� bedroom hotel. Night porter, Michel, has been kept on his toes through the night, welcoming guests who arrived after a late flight, while night auditor Tomaz is busy balancing the day’s transactions before running the night audit.
5.45am: Spa therapist, Yvonne, heads for the Tethra Spa and sets up for the day ahead. The first members and guests arrive in at 6.�0am for a swim in the hotel’s 18m pool and a morning work out in the gym. Back in the kitchen, Anna gets the breakfast orders ready for room service, while in The Cellar Restaurant, Adam prepares for the breakfast rush.
7am: Breakfast is served in The Cellar. Upstairs the front office team are dealing with the first check-outs of the day as busy guests depart for the airport or early morning meetings.
8am: The housekeeping briefing is in full-flight as rooms are allocated to the housekeeping assistants and the daily tasks are assigned. As well as the hotel’s 1�� bedrooms, The Merrion also includes the Tethra Spa, six private dining rooms, The Cellar Restaurant and Cellar Bar, Bar No.��, the drawing rooms, the terrace, reception area, plus plenty of corridor space, so there is a lot of ground for the housekeeping and maintenance teams to cover.
8.30am: The facilities department daily briefing led by maintenance manager Ger and facilities manager Peter go through the issues for the day as well as the refurbishment programme that is underway in the bedrooms.
9am: The management team sit down to review hotel activities from the day before and look forward to the day ahead. The general manager, Peter MacCann, and deputy general manager, Paul Heery, meet with the heads of all departments, including housekeeping, front office, reservations, maintenance, security, IT, finance, HR, events and sales. They discuss the guests who are due to arrive that day and any special requirements that they might have, as well the events booked in the hotel’s private dining rooms.10am: As breakfast finishes in The Cellar Restaurant, morning coffee picks up in the hotel’s drawing rooms where guests and locals meet to discuss everything from the economy to the latest political escapades in the Dáil across the road.
11am: Downstairs in the Cellar Bar Kevin welcomes his first guests of the day while upstairs in Bar No.�� Stuart sets up for lunch.The Cellar’s manager, Damian, meets with a
Have you ever wondered what it’s like working in a busy hotel? Well we’ve got the inside scoop for you. We spent a day with the team in the five star Merrion Hotel in Dublin to find out what 24 hours in the tourism industry is really like.
A Day in the Lifeof a Busy Hotel
The Merrion has welcomed many high profile visitors including US President Barack Obama who is pictured here with the team.
page 6
page 7
wine supplier to discuss new wines to add to the restaurant’s wine list.
The Lunch Rush12 noon: The team gear up for lunch in both The Cellar Restaurant and Bar. Upstairs in reception the front office team are busy checking out the remaining guests from last night, while the commissionaires offer holidaymakers advice about where to go on the next leg of their trip. Like tour guides, they have an encyclopaedic knowledge of Dublin and Ireland, and provide plenty of recommendations about the great things to do on holiday.
1pm: The kitchen team are in full swing as lunch service heats up in the restaurant, Cellar Bar and Drawing Rooms while the hotel’s private dining rooms cater for two private lunches and a buffet for a regular corporate client. There are �6 chefs working in the hotel at various times to cover breakfast, lunch, dinner, light meals, room service, afternoon tea and private dining and events. When the house is full the team can cater for up to �00 guests.Today, executive head chef, Ed Cooney, and pastry chef, Paul Kelly, are away. They are in France visiting a chocolate maker who makes The Merrion’s very own blend of chocolate that is unique to the hotel. We are green with envy.
2pm: In the Tethra Spa, therapists Irene and Catriona welcome guests. A mum and daughter have booked in for a spot of pampering and the therapists help them relax with soothing massages.
The Afternoon Show3pm: Today’s guests check-in at reception. Some leave their bags and venture off to explore the city, while others head to their rooms to kick back and relax.
As lunch service winds down in the restaurant, back in the drawing rooms other guests sit down to afternoon tea. The Merrion has the largest private art collection in Ireland and, to celebrate, the hotel’s talented pastry chefs have created a tasty selection of miniature treats inspired by the works of artists Jack Butler Yeats, William Scott and more. They are chic, colourful and seriously scrumptious.
4pm: The sales office is buzzing as the team land a big new client. Matt, the director of sales, is away in Dubai promoting the hotel to prospective guests, while back home Garrett and Emer have been busy dealing with local clients. A big
multinational company has just agreed to hold a series of events at The Merrion so the team are delighted. Sarah, the marketing manager, updates the hotel’s Facebook and Twitter accounts and shares The Merrion’s latest news with followers. Before she heads home for the evening she holds a meeting with The Merrion’s public relations company to discuss a campaign to promote the hotel in the media.
Evening Celebrations5pm: Jana, the events manager, liaises with a client who is holding a launch party for a new movie in the hotel that evening. The Merrion has held the launches for a number of films, including Bridesmaids, The Hangover and The Adjustment Bureau. The hotel is also popular with movie stars and many visiting actors have checked-in, including Vince Vaughan and Will Ferrell. Her colleague Aedamar meanwhile ensures all the preparations are ready for the civil wedding ceremony taking place in the hotel at 5.�0pm.
6pm: Back at The Cellar, Damian and the team prepare for another busy service and the first of the evening’s diners arrive for the restaurant’s ‘Cellar Steal’ early dinner menu.
7pm: Next door the Cellar Bar is bustling with guests and workers from the nearby offices. Upstairs the movie launch is in full swing, while in one of The Merrion’s other private dining rooms the guests at the civil ceremony celebrate and both parties continue late into the evening.10.45pm: The night team arrive and employees on the evening shift hand over to Shahid, the night manager, before heading home for the evening. Shahid is joined by Tomaz, who covers reception, and porters Michael and Nestor. They serve drinks to guests in Bar No.�� and prepare snacks for guests who would like a midnight feast in their rooms.
As the night progresses through to the wee small hours of the morning, Michael polishes and shines guest shoes and delivers newspapers outside guests’ doors. Nestor, meanwhile, washes guest cars to have them clean and shiny for their departure the next day. They also collect all the room service breakfast orders so that Balasz can get straight to work when he arrives in for his shift which starts at 5am.While guests sleep soundly in The Merrion’s ultra-luxurious beds, behind the scenes the service never stops. There is always something to do in a busy �� hours in tourism.
celebs
page 8
It’s a great old life being a rock star. Not only do you
get to earn wedge loads of cash and play to stadiums
full of fans around the world, you also get to kick
back in some of the most luxurious hotels on the
planet. Here in Ireland any visiting superstar is spoiled
for choice when it comes to selecting a place to crash
after gigs, for after a decade of mega development,
we have some of the very best hotels in the entire
world.
Where do the superstars like to
hangout?JAY-Z and the missus, BEYONCE, like to stay in
Dublin’s ultra-smart Westbury Hotel when they’re
in town, and Beyonce has been spotted boosting
the coffers of local boutiques while she’s over. (She’s
a particular fan of Chica ladies, check it out in the
Westbury Mall.)
When KINGS OF LEON rocked Slane recently the
band chose to stay at the swanky Four Seasons Hotel
in Ballsbridge. They were also spotted indulging in
some culinary treats when they dined at Restaurant
Patrick Guilbaud, Ireland’s only two Michelin star
restaurant. Other diners at the famous eatery have
included WILL SMITH and his family, who stayed at
the next door Merrion Hotel.
The Merrion, one of Ireland’s best five star hotels,
attracts many high profile visitors to Ireland, from US
President BARACK OBAMA to comedian and actor
RUSSELL BRAND.
Some other stars prefer the chic and unique boutique
appeal of Dublin’s Dylan hotel where guests can sip
cocktails in an Alice in Wonderland style location,
and recent patrons include one of the richest young
men in the world, MARK ZUCKERBERG. The creator
of Facebook stayed at the hotel during a recent
conference. Other visitors include GIRLS ALOUD and
Pirates of the Caribbean actress KIERA KNIGHTLY.
Just like the Followill brothers in the Kings of Leon,
JUSTIN TIMBERLAKE also favours The Four Seasons.
The singer and actor, who played Zuckerberg’s
sidekick Sean Parker in the movie The Social Network,
has stayed at the Ballsbridge hotel while visiting
Dublin, as has his old flame, BRITNEY SPEARS.
When JUSTIN BIEBER played The 0� he stayed in The
Ritz-Carlton Powerscourt in Enniskerry, Co Wicklow.
Back in Dublin and while the Queen stayed at
Farmleigh during her recent visit, other royals prefer
The Shelbourne. PRINCE ALBERT OF MONACO and
his new bride, PRINCESS CHARLENE stayed in the
famous St Stephen’s Green hotel on their trip to
Ireland before their wedding.
When it comes to a good night out, Krystle is the
place to be seen in Dublin, attracting everyone from
GEORGIA SALPA and CALUM BEST to X Factor
favourite LOUIS WALSH. The Clarence, the
hotel owned by the boys from U�, has recently
reopened its famous Kitchen nightclub under new
management, while Lillie’s Bordello still remains a
stomping ground for many a famous party-goer
visiting Ireland.
Sporting Heroes
Sports stars can also be seen around town. The
Shelbourne hosts the post-match dinners for
international rugby matches, and the team stay there
on the weekends of games. If you’re in Dublin on
international weekends it’s worth popping into the
hotel on the morning of matches. All the staff, guests
and customers line up to support the team before
they leave for Aviva Stadium, cheering them on and
giving them plenty of encouragement for the battle
ahead.
For camp before the World Cup, Drico and the Boys
in Green stayed at Maynooth’s swanky Carton House,
where they could train in privacy and relax afterwards
on one of the two golf courses or in the spa. It’s
popular with sports stars of all codes, with a number
of GAA teams using Carton House as their base, as
well as international football teams such as Real
Madrid.
When the mighty All Blacks are in town they choose
to stay in Dublin’s Castleknock Hotel or The Conrad,
while in Stillorgan, FC PORTO, the winners of the
�011 UEFA Cup, celebrated in the Radisson Blu St
Helen’s Hotel after their triumph at Aviva Stadium.
Where do some of the biggest stars on the planet stay
when they’re in Ireland? In the best hotels of course.Meet the Stars Members of New Zealand’s All Blacks
rugby team learn a jig and a reel at Johnny
Fox’s in the Dublin Mountains.
The ultra trendy Dylan hotel where the stars often
stay. Recent guests include Facebook creator, Mark
Zuckerberg.
FC Copenhagen stayed at the Plaza Hotel next to Tallaght Stadium when they played
Shamrock Rovers in a qualifying round for the UEFA Champions League. Local fan, Aaron
Penney, is pictured getting some sporting tips from assistant coach, Martin Pringle.
Fergus McFadden, Rob Kearney, Eoin O’Malley and
Brian O’Driscoll whip up a culinary storm in Nando’s at
Dundrum Town Centre.
page �
Hollywood director and movie
millionaire STEVEN SPIELBERG
sure does like his cheesecake.
While on his way to Monaco
for the royal wedding of Prince
Albert and Charlene Wittstock,
the director instructed his pilot to
land at Shannon Airport so that he
could take a quick trip to the small
village of Ballyvaughan in Co Clare.
It turns out the famous film-
maker had a major hankering for
some of the cheesecake he scoffed
in the village’s An Fear Gorta
tea and garden rooms during his
holidays a couple of years back.
We’ve been to the tearooms and
we have to say, we don’t blame
him! The cheesecake is seriously
worth a trip to Ballyvaughan
– even if you can’t afford to get
there by private jet.
How Far Would
You Go for Your
Favourite Cake?
Golfing Kings
Outside the capital and Kerry welcomed not one, not
two, not three, but four Major golf champions when
the Irish Open was held at the Killarney Golf & Fishing
Club. Hot on the heels of his win at The Open in Britain,
DARREN CLARKE was joined by RORY McILROY,
GRAEME McDOWELL and PADRAIG HARRINGTON.
Many of the golfers bunked at Killarney’s five star
Europe Hotel, while Padraig stayed in nearby Aghadoe
Heights Hotel.
But you don’t have to splash the cash on a five star
lifestyle if you want to rub shoulders with some of
Ireland’s greatest sports stars. Munster rugby players
can regularly be found near the team’s training ground
in the University of Limerick, while the RDS is the
stomping ground for Leinster.
Out of office hours, Leinster players like chucking back
the chicken in Nando’s in Dundrum Town Centre, and
have even been known to indulge in a spot of guest
cheffing – an activity they’ve also tried at Wagamama’s
on South King Street.
It seems that spinning the ball isn’t all the boys in blue
are good at.
Ulster Rugby players Ruan
Pienaar, Pedrie Wannenburg
and Robbie Diak are pictured
with Carolyn Mathews from
the Culloden Estate and Spa,
Belfast. Carolyn works for the
Hastings Hotel Group which
sponsors Ulster Rugby.
Open Champions Rory McIlroy and Darren Clarke at the Irish Open in Killarney
The Clarence, the boutique hotel
in Dublin owned by U2
dream job
It’s pretty tough trying to decide what to do with your life when
you finish school, but Aoife Ward knew three things: she wanted
a career that was interesting and varied, that would include some
element of business, and that would bring her into contact with
new and interesting people every day.
When she added all three together, she came up with the course
in Tourism Marketing at DIT and, so far, it’s a decision which has
paid off. Three years into the course she has already landed a role
that ticks all those boxes and more.
Aoife was lucky to get a six-month internship at Dublin Tourism,
the capital’s tourism marketing agency, at one of the most
exciting times for tourism in the city. During her placement,
which forms part of her four-year tourism marketing degree, she
worked with the city’s tourism teams to help plan and organise
the high profile visits of Queen Elizabeth II and US President
Barack Obama.
‘It was such an exciting time,’ says Aoife. ‘During Barack Obama’s
visit I worked down at the media centre in Dublin Castle where
page 10
At 21 years of age,
AOIFE WARD has
already worked in her
dream job. Now she’s
hoping she can do it again as
soon as she finishes college.
‘I chose a career in tourism
as I wanted to meet
interesting people’
Name: Aoife Ward
Age: 21
From: Dublin
Studying: Degree in Tourism
Marketing at DIT Cathal Brugha
Street. ‘It’s a great course if you’re
interested in business,’ she says.
Cool job: Looking after the world’s
media at Dublin Castle during
President Obama’s visit to Ireland.
Dream: To work in Dublin Tourism
again when she finishes college.
Fact File
‘It was so interesting to be behind the scenes in the press centre with all the journalists watching Air Force One land in Dublin Airport on the big screen,’ says Aoife.
Close to �8,000 news articles about the Queen
and President Barack Obama’s visits to Ireland
were printed and broadcast around the world
during their stay.
The coverage was worth a massive €�00m to
Ireland in terms of free publicity, and many of
the features were compiled at the press centre
in Dublin Castle where Aoife worked.
Did You Know?
Tourism marketing is great for people who like the buzz of the tourism industry but also have
a keen interest in business. Courses are available around the country, and there are plenty of
more business-based tourism and hospitality courses listed on www.picktourism.ie
page 11
journalists from all over the world gathered to report on his visit.
We had to look after the journalists and make sure they had
everything they needed, whether it was information about the
President’s itinerary, or background history on some of the places
he visited. It was so interesting to see what the journalists were
doing and what kind of information they looked for and there was
a great buzz around the place. To see these guys coming in with
all their equipment, like those huge camera lenses that you see
the paparazzi with on TV, was mad.’
Dream Come True
While she didn’t get to rub shoulders with the world’s media
during the Queen’s stay, Aoife was involved in putting together
a special programme about her visit to the capital. ‘When the
Queen was around everyone was so excited that I thought it
would be great to put a programme together about what she did
during her visit. I spoke to the people behind all the attractions
that she visited and got photos of her trip. It was a really fun
project to work on.’
Working on the arrival of the US President and the historic visit of
the Queen of England was a dream come true, Aoife admits. ‘They
were such monumental occasions and so to be involved in them
is such a big deal. It was amazing.’
Now she is back at college for her final year of study at DIT
Cathal Brugha Street but she hopes that when she graduates she’ll
get a job that is just as exciting as her internship. ‘I absolutely
loved my stint at Dublin Tourism. What a time to have been there!
Tourism is such an exciting industry and I love the marketing side
of the business, so to be promoting tourism, and in particular to
be marketing my home town of Dublin which I love so much, is
brilliant. If I could work in the exact same job as my internship
when I finish college I would be a happy woman.’
Journalists from across the globe used Dublin Castle as their base when reporting on the visits.
Taoiseach Enda Kenny and television presenter Grainne Seoige at the media centre in Dublin Castle
X Factor’s Mary Byrne met the Queen at a gig in the Convention Centre Dublin to celebrate her visit.
Members of the international media get into the party spirit
at Dublin Castle during the high profile visits of the Queen
and Barack Obama.
page 1�
‘Winning the Young Chef of the Year Award was absolutely unbelievable. So many people who win awards say that they didn’t expect it, but in my case that was absolutely true. The four others I was competing against in the competition were so good, I really didn’t think I had a shot.
The Euro-toques Young Chef competition is very intense. First you submit a written easy on a subject suggested by the Awards committee, then you go through an interview process, followed by a skills test in the kitchen where you are judged by senior chefs in the industry. Lastly the five finalists all prepare a course each for guests at an awards luncheon. When I won the competition in �010 the lunch was held at Restaurant Patrick Guilbaud, which is Ireland’s only two star Michelin restaurant.
Competing is nerve-wracking as you’re up against stiff competition and you’re being judged by the best in the business, but you are supported by a mentor which helps. Our executive head chef, Seamus Commons, mentored me throughout the competition which was fantastic. He gave me a lot of his time and was a great support. There is a huge amount of preparation involved in the competition so it’s great to have someone like Seamus helping you along.
It was because of Seamus that I applied for my job in the restaurant at Knockranny House Hotel in Westport. He is well-known in the industry as a really talented chef so it was great to get to work with him. We have a brilliant team at the hotel, we’re all quite young and we work well together.
MARY RYAN hit the big time in 2010 when she won the highly-prized
Young Chef of the Year Award from the chefs’ organisation Euro-
toques Ireland. She follows in the footsteps of previous winners, such
as TV chef Neven Maguire, and has been singled out as one of the
greatest new talents in the Irish restaurant industry. She tells us what
it was like winning the big award at a star-studded lunch in Dublin’s
swanky Restaurant Patrick Guilbaud.
kitchen confidential
Cooking Up a Storm
Mary is pictured with
her award-winning dish
at the Young Chef of the
Year Awards.
Finalist Pauli Vanttila from Gregan’s Castle in Clare presents his dish to the judges
Name: Mary Ryan
Age: 25
From: Limerick
Studied: Full-time Professional Cookery at LIT
Job: Chef de partie at Knockranny
House Hotel, Westport, Co Mayo
Big break: Winning the coveted Euro-toques
Ireland Young Chef of the Year title in 2010
Fact File
‘I really enjoyed the competition and I met some really good people when I was doing it, such as Brett Graham, the chef-proprietor of The Ledbury in London, who flew to Dublin to judge the Awards.
The competition was a great experience and getting to spend a week, all-expenses-paid, in Paris with the four other finalists was absolutely brilliant. We had great fun and met some amazing chefs. The two days we spent in the Ferrandi culinary school were fascinating. It was well worth doing the competition just for the trip alone.
I always knew I wanted to be a chef. My dad was a chef before me so it’s in my blood. I have been around the restaurant industry all my life.
I worked in a few restaurants after school before I decided to go back to college full-time. I wanted to further my education so I looked at what was available and I thought the BA in Culinary Arts sounded the most interesting. I’m really glad I did it as it’s a great course.
Since then I have got some great experience in some really amazing restaurants such as the two Michelin star Restaurant Patrick Guilbaud, the one Michelin star Chapter One and Lock’s Brasserie where I now work as chef de partie. This means that I’m third in line behind the head chef and the sous chef. At the moment I look after the fish, meat and sauces, and as it’s a small kitchen in Lock’s I’m getting lots of experience doing different things. I really love it.
I can see myself staying here for another year and then I’m going to head to Australia. I won a scholarship in college to go to Sydney and spend a month working in Watuda’s restaurant which I can’t wait to do. I reckon I’ll stay on in Australia for a while and then I’d like to move to London to get more experience.
I would definitely recommend a career as a chef to others, but it is something you really have to be passionate about. You need a good bit of endurance and you have to constantly motivate yourself, but if you are creative, you love food and you enjoy cooking there is no better job. From my point of view I think I was born to do it.’
Keelan Higgs was one of the five finalists who took part in the Euro-toques Ireland Young Chef Competition.
Keelan is interviewed by Ross Golden-Bannon, editor of Food & Wine Magazine (left) at the Young Chef of the Year Awards lunch in Restaurant Patrick Guilbaud.
Name: Keelan Higgs
Age: 25
From: Dublin
Studied: BA in Culinary Arts, DIT
Job: Chef de partie at Lock’s
Brasserie, Dublin
Fact File
page 1�
The finalists and their mentors at the Young Chef of the Year 2010 lunch
We’re always bouncing ideas off each other. It’s a great environment to work in.
Although I work every day in a fine dining restaurant, my parents really didn’t know what I could do until I won the Young Chef award. They like quite simple food and they wouldn’t go to fine dining restaurants that often so it was a big surprise to them when they came to the awards lunch and saw what I cooked. It was my mum’s birthday on the day and I had been so busy with the competition I hadn’t had time to get her a present. I told her if I won that would be her gift, and she was delighted when I did.
Top PrizeAs part of my prize I have been given the chance to go to London to complete a stage (work experience) at The Ledbury in London which is a two Michelin star restaurant. It’s a huge opportunity so I’m really excited about it but I’m a little nervous too!
As well as the stage in The Ledbury, myself and the other finalists were also brought to Paris by Fáilte Ireland to visit the famous School of Culinary Arts. It was such an amazing trip. We got to see how it worked in the college and we also had great fun exploring the city.
Being a chef is hard work, but the industry offers you great opportunities. It is such an honour to win something like the Young Chef of the Year competition, and it opens lots of doors for you.’
Kick Starter
The Professional Cookery course
at LIT gave Mary a great start
in the industry, she says. ‘It’s a
very good course and you learn
a lot while you’re there. I really
enjoyed it and I would definitely
recommend it to others.’
Full-Time Study
CAO Courses: For applications to higher level certificate courses or degree programmes students must apply via the CAO system. Students must have their Leaving Cert or equivalent. Exemptions apply for mature students. Courses are held in Universities, Institutes of Technology, private colleges and Shannon College of Hotel Management.
Programmes are full-time between two to four years. All awards are on the National Framework of Qualifications (NFQ) and range from level six higher certificate to level nine postgraduate degrees.
Further Education Colleges/PLCs: These courses are for those who have completed secondary school. PLC (Post Leaving Cert) courses usually take place in schools, colleges and community education centres around the country and courses are usually between one and two years. They are usually more focused on technical knowledge, core skills and work experience. These are the first steps toward skilled employment and also
Are you interested in a career in tourism, but not sure about which course is best for you? There are courses which will let you study full-time or earn while you learn. Here is a quick guide of what’s available:
getting started
give you access to further study in third level college. Awards/qualifications are usually through the Further Education and Training Awards Council (FETAC) from levels four to six and all are internationally recognised.
Practical Learning
Earn and Learn Options: If you are worried about the cost of going to college or if you can’t face studying full time why not consider a traineeship style programme where you work full time and attend an Institute of Technology on a part-time, day release or block release basis?
Courses available under this option include the National Traineeship in Professional Cookery and Restaurant Operations Management. You can work in a hotel or restaurant for the duration of the programme, your employer will pay you and you can get your qualification at the same time. The qualification you receive at the end of your training will depend on the type of course you have chosen. For more information on Fáilte Ireland’s new National Traineeship Programme, see the opposite page.
Your Learning Options
There are numerous options available so see www.picktourism.ie/course guide/
for a course that suits you.
page 1�
page 15
The programme, which runs over two years, is open to anyone interested in becoming a chef – whether you’re a school leaver, currently unemployed, or someone already working in the industry who wants to brush up your skills.
Run through the Institutes of Technology and Colleges of Further Education around the country, the National Traineeship in Professional Cookery is suitable for those who would like to earn a wage while they learn or those who don’t feel suited to full-time academic life. Students can work within the industry while studying on day-release and the two-year programme includes:• The theory and practice of professional cookery• Menu design; cost control; food science• Health and safety
If you successfully complete the programme you will receive an Advanced Certificate in Professional Cookery FETAC Level 6 at the end of the two years. If, by then, you have caught the learning bug and would like to study more you can also apply to progress to the BA in Culinary Arts.
And the really good news is that, as well as earning an academic qualification, you will have built up practical experience in the industry which will look great on your CV. Employers will be impressed, both with the experience you have gained, as well as the qualifications you have earned. It’s a win-win situation.
Full-time study doesn’t suit everyone, so if you have dreams of becoming a great chef and would like to get practical experience while you learn, why not apply for Fáilte Ireland’s new National Traineeship in Professional Cookery?
earn while you learnTrain to Be the Best
page 15
Chefs are in big demand
and can command high
salaries in Irish restaurants.
See page �0 for details of
what you can expect
to earn.
Did You Know?
To find out more about the new National Traineeship in Professional Cookery and the great ITs around Ireland where the programme is available, head to www.picktourism.ie
Kieran Comiskey, Chapter One Restaurant, DublinImage: Derek Cullen, Fáilte Ireland
With the New Traineeship in Professional Cookery
GUIDE TO QUALIFICATIONS CHART: PINK – Full-time education optionsGREEN – Earn and learn optionsRED – Positions available with these qualifications
course progression
Climbing the Ladder
There are many courses available to
get you started in tourism, plus plenty
of others which will help you progress
further up the career ladder. Here is
a guide to the varied routes towards
qualification.
Visit www.picktourism.ie to read about
the different courses and to find out
where they are on offer.
page 16
page 17
be the boss
‘I didn’t start my career in the hotel business.
I was actually a professional show-jumping rider
when I was younger, working in Switzerland and Germany. When
I gave it up at the age of �0 I decided I would try the hotel
business. My parents ran a B&B when I was growing up and I
enjoyed the tourism industry. I always liked meeting people.
I started out working part-time as a bartender in the Gleneagle
Hotel in Killarney, where I’m from originally, then I moved to the
neighbouring Europe Hotel, which is a five star hotel owned by
the Liebherr Group. I applied for a job as a bartender but got a
role as a porter and stayed there for a season. I really enjoyed it.
In DemandThe following year I was poached by Aghadoe Heights Hotel,
which is another five star hotel in the area. While I was there I
decided that it would be good to get some qualifications in the
industry so I applied for the Trainee Management Development
Programme at GMIT. It was great as I could study part-time while
I was working in Aghadoe Heights and I got great experience
in every department of the hotel which really stood to me as
my career progressed. By the time I left Aghadoe I had been
promoted to assistant manager.
After a few years in the hotel business I decided to try something
different and I moved to a recruitment company which
specialised in the hospitality industry. It was while I was there
that the opportunity to take over the helm at Dunloe Castle came
up. I was looking for candidates to fill a number of roles with the
Killarney Hotel Group, which is owned by Liebherr and includes
The Europe, Dunloe Castle and Árd na Sidhe, and I thought the
general manager’s role in Dunloe sounded like a great job. I
knew the hotel well as it’s where my wife and I had our wedding
reception.
In the end I decided against going for it, but a while later the
group’s managing director, Michael Brennan, offered me the
position anyway. I was just �5 years old at the time and I was
JASON CLIFFORD
tells us about what
it’s like to run a
luxury five star hotel.
‘I became manager of
a five star hotel at 25’
Name: Jason Clifford
Age: 29
From: Killarney
Studied: Trainee Management
Development Programme at GMIT
Job: General manager of the five
star Dunloe Castle Hotel in Killarney
Claim to fame: He became one of
the youngest general managers of
a five star hotel in Ireland when he
landed his current role at just 25
years old!
Fact File
page 18
Flip to page 17 to see the course options available to aspiring
young hotel managers.
handed a 10�-bedroom, five star hotel to look after, which goes to
show that you can rise up the ladder very quickly in this industry.
The Liebherr Group is a great company to work for and Michael
is a great boss. Although he heads up the group and is general
manager of our sister hotel, The Europe, he leaves me to my own
devices in Dunloe Castle and trusts my judgement to run the
hotel.
Love ItI absolutely love my job. It’s hard work and there are a lot of hours
involved but the hotel is only open for the summer season and
you can take plenty of time off in the winter if you like. My wife is
due our first child in November just after the hotel closes which is
great as I will have plenty of time to spend with the new baby.
The hotel is located on 60 acres and as well as the 10�
guestrooms we also have a conference centre, three restaurants,
three bars, two treatment rooms, a �5 metre swimming pool,
tennis courts, pitch and putt, �0 acres of listed gardens and fishing
and horse riding on the grounds, so there’s a lot to do!
No two days are the same in this job and that’s what I love so
much about it. One minute you could be looking after a wedding,
the next you could be working on a new advertising campaign for
the hotel. For instance, at the moment, we are opening the hotel
up as a dog-friendly location so I have been kept busy ordering
dog baskets, organising doggie photo shoots for our advertising
and PR campaigns and putting together a dog policy for the staff.
I love the mix you get in this industry. As well as being kept busy
with guests there is a lot of business involved which makes it
really interesting.
The best part of my job is definitely meeting all the great people
who come through the door. We have had everyone from Willie
Nelson, the legendary country singer, to Jedward. When the Irish
Open was on at the Killarney Golf & Fishing Club over �0 of the
pro golfers stayed with us which was great.
I’m very lucky in this job as I work with an amazing team. There
are about �0 staff working in the hotel and many of them
have been here for years, including our chef and our maitre d’
(restaurant manager) who have been with us for more than �0
years. I may be the manager but they’ve seen and done it all
before and, while it is my job to guide them, I also learn a lot from
the team here. That’s the brilliant thing about this job, you learn
so much every day.
Do I think tourism is a good industry to work in? Absolutely. My
job is so exciting and to be given the opportunities that I have
had at this age is really amazing. I’m very thankful for it and I
couldn’t think of anything I’d like better to do.’
Jason is also president
of the Kerry branch of
SKAL, the worldwide
organisation for tourism
professionals. As well as
being one of the youngest
managers of a five star
hotel in Ireland, he’s also
the youngest president of
SKAL in Europe.
Young Gun
page 1�
hr & events
‘I always liked meeting people so I thought that
hospitality would be a good career option for me
but when I got to college I found out that there
was so much more to the industry than working in
operations in the front of house.
I really liked the business side of the course. I
had to work hard at things like accounting as it
didn’t come naturally to me, but I really enjoyed
the human resources aspect. When Compass,
the foodservice group, came to DIT to talk to us
about career options with the company I thought
it sounded really interesting. I applied for an
internship – which you have to do as part of the
three-year course – but I asked if I could do it in
HR. Luckily for me they agreed and I was sent to
the football club, West Ham United, in London.
Get RealThe placement was amazing. It was my first real
job and the guys at Compass treat you like you are
a full-time member of the team with something
worthwhile to offer. They don’t send you off on
coffee runs all day long, or leave you with the
filing. You get to do real work. I was delighted to
work in the HR department at the club and I also
got to help out in the operations side on game
days so I got to enjoy the buzz of being front of
house too. It was pretty cool seeing all the players.
I didn’t have much interaction with them, but you
would see them in the tunnel and you’d definitely
notice their cars outside reception!
Compass also does the catering at Wimbledon so
when the tennis tournament was on I got sent
down there for the two weeks. It was hard work
but it was really fun. I worked as a supervisor in
the restaurant right beside the players’ training
courts. I got to see them all, and the Williams
sisters were really impressive. I wasn’t into tennis
that much before I went to Wimbledon but I love
it now.
The Next StepGetting the internship with Compass was a great
experience and it worked out really well for me as
when I finished my course the new Aviva Stadium
was opening up and I managed to get a job with
the group again. I started out as a waitress on the
floor and helped out a bit in admin, and within 18
months I had progressed first to supervisor, then
assistant manager, and now I work full-time in the
HR department as a recruitment assistant which
I love. I think they must be happy with me, as I
was awarded the Employee of the Month a few
months ago.
HR is such an interesting job and there is lots
involved. You still get to work with people, which I
really enjoy, but the work is varied as you deal with
recruitment, selection, training and development.
It’s really funny because I’m now interviewing
some of the students that were starting out in
first year when I was in my final year in college.
You definitely have the opportunity to rise up the
ladder quickly in this industry if you’re prepared to
work hard.
As well as working in the HR department I also
help out on match and concert days at the
stadium – as all the team does. I really enjoy that
as there is a great atmosphere around the place.
On days when we have a full house we have up to
1,000 staff working in the stadium looking after
the 50,000 customers. It’s really exciting.
I love the concerts the most. They have a totally
different atmosphere to the matches. We’ve
MAGDA NAREJKO first came to Ireland to improve her English
after she finished school in her native Poland, but she loved it here
so much she decided to stay. After working in a UCI Cinema and
Insomnia coffee shop she decided hospitality was the business for
her and applied for the degree in Hospitality Management in DIT.
It was a move which brought her to the home of Irish rugby and
soccer in Dublin, via West Ham United and Wimbledon in London.
Perfect Match
To learn more about working in the events sector and the many
different jobs and courses on offer, head to www.picktourism.ie
Name: Magda Narejko
Age: 24
From: Warsaw, Poland
Studied: BA in Hospitality
Management at DIT
Works: In the Human Resources
Department at Aviva Stadium. She
also helps out in operations on
match and concert days.
Previous jobs: Internship at West
Ham United and Wimbledon in
London
Fact File
page �0
Top Tip:When you are trying to decide what
college or IT to apply for, check out the various internship programmes on offer. A
good placement can make a real difference, as not only will you learn lots and get
experience in some cool places (like Magda in West Ham and Wimbledon), if you make a good impression it will give you a great opportunity to secure work after you finish college.
• Aviva Stadium seats 50,000
fans and includes �� bars and
�6 food kiosks
• Between 800 and 1,000 staff
work on full match days
• Typically on a full hospitality
event the Compass team
serve up to �,000 guests in
the stadium’s suites
• For the first two Six Nations
games in the stadium the bar
staff served 100,000 pints,
which equals to one pint per
four-and-a-half seconds of
trading• At soccer matches the team
sell up to 7,000 bottles of
Coke, equal to �,500 litres
• On average, the fans
consume �,000 hotdogs and
�,500 burgers per match
Stadium Stats
had some really great acts
playing at Aviva Stadium but
my favourite was definitely
The Script – they’re more
my age group. As a team
we work well together and
really get on, so no matter
what time we finish after a
busy game or concert we all
go out together to unwind.
That sense of achievement
at the end of the day is
hard to beat. It’s hard work
catering to all those people
but when you do a good job
and you make everyone’s
day enjoyable - it’s a great
feeling.
What would I like to do in
the future? I’m not going
anywhere now! I would like
to stay on with Compass
and hopefully progress to recruitment manager.
Compass employs more than �,000 people in
Ireland so it’s a huge company and there is plenty
of room for progression. If you work in such a
fabulous venue and you do a good job you can’t
ask for anything more at the end of the day.’
Aviva Stadium has become Ireland’s new rugby fortress.
page �1
page ��
travel
‘I hated the books in school. The only thing I
studied for was Home Ec as I loved cooking,’
admits Susan Murphy, the �1-year-old chef
whose passion for cooking has taken her to
the States to cook for New Yorkers on St
Patrick’s Day, and soon to London, where
she will represent Ireland at the World Skills
Competition.
When Susan’s Home Ec teacher arranged
work experience for her in Neven Maguire’s
famous MacNean House & Restaurant in
Cavan during Transition Year, she realised she
had found her calling.
‘Until then I really had no idea what I wanted
to do after I finished school but as soon as I
started working in the kitchen I knew that I
wanted to become a chef,’ says Susan. She
loved every minute of working with Neven,
the celebrity chef who fronts a number of
cookery shows on TV. ‘He’s a great teacher
and mentor and no matter how busy it got
during service he always had time to teach
you something.’
From College to Competitions
Bitten by the culinary bug Susan set off
to WIT after school to take the two-year
Professional Cookery course. Soon her
passion for cooking was converted into
real skills, and, spotting her talent, Susan’s
lecturer encouraged her to compete in
culinary competitions.
After triumphing in a culinary skills
competition in the college, Susan went
on to represent WIT at the National Skills
Competition in Dublin where she went head-
to-head with some of the best young chefs
in Institutes of Technology across Ireland. It
was a tough programme, including two days
of intensive competitions, but at the end of it
Susan emerged triumphant.
‘I genuinely couldn’t believe it when I won.
They had a big event in the Mansion House
in Dublin where the winners of the various
competitions were announced, which was
great as we could all get dressed up. My
mum and dad came up to support me, but
I had warned them not to expect anything
as I really didn’t think I had a chance. When
my name was called out I couldn’t believe it.
I was stunned. It was one of the best nights
of my life.’
Not only did Susan achieve the honour
of being crowned one of Ireland’s most
skilful young chefs, she also earned the
right to represent Ireland at the World Skills
Competition in London, where she will pit her
skills against the best young chefs from �8
countries around the world.
TrainingTo help her prepare for the competition in
October, Fáilte Ireland (the national tourism
development authority) has arranged for
Name: Susan Murphy
Age: 21
From: Kilkenny
Studied: Professional Cookery at
WIT. Susan also won a three-month
scholarship to attend college in
Rhode Island in the US.
Adventures: Flew to the Big Apple
on an all expenses paid trip to
cook for New Yorkers as part of a
St Patrick’s Day promotion with
celeb chef (and her boss) Neven
Maguire. They followed this with
a trip to TV studios in Philadelphia
where they whipped up some Irish
culinary treats on the QVC shopping
channel.
Next challenge: Representing
Ireland at the World Skills
Competition in London.
Future plans: Hopes to head
back to the States to get work
experience in the kitchen of the
Irish Ambassador’s residence in
Washington DC.
Ultimate goal: To set up her own
cookery school.
Fact File
Fancy travelling the world on all-expenses-paid trips to represent Ireland?
That’s what lucky SUSAN MURPHY gets to do.
Representing Ireland
on the World Stage
Did You Know?
There is a shortage of skilled chefs in
Ireland at the moment. Despite the
recession, there is loads of work in Irish
kitchens and restaurateurs are crying
out for good chefs. If you love food
and you’re good at cooking, then you’ll
never go hungry at home or abroad.
Next stop London: Susan will represent Ireland at the
World Skills Competition in the UK.
Susan to practise full time at Dublin Institute
of Technology where her coach, George
Smith, is training her for London. ‘It’s hard
work and it’s really intense as it’s just the
two of us working all day, every day, from
Monday to Friday, but it’s really good fun as I
am learning so much. Even better, I’m getting
paid for it too!’
In the world finals, Susan will have to
compete for two days, producing food which
will showcase her own flair, as well as classic
dishes suggested by the judges. ‘I am really
looking forward to it but it will be tough. I
will definitely have to be at my best but I
hope I can do well. I’m going for gold, but
if I get second or third I’ll be pleased as the
competition will be first class. I think as long
as I perform to my best I’ll be happy.’
World StageSusan is no stranger to representing Ireland
on the world stage, however. She returned
to work with Neven Maguire after college,
and has travelled with him promoting Irish
food overseas. The last trip saw Susan fly,
all expenses paid, to the US where together
with Neven and the team, they cooked for
New Yorkers at a special St Patrick’s Day
promotion in the Big Apple. They also got
to travel down to Philadelphia where Susan
helped Neven prepare food for him to cook
on the QVC shopping channels.
‘The trip was such good fun,’ says Susan. ‘Not
only did we get to cook in these really cool
places, during our time off Neven brought us
to some amazing restaurants where we could
see what other chefs were doing. We went to
one restaurant, Per Se, which is high up in the
clouds overlooking Central Park, where we
ate �1 courses! We got to go into the kitchen
afterwards and meet the team which was
amazing.’
The St Patrick’s Day trip was Susan’s second
visit to the States, following a three-month
stint at the Johnson & Wales University in
Rhode Island during college. ‘When I was
studying at WIT I won a scholarship from
Fáilte Ireland to go to Johnson & Wales. I
went with students from some of the other
ITs and it was so much fun. You studied in
college from 7am to �pm but then you had
the rest of the day free. We spent it all on the
beach.’
For her next adventure abroad, Susan
is hoping to return to America to gain
experience in the kitchen at the Irish
Ambassador’s residence in Washington DC.
‘Neven and I also travelled to Washington DC
where we cooked for the Irish Ambassador
and his wife and guests. They were so nice
and they offered me work experience any
time as they’re always looking for Irish chefs
to cater for their events. I hope to go over
when Neven closes the restaurant for a
month in January.’
While Susan’s ultimate goal is to set up
her own cookery school where she could
teach kids how to cook, she’s keen to keep
representing Ireland on the world stage.
‘That’s the great thing about this industry,
you get so much opportunity to travel. I’m
only �1 and look how much I have done
already. It’s an amazing industry to help you
see the world.’
Susan and Neven with Irish Ambassador Michael Collins
and his wife, Mrs Collins. The couple have invited Susan
back to Washington DC to get work experience in the
Ambassador’s kitchens whenever she wants.
page ��
Susan helped turn New York green on St Patrick’s Day.
‘I started my career with the famous chefs, the Roux brothers, in the UK before going on to work in country house hotels and later coming to Ireland to work in The K Club in Kildare. After that I went to work with the legendary Marco Pierre White in London and spent 10 years with him as his maitre d’, which means that I ran the restaurant floor for him.
It was a brilliant time. Marco was a god in the restaurant industry then and working with him was like going to play football in Wembley. It was the best job I ever had and he was the best boss I ever had. We were a young team, everyone worked hard together and strove for perfection, but we had fun too. I learnt so much during that decade.
My advice to anyone getting into this industry has always been start at the top and work your way down. Work in good places where you can when you’re younger and get as much experience as possible. You won’t earn huge money, and you’ll have to work hard, but you’ll get phenomenal experience that will stand to you for the rest of your life. I did a two year course in catering which was great and gave me the basics, but it is so important to get experience in really good restaurants also. You learn so much when you’re working hands on.
How can you get your foot in the door of a good restaurant? First of all you have to get your approach right. Knock on the door, ring up, show willing and be prepared
to start at the bottom. I spent my first month in this industry cleaning toilets but I have gone on to run the front of house in some of the best restaurants in the world, I’ve filmed four TV shows and now I run my own restaurant. It’s worth it if you put the effort in.
When you do get a foot in the door, keep the head down, work hard and ask plenty of questions. If you are really keen and you’re prepared to put the effort in then people will give you a shot.
What qualities do you need to get ahead in hospitality?You need to have a conscience. You have to be able to be nice to people and be prepared to serve the way you want to be treated. We get a lot of people coming into us in Pichet who view waiting or working in the kitchen as a three-month stepping stone – that never works. You have to be passionate and really want to build a career in the business.
You also have to have a lot of stamina and be prepared to work hard. Everyone wants to be a celebrity chef, jetting around the place and appearing on TV, but you have to be able to put the hard yards in the kitchen. Join the industry if you want to learn, but if not, then it’s probably not for you.
What do you look for when hiring?We don’t necessarily look for experience. We can train you when you’re here.
NICK MUNIER, co-presenter of RTÉ’s
new MasterChef TV show and co-owner
of Dublin’s popular Pichet restaurant,
has worked with some of the best chefs
on the planet and has run the front of
house in some of Europe’s most exciting
restaurants. As someone who has been
there and done it all, he offers budding
hospitality stars some helpful advice for
getting ahead in this dynamic business.
expert tips for getting ahead
page ��
‘Start at the Top and Workyour Way Down’
Do you want to be Ireland’s next Masterchef or run your own restaurant just like Nick?
Check out www.picktourism.ie for courses and work-based programmes to help get you started.
page �5
experience all the more. If they ask you questions, such as ‘what is the soup of the day?’ and you can’t answer them, then you’ll just look stupid.
What’s the best thing about the hospitality industry?For a start, you’ll always get fed. And if you get experience in a good place it will look great on your CV.
If you work in this industry you can travel the world. You’ll be able to get work everywhere you go, and you can get to learn a language while you’re at it.
If the industry suits you and you like the work, then you’ll also have great fun. There are huge opportunities to get ahead in this business and work in some great places with some great people at a really early stage of your career. You can’t ask for much more than that.’
Nick spent 10 years working with the legendary British chef, Marco
Pierre White and filmed two TV shows with him, Hell’s Kitchen
and Marco’s Great British Feast.
Nick pictured with his close friend and MasterChef co-judge, chef Dylan McGrath, on the set of the new RTE show.
Work in good places where you can when you’re younger and get as much experience as possible. It will stand to you for the rest of your life.
Nick’s Top Tip for Success:
What we look for is someone who is nice and polite. You need to have a sense or humour, a good personality and you must have a strong character. That’s the stuff we can’t teach you. Everything else you can learn.
Do you need to be a foodie to succeed in this business?Having an interest in food certainly helps if you want to work in the restaurant industry and like any job in life it is so much easier if you are really interested in what you’re doing and you have a passion for your work – whether it’s in the kitchen, on the floor or working in a hotel.
When you start in a new restaurant, take the menu home with you, Google the different dishes and ingredients, learn everything off, and ask the chefs questions about how the food is prepared. Learn about a few wines on the menu and find out what works best with the different dishes.
If you can talk to the customers about their meal they will appreciate the
Name: Karl Fitzharris
Age: 20
Studying: Restaurant Operations
Management at WIT
Works: Kanum Thai, his family’s
restaurants in Ballsbridge and
Rathgar, Dublin
Fact File
page �6
restaurants
KARL FITZHARRIS applied for
Business and Economics in Trinity
College when he finished school
but later left the course to manage
his family’s Kanum Thai restaurant
in Dublin. Now he’s decided to
go back to college to do the new
Restaurant Operations Management
programme at Waterford IT.
Getting QualifiedWhy did you choose the Restaurant
Operations Management course?
I have been working in the family restaurant business
for a while and I decided that I wanted to get some
qualifications. I looked around at the various courses and
the Restaurant Operations Management programme
seemed like a good option. It’s a nine-month course and
you spend three days a week in college so I can also work
part-time in Kanum Thai which suits me.
What does the course involve?
It’s a mix of theory and practical work. As well as learning
about running a restaurant in lectures you also get to
spend one day a week working in the industry. I think this
is great as I will get to experience what it’s like working
in restaurants other than the family business. Over the
duration of the course you get �00 hours’ work experience
which is really helpful for anyone looking to work in this
industry.
What do you plan to do when you finish
the course?
While I’m working in the family business at the moment,
in the future I’d like to have my own chain of franchised
restaurants. I’d like to do something fast, fresh and cheap. A
casual diner-style restaurant is a good option in the current
environment.
Did you always want to work in the
restaurant industry?
No, my family and I are new to it. My dad was a builder and
then two years ago he decided to open a restaurant with
my mum and brothers. I began working in the business and
got bitten by the hospitality bug. It’s a very social job and I
like working front of house and dealing with people.
What’s the best thing about the
restaurant game?
It’s a good business to be in, no matter what the climate.
People have to eat and if you can serve a good product,
reasonably priced, in nice surroundings, people will buy it.
Kanum Thai in Ballsbridge, one
of two restaurants run by the
Fitzharris family in Dublin.
outsider looking in you might think how hard is it learning to pull pints or make beds? That is what I thought. It is not as easy as it looks at all! There is a lot to learn but it is a great experience.
Summer SkillsI never wanted to go into the hotel business but looking back I do not think I could have made my way through college without it. The skills I learned all the summers ago in the Killeen House have proven to be invaluable to me. I have lived in both Cork and Dublin during my student years and have luckily always been able to pick up bar and restaurant work for a bit of extra cash.
I knew I did not want to go in to the hotel business, I enjoyed it immensely but it just was not for me. The same cannot be said for my sister however. She studied in the Shannon College of Hotel Management for four years and is firmly following in my parents’ footsteps. She learned everything from accounting to food science in a practical environment. She had an absolute ball in her four years in Shannon and one of those years was spent working in the Conrad Brussels Hotel. Other people in her class went to Germany, Spain and even the United States.
So if you are maybe wondering what you would like to do with your life and where you would like to go, you should definitely give the tourism and hotel industry some consideration.
Besides the great fun you will have, the places you may travel to and the people you will meet, being the envy of your friends when you meet people like Hugh Grant is not too bad either!
Hoteliers’ daughter, ELEANOR ROSNEY, talks about life growing up in an Irish hotel.
in the blood
… Growing Up in the Hotel Business?Growing up in a hotel is… different to say the least. I have great memories, and have had even better opportunities. As children my siblings and I spent many hours running wild in the gardens, baking cakes in the kitchen with the ever patient chefs, and gladly accepting a few bob from the many American guests delighted to see real Irish red-headed kids! I grew up in Killarney, and my parents own and run the Killeen House Hotel.
As a child I did not think my life was any different, it was completely normal to me. I did however count my lucky stars when I got to meet Hugh Grant – be still my beating heart. I was about 1� at the time, my sister Michelle was 1�. My mom brought us up to the hotel under the pretext of meeting old family friends. We waited in the lounge while mom went to get the ‘old family friend’ and the next thing I knew, I saw Michelle’s jaw fall to the floor and her eyes fly open. I looked up towards the door and there, in all his charmingly awkward glory, was Hugh Grant. We managed to get up off the couch and shake his hand. He tried to make small talk with us but we were both literally rendered speechless. To this day I do not know what he must have thought of these two pale Irish red-headed girls, both staring at him, completely mute and mouths agape.
In all seriousness though, without a doubt the best opportunity I had was learning the ins and outs of a hotel. Now don’t get me wrong here, I am not claiming I could run the place if my parents gave it up tomorrow, but I got great experience working in all areas of the hotel.
I spent many summers working in either
the bar and restaurant, or in
housekeeping. Now to an
What’s it Like…
Eleanor with her sister Michelle who is following her mum and dad into the hotel business.
The hotel won the prestigious Hotel & Catering Review Gold Medal Award for Customer Experience, sponsored by Fáilte Ireland in 2009. Eleanor’s parents are pictured receiving the award from Sean O’Malley, manager of education operations at Fáilte Ireland.
Did You Know?
There are 887 hotels in
Ireland, many of which are
family businesses which
have been passed down
through the generations. The family have a unique security system:
Leprechauns!
page �7
Get Social
Social media such as Facebook, Twitter, Foursquare
and more are becoming hugely important marketing
vehicles for tourism businesses and they need web
savvy surfers to help them maximise their message
through these channels. If you’re a whizz on the web
then there’s plenty of opportunity to carve a career
in this area. It’s only going to get bigger.
8
Cool Things To Do in Tourism10
Read more about some of the cool careers in tourism on www.picktourism.ie.
page �8
Embrace the Great Outdoors Does a life at the desk sound like a snoozefest? Well then, if you’re sporty and adventurous there are loads of jobs out there which will take you kayaking, mountain climbing, horse riding and more. There is also plenty of opportunity to start your own business in the adventure tourism sector. You could be your own boss and surf for a living.
4Rory at the Irish Open
Does spending the next 40 years sitting in front of a computer from 9am to 5pm sound boring? Yep, we think so too. But never fear, by choosing a career in tourism you could do something different every single day. Here is our pick of some of the coolest things to do in tourism.
Meet and Greet Your Heroes Like the All Blacks (pictured) when they stay in hotels or run onto the pitch at the Aviva... If you work in tourism you’re sure to bump into plenty of VIPs, from rock stars to sporting heroes.
1
Create Lifetime Memories Become a wedding planner in an
Irish hotel or venue and you could
help couples’ dreams come true
on the biggest day of their lives.
Feel the love!
5
Weddings by
Franc’s Peter Kelly
with a model bride
Work on Your Game Golf for a living on one of Ireland’s
championship courses. Who knows, you
could be the next Rory McIlroy.9
page ��
Soothe Away Stress It’s a rat race out there, but if you’re a caring person with an interest in wellness and beauty then there are loads of jobs suitable for you in the tranquil environs of an Irish spa.
2
Donal Skehan, the blogger and cookbook writer who has his own TV show, Kitchen Hero.
The team at the Cliff House in Dublin
The spa at the Redcastle Hotel
Become a Tour Guide or Holiday Rep
It’s like going on holidays everyday – except you have to work! Tour guides
and holiday reps are at the frontline of tourism, whether it’s touring through
the wilds of Wicklow or living it up in the sun for a season. It’s a great way
to spend your days..
10
Rock Out at Festivals You don’t have to have a talent like Gaga to
rock the festival scene. If you love the buzz
of the music biz then there are plenty of jobs
on offer in the concert sector. From festival
organisers to onsite caterers and campsite
operators, there’s loads to choose from.
7Star on the Small Screen Chefs and hotel managers are the new rising force in celebland. But remember, you need to be good at the day job first. No producer worth their salt will give a TV show to an unknown. If you want to make your mark on TV we suggest you hone your skills in good kitchens first. Oh, and if you like the idea of filming but you don’t want to be in front of the camera, why don’t you try and get a job with a film catering company? Someone has to feed the troops.
6
Shake & Stir We all know James Bond likes his martinis shaken, not stirred, but there is much more to learn about the fine art of mixology (that’s cocktail making to you and me). Good mixologists can travel the world with their skills and are in big demand in bars and restaurants. Cheers.
3
Icing on the cake: As well as great pay and conditions at home, if you work in an international hotel group you can stay in sister hotels around the world for a fraction of the regular overnight cost. What a great way to see the world on a budget.
But wait, there’s more… It’s not just about the money, there are great perks too. Here are just a few:
TRAVEL: With tourism and hospitality skills on your CV you can travel the world. Everywhere needs a good bartender, chef, hotel manager and so on… TIPS: As well as your wages, staff in the service sector can also expect tips. But remember, you need to work for them! The waiter with the biggest smile always gets the best tips.TREATS: If the hotel you work in has a spa, you could be offered discounts of up to �0%. Likewise if the hotel has a gym you could get free membership or if it has a golf course you could make out like Rory McIlroy and hit the greens for gratis.Complimentary nights and discounted rates for friends and family are universal hotel perks and so are discounts from preferred suppliers, such as reduced rates on dry cleaning and valet services, VIP cards at the Kildare Village shopping mecca or discounts on driving lessons. Even better, if you work with an international hotel group you can also get huge discounts when you stay in their hotels around the world. You can get a luxury break in the sun for a fraction of what the average customer pays. Nice.HANDY THINGS: Free uniforms and meals on duty are handy when they’re provided as part of the package.THE SERIOUS STUFF: Pensions (yawn!) might be the last thing on your mind now, but in order to have some serious wedge to spend when you give up the day job you need to start putting some money away in your �0s. Many employers offer pension
contributions which you will be thankful of when you’re older, trust us.A number of employers will also offer a contribution towards healthcare insurance.
pay & perks
Cashing UpA career in tourism doesn’t just offer a fun job with
plenty of potential to travel the world, you can also
climb the career ladder very quickly and earn an
impressive pay packet in the process. MICHELINE
CORR of The Firm hospitality recruitment specialists
reveals the kind of money you can expect to earn and
some of the tempting perks that go with it.
page �0
WHAT YOU CAN EARN WHEN YOU’RE STARTING OUT
KITCHEN
Commis Chef From €�0K to €��k
ROOMS DIVISION
Receptionist From €1�K to €��K
Accommodation Assistant From €�0K to €��K
RESTAURANT
Food & Beverage Server From €�1K to €��K
BAR/CAFES
Bartender From €�1K to €��K
Food & Beverage Server From €�1K to €��K
EVENT CATERING
Food & Beverage Server From €�1K to €��K
Bartender From €�1K to €��K
Post Graduate Manager (after college) From €��K to €��K
Undergraduate (trainee manager) From €��K to €��K
WHAT YOU CAN EARN LATER ON IN YOUR CAREER
General Manager From €55K to €100K
Head Chef From €�0K to €70K
Deputy Manager From €�0K to €55K
Sales & Marketing Director From €�0K to €65K
Sales & Marketing Manager From €�0K to €�5K
Food & Beverage Director From €�0K to €65K
Rooms Division Manager From €�0K to €�5K
Events Manager From €�0K to €�5K
Catering Manager From €�0K to €50K
Restaurant Manager From €�0K to €65K
Revenue Manager From €�5K to €50K
Retail Catering Head Chef From €�5K to €�5K
Leisure Centre Manager From €�5K to €�0K
Spa Manager From €�0K to €�0K
Events Coordinator From €�0k to €�0K
Department Supervisor From €�8K to €�0K
page �1
Institutes of Technology and Colleges of Further Education across Ireland offer a wide range of courses to get you started in tourism. So whether you want to stay close to home or go away for college, there are plenty of options to suit.
And remember, if full time study isn’t your thing, there are a number of industry-based programmes which will allow you to earn while you learn.
Log on to www.picktourism.ie to learn more and take your first steps towards an exciting career in tourism.
Like What You’ve Read?
If so, check out www.picktourism.ie where you’ll find loads more ideas about exciting jobs in tourism plus plenty of advice on how to kick start your career.
Do You Think Tourism Could be just the Career for You?
For further information and an application form see:
Why not -EARN WHILE YOU LEARN?Work in a professional restaurant or kitchen and attend an Institute of Technology or College of Further Education 1-3 days a week whilst continuing to work
Chef TrainingNational Traineeship Programme in Professional Cookery (2 years)
Total Immersion Programme for Chefs (9 months)
Restaurant Management Restaurant Operations Management Programme (9 months)
LOOKING FOR A PROFESSIONAL QUALIFICATION?
WANT TO GO TO COLLEGE BUT FINDING THE MONEY IS A PROBLEM?