North West News

June/ July 2007

Meeting Dalton Inn Claremorris, Co.Mayo.

The June, July Meeting took place in The Dalton Inn Claremorris Co.Mayo on Tuesday 12 June with an attendance 17 chefs from the North West Branch.

Mr. Seamus Moran of Lotide Fine Foods & Gourmet Sea Vegetable gave a talk and demo .

LoTide is a family run business based in Mayne, Wesrport and was started up in 2005.

Carrageen Moss, Dillisk and Atlantic Wakame were just some of the fine products on display.

“ We harvest all our own sea vegetables from the waters of Clew Bay, we dry, process and package all our own products to ensure the highest standards are maintained and only the best sea vegetables are used” said Seamus.

The North West Branch is grateful to Seamus and all at LoTide for taking the time to give the talk and demo.

Seamus can be contacted at info@lo-tide.com or call 09842616

Next gourmet meeting is to be held in Lisadell House and Gardens with a visit to Charlie Kelly to see some Oyster, Mussel and Clam beds.

May 2007.

The North West Branch 2007 A.G.M was held on Sunday 13^th May in the Embassy Rooms JFK Parade Sligo.

A new committee was formed on the night with the following people being elected.

Chairman; Ian Flanagan

Vice Chairman; Mark Gallagher

Secretary; Sylvester Dolan

Treasurer; Ronan Deery

Membership; Darren Kildea

A large number of members attended the meeting, with 98% of the branch voting.

The branch now stretches from Malin Head in Co Donegal to Claremorris in Co.Mayo and has doubled its membership in the last 12 months.

The out going committee were thanked by the members for their tireless work in the last three years.

The new in coming committee were welcomed on board, the new chairman Ian Flanagan thanked the members and hoped the present committee could continue the branches successes over the coming years.

C.E.O Address

Welcome

We the Board of Directors of the Panel of Chefs of Ireland would like to welcome you to our site. We hope that you will find something of interest to you, and that you will visit us again.
Myles Moody CEO. Panel of Chefs of Ireland.

• The main objective of the Panel of Chefs Ireland is to promote the development of all aspects of professional cookery, and consists of the Chief Executive Officer, the Honorary President, the National Secretary and National Treasurer, and the National Membership Officer together with the Chairman of each regional branch. The Board of directors represent all members on a National and International basis and conducts the business of the Panel of chefs.
  
  

• As part of the constitution of the Panel of Chefs, meetings are held on a monthly basis, in different Hotels and Restaurants in the region. These meetings always contain items of interest to all members like Lectures, Demonstrations, Discussions or Food Topics.
  
  

• All members are encouraged to join in with opinions and ideas that will help the running of their particular branch. Sub-committees are set up to organise special events, such as cooking demonstrations and fund raising events.
  
  

• The Panel hosted the 2004 World congress of the World Association of Cooks Societies. Over one thousand chefs from all over the world attended this week - long event in Dublin.
  
  

• As mentioned earlier the Panels main objective is to promote all aspects of professional cookery and therefore encourage all members to participate in cooking competitions, but this is by no means compulsory. Cooking competitions are of enormous benefit in affording Chefs the opportunity to demonstrating their many talents and skills. At these competitions you will also meet new friends and chefs from other parts of the country and abroad. You have the opportunity to exchange new ideas and techniques and what could be more satisfying than going home with maybe a certificate or medal.
  
  

• Being a member of the Panel of Chefs of Ireland is not all work and no play, with events being organised on a regional and National basis, to not only raise the funds but to provide a social outlet for all our members. Anything from golf outings, mushroom hunts, visit to food producers, full day excursions and Christmas parties are on the social calendar.

South East News

South East News

July 2007

On Tuesday 3^rd of July we had one of our best meetings of the year. We met up in the Riverside Café in the historic town of Cahir at 10am. Good coffee, delicious scones and food fuelled conversation. At 11am we headed out to the town of Clogheen to visit with Anne and Dick Keating, to see how the famous Baylough Cheese is made. On the way we of course made the obligatory 2 laps of a roundabout for the benefit of our distinguished member from Wexford.

We arrived at the Keating cheese making facility at just the right time and got to see almost the entire process of how they make their wonderful cheddar cheese. They make a plain, a smoked and a garlic and herb plain and smoked. They use the milk from local farms and start and finish the whole process of making the cheese together. As we saw on the day this cheese is really handmade and this close connection to the production is what gives the cheese it unique flavours and character. On the day, we saw it just after the curd had been cut and the whey was been drained. Anne was starting to mill the cheese this further speeds up the separation of the whey, which in turn gives the cheese it hard texture. Anne also checked it for it level of lactic acid as this will determine how the cheese sets, too high and it will cause cracks in the cheese and too low might cause spoilage or a loss of flavour. Anne then salted the cheese (2%) and milled it again to ensure an even distribution of the salt.

It was then put into moulds and pressed to extract more of the whey. All the time this was going on both Anne and Dick kept working but at the same time explaining about what they were doing and more importantly why.

They also told us the history of how they got started and the trials and tribulations that they faced over the years. The red tape involved in just getting milk, to their rather unorthodox marketing techniques. They are both completely self taught. Anne said that “if there is something that you want to do, don’t let anyone stop you”. They are definitely two very formidable people who deserve our respect and admiration.

We then had a taste of the different variety of cheese that they make. We finished up with a group photograph with Dick and Anne at the front entrance to their home.

The picnic

Then it was on to the scenic view of The Vee in the Knockmealdown Mountains and to a picnic spot just above a lake which happens to be Bealough or in english Baylough Lake. The spread of food was impressive and was a credit to everyone. We had Pate and sourdough bread from Norbert, quiche from me, Martins special fried chicken, hummus from George and Sylvia, a selection of salads from Michael and Billy, Chocolate truffle cake from Fergus. Red wine and sparkling water were the liquids of choice. We brought so much food that at one stage we were thinking of feeding a bus that was passing. We did however feed a few tourists including a French couple who were celebrating their 10^th wedding anniversary. They probably left thinking chefs are strange but friendly. This picnic was definitely a success and will hopefully feature in our next outing. I would like to thank everyone for making the effort to attend and for the good company.