A taste of the Med in Dublin
Dublin chef Paul Foley began his culinary career as a school-leaver thrown into a kitchen in a Jury’s hotel.
Dublin chef Paul Foley began his culinary career as a school-leaver thrown into a kitchen in a Jury’s hotel. It had a profound effect on his attitudes to kitchen etiquette.
‘‘It was a difficult environment to learn in,” he says, comparing it to a Christian Brothers’ school of the 1950s.
‘‘There were a few chefs who took the time to teach us the basics, but others who just expected...
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