Head chef Paul Walsh has worked in various cafés, gastropubs and restaurants in a career that has spanned 13 years. After moving back to Waterford for work, he saw a need to include more plant-based options on his menu.
Research led Paul to SETU’s Certificate in Plant Based Cooking & Sustainable Practices — a course that was the perfect opportunity to expand his skills and knowledge in creating vegan and vegetarian dishes.
Background
I began working in kitchens a little later in life, starting out as a kitchen porter. I enjoyed the work, especially when I got the chance to assist the chefs. One head chef saw something in me; he took me under his wing and taught me the basics of commercial cooking. I was eager to achieve more in my career, so when the owners of the busy gastropub where I worked offered to support my return to university to study Culinary Arts, I jumped at the opportunity.
SETU undergrad
I studied SETU’s Advanced Certificate in Professional Cooking while working at the gastropub. This enabled me to spend mornings in college and afternoons and weekends at work. My time as a mature undergraduate at the University was challenging but highly enjoyable. I learned countless new skills, appreciated different approaches, made enduring industry connections, and most importantly, became a stronger chef.
"The hotel owners also appreciated the need to bring more vegetarian and vegan options to the table, so they were happy to accommodate my upskilling."
Paul Walsh Head chef at Dooley's Hotel Waterford
Change
I progressed my career further at the gastropub following my initial spell at SETU, becoming a senior chef de partie. However, it wasn’t until I became a sous chef at Dooley’s Hotel Waterford that I saw a need to incorporate more plant based dishes into the restaurant’s menu.
Plant Based Cooking
The hotel owners also appreciated the need to bring more vegetarian and vegan options to the table, so they were happy to accommodate my upskilling. Overall, I found the course’s pastry modules the most beneficial, particularly the alternative plant based desserts. The course gives you so many ways of creating pastry which helps you accommodate different dietary needs. I have also found that the unconventional skills acquired throughout this course can be transferred to meat-based dishes. The course was also very social; I benefited from many peer-to-peer interactions encouraged by the lecturers throughout. It was a win-win for me!
Head chef
Since completing the course, hotel management has seen the benefits of bringing these new skills back to the kitchen. Recently, I was promoted to head chef at the hotel.
