ONE of Northern Ireland’s leading chefs is hoping to inspire the talent of the future thanks to a new training programme aimed at elevating the reputation of a career in the culinary industry.
Damian Tumilty grew up watching Gordon Ramsey, Ready Steady Cook and was the only boy in his home economics class and 30 years later, he is the Executive Head Chef at the 5-star Grand Central Hotel.
Now, along with the Executive Head Chefs across the collection of Hastings Hotels, he has developed a new entry-level training programme with a focus on innovation and creativity, tailored to chefs who want to start their career in culinary excellence.
Aspiring chefs work in rotation throughout the various departments in the kitchen learning a variety of skills including butchery, larder, patisserie, sauce and banqueting under the expert guidance of the Executive Head Chefs and their supporting teams.
Damian Tumilty, Executive Head Chef of the Grand Central Hotel said: “Northern Ireland has a rich heritage of chefing talent, however in recent years it is fair to say that less young people are choosing it as a career and Hastings Hotels is on a mission to change that.
It is true that being a chef is a demanding role, and it’s not for the faint-hearted, however it is also hugely rewarding and enables you to gain a huge array of skills, for use on the job and throughout life. It’s our hope, that by encouraging and supporting the younger generation to explore a career as a chef, that we can open them up to all the limitless opportunities that lie ahead.”
“Across Hastings Hotels, we’ve been working hard over the last number of years to change the cliché around food in hotels and we are proud to stand tall alongside the best restaurants across Northern Ireland. We’re a very food driven group, we’re passionate about provenance and working with handpicked local suppliers. Our menus are seasonal, innovative and creative and that is the career we are offering our talented culinary teams.
We have developed a structured entry-level training programme to excite and inspire the next generation of chefs and it is already proving hugely popular, so I am excited to build on this. We offer a supportive environment and our people-centred culture is focused on teamwork and working together towards a common purpose. Alongside this, we offer career progression. For example, our Pastry Chef Faith O’Neill, is just 22. She started as Commis Chef on work placement, and quickly demonstrated her passion, skill and sheer talent and is now progressing her career with us and, under my guidance, running the Grand Central’s pastry kitchen and absolutely thriving.”
