Grilled by The Staff Canteen Grilled by The Staff Canteen

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland.  JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant. 
In this episode of Grilled, JP talks to Brendan Guinan.

In 2019, Brendan Guinan embarked on a journey of transforming 26 acres of neglected forestry into a biological farm. This diverse piece of land contains Ash, Oak, Alder, Sycamore and Pine trees. 
Brendan has carefully thinned the woodland, creating 1 acre paddocks for his grazing animals. He has worked hard to ensure his farm works in harmony with the native flora and fauna that are present on the land. We use our animals as labour units to clear woodie overgrowth and enhance natural regeneration. 
Combining Planned Holistic Grazing and Biological Agroforestry ensures his animals get a rich and varied diet, while simultaneously enhancing soil biology while sequestering carbon. 
He produces chemical free pasture raised beef, pigs, turkeys, meat chickens, eggs, honey and hardwood firewood. The animals feed on grasses,ivey mosses and tree hay. All livestock are out wintered, sheltered by the cover of the trees. We feed organic grass hay and locally grown grain and beans also.  
 Brendan sells his eggs, gluten free sausages and burgers, dry cured ham and bacon, organic Wagyu beef and much more through www.fiorbhiafarm.ie with nationwide delivery. He has built a loyal customer base through Tik Tok and Instagram @fiorbhiafarm.
Education is a large part of this farm holding workshops and farm tours empowering farmers and the public on how to grow food 100% chemical free, directly selling produce while enhancing biodiversity.  He also designs individual chemical free farming systems on a one to one consulting basis for clients nationwide.
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Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland.  JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodegarestaurant. 
In this episode of Grilled, JP talks to Majken Bech Bailey.

Majken Bech Bailey was the General Manager at the 2 Michelin Star Aimsir where she worked alongside her husband, chef Jordan Bailey.
Her instinctive sense of professional but relaxed service is a tribute to the time she has spent in a series of restaurants renowned for their polished but comfortable service such as Bon Lio, ORO and three Michelin starred Maaemo where she also worked with her husband Jordan Bailey, and in Henne Kirkeby Kro in Denmark.
Aimsir restaurant opened in May 2019 after 15 months of exploring the Irish landscape and larder and and just over four short months after opening, they were awarded not one, but two Michelin stars for their ground-breaking restaurant.
The husband and wife team are now operating their own unique hospitality and events consultancy, Bech-Bailey.
Support the Show.

Welcome to Grilled by The Staff Canteen, this is season 6 and our next four episodes will be hosted by Michelin-starred Chef Dr. JP McMahon of Aniar Restaurant in Galway, Ireland.  JP is also founder of Food on the Edge, Blas Na Gaillimhe (A taste of Galway) and Cava Bodega restaurant. 
In this episode of Grilled, JP talks to Eoin Cluskey.

Growing up in a bakery with his Nana at the helm, Eoin has never left behind the traditional methods used in making authentic, naturally leavened bread, as he continues to grow his own artisan bakery, Bread 41. Committed to aligning his business with the UN SDGs, Cluskey is currently working towards a zero-waste vision, with recent qualification as a Future Food ‘Climate Shaper’, he is determined to change the culture and perception of the industry. Never short of passion, he aims to achieve his mission of real bread in every home, the prioritisation what grows seasonally, locally, and sustainably.
Chef Dr. JP McMahon is a prominent figure in the culinary world, known for his expertise in both gastronomy and academia. Hailing from Ireland, McMahon's culinary journey began with a deep-seated passion for food. He underwent formal culinary training, honing his skills while immersing himself in the diverse culinary traditions of his homeland.
McMahon's academic pursuits led him to earn a doctoral degree, enhancing his culinary knowledge with a comprehensive understanding of food history and culture. Renowned for his innovative approach to Irish cuisine, McMahon celebrates the country's culinary heritage while continually pushing creative boundaries. His commitment to utilizing locally sourced, seasonal ingredients underscores his reverence for sustainable and ethical dining practices.
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Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our sixth and final episode in collaboration with The Chef JKP Podcast.
James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Kelvin Cheung under the Grilled Spotlight. 
In this episode of the ChefJKP Podcast, Kelvin Cheung shares his formative years working in his dad's restaurant and his path into the industry. 
Kelvin also touches on the challenges of maintaining a work-life balance in the demanding world of hospitality. 

Despite the accolades and recognition, including being featured in the Michelin Guide and the prestigious Gault and Millau Guide, Kelvin remains focused on the simple joy of feeding people and creating memorable experiences for his guests.


ChefJKP and Kelvin discuss:
The Demands of the Hospitality IndustryAdvice for Young ChefsTransition to a More Positive Management ApproachKelvin's Growth and Changes in Management PhilosophyUnique Disciplinary Methods in the KitchenDiscussing Mental Health and Wellness in KitchensYou can follow Kelvin on HERE

You can follow The Chef JKP Podcast on HERE

This podcast is bought to you by Twentyone06, for more information on who they are, head over to www.twentyone06.com 
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Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our fifth episode in collaboration with The Chef JKP Podcast.
James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Giovanni Papi under the Grilled Spotlight. 
Giovanni's passion for his craft is palpable. In this episode, he shares how he believes in the power of food to bring people together, to create memories, and to evoke emotions. It is this belief that drives him to constantly push the boundaries of Italian cuisine and create dishes that not only satisfy the palate but also touch the soul. 
With a coveted Michelin star and two toques in the Gault and Millau guide, Giovanni has become a prominent figure in the MENA region's gastronomy.
 ChefJKP and Giovanni discuss:
Guest's Impact on UAE Food Scene and Michelin RecognitionChallenges and Growth in Shanghai's Culinary SceneLearning Through Language Barriers and Kitchen DynamicsSeasonal Work Patterns and Exploring New CuisinesTransition to Dubai and Joining Armani RistoranteHumility and Growth: Stepping into Sous-Chef Role in DubaiYou follow Giovanni on HERE

You can follow The Chef JKP Podcast on HERE

This podcast is bought to you by TwentyOne06, for more information head over to www.twentyone06.com 
 
Support the Show.

Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our fourth episode in collaboration with The Chef JKP Podcast.
James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Kelvin Kelly under the Grilled Spotlight. 

In this episode of the ChefJKP Podcast, Kelvin Kelly reveals a unique odyssey from South African family braais to becoming an executive chef in Dubai. 
The episode explores childhood memories, culinary traditions, and unexpected detours, including a stint as a private investigator. Kelvin recounts his culinary school experience, leading to a remarkable rise in the professional kitchen. 

The conversation delves into the nuances of South African cuisine, corporate catering innovations, and the distinctions between a "braai" and a barbecue. 

The narrative takes an adventurous turn when Kelvin, seeking change, moves to Dubai, adding a fascinating layer to this culinary tale.
 ChefJKP and Kelvin discuss:
South African family braais influence on culinary journeyCulinary school veers from becoming a doctorCatering reveals challenges of large-scale eventsRapid progression from school to executive chefDubai's multicultural culinary scene and gastronomic offeringsYou can follow Kelvin on HERE

You can follow The Chef JKP Podcast on HERE

This podcast is sponsored by Twentyone06, for information head over to www.twentyone06.com
Support the Show.