Introduce myself-Bipin


 I am Bipinchand. 2006 December I came to Ireland from India with my wife,she is a health care professional. I started my kitchen journey in Ireland from powerscourt health farm enniskerry.then I moved to plaza hotel tallaght. Since 2009 I am working in dunlaoghaire golf club. And currently I am the sous chef there. I have 3 beautiful girls aged 12,6 and 3. And I am settled in wicklow Town. My hobbies are playing badminton. Music basically a drummer. And keeping me creative in life.

Future dream is, to become a great chef. 

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What I have learned-Bipin

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 The chef I worked with had a great knowledge about real Spanish authentic cooking. So he was really focusing on his jus making techniques. The kitchen always have 3 kinds of jus all the time. One poultry, one meat.and one with fish. Any of the dish he prepare he just add  bit of his jus to flavour differently. Even to the omelette. I leaned the importance of sauce making in fine dining, and how to operate the kitchen efficiently in a tiny place, I learned the importance of the kitchen assistants, they prep everything for the busy kitchen rather than chefs doing everything, it is actually a cost effective operation and a good training for kitchen assistants. From the mobility I earned more confidence to operate the kitchen independently. More disipline and more control over me. Of course I earned more technical skills aswell.  Through out the mobility I experienced the real cooking world, and did comparison with Ireland and Spain, it was something I needed just  to b...
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Work

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I worked in a restaurant called 5 gusto. Martin and Pedro brought me to my restaurant were I met the owner and head chef Palmira and her sous chef Sandra. Sandra showed me around the kitchen which was very small however had everything. The restaurant did very traditional Spanish food just to another level as it is a Michelin plated restaurant. My day started most day at 12pm were we would pre for service, service usually began at 2 however sometimes earlier, during service I would usually plate the starters and desserts the main course was usually done by either Sandra or Palmira, we would usually finish at around 5 after cleaning down the kitchen. We would then start at 8:30pm for evening serve. This was a very challenging experience however I found it very rewarding and gain so much from this restaurant and the chefs I learnt from.  Unfortunlay the day I arrived Sandra gave her notice and in Spain you must give 2 weeks notices its the law, this meant that my experience in the kit...
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Free time

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                                                                                                                                                                  On my free time I went to Salamanca, Leon and explored Valladolid. There is so much around Valladolid itself which was amazing as I love to travel. All the cities of Salamanca, Leon and Valladolid are quite small cities so was very easy to get around. Also we went on a group trip with everyone including the Swedish students to a asparagus  farm, duck slater’s house and pacos cave which were all amazing experience to see!...
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