Volunteer Experience
Education Volunteer Experience:
From February 2016 until march 2018 I was teamed up with Schools in Spiddal and Oughterard in Co. Galway as a Mentor for the Schools Education initiative "The Future is Food", which was run with Bord Bia and The Irish Food Board
The Future is Food was developed by the Taste Council in collaboration with Bord Bia, designed by educators and is recognised by the NCCA (National Council for Curriculum & Assessment). This programme encouraged Transition Year pupils to gain a better understanding of the Irish artisan and speciality food sector, as well as the wider food industry. The aim was to enable students to gain valuable experience of managing a small food company and and an understanding of where the food they were consuming was produced. The programme also demonstrated that a career in the Irish food sector is open to all students with an interest in food and enterprise.
From February 2016 until march 2018 I was teamed up with Schools in Spiddal and Oughterard in Co. Galway as a Mentor for the Schools Education initiative "The Future is Food", which was run with Bord Bia and The Irish Food Board
The Future is Food was developed by the Taste Council in collaboration with Bord Bia, designed by educators and is recognised by the NCCA (National Council for Curriculum & Assessment). This programme encouraged Transition Year pupils to gain a better understanding of the Irish artisan and speciality food sector, as well as the wider food industry. The aim was to enable students to gain valuable experience of managing a small food company and and an understanding of where the food they were consuming was produced. The programme also demonstrated that a career in the Irish food sector is open to all students with an interest in food and enterprise.
Poverty Alleviation Volunteer Experience:
On the Sunday February 1st 2015 i assisted in the organisation and execution of a St. Brigid’s Day Banquet. The event was a cooperation between Slow Food Galway and LOAM Restaurant in order to raise money for the following projects and charities:
On the Sunday February 1st 2015 i assisted in the organisation and execution of a St. Brigid’s Day Banquet. The event was a cooperation between Slow Food Galway and LOAM Restaurant in order to raise money for the following projects and charities:
- Slow Food 10,000 gardens in Africa
- COPE community catering, Galway
- Clowns without borders
Professional Volunteer Experience:
I am a voluntary member of the Advisory Council of Chef Network Ireland, a professional organisation with the purpose of bringing together chefs from all sectors, at all stages of their careers, to communicate, collaborate, share and innovate.
I am a voluntary member of the Advisory Council of Chef Network Ireland, a professional organisation with the purpose of bringing together chefs from all sectors, at all stages of their careers, to communicate, collaborate, share and innovate.
