Chef Stephanie Barry
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I have been a professional chef for 10 years. I studied Culinary Arts in DIT and that's where I got my BA. I worked in small a family run restaurant at the start of my career to learn the basics of cheffing. I then went international and got some great experience in a fabulous San Diego Bakery, Sugar & Scribe. I moved onto working in a healthy food restaurant in Dublin and worked my way up to head chef. Wholesome healthy food packed with flavour was our goal and it was an amazing place. I specialised as a Pastry Chef after this, where I have been honing my skills with the best in Le Patissier in Dublin, a pastry production kitchen, catering to lots of high end hotels and restaurants as well as some very big corporate gigs and weddings. At the same time, I had my own business making and designing wedding cakes/occasion cakes which was proved to be very popular among customers.
My favourite way to present food, is in a sharing style. It allows guests to interact and fully enjoy the food together.
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More about me
For me, cooking is...
Transcending. It translates across every language and culture. Food is a representation of love and history, and the sharing of food is a joyous thing
I learned to cook at...
Dublin Institute of Technology , my BA Culinary Arts and from everyone I've ever worked alongside
A cooking secret...
1. There is always time to cook. 2. Always freeze your Parmesan rinds, add them to pasta sauces for a flavour bomb. 3. Balsamic in your bolognese...
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