My first impression of Barcelona

 My first impression of Barcelona

Greetings from Barcelona. A city of great architecture and art.

Hello everyone, this is Panos posting from Barcelona city. 

I arrived here a week before my orientation day as I wanted to give myself the opportunity to settle in before the semester starts. So far, I have enjoyed every moment of my staying and I am thrilled I am going to stay here until the end of January. 

The first few days were a bit difficult for me because of the language barrier but I have managed to get by with a bit of help from a  dictionary. Being Greek, I was amazed with the cultural similarities between Greek and Spanish people. The lifestyle here as well as the shops and the food are similar to the ones I am accustomed to. People just love sitting outside and sipping their coffee for hours and just having a chat and a good time. 

The overall atmosphere is very relaxed and the people seem to be fairly laid-back. So far, I am really liking it. Barcelona is a well-connected and a very tidy city. It is very quiet around lunch time because the locals would eat at home and some of the shops close around that time just to reopen later in the day. Because 

Barcelona is so well-connected, it is very easy and affordable to visit the tourist attractions of the city. So far, I’ve visited Ramblas, Barceloneta and the iconic cathedral of Sagrada Familia. The timetable of the University is very good too. My Mondays and Tuesdays are full but Wednesdays and Thursdays aren’t as busy so it’s not too bad. I’m also off every Friday, Saturday and Sunday and that allows me to explore the city as much as I like. The food here is good and a lot more affordable compared to Ireland. There are also a lot of restaurants with foreign cuisine so the people of Barcelona are spoiled for choice. If time allows, I am going visit other parts of the country too before the weather gets cooler.

  

More on my next post

Panos

My first few days in Belfast!

 

Belfast is the capital city of Northern Ireland; it is located on the river Lagan. It is home to a population of 659,000 people. I arrived here on the 26^th of September, where I was checked into the Grand Central Hotel. The Grand Central Hotel opened in 2018 at a cost of £54 million, and it is the newest hotel in the Hastings Hotel Group. It boasts three hundred bedrooms, of which ten are suites. The culinary team here is led by Damian Tumility, while Stephen Meldrum leads the hotel as general manager. Through hard work and determination, the team here helped the hotel to achieve its fifth star just over a year ago. I will both work and live here as part of the culinary team for the next three months for my international work placement – in integral part of the BA (hons) in Culinary Arts.

 

 The evening I arrived, after unpacking my bags, I took a stroll around the city which is just a two-minute walk away. I find the weather here to be far colder than that in the sunny south-east. While I was walking around, I stumbled upon Victoria Square, a high-end shopping district in Belfast. While the area itself is outdoor, it is covered by an all-weather roof which makes the location ideal for shopping all year round. The next day I had my induction at the Europa Hotel. This hotel is the sister hotel of the Grand Central Hotel, and it is the most bombed hotel in the world because of incidents during ‘The Troubles.’ After the induction I went with the Human Resources Manager; Rose Nagra back to the Grand Central, where I was introduced to chef Damian. He showed me around the hotel and invited me to dine in the hotel that night, as well as have a drink in the hotel’s observatory lounge. The views from the observatory were incredible.

I started work the next day on September 28^th, at 9am. I worked on pastry, where I will be primarily stationed for my first three weeks of placement. The afternoon tea menu, al a carte menu and other places for which we must make pastries were explained to me by Danielle, one of the junior sous chefs. Throughout the day I made many different things such as scones, meringue, and lemon tartlet filling and I was introduced to many of the chefs working in the hotel, as well as other staff such as the General Manager, Stephen Meldrum. I then went to help plate goats cheese salads for a function that night. After I finished that and cleaned down, I was free to go. I have so far really enjoyed my time here in Belfast.

                    All the best,

                   Ben Roche.

Leaving Vienne

 Leaving Vienne

So my internship is officially behind me! The last few weeks there were a brilliant kind of

hectic. There were plenty of regular services, a few more special lunches and dinners, nights

out with friends from the restaurant, “weekends” packed full of visits to my favourite spots in

Lyon, or wandering around Vienne. Highlights of the small town were definitely the park a

short walk from the restaurant, and visiting my favourite patisserie on my walk home. I was

so lucky to have learned so much in such a short space of time, with some really talented

chefs.

The standout dessert, the reason that ‘La Pyramide’ caught my attention, was the piano. With

its tempered chocolate piano shaped moulds, praline, coffee espuma, gold leaf covered

chocolate sorbet, coffee anglaise, and so much more, this dessert was more impressive than

its pictures suggested. During my time in the restaurant, I had the opportunity to work on

each element of the dish, in preparation, and plating. I developed a stronger appreciation for

the time, dedication, and patience it takes to produce a dessert of this standard.

I finished out my internship with an invitation for a complementary lunch at the restaurant.

While I’d tasted a couple of the dishes from other sections during my time there, it was

something else entirely to sit down for my 11 course meal (they were too good giving me a

second dessert). It was so surreal to sit at the table and have dishes that I had spent the past

few months working on come to my table, seeing the service from a different perspective.

Working in France is something I’m so glad I’ve done, and absolutely hope to do again in the

future.

Signing off for good, Erika.

La Pyramide 2

 La Pyramide 2

With a few weeks under my belt, I can gladly say that my French has much improved, and

my fear of sinking under the pressure has disappeared. The pastry team has gone from 5 to 8

in a very short amount of time. Two members of our team work in the bistro ‘PH3’, and those

of us on the team for the gastro restaurant welcomed a couple of other interns. I never

thought there would be this many people on the pastry section, but given that there is a lunch

and dinner service every day, it’s given us a break in terms of hours, making everything run

much more smoothly.

The menu changes regularly here, and a new dessert is usually introduced during one of the

special lunches or dinners with special guests. Never forgetting the impressive history of ‘La

Pyramide’, a dessert named ‘La Marjolaine’ has returned to the menu. Originally created by

the great, chef Fernand Point, during his time as head chef and owner of ‘La Pyramide’

during the 1950’s, it was extremely exciting to see its return, and the modern twist it was

given by the head pastry chefs here.

While I’ve spent a lot of my spare time in the city, I’ve had no issue finding entertainment in

Vienne. For such a small town, there is so much to see. The place is littered with bakeries,

chocolate shops, gorgeous parks, and plenty of landmarks to visit. To top this off, there was a

carnival-style festival for a week. Not a 10 minute walk from my apartment there were

amusements, games, and food trucks down by the river. The festival is completely fitting for

this town, seemingly understated, but offering so much when a closer look is taken.

Catch you guys in the farewell post! Erika.

La Pyramide

 La Pyramide

Hey guys, It’s Erika again here to fill you in on my semester two work placement. I loved life

in France so much I decided to come back. It was amazing to see how different life can be

just a 20 minute train journey south of Lyon. The small town of Vienne, where the restaurant

I’m working in is located, is extremely quiet and traditional, compared to the bustling

‘melting pot’ Lyon is known to be. The change of pace is much appreciated, but it is still nice

to know that there is such a short distance between me and all the places, and people, that

made me want to come back.

The restaurant itself is part of the hotel ‘La Pyramide’, named for its proximity to the statue

of a pyramid in Vienne. My internship coincided with the 200 year anniversary of the hotel’s

opening, with special meals, and guests, chefs, and otherwise, making appearances

throughout the year. I found out that this was a special year when I saw the camera crew

wandering through the kitchen on my first day. If I had any uncertainties that my experience

here would be memorable, this definitely gave it away.

Since the hotel, and restaurant, close for the month of February, it’s cool seeing the place re-

stocked, with everyone learning a new menu at the same time. Even though the chefs here

have held 2 Michelin stars for years, they couldn’t be more humble, with all of us tasting

each dish, and our opinions taken into account. Since the pastry kitchen is separated from the

main cuisine area, it’s hard to know if I was the only one that felt like a deer in headlights

initially.

Catch up with you guys soon, Erika.

International placement in Sant Marti de Tous, Spain III

 

My work at Tous has proven to be one of the greatest experiences of my life. The feeling of ending a long day with clothing filled with soil and mind filled with knowledge was simply satisfying.

Everything in the field was available to us as WOOFERS so this made up most of the food that we ate while we were there, and it was convenient because we were only a stone’s throw away from our kitchen.

Volunteering abroad on an organic farm thought me a lot about farming. I learned a good deal about sustainable living at the same time, gaining an insight into a new culture while teaching you a lot about yourself.

Working on the farm has given me a new perspective on what I do in my daily life. At the farm I didn’t just weed plots, harvest crops tend and look after the chickens. I fell in love with the crops, the work, the chickens, and the pace of life.

I leave the farm with a warm feeling of genuine gratitude. I am grateful to have the opportunity to meet such incredible people, to grow the food that protects our environment and health.

This journey for me was an unforgettable experience, filled with many metaphors for life and possibilities in planning mu future. There were some thunderstorms and other extremely humid hot days and even stressful ones too, but at the end of the day there was a community of passionate welcoming curiosity driven individuals who I spent my time with.

Marti not only welcomed me, opening his home, but most of all sharing and showing me first hand his dreams and plans for his project and for his young family. When your allowed to share this, it sparks a confidence and hope for my own future. I want to put my education knowledge and my work placement into practice working through my options and then follow my dream, bringing food from farm to table.

As we are experiencing a rise in the cost of living growing your own vegetables, fruits, something we can all do in a small way, whether you have a garden or a window box. 

This is all a positive for the ground that we tillage and the environment and the sustainability that links back to the local community and the health and wellbeing of all.

What I have learned is that as a society we have options and choices in how we see each other and the world around us, where we live depends on our behavior and our love for earth, we share with each other.

I think that this experience has taught me that there’s other ways, lifestyles that are possible and sustainable for the environment. I have meet people who are doing what they want to be doing with their life. I will never forget the time I spend here, to be able to learn new skills, different farming techniques and to get to cook with fresh organic food.

International placement in Sant Marti de Tous, Spain II.

 

La Masia

Saint Marti de Tous Barcelona – Spain

La Masia is a well-run family farm run by Marti and he’s father, it has been in the family for over 500 years. Its main function today is all about crop rotation, ecological farming without chemicals or pesticides. The farm is surrounded by beautiful countryside and is full of history and local traditions.

In 2016 Marti decided to develop an Organic production of vegetables and fruits on 3 hectares off their land. The dream was to provide local produce to the community and restaurants in the area, which has been developed over the short years of its existence.

The Masia (farm) is located a one-hour drive from Barcelona, 45min’s from the beaches, 30 mins from the famous Montserrat’s Monastery built on mountain tops, 1hour 40min’s Andorra nestled under the Pyrenees and just 25min’s away is the local village.

The farm is very much a family run business, where you would meet Marti’s father who is also known as Marti, his mother and brothers visit the farm often they live in the local village.

When I got off the bus I was immediately greeted by this epic open and beautiful countryside, and it already felt like I had entered a different universe. A lift from Marti and I arrived at the farm, and I was giving a huge welcome from the hosts and the other volunteers, Jacques Billaud (France) and Alberto Calderas (Trujillo, Venezuela).

                      

Though Marti was not fluent in English, he was very good in communicating with me and my co-workers. He took his time explain the history of the farm and the hopes and dreams he had to develop and produce a very high standard of fruits and vegetables, which were being sold locally and as far away as Barcelona in Supermarkets.

I was informed beforehand that there’s limit Wi-Fi, so I imagined coming to the middle of nowhere and was thinking that I’m probably going to be alone most of the time and working hard. When I got here it’s not what I’ve been used to, but I’ve been loving the lifestyle and hard work.

Mainly, my day consisted of meeting Marti in the morning to receive our tasks. Marti would supervise, educated, and if we had any questions he would gladly answer. In the evening we would then meet to report on the day’s activities, and any situation that may have arisen and how they were resolved.

In farming practice does make progress. When I first tried to harvest spinach and other vegetables, it was a little bit tricky, but I eventually got the hang of it, and you get a lot more efficient at it as you get more practice. I had arrived at the farm when spinach, curly kale, and stem garlic were getting into its fullest bloom, so we always spend at least the morning harvesting and maintaining the crop.

Other fruit / vegetables that are harvest / maintained and agriculture tasks include:

• Spring onions                                     
• Carrots
• Peppers
• Salad leaves
• Strawberries
• Oranges
• Maintaining the fields
• Seed saving / Germinating
• Planting
• Preparing orders for supermarkets and local customers

      

              

There was always something to do on the farm and when something needs to be done you just do it and it does not feel like you are on the clock, it doesn't feel like you are doing a job, it’s just a way of life here.

Another responsibility of mine was to look after the 70 hens. I would start off their morning by rolling up the front / back of their coop and opening the door so that they can head out into their fenced in porch and then I would collect their eggs.

Every day I would make sure that they would have fresh water and their organic corn / soy free feed. Then for the remainder of the morning and most of the afternoon, I just let them forage for bugs and grass, finish up their feed and then in the early afternoon, I would bring them a bunch of food scraps that we harvest which include fruit and vegetables that are not suitable for the consumer.

During the spring when the sun sets, they like to stay out on their porch and so they love to go into bed around 20:00 or 20:30. I will then roll down each side of their coop and make sure that they’re looked up and secure for the night.

These tasks are just several different activities I endure throughout the day. I have learned a lot and I am still learning as every day passes me by. Time is going so fast and every day I am falling more in love with this way of life / lifestyle. More on my next blog!

Farewell Slieve Donard

Hello everyone, Eimear here for the last time from the Slieve Donard hotel in Newcastle.

A lot has happened since my last blog post. As the summer approaches, Newcastle is now extremely busy with more and more people staying in the hotel. Since we last spoke, I had the opportunity to work in both the function section and the starter section in the main kitchen and this is something I really enjoyed. In the function section, I prepared, cooked, plated and served the food for the various events in the hotel such as weddings, conferences, communions, confirmations and birthdays. This is something I have never experienced before and I was delighted to get this opportunity. I got to work alongside Paulette and Hazel, the head chef.

In the starter section, I would prepare the food during the day until service started at 6pm. I came across many new ingredients during my time here such as Chinese cabbage and kohlrabi. I also prepared and cooked scallops, pickled vegetables and made Arancini.

 

Over the final few weeks of my time in Newcastle, I looked back on the experience I had and I am very grateful to have been given this opportunity.  Have been opened to learning new things and obtaining new knowledge. This is something that will benefit me in the future. I am now more confident and experienced when preparing, baking, cooking and working in a fast-paced environment. During my time here, I was pushed beyond my comfort zone and this has helped me to grow as an individual.

The Slieve Donard has an amazing team of chefs and I thoroughly enjoyed my time there. From day one they welcomed me with open arms and I couldn’t have asked for anything more. My mentor, Hazel, was there every step of the way during my work placement, she made me feel part of team Slieve from the beginning, pushed me to always do and this is something I will cherish and always remember. I could not have asked for a better mentor.

 

After my six months of work placement in the Slieve Donard, I made many friends who I will always keep in contact with. On my final week, we planned to go out for one last time together, we booked a lovely dinner in one of the restaurants, went dancing afterwards and had a few drinks.

 

I was very emotional on my last day in the Slieve Donard. It broke my heart to say farewell to all my friends and co-workers who I have been around for the last six months. However, this journey was now over and it was time to move back home. I am so thankful to have experienced this unforgettable opportunity and to say that I worked as part of Team Slieve.

 

I would highly recommend to any student to complete their work placement in the Slieve Donard. You will meet so many new people, make friends for life and improve your culinary skills. Everyone in Team Slieve is so friendly, kind and they are willing to help you to gain the most out of your work placement in any way they can. You will definitely not regret working with this incredible team of chefs in the Slieve Donard.

I know I will miss each and every person in Newcastle but it’s not goodbye forever, only for a short time.

Signing off

 

Eimear Dooley xx

# Goodbye Team Slieve!

Hi there, its April from the slieve Donard for the last time, 

A lot has happened since my last blog! I am happy to say that I got the experience being a pastry chef. I got to experience doing large numbers for buffets and weddings and designing lots of new dishes such as the chocolate moose that u can see here. Pastry was amazing, it was very technical, I learned that having patients goes a long way to. As of every other section, pastry had its own sequence of what to do first when you start your shift. For example, when I was working 8 – 4 shifts in pastry I would start of my shift by getting afternoon tea sheets, doing up cupcake boxes, cutting traybakes for the bar, and then preparing and plating afternoon teas.

 

As it is coming close to finishing my work placement I went out for dinner with friends, after dinner we went to Quinn’s for a few drinks and dance.  It was sad to think that all my friends that I have seen everyday for the last 6 months won’t be around as much, but they were excited to see where I ended up next. The Slieve Donard has an honourable team, a team who welcomed me, who made me feel comfortable, a team who praised me, a team who were friendly, and most importantly a team who made me apart of their family.

                                           

         

Other days leading to finishing, we did other fun activities when not working, like we went to the amusement park, went to the best ice cream shop in town, long walks along the promenade, and eat more food.

Our last day, it was emotional I was sad that I was leaving an amazing team and close friends, but I was also happy to get back home and start my new adventure. Eimear and I put together a chocolate hamper for team Slieve as a small thank you for everything they did for us. We also got Hazel (head chef) bouquet of flowers to show that she meant a lot to us and not just as a chef but as a friend and a mentor. Hazel seen good in me and pushed me always to do better.

A note for students coming on placement, I know that you won’t receive an Erasmus grant if you were to go to the Slieve Donard, but I am telling you, it is a great place to learn, you get to be apart of an amazing team who will guide you and help you expand on your skills. If you decided to go to the Slieve Donard I can guarantee you that you will not be disappointed.

I want to finish by saying I had an unforgettable work experience at the Slieve Donard Hotel. All the new skills that I learned will be with me forever and I can’t wait to share them with others. Thank you, team Slieve. I will be back.

April Hanrahan

Good bye PGA Catalunya!

 Hi Guys, It's Semeehat here again.

Today I am writing this blog post in sad but positive spirits. Does not make sense? yes, I know.

I am finishing my internship at hotel Camiral, and can I say, what an experience!

I am really sad to leave the 1477 family but I have learned so much that it makes me feel positive for the future. I have achieved my goals in terms of what I came to do. That was...

1. To learn more about myself and the direction of my career 

2. To Learn more about pastry and develop new skills

3. To make new friends 

4. To have lots of fun

and Last 

5. To enjoy the whole experience and let me say I crossed everything off.

I am so grateful to have been given this opportunity and Pga will forever hold a place in my heart.

I learned a lot about myself and a lot about the career I am currently in. I made new amazing friends that helped me through a lot of hardship. I cried and I laughed. I had good days and there were bad days but it is an experience that I will never live to regret. 

Something to take back to Ireland with me would be that working at the restaurant helped me gain a lot of confidence. This is a result of the fact that I frequently had to stay alone. I was given the responsibility of overseeing minor events. This gave me a lot more confidence, which I believe I was seriously missing before. I came to understand that although I might not be as knowledgeable as others, everyone is traveling on their own road and has unique skills and weaknesses. I wasn't really sure where I stood in the realm of cuisine before this experience because everyone has their loves and dislikes. I could sit down after my placement and admit to myself that I do enjoy baking. 

My willpower definitely increased during my placement, I'd think. It became addictive for me to put in a lot of effort and smile when my tasks were completed. With this attitude, the day flew by because I was prepared for every day. The internship never once seemed to linger on my part. I never once looked forward to my internship coming to an end. I was inspired to persevere till the very finish even on the difficult days.

Well, guys, this is it, this is the end.

Thank you for coming on this amazing journey with me. 

Take care,

Semeehat over and out xx