Grilled by The Staff Canteen

Grilled by The Staff Canteen

Grilled by The Staff Canteen is an industry podcast hosted by professionals in hospitality to share their experiences in the industry, and to let you find out what they are really like. Each series features a variety of hosts and guests ranging from well-known faces like Tom Kerridge to those who will be cooking up a storm in the industry very soon.

This series is brought to you in collaboration with Chef Dr JP McMahon!

Hailing from Ireland, JP has hosted a 4 part series with different guests to discuss food trends in 2024. Ranging from non-alcoholic drinks pairings to regenerative farming, stay tuned to see what is happening in 2024!

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Episódios

Dr JP McMahon and Annette Sweeney
07-05-2024
Dr JP McMahon and Annette Sweeney
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 Annette Sweeney.Annette Sweeney is a senior lecturer in culinary arts and coordinator of culinary arts programmes at Technological University Dublin-Tallaght Campus. As an educator she is passionate about using an applied approach and involving industry inspiration when designing and delivering culinary programmes.  She also designed and leads the University’s Masters in Applied Culinary Nutrition for practising chefs which in 2015, was the first of its kind globally. Each year, many of these masters’ students take inspiration from FOTE for their applied research projects.Food on the Edge is an ongoing inspiration for her work and resulted in her being appointed a FOTE ambassador in 2019. Inspired by FOTE 2015, she was instrumental in activating an ‘action point’, and in 2018 she and her colleagues designed the BA (Honours) in Botanical Cuisine- a seed to plate degree for chefs.  Further inspiration from FOTE over the years resulted in the development of ‘The Mindful Kitchen Project’ a series of modules for chefs on Health and Wellbeing, Creativity & Social Gastronomy, and recently the awarding of a fellowship to design a module on Creative Food Sustainability. These modules engage young chefs in mindful practices to benefit their health and wellbeing, creativity and work practices, enabling confidence to affect change to ensure positive kitchen culture–an approach which is also a global first in culinary education. Inspired by the impact of ‘The Mindful Kitchen Project’ on students and a gradual integration of positive health into the modules, she was recently awarded a scholarship by The Centre of Positive Health Sciences at RCSI, Ireland, for a professional doctorate, focused on further exploration of the role of ‘The Mindful Kitchen’ in culinary education and professional practice. This is the Food on the Edge effect!Support the Show.
Dr JP McMahon and Brendan Guinan
30-04-2024
Dr JP McMahon and Brendan Guinan
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.Support the Show.
Dr JP McMahon and Eoin Cluskey
16-04-2024
Dr JP McMahon and Eoin Cluskey
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.Support the Show.
James Knight-Paccheco and Alex Stumpf
25-01-2024
James Knight-Paccheco and Alex Stumpf
Welcome to Grilled by The Staff Canteen, this is season 6 and it’s our third episode in collaboration with The Chef JKP Podcast.James Knight-Paccheco is putting his spin on Grilled, putting this week's  guest,  Chef Alex Stumpf under the Grilled Spotlight. Chef Alex, a culinary maestro, shares his riveting journey from a 15-year-old apprentice in Germany to helming Zuma Dubai. This culinary saga unfolds in kitchens across Europe, with stops in London and a pivotal moment in Zuma, where Alex's passion for Asian cuisine ignited.The podcast delves into his experiences, from managing a bustling kitchen in London to navigating the challenges of opening Zuma Dubai, defying supply chain odds for quality ingredients. The narrative weaves through personal milestones, including family struggles and the impactful decision to leave Zuma, to then opening an award winning restaurant.This rich account encapsulates Alex's evolution, culminating in his own venture, where culinary prowess and business acumen converge. ChefJKP and Alex discuss:·       Early culinary beginnings·       Asian cuisine infatuation·       Challenges in kitchen management·       Decision to leave Zuma·       Alex’s entrepreneurial ventures·       Being the owner of the famed BBs Social DiningYou can follow Alex on HEREYou can follow The Chef JKP Podcast on HEREThis podcast is sponsored by Twentyone06, for information head over to www.twentyone06.comSupport the Show.