Ireland in 2008/2009 is an exciting place to be a chef year on year we are catching up with our neighbours in England, Spain & France. Irish Chefs are now starting to use modern cooking tecniques such as sous vide water baths and liquid nitrogen in order to create dishes that would be right up there with the likes of Heston Blummental and Ferran Adria. Movements such as Euro Toques, Feile Bia and the growing popularity of organic produce and seasonality combined with modern tecnology are insuring Irish Chefs have the raw materials as well as the equipment for the exciting times ahead.
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