Andrew Carey
NEXT up for a fab foodie fastest interview is none other than award winning Limerick Strand Hotel executive chef, Tom Flavin.
Famed for fantastic food, a bit of fun and the odd BBQ, Tom has taken time out from his seriously busy schedule to answer our top ten questions in no more than 140 characters each.
01 – What are you doing right now (other than reading or answering these questions)
Overseeing two wedding tastings, a wedding for 212, Christening dinner for 27, Canapés for 120, buffet for 125, 90 restaurant dinner cover, breakfast tomorrow for 360.
02 – If we opened your fridge at home what would we find?
Natural yoghurt, chorizo, mushrooms, tomatoes, chutney, relishes, pesto, brie, goat cheese, cheddar, butter, milk, salami, chardonnay and cider.
03 – What is your desert island wish dish?
A Roast Aylesbury Duck, preferably that I have reared myself with home made gooseberry relish, cucumber, spring onion and pancakes.
04 – Are we obsessed with food, it’s origin, it’s price, what its benefits are or are not….etc?
I certainly am, I love home grown quality Irish ingredients and spend lots of time sourcing and supporting small artisan producers.
05 – Is there a predominant style or region of cooking evident in food culture today?
Yes I think the trend over the past few years is to support our own farmers, growers and producers and showcase our wonderful produce at home.
06 – Why are there so few female chefs behind the burners in restaurant kitchens?
It’s a tough game being a chef in a busy kitchen, I have seven female chefs out of our brigade of 21 which is well above average.
07 – Can chef owners really run two or more premises?
Yes, but you need a really good team, training and good communication are essential for a successful business.
08 – You have €50 cash to spend on anything, what do you buy?
A bottle of champagne to share with my wife tomorrow evening.
09 – If food was not your forte, what would you be doing instead?
I have been asking myself that question for years and really don’t know, it’s all I have dreamt about since I was about 4 or 5 years old.
10 – What is your guilty pleasure or food vice – it’s OK, we wont tell?
A freshly baked scone from the oven with butter, homemade blackcurrant jam and lashings of clotted cream, the guilty pleasure is having two.
