Interview

Richard, pictured centre aboard his new home and workplace.

By chance luck I was able to interview my cousin Richard Smyth who is a busy, qualified and simply talented chef - if i do say so myself. 

 

Richard has been cooking ever since the age of thirteen whom recently closed his restaurant in Co. Monaghan to manage a kitchen aboard a cruise ship. I was very lucky to get in contact with him to ask a few questions.  

 

1. How Long have you been in the Food industry? When did you start?

Ive been cooking for 15 years. I started in ANDYS in Monaghan at 13, became a qualified chef at 18 and became head chef there at 20.

 

2. What sort of organisations have you worked for/within?

Mostly within restrarunts and hotels but I am now aboard a cruise ship.

 

3. As a chef, what is you general opinion on using the potato in cooking?

The potato is a very versatile vegetable, you can’t go wrong with a potato. It can be used as a side, a garnish, for a main, in baking and soups and loads loads more!

 

4. What is your favourite dish to cook that incorporates the potato? Can you give me an ingredient list and method?

If you want a really simple and tasty recipe I’d advise you to make Irish potato bread! Just do as follows:

 

Get two hundred grams off seasoned cold mash potato and place in a bowl. Add two eggs and need (or mix with your hands) in plain flour until the mix becomes doughy. Then roll out and cut into whatever shape you wish. Dust in flower and shallow fry until golden and cooked through. Serve with breakfast or with some cream cheese and smoked salmon. You can add or serve what you like with this for a starter or whatever.

 

Also crisps are good! Thinly slice the potatoes. Wash to remove the starch and then dry well and deep fry at 160 until golden and crisp. Then toss in cajaun seasoning or whatever spices you fancy and serve with dips of your choice.