DOCSLIB.ORG

Celeb Chef Exclusive

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Celeb Chef Exclusive ONLY RUGBY ACE IS WAKED €1 Olive’s tears for fallen hero Axel Friday, October 21, 2016 €1(50p NI) www.thesun.ie POTATOES €1 FOR EVERY READER SEE PAGE 16 SEE PAGES 6&7 CECELEBLEB CHECHEFF EXCLUSIVE DYLAN: By KEN SWEENEY, Showbiz Editor CELEBRITY chef Dylan McGrath today lays bare how he has lost his ability to taste food as he fights daily agony. The Masterchef Ireland star hyhyhi also reveals how he downed 14 pills a day to fight the chronic pain and paralysis that has left hyhyhi him four stone overweight. McGrath, 39, said: “I thought CHER-ILL it was game over. The illness has taken away my sense of taste.” hyhyhi IT’S Full Story — Pages Four and Five SPLIT HELL SEE PAGE 15 GAME EUROPA LEAGUE Kitchen nightmare . OVER Dylan fighting pain DUNDALK..........1 ZENIT..................2 MAN UTD..........4 lCan’t taste lUp 4 stone lEndless pain FENERBAHCE....1 SEE SUNSPORT 4 ...............McFriday, OctoberGR 21, 2016 ATH LIFT1RM S LID ON HELLHELL WITH BIZ, BACK1RMAND TABLFriday,ET October 21, 2016S............... 5 Stellar career of All sorts of kitchen thoughts master I can’t taste can go 1977 BORN in Dublin. Spent the first Good friends . Dylan and Nick; through six years of his life growing up in Carlow before his family below, chef Christine O’Sullivan moved to the Falls Road in your head Belfast. As a teenager he stud- ied at Portrush Catering School before going on to the Belfast Institute. 1998 HE landed his first job in the food industry at the Jury’s Inn hotel in Belfast before moving on to Roscoff’s — the only Michelin star restaurant in Northern Ireland at the time. 1999 A YOUNG McGrath soon left the Roscoff to join the team at anything... Conrad Gallagher’s Peacock Alley eatery in Dublin. He then EXCLUSIVE by KEN SWEENEY jetted to the UK where he Showbiz Editor worked in the two Michelin stars restaurant L’Ortolan by CELEBRITY chef Dylan John Burton Race in Reading. McGrath has admitted dark 2002 THE talented chef returned to thoughts went through his Dublin to work in Aidan head after his chronic back Byrne’s Commons restaurant. 2003 injury left him unable to HE was called back to the UK taste food. to work in Tim Aiken’s new The Masterchef Ireland star diner in Chelsea as head chef. suffered paralysis in his arm 2006 McGRATH came back to and leg following a back con- Dublin to head up Mint restau- dition that left him hospital- rant, which was awarded a ised for months on end, Michelin star in 2008. downing numerous tablets a 2008 day, and four stone overweight. I was on MADE his first appearance on Dylan told the Irish Sun: “The TV in RTE’s Guerrilla Gourmet worst thing was the doctors didn’t cooking show before featur- know what was wrong with me. I ing in the fly-on-the-wall docu- was screaming at the top of my mentary The Pressure Cooker. voice with back pain I was feeling 2010 and that was on a daily basis. DYLAN opened his own Rustic “My whole arm was numb. I Stone restaurant in Dublin. couldn’t feel one whole side of my 2011 body. I was on 12-14 tablets that I McGRATH is announced as a had to take as the day went on. It judge on RTE’s hit show Mas- was pure hell.” terchef, which aired in Sep- The chef added: “The pain was tember. It was around this time excruciating. I thought my life was that the pain in his back began over. When you’re faced with some- to torment him as he prepared thing like this, all sorts of things go to open his Fade Street restau- through your head. It affects you so rant in Dublin. much, it just robs you of your spirit. 2015 “But I am a resilient person. I fought this tooth and nail and I THE chef reaches breaking will continue to keep fighting.” point and goes under the knife Despite the agony he still suffers 14 pills in November after trying a night and day, the Belfast man range of different methods to decided to go off painkillers The pain I clear up his aching back. because it robs him of the creativ- Doctors told him it would ity he needs to be a top chef. take six weeks to recover after Dylan said: “I rely on the young have is the operation. However things chefs I have working for me took a turn for the worse and because the illness has taken away nerve damage left him in pain my sense of taste. I’m a creative, horrific every time he moved his arm. artistic person and all that stopped. But since coming off the tablets that side of me is coming back.” but I have As a star of TV’s Masterchef, Dylan was one of the most famous cooks in Ireland and about to open to go on his latest restaurant in May 2015 when his world fell apart. He said: “I had problems with my back for years. It was really a time bomb waiting to happen. Back in business . “Overnight, I went from being an a day Dylan at his Rustic able-bodied person going to the gym three times a week to someone Stone restaurant in the most incredible pain 24 as he struggles hours a day.” Desperate to promote his latest with chronic pain venture, Dylan went on Brendan O’Connor’s old Saturday night chat show heavily dosed with painkillers. rilla Gourmet was suffering from a sumed with dark thoughts. Dylan that it might be horrible now but back problem and working with a affecting my mindset. What has dards slipping, is terrifying.” returns to TV3 in January. He said: through this illness. McGrath said: His rambling performance nerve condition called Complex recalled: “When you’re faced with things do get better. You have to hypnotherapist in an attempt to helped is that I have an Along with family and the “Masterchef was never going to be “I’m not going out so I haven’t seen shocked the nation and prompted Regional Back Syndrome. something like that, all sorts of keep trying.” overcome his pain. incredible team of chefs around team in his restaurant, the an option. I just had to tell them I Nick in months but he did text me calls from friends and family. The diagnosis proved the most things go through your head. People Dylan’s misery continued until Dylan admits to being slightly me. The illness I went through foodie has also relied on a was very sick and wouldn’t be asking if I was okay. Dylan said: “When I did Bren- terrifying moment yet for the bed- who were less strong might have November 2015 when he underwent embarrassed of his appearance, means I can’t taste food any- special friend. taking part — but I wish them all “We are friends. When you are dan’s TV show,I was at my very ridden TV star. felt suicidal. surgery and was given a recovery having gained weight, but as he more so I rely on the young He admits: “Yes, I have had the best.” thrown into an environment like worst. But I had to keep going Dylan said: “The doctors told me “But I guess perseverance is part time of six weeks. sips tea in his acclaimed eaterie guys to taste for me.” the support of somebody in the And he admits to having mixed Masterchef and you have to work because we had made a huge I could have this for the rest of my of the human spirit. If you have However, things got worse and Rustic Stone, in Dublin, he is back He admits he suffered sleep- past year. No names but I am feelings about his TV fame. together for months and months, investment and I was responsible. I life. It was all shrouded in mystery. been through dark periods before, nerve damage became a problem, in the business he loves. less nights wondering what seeing somebody. Does she Dylan said: “I am not a TV per- there is a connection.” had to keep going and didn’t stop I felt so broken.I was listening to you know you can come out the with the pain moving to his arm Dylan said: “I’ve withdrawn, I would happen to his three res- work in the business? No, I am sonality. Despite the fact that I was Dylan has now vowed to get pushing myself forward.” them unable to get out of bed. other side. He recalled: “I couldn’t move my don’t go out. I can’t go out for din- taurants during his long illness. not answering that.” embraced on TV and people liked back to full health. As a result, his condition wor- “I couldn’t eat anything. I was “What struck me, as well, is that arm for three months. That was ner because I can’t taste anything Dylan said: “To stay in busi- The life-changing illness also me on TV, that’s not my job. Pre- He said: “I feel more human sened and Dylan found himself thinking ‘this is it, my life is over’. so many people across Ireland suf- terrifying.” and I don’t want to meet people. ness you have to be consistent. meant Dylan had to turn down senters do that. I’m a restaurateur now.
Load more

Recommended publications
  • Cry from the Sea
    CRY FROM THE SEA A FILM BY VIC SARIN THE STORY In the aftermath of World War One and the Irish Civil War, Seamus Óg Mac Grianna leads a solitary life, tending to a lighthouse on a picturesque island of Ireland’s coast, whose rocky, sea-battered shores mirror the turmoil inside him. Each morning, Seamus rows out to the spot where his son drowned a decade earlier and visits a graveyard next to the lighthouse. Each night he drinks alone in the pub. His only company is Maire, a spinster who sees to his every need and quietly longs for him. But Seamus is forced out of his routine of isolation when he fnds himself at war with the island’s new priest, who insists Seamus’s late wife should be buried in the consecrated ground of the church cemetery, rather than a private plot next to the lighthouse. As Seamus struggles against pressure from the villagers, he fnds an unexpected ally in Edith, a visiting American war widow whose husband died in the very wreck Seamus’s son was searching for when he drowned. Edith and Seamus bond over their shared grief, much to Maire’s displeasure. As this complicated new relationship gives rise to forgotten feelings and the priest’s eforts to reinter his wife push him to a breaking point, Seamus must leave behind the comfortable sadness of his life and face the risks that come with openness, hope and change. To let his love for the family he lost not lock him inside himself, but radiate outward.
    [Show full text]
  • RTÉ Social Media Guidelines Contents
    today, tomorrow, together a new RTÉ for the connected age RTÉ Social Media Guidelines Contents Introduction 2 • Reason for these Guidelines 2 • What Is Meant By Social Media? 2 • Classification of Accounts 2 • Breaches of Guidelines 3 • Obligations and Constraints 3 • Guidelines Updating Procedure 4 Section 1. Set-up and Management of Official RTÉ Branded Social Media Accounts 5 1.1 Editorial Purpose 5 1.2 Roles and Responsibilities 6 1.3 Moderation 7 1.4 RTÉ Branding 8 1.5 Social Media Account Creation 9 1.6 Engagement 9 1.7 Rights Issues and Clearance 11 1.8 Crisis Management 12 1.9 Exit Strategy 13 1.10 Newsletters 13 1.11 Advertising 13 1.12 Children and Young People 13 1.13 How to Deal with Abuse/Trolling 14 1.14 Product Endorsements 14 Section 2. Personal Social Media Accounts of RTÉ Staff and Contractors 15 2.1 What is meant by Hybrid Personal/Personal Account? 15 2.2 Hybrid Personal Accounts (Class 3) 15 2.3 Personal Accounts (Class 4) 15 2.4 Ownership of RTÉ content on personal accounts 15 Section 3. Using External Social Media Platforms 17 3.1 Information gathering and source material 17 Appendices 19 Appendix 1. Social Media Account and Strategy Clearance Form, Classifications 1 and 2 19 Appendix 2. Declaration Form re Class 1, 2 or 3 Account 24 Appendix 3. Social Media and Your Show 25 Appendix 4. RTÉ Branding on Facebook and Twitter 26 Social Media Guidelines Think before you TWEET* Think before you POST* Think before you UPDATE* *can you stand over what you publish? 1 Introduction All RTÉ staff and contributors should be aware of and should abide by the RTÉ Social Media Guidelines.
    [Show full text]
  • Panel One Biographies
    ‘The future of media: experience, models, practice’ 6 May 2021 Panel One: The Irish Experience A discussion on the Irish experience in relation to broadcasting. Particular attention will be given to the independent broadcasting sector, local and national journalism and the media experience of minorities living in Ireland. 14:00 Welcome: Brian MacCraith MRIA, Chair, The Future of Media Commission 14:05 Chair’s introductions: Hugh Linehan, The Irish Times 14:10 Panellists’ introductory remarks: • Larry Bass, CEO ShinAwiL Productions • Rosemary Day, Mary Immaculate College, University of Limerick • Bashir Otukoya, Dublin City University • Jane Suiter, Dublin City University 14:35 Panel discussion and audience Q&A 15:00 Panel one ends Hugh Linehan is the is Arts and Culture Editor at the Irish Times where he also presents the weekly Inside Politics podcast. Larry Bass, CEO and Executive Producer: Founder of ShinAwiL the producers of: Dancing With The Stars, The Voice of Ireland, The Apprentice, Dragons’ Den, MasterChef Ireland, Popstars and Home of the Year. Also now TV Drama including MISS SCARLET & THE DUKE. Larry has also Chaired: Screen Producers Ireland (SPI), Cabinteely F.C., Screen Skills Ireland. He served on the Boards of the Broadcasting Authority of Ireland (BAI), Screen Ireland, Entertainment Masterclass and The International Quorum of Motion Picture Producers. He has also sat on juries for the International Emmys, Rose d’Or, BANFF and Real Screen Television Awards. Larry has guest lectured at DIT Dublin, IADT Dublin, MipTV and MIPCOM, SPAA Australia and Entertainment Masterclass. Rosemary Day is the Head of Department of Media and Communication Studies and at Mary Immaculate College, University of Limerick.
    [Show full text]
  • Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley
    Technological University Dublin ARROW@TU Dublin Cookery Books Publications 1997 Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley Conrad Gallagher Follow this and additional works at: https://arrow.tudublin.ie/irckbooks Part of the Arts and Humanities Commons Recommended Citation Gallagher, Conrad, "Conrad Gallagher's New Irish Cooking : Recipes from Dublin's Peacock Alley" (1997). Cookery Books. 56. https://arrow.tudublin.ie/irckbooks/56 This Book is brought to you for free and open access by the Publications at ARROW@TU Dublin. It has been accepted for inclusion in Cookery Books by an authorized administrator of ARROW@TU Dublin. For more information, please contact [email protected], [email protected]. This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License Conrad Gallagher's New Irish Cooking Conrad Gallagher's New Irish Cooking Recipes from Dublin's Peacock Alley A. & A. Farmar © Conrad Gallagher 1997 Editing and additional text by Domini Kemp Colour photographs by Waiter Pfeiffer, except those on page 97 and the back cover which are by Brian Daly. Black and white photographs by Brian Daly. Cover design by Bluett Designed and typeset by A. & A. Farmar Index by Helen Litton Printed in Ireland by Betaprint ISBN 1899047 29 8 All rights reserved to the Publishers A. & A. Farmar Beech House 78 Ranelagh Village Dublin 6 Ireland [ 4 ] Acknowledgements Among the countless people whom I have met in my career, some have influenced me in purely professional ways
    [Show full text]
  • Adult Trade January-June 2018
    BLOOMSBURY January – June 2018 NEW TITLES January – June 2018 2 Original Fiction 12 Paperback Fiction 26 Crime, Thriller & Mystery 32 Paperback Crime, Thriller & Mystery 34 Original Non-Fiction 68 Food 78 Wellbeing 83 Popular Science 87 Nature Writing & Outdoors 92 Religion 93 Sport 99 Business 102 Maritime 104 Paperback Non-fiction 128 Bloomsbury Contact List & International Sales 131 Social Media Contacts 132 Index export information TPB Trade Paperback PAPERBACK B format paperback (dimensions 198 mm x 129 mm) Peach Emma Glass Introducing a visionary new literary voice – a novel as poetic as it is playful, as bold as it is strangely beautiful omething has happened to Peach. Blood runs down her legs Sand the scent of charred meat lingers on her flesh. It hurts to walk but she staggers home to parents that don’t seem to notice. They can’t keep their hands off each other and, besides, they have a new infant, sweet and wobbly as a jelly baby. Peach must patch herself up alone so she can go to college and see her boyfriend, Green. But sleeping is hard when she is haunted by the gaping memory of a mouth, and working is hard when burning sausage fat fills her nostrils, and eating is impossible when her stomach is swollen tight as a drum. In this dazzling debut, Emma Glass articulates the unspeakable with breathtaking clarity and verve. Intensely physical, with rhythmic, visceral prose, Peach marks the arrival of a ground- breaking new talent. 11 JANUARY 2018 HARDBACK • 9781408886694 • £12.99 ‘An immensely talented young writer . Her fearlessness renews EBOOK • 9781408886670 • £10.99 one’s faith in the power of literature’ ANZ PUB DATE 01 FEBRUARY 2018 George Saunders HARDBACK • AUS $24.99 • NZ $26.99 TERRITORY: WO ‘You'll be unable to put it down until the very last sentence’ TRANSLATION RIGHTS: BLOOMSBURY Kamila Shamsie ‘Peach is a work of genius.
    [Show full text]
  • CCD Newsletter Autumn 2010
    New Business Confirmed for The CCD ...to our Autumn newsletter and our In the spotlight... • The 17th Annual Symposium and AGM of the The CCD WELCOME special Launch edition. Irish Menopause Society WIN!a MEET OUR EXECUTIVE HEAD CHEF Lenny Fearon 13th November, 2010 Boardroom& Meeting I’m delighted to announce that, after an Halleluia Gospel Choir and, the highlight • Globe Forum incredible journey, we are now officially of the night, Westlife! Why did you become a Chef? in Europe. In fact, during the first 17-18 November, 2010 (1,000 international delegates) Lunch for 10 NEWS open. I always had a passion for food. Rugby international match in Croke in our Autumn The day was covered extensively by Irish From an early age, I began learning Park, I was responsible for feeding • Project Management Institute (PMI) Global Congress 2011 Competition On 7 September, we held our Official and International media and we were from my father who had a fond 5,000 corporate guests as well as 7 - 9 May, 2011 (1,500 international delegates) Opening, marked by a Civic Reception delighted with the overwhelmingly interest in nature and hunting to 4,500 match-goers. and Trade Launch. The Civic Event took positive and complimentary feedback we supply meat to local businesses. He • 8th International Conference on Auditorium Acoustics AUTUMN 2010 place at noon and included a plaque received from all our guests. taught me about respecting nature What kind of food will you create for 20 - 22 May, 2011 (200 international delegates) unveiling by Irish Prime Minister, An and the importance of seasonality delegates? Taoiseach, Mr.
    [Show full text]
  • AUTUMN–WINTER 2018 the National Gallery Diary 2019 9780717181452 •
    FIND YOUR VOICE For publicity enquiries, For trade sales enquires, For rights enquiries, please contact: please contact: please contact: Ellen Monnelly Paul Neilan Avril Cannon 01 500 9506/086 838 9611, 01 500 9529/086 254 0626, 01 500 9524/086 023 2276, [email protected] [email protected] [email protected] Avril Cannon Jamie O’Connell 01 500 9524/086 023 2276, 01 500 9554/086 251 8807, [email protected] [email protected] GILL BOOKS HUME AVENUE | PARK WEST | DUBLIN 12 | TEL (01) 500 9500 WWW.GILLBOOKS.IE | GILL BOOKS If you would like to receive this All prices, covers, dates and For the most up-to-date AUTUMN– WINTER 2018 catalogue electronically, or if you details are correct at time of information, please see our would like to be removed from press, though changes are likely website: www.gillbooks.ie. this mailing list, please email to occur. [email protected]. Printed in Ireland cover_autumn_2018.indd 1 31/07/2018 16:50 NEW BOOKS CALENDAR TITLE ISBN HB PB E AUTHOR JUNE AUTUMN–WINTER 2018 The National Gallery Diary 2019 9780717181452 • AUGUST BOOKS BROUGHT TO One Day at a Time Diary 2019 9780717181391 • Abby Wynne Vegan-ish 9780717180899 • • Holly White YOU BY: 15–Minute Parenting 9780717180912 • • Joanna Fortune Back on Track 9780717181568 • • David Gillick The President’s Cat 9780717175413 • Peter Donnelly Humanology 9780717180158 • • Professor Luke O’Neill NICKI HOWARD, Director SEPTEMBER People Like Me 9780717180189 • • Lynn Ruane EDITORIAL The Secret Life of Adults 9780717179565 • • Allison Keating DEIRDRE NOLAN, CONOR NAGLE, SARAH LIDDY, Commissioning Editors Ireland 1963 9780717180783 • • Kevin C.
    [Show full text]
  • Great Chefs® of the World©
    GREAT CHEFS® OF THE © WORLD Episode Appetizer Entrée Dessert Episode 101 Honduran Scallop Veal Chops with Sage Sauce Pithiviers On DVD Ceviche Stéphane Bois Pierre Castagne Douglas Rodriguez Le Patio Le Perroquet “World” # 1 Aquarela Village St. Jean St. Maarten El San Juan Hotel St.-Barthélemy Puerto Rico Episode 102 Curried Nuggets of Swordfish with Soy-Ginger Banana Napoleon with On DVD Lobster Beurre Blanc Chocolate Sabayon Norma Shirley Scott Williams Patrick Lassaque “World” # 1 Norma at the Wharfside Necker Island Resort The Ritz-Carlton Cancun Montego Bay, Jamaica Necker Island, BVI Mexico Episode 103 Seared Yellowfin Tuna Caribbean Stuffed Lobster Pineapple Surprise On DVD and Tuna Tartare on Ottmar Weber Rolston Hector Greens Wilted in Sage Ottmar’s at The Grand The St. James’s Club “World” # 1 Cream Pavilion Hotel Antigua Michael Madsen Grand Cayman Great House Villa Madeleine St. Croix Episode 104 Black Bean Cake and Lamb Chop with Mofongo and Turtle Bay’s Chocolate On DVD Butterflied Shrimp with Cilantro Pesto Banana Tart Chili Beurre Blanc Jeremie Cruz Andrew Comey “World” # 2 Janice Barber El Conquistador Resort Caneel Bay Resort The White House Inn Puerto Rico St. John St. Kitts Episode 105 Foie Gras au Poireaux Swordfish Piccata Chocolate-layered Lime On DVD with Truffle Vinaigrette David Kendrick Parfait with Raspberry Pierre Castagne Kendrick’s Coulis “World” # 2 Le Perroquet St. Croix Josef Teuschler St. Maarten Four Seasons Resort Nevis Episode 106 Garlic-crusted Crayfish Baked Fillet of Sea Bass with Chocolate Floating
    [Show full text]
  • Food Safety Practices in European TV Cooking Shows Daniela Borda Miles R
    British Food Journal Food safety practices in European TV cooking shows Daniela Borda Miles R. Thomas Solveig Langsrud Kathrin Rychli Kieran Jordan Joop van der Roest Anca Ioana Nicolau Article information: To cite this document: Daniela Borda Miles R. Thomas Solveig Langsrud Kathrin Rychli Kieran Jordan Joop van der Roest Anca Ioana Nicolau , (2014),"Food safety practices in European TV cooking shows", British Food Journal, Vol. 116 Iss 10 pp. 1652 - 1666 Permanent link to this document: http://dx.doi.org/10.1108/BFJ-12-2013-0367 Downloaded on: 30 January 2016, At: 10:58 (PT) References: this document contains references to 33 other documents. The fulltext of this document has been downloaded 630 times since 2014* Users who downloaded this article also downloaded: Wilma E. Waterlander, Marita van Kouwen, Ingrid H.M. Steenhuis, (2014),"Are diets healthier when they contain branded foods?", British Food Journal, Vol. 116 Iss 10 pp. 1522-1532 http://dx.doi.org/10.1108/ BFJ-08-2013-0226 Carmen Escanciano, María Leticia Santos-Vijande, (2014),"Implementation of ISO-22000 in Spain: obstacles and key benefits", British Food Journal, Vol. 116 Iss 10 pp. 1581-1599 http://dx.doi.org/10.1108/ BFJ-02-2013-0034 Nevin Sanlier, Ece Konaklioglu, (2012),"Food safety knowledge, attitude and food handling practices of students", British Food Journal, Vol. 114 Iss 4 pp. 469-480 http://dx.doi.org/10.1108/00070701211219504 Access to this document was granted through an Emerald subscription provided by All users group For Authors Downloaded by Chicago State University At 10:58 30 January 2016 (PT) If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all.
    [Show full text]
  • Competition and Consumer Protection Commission Annual Report 2017
    Competition and Consumer Protection Commission Annual Report 2017 Annual Report 2017 i ii Competition and Consumer Protection Commission Contents Introduction 2 About Us 5 Strategic Priorities — Strategic Goal 1 6 — Strategic Goal 2 18 — Strategic Goal 3 26 — Strategic Goal 4 35 Corporate Information 44 Appendices 49 Introduction 2017 saw the CCPC make significant progress in achieving our strategic objectives, with Ireland’s first conviction for bid rigging, the first custodial sentence for selling a clocked car and we considerably strengthened our staff numbers. Last year also saw one of the most significant advancements in competition law in recent years, with the publication of the European Commission’s proposal to empower Member States’ competition authorities to be more effective enforcers (ECN+ Directive). This Directive is particularly important to Ireland as we are currently out of line with most European countries in our ability to detect competition law breaches. Having the ability to impose financial penalties would enable us to better deter, detect and investigate breaches of competition law. Over many years, we have advocated for the introduction of these penalties and we welcome the significant progress that has been made in this important area of competition law. Making an impact Although we are a relatively small agency, compared to our counterparts internationally, we are a young organisation with considerable energy and much ambition. Having both a competition and consumer protection remit allows us to assess market issues holistically and propose effective remedies. Following an initial investment in recruitment and training, we have successfully created the operational models required to guide our work and to realise the advantages of examining markets with a 360 degree perspective.
    [Show full text]
  • Winter 2011 Edition
    Winter 2011 / Issue 36 Launch of Module 1 Supporting Career inside National from a CFE Professional Needs for this issue Forum on perspective Development Adults in Guidance Across these New (2011 - 2012) Europe Times learning from experience General Director’s Note Behind the Scenes at the launch of the National Forum on Contents Guidance 3 5 Primary Post Primary Higher Education Play Therapy Action Module 1 Have Your APEL and Masterchef - A Proven Research – from a CFE Say Ireland Support Why Bother? Perspective 8 13 16 18 21 Adult Non Formal Euroguidance Career Needs Future Skills Career Management Skills Supporting for Adults in Needs and the Youthreach Model Professional these New Development Times across Europe 24 26 30 32 General Book Review Website Review ESRC Seminar on Just another Games and ReachOut.com Professional Academia day Activities for Identity Formation Exploring Feelings in Guidance with Children 35 37 40 42 Supplement Mobility for All Contact Details 1st Floor, 42/43 Prussia Street, Dublin 7 Tel: +353 1 869 0715/6 Fax: +353 1 882 3817 Email: [email protected] www.ncge.ie 2 NCGE NEWS Winter 2011 General Director’s Note Welcome to the Winter 2011 / Issue 36 of NCGE News Online. As guidance professionals, we support our students/clients to reflect on their learning – what they have learned, how they have learned, what plans they have for learning and what they will do with that learning, As guidance professionals we too engage in reflective practice; what have I learned from working with my student/client/group, how can I better help them the next time and what learning could I engage in to support my practice further.
    [Show full text]
  • Re-Imagine + Elevate and Much Healthier Ingredients Than You Would Expect from a Bottled Sauce
    “People get trapped in the concept of what Irish food is. They go to the pub and it’s the same things served. Modern Irish food is so much more than that.” Mix the passion for his home country with unquestionable put him on the phone with the right people and the rest skills in the kitchen and we have a recipe for changing is television history. We still won’t give you any spoilers, the way people think of Irish food and food in general. but Declan has become a clear fan favorite on the show with his motto “You can either Lead, Follow or F**K OFF!" This powerhouse has been with us in Alexandria for six years and most of us didn’t even know it. He worked as Coming off the show, Declan is working hard here in the executive chef in a local Alexandria Irish restaurant and DC-metro area, which he now considers home. assisted in the opening of a restaurant at the Wharf in Washington, DC before his appearance on Hell’s Kitchen. “I want to change the scene of Irish food In an approach that doesn’t come as a surprise when meeting Declan, he did not take a traditional avenue and I have some big supporters behind me.” to find his way on the popular competition show. “I got bored when filling out the application, so I made all the One of Delcan's most avid supporters is ChefWorks. answers ‘You have to ring me’ and eventually, they did.” Together they are brewing up something big so stay When he received the call from the selection team, they tuned to social media for those exciting announcements.
    [Show full text]