About me
I am Bipinchand. In December 2006 I came to Ireland from India with my wife, she is a health care professional. I started my kitchen journey in Ireland from Powerscourt Health Farm Enniskerry. Then I moved to Plaza Hotel Tallaght. Since 2009 I am working in Dun Laoghaire Golf Club. And currently I am the sous chef there. I have 3 beautiful girls aged 12, 6 and 3. I am settled in Wicklow Town. My hobbies are playing badminton, music (basically a drummer) and keeping creative in life. Future dream is, to become a great chef. |
Freetime
If I mention about the free time, that was only the off days. If we work in siesta we never get any free time to do anything creative. So day offs were only the free time we got. First week I visited a national park and some villages near to beautiful zamora region. Next week I have been there in Madrid just for a day trip. The trains are very handy and comfortable to visit any of the nearby places.espain organised a trip to the asparagus plantation and foie gras farm in the following week, and that was really a great experience. The batch I went with to Spain was really great people, and whenever we got off together we gathered in the city Square and had lot of fun. I don't know I participated any of the cultural events in Spain. But ofcourse I noticed some cultural activities were around during our stay. |
What I have learned
The chef I worked with had a great knowledge about real Spanish authentic cooking. So he was really focusing on his jus making techniques. The kitchen always have 3 kinds of jus all the time. One poultry, one meat.and one with fish. Any of the dish he prepare he just add bit of his jus to flavour differently. Even to the omelette. I leaned the importance of sauce making in fine dining, and how to operate the kitchen efficiently in a tiny place, I learned the importance of the kitchen assistants, they prep everything for the busy kitchen rather than chefs doing everything, it is actually a cost effective operation and a good training for kitchen assistants. From the mobility I earned more confidence to operate the kitchen independently. More disipline and more control over me. Of course I earned more technical skills aswell. Through out the mobility I experienced the real cooking world, and did comparison with Ireland and Spain, it was something I needed just to break my comfort cooking zones. And realising the fact about the comfort Ireland offering to chefs. |
Recommendation
Erasmus mobility is a great learning process if you really focused on your career, or you really want a fortune in hospitality sector. If you like to move and learn cooking from Spain you have to have good Spanish command, if you just want experiment the 3 weeks of mobility no need that much of language skills, just prepare some basic Spanish. Before you go to mobility, just analyse yourself and make a proper plan what you want to achieve. |