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Ciaran Hickey
featured chefsCiaran Hickeyinterview
Background

What inspires you?
FRESH PRODUCTS, NEW CULTURES AND CHEFS WHO LIKE TO EXPERIMENT.

Describe your culinary style and philosophy.
KEEP IT SIMPLE AND LOOKING PRETTY.


What drives you / makes you get out of bed to work?
MY OVERDRAFT.

What is hot on your menu right now?
ASIAN FUSION FOOD AND SUMMER GRILLED ITEMS.

What makes a great menu?
VARIETY, CREATIVITY AND SIMPLICITY.

What special products are you using right now?
RIGHT NOW ITS FRESH PORCINI , CHANTERELLE AND ASPARAGUS SEASON, SO WE ARE USING THEM A LOT.

Which country has produced the greatest experience for you and why?
NEVIS, SIMPLY BECAUSE OF THE DAILY DRIVE TO CREATE SOMETHING FROM VERY LITTLE, FOOD CAME ONCE A WEEK AND THE MENU CHANGED EVERY DAY SO IT WAS A CONSTANT BATTLE TO KEEP THE MENUS INTERESTING AND INTRODUCE A LITTLE VARIETY FOR THE GUESTS. IT WAS A WONDERFUL LEARNING EXPERIENCE IN AN ENVIRONMENT THAT HAD NO BOUNDARIES ON THE CREATIVITY. WE HAD TO LITERALLY DEVELOP A CARIBBEAN CUISINE OF OUR OWN.

What is key in the career development of an aspiring chef, who wishes to work internationally?
LEARN IMMENSE AMOUNTS OF FLEXIBILITY, PATIENCE AND THE WILLINGNESS TO ADAPT QUICKLY TO NEW CULTURES, LANGUAGES AND WAYS OF LIFE. YOU SHOULD SACRIFICE A COUPLE OF YOUR HOME COMFORTS IN RETURN FOR A CHANCE TO TRAVEL AND LEARN NEW STUFF AND DEVELOP YOURSELF AS A CHEF.

If you are not a chef what would you be doing?
WITHOUT A DOUBT A MILITARY PILOT, EVERYONE LOVED TOP GUN RIGHT.

What question would you like to see asked of another chef?
WHAT THE HELL MADE YOU TAKE UP COOKING AS A CRAZY WAY TO EARN A LIVING.

What is your ambition?
TO GET BETTER AND TO PASS ALONG A LITTLE OF WHAT I LEARNED.

 
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