Shane Smith

It was a different side because I kind of came from hotels and then to kind of go in and see this, it was just hospitality at its finest.

But as in,

You walked in the door and you were just made to feel like a rock star from the minute you come in to the minute you left.

It was unbelievable.

So kind of from that on, I realized, you know, pastry is kind of where I want to be.

So then I finished up college my two years and I went to Not Granny House in Westport.

So that was the first kind of five star.

No, it was Philip Brazel was there at the time.

So that was a baptism of fire.

Like in the best and worst possible ways.

Such a talent.

yeah but it was hardcore i think it was very it was probably the first kitchen i worked in that was very kind of army style it was regimented like you had to do things a certain way and you know first job granny's got a great reputation i mean it's always been good and obviously she has brought it on to a whole other level as well yeah it's uh it's ran right always has been it's the same family has had it now yeah adrian has had it for years and how long did you spend there

probably I would say two and a half years and I think I was at the point where I was like okay you've got to keep moving kind of keep moving on to different restaurants and was that like give us an idea of what was going on there was that like a lot of plated desserts was he making the breads no it was savoury straight away so like there wasn't a chance they didn't straight into the huckage straight into yeah so it was kind of you were a commis chef coming in from Killebeg so you were straight away like day one on placement crisp white uniform one of the lucky ones though sent a westward on a place but they wouldn't send me there they told me I was too mad I wasn't allowed to go

I went down to visit a couple of pals, actually.

And when I was down visiting them, they were like, geez, you should think about doing your final placement here.

So that's where I kind of looked into it.

But yeah, first day I went in, it was cleaning canopies and it was cleaning cookers.

And it wasn't... You know, it was very... I wouldn't dress it up as... It was a tough gig.

Like, it was very...

Things have changed a lot I would see in the last couple of years, probably five, ten years or so.