Shane Smith

And then I went travelling then after that.

But yeah, no, it was nice to step away, see something else, get a bit of clarity and then kind of go back up.

Yeah.

How many years now have you been just doing...

Probably, I left, I went to Canada for a year and when I came back, I was the head pastry chef in the G Hotel in Galway for probably three and a half, four years.

So I moved to Dublin in 2011 to go work in a Michelin star restaurant that didn't work out at all.

And it's just one of those things, I suppose, you kind of know yourself, you're always kind of reaching for more and more and more and there's burnout and there's...

all that that goes along with it.

So I ended up working days from that.

So that was 2011 and I happened to work nights.

I remember a mate of mine, oh, and she's a friend of mine in Westport, she said to me, once you work day shifts, you will never go back.

I was like, okay.

But I started then as head of product development in Fallon and Burn in Dublin in 2011, 12.

But that's just it.

Yeah, but I think it opens up so many probably other avenues as well, even from the product development when Paul and Fiona, when I started with Fallon & Byrne there in 2012, I think it was, we created the first kind of takeaway bakery range.

So we created, well, I created for them a full range of cakes and loaf cakes and all of that.

So that aspect, so we kind of moved into retail.

So you were kind of, the coffee shop was upstairs, you had the restaurant on top of that, you had the wine cellar downstairs, you had weddings for up to 100 people and croquembouches and all that creative side of thing.

But then you also had the retail.

And it was like, well, every week you had to sit at a table at a manager's meeting and they were like, so Shane, what happened last week?