S6 EP6: Loaf Tin Legends & Soufflé Sweats with Shane Smith
episodePreviously titled “S06 EP06: Loaf Tin Legends & Soufflé Sweats with Shane Smith” — renamed by the publisher on Aug 6, 2026
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What inspired Shane Smith to become a pastry chef?
Ditting It Out with Gary O'Hanlon and Gareth Mullins. A Go Loud original podcast. Your ultimate culinary companion. Go Loud. Sounds better with us.
Welcome to another episode of Dishing It Out with me, Gary O'Hanlon. And me, Gareth Mullins. And coming up on today's show, a good, good friend of mine, Shane Smith, pastry chef extraordinaire. Got a new book coming out, Loaf Tin Bakes. Should be on shelves.
Righto, Dan.
Absolutely brilliant, yeah, just a two pound loaf tin. What a great, what a great show. Because obviously there's so many cookbooks, in particular sweet pastry bakery books, and everybody's got a two pound loaf tin. line around nearly everybody yeah yeah fantastic and I'm sure you know the recipes will be bulletproof so yeah no he's a great guy I do an awful lot of food festivals over the years with Shane I've known him a long time and looking forward to catching up with him haven't seen him haven't seen him in a while we will have our culinary conundrums as always in our Nespresso professional recipe of the week don't go anywhere
How does pastry differ from savory cooking?
Joining us now on Dishing It Out is a good pal of mine, Shane Smith. Welcome to Dishing It Out. Pastry chef, baker extraordinaire. Master baker. Master baker. I was going to say, it is fully fledged pastry chef, but obviously it's bacon and all the likes of it. I suppose the pastry chef tag really is whenever you're in the professional environment, isn't it?
Yeah, I suppose people think as well as a pastry chef that you haven't kind of trained either as in like on the savoury side of things. So I suppose back when I started college back in the day when things were in black and white, it was savoury food first. And then after, I'd say, about six, eight weeks in college, I realised, yeah. Is that boys like us looking at you coming out of your pastry corner going, get out of the kitchen?
LAUGHTER
The abuse. Where did you train? Killiebegs.
What are the challenges of gluten-free and vegan baking?
Oh, okay. Yeah, Killiebegs. Did you go on and do advanced pastry then? Yeah, I went on to GMIT and done a diploma in advanced and specialised pastry. Very cool. You're a cabin man, right? Yes.
Whereabouts? Just outside Virginia. Yeah, and what year did you go to Killiebegs? 2000. Oh, I was going to say, yeah, because it couldn't have been a million miles after my time there. It was five or six years.
They just built the new kitchens on, so we were the first year, I think, to kind of get in there and wreck the joint a little bit. Eileen Boyle got her hands on you then, I'd say.
What unique recipes can be found in Shane's new cookbook?
Yeah, she's class. A good friend, yeah, yeah. She's brilliant.
And where was the first, where did you work then after college? Are we working while you're in college or...?
Both. So I started off when I was probably 16 in the Kilmore Hotel in Cavan. So that was kind of went to an open day with mum. I think she was like, oh, Jesus, no, are you going to go into the kitchens kind of thing? Because I was always tricking around cooking at home. So I went into an open day and there's this lady sitting on top of the room working for CERT at the time. And she sold it as this lovely, which it is, don't get wrong. I'm still 27 years later. I'm still in it. But she painted this beautiful picture.
How has the approach to home baking changed over the years?
And then we went into the kitchen afterwards and the head chef at the time, he just cooked steak with onions and mushrooms. It blew my mind. I was like what is this it was easy to drink yeah easy to drink because the pan was smoking hot it wasn't stewing in the pan yeah yeah yeah and that was it I went out straight away to reception first steak you ever had that had a crust mum will not listen to this hopefully she'll kill me but yeah went out and got a form straight away and started doing weekend work and I was in doing salads and mum said the larder first straight off the bat and mum was like you know you're going to be washing dishes all day so I myself mentally prepared for that but they threw me straight over to the salad so the carvery that was off the bat so just kind of went in there and of course I'll never forget I was doing a beautiful bowl of tomatoes and I was placing them all nice and neatly and whatever and one of the girls was like there's 150 people already queuing up outside yeah come on threw the whole lot in
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Chapters
8 chapters
1
What inspired Shane Smith to become a pastry chef?
0:04–1:12
2
How does pastry differ from savory cooking?
1:12–2:00
3
What are the challenges of gluten-free and vegan baking?
2:00–2:30
4
What unique recipes can be found in Shane's new cookbook?
2:30–3:01
5
How has the approach to home baking changed over the years?
3:01–4:43
6
What advice does Shane have for aspiring bakers?
4:43–5:23
7
How can home cooks improve food presentation?
5:23–6:48
8
What culinary conundrums do listeners have this week?
6:48–43:52
Speakers
4 identifiedMore from Dishing It Out
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