My chefs hat at Kelly's Hotel

I had left Ballymaloe at this stage and continued on my journey as a chef. In those day’s you would see jobs advertised for chefs on the notice board in Ballymaloe. One notice I read was for a 2nd-year commis chef in the Blue Haven in Kinsale. It was ideal as they were looking to hire someone straight away. I sent in my application which was duly excepted. An interview was arranged for the next day, so I took the bus to Cork and then transferred to another bus heading for Kinsale. As Kinsale was a long way from my home town of Waterford I had to stay in a local B&B overnight.

The interview was for 11 am. I put on my best suit remembering to polish my black shoes.I arrived early to be on time and had a look around the hotel which consisted of a small bar, reception area and restaurant. All bedrooms were on top of the hotel which where beautifully decorated and looked like a million dollars. I was interviewed by two managers both male and female. They were so polite. We discussed this and that and my love affair with food and where I want to go in life. I was living the dream; hence you can tell I got the job. It was surreal, I was like a little pussycat who got the cream. I phoned my father to tell him the news he was well impressed. The only thing I had to do was to arrange the accommodation. I had sourced a beautiful house to share with others just to the north of Kinsale overlooking the bay. I remember only too well. I started on Monday at the hotel. I couldn’t wait it was only my second job.

I had been there two weeks at this stage and I noticed a bully attitude coming in from the staff. It was something I couldn’t handle. Oh dear, I had a word with the managers and decided I would leave. They were so polite and I thanked them for the opportunity. Packed my bag and head home to my father’s house. I was distraught, what was going to happen. Would I ever find a job again?

I had applied to Kelly’s Hotel in Rosslare weeks earlier and was told all positions were full for the coming season. So, one afternoon while sitting at the kitchen table the phone rang, so I answered and a gentleman on the end of the phone was looking to speak to a Mr Cronin junior. Oh, that was me I replied in my nervous voice. This is Mr Kelly from Kelly’s Hotel Rosslare; I have a vacancy for a 2nd-year commis chef if you would be interested. One of his new commis chefs didn’t work out. We arranged an interview for the following day. My father arrived home that evening and I told him what had happened. He was so excited. I got up the next morning and dressed in fine fare still remembering to polish those black shoes. He drove me to the interview. I was a tad early but that didn’t matter. I knew the hotel quite well as I had stayed there as a child. I remember going into the reception area and introducing myself. Morning madame my name is Mr Cronin, I’m here to see Mr Kelly for the job of 2nd-year commis chef. She said to take a seat he will be with you shortly.

Mr Kelly arrived, a handsome young man. We duly shook hands and went down a little corridor to the left of the reception and entered a small room where the interview took place. Little did I know that everybody would know of my father being a doctor. It was a fairly simple interview if I can recall. Now John it’s is like this said, Mr Kelly. The chefs are tough being brutally honest. I wasn’t sure. I will give you a trial for two weeks and a decision will be made after that. Is that ok? Yes, I replied.

I was taken into the kitchen where I meet the brigade of chefs. There was approximately 25 in total. Mr Ahearne was the Executive Chef who had been there for a long time. He was a powerful man but very pleasant. He offered me lunch which I duly excepted. I had homemade cottage pie which was to die for. The menu if I can recall was a mixture of Irish and Continental fare which for the time was very upmarket. The hotel I remember took great pride in their food. I finished lunch and thanked everybody for their time. I met my father and we drove home telling him what had happened. He was ever so pleased. 

I started the following Monday. Signed all the paperwork and was ready to go. Accommodation had been arranged locally just up the road from the hotel where some of the other chefs were staying. It was only 10 minutes from the hotel and you had to pass the local pub to get there. I didn’t drink at this stage. So, when I choose my first pint it was a Carlsberg. I wasn’t sure in the beginning as it was quite bitter but I got used to it after a while. The shifts in the kitchen where 10 am-3 pm and 6 pm-10 pm. You got two days off a week. Mine where Sundays and Mondays so I would go home to my father’s house and tell him all the news. I would get the train back on a Monday night ready for work the next day.

The food operation in the hotel was from 6 am till 12 midnight seven days a week. So, you can imagine how busy the operation was. They had two female chefs that mainly concentrated on breakfast and the remainder of the chefs would start around 10 am. I meet with my fellow chefs and got stuck in. Yes, Mr Kelly, you were right they were tough but fair. The hotel used to win awards for the cleanliness of their kitchen. Oh boy, it was clean. It was so clean you could eat your dinner off the floor. I remember the greatest lesson I ever learnt was from one talented Chef De Partie. We were cleaning down one night after service. He said to me while cleaning the kitchen. Once you have mastered it, I will teach you how to cook. Those words are so true that where ever I have been I have used them.

I started to work in various areas of the kitchen from the hot and cold starters section and moved on to the veg section as I became more confident. Not only was I preparing the food but I was also responsible for serving the food to the pass for inspection by the Executive Chef or Sous Chef before leaving the kitchen.

Nothing would get passed them. Now not everything was plain sailing. I remember Mr Kelly in the kitchen by the pot wash looking in the bin one day. He called over the Executive chef. Can you explain to me what this is doing in the bin? He was referring to the carrots which had been thrown away. The chef had no answer. Mr Kelly, he replied it will never happen again and I can assure you it never did.

In the afternoons when we got a break generally around 3 pm we used to go and play different sports against the residents which were always great fun. We used to have a bet against the residents and they would generally loose just to give us some extra pocket money. There we would play tennis, volleyball, football etc depending on the day in question. My nickname was twinkle toes when playing football as I would always fall over when running with the ball. One of the management team used to arrange all this for us. On certain hours during the day, we could also avail of the swimming pool and sauna which was a great bonus.

I remember one day whilst I was in the kitchen, I saw one of the commis chefs washing the mincemeat under the hot water tap. I asked him what he was doing with a curious smile. He said he was trying to kill the bacteria. I thought this was hilarious so didn’t hesitate and told everybody else to his dismay. He decided to teach me a lesson which I will never forget. He told his fellow chefs what he was doing and they all agreed to keep it a secret. I had been given the task of making the homemade batter with a drop of sparkling water. This was prepared the night before and would be used the next day when making homemade deep-fried mushrooms. It gave a better flavour I was told and made them nice and light.

The next day very proud of my batter I went about deep frying my mushrooms. How hard could it be? The batter, mushrooms, hot oil and away you go. Only something happened each time I would deep fry a mushroom. Ii would sink to the bottom like a lump of concrete. I called over my Executive chef to ascertain what the problem was. He was already aware. Trying to keep a straight face and everybody else watching in amusement. The golden rule he said was to taste, taste and taste. But chef I said the batter is raw. Ah, he said my son sometimes you learn things by tasting. Have a go, tell me what you think. I duly did what I was told to my amazement. Have you concluded said the chef? I have, I replied. That rascal of a commis had switched my batter for horseradish sauce which looked similar., Everybody burst into flames of laughter. The smirk from that commis was priceless. That thought you a lesson didn’t it as he walked away. I was mortified.

In the evening just before service, I would be tasked with either making the homemade salmon mousse preparing the teal, quail, widgeon or skinning the black sole or opening the oysters. I would go out to the Butchery department and pick up whatever food was needed. Depending on the menu in question I would make one of the mother sauces, hollandaise, choron, bearnaise and so on. I would also go the hatch beside reception and ask them how many covers for dinner. I was so excited it gave me a chance to talk to them. We needed to get out of the kitchen by 10 pm as there would be a local pool competition in the local pub which was always good fun. I used to get to the semi-finals and that was about it.

The hotel prepared lots of different menus for their guests to enjoy. A la carte, table d’h?te, afternoon tea. Oh, and mustn’t forget the high tea for the children. During the summer months, they would also have a buffet lunch in the bar which I was responsible for. Before serving on the buffet Mr. Kelly would ensure that the chefs were spotlessly clean before standing on show. Our chef’s whites were sent out to be cleaned each week so we had no excuse not to be looking our sparkling best. We also had to make sure our shoes were clean and that we were wearing a hat at all times. Attention to detail was so important for the hotel. We also had to purchase our knives. I was told you had to treat them like your girlfriend with the utmost respect which I duly did.

If we where of on one of the evenings the hotel would arrange a card game for us in the bar when it was quiet. Which was a nice surprise? I never one though.

The Executive chef would take his two days off on Tuesday and Wednesday. It was my responsibility to ensure that the gravlax which had been prepared on Monday was turned to ensure the salmon soaked up all the flavour for when the chef returned. Saturdays were our busiest day and the veg man would arrive with a 40 ft artic lorry. The chef made sure that all his commis chefs would take it, in turn, to choose the veg to accompany the menu and cost out how much we would need. We would only choose the best and send back the rest if we were not satisfied. All the veg came in fresh. There was no such thing as prepared veg. Everything had to be done by hand. We were very posh in the veg house at the time and we had a very exclusive electric peeler that would peel everything for us. Then we set about Julien the carrots or whatever was the veg of the day. On a Saturday we could prepare different types of veg for approx. 600 people. Carrots, Salsify, Mooli, Artichokes and so on. We had to be in early as we had a busy day ahead.

It was coming up to Christmas and at the end of the year a staff party was arranged and this year it was to be held in Whites Hotel in Wexford. If my memory recalls it was a sit-down menu with wine and all the trimmings. We all agreed that we would stay in the hotel that night and have some fun. One of the staff knew someone working in the hotel so we got a master key. We were so bold running into each other’s bedrooms. I’m not telling you what we got up to, top secret. We were like spoiled children. Just before finishing up for Christmas Kelly’s Hotel would organise prizes for each member of staff. They were excellent. Anything from a holiday to a television or a joint of meat. I got turkey and ham. I was so chuffed.

Now for my piece de résistance. Kelly’s was not just about looking after customers but also having some fun. Yes, you read it correctly. I can’t remember the day in question but one of the chefs a gentleman called Peach not sure if that was his real name but anyway arrived for work as per normal. All the chefs had agreed that as he entered the hotel, they would have some fun. Everything was planned so they thought. Peach arrived as per usual and went into the bathroom to get changed. So, they sneaked in after him, the bathroom door was closed so it was the perfect opportunity to put their plan into action. Note that no one saw him enter the bathroom. There was a gap above the door. The scene was perfect. One of the chefs climbed up on a ladder and threw a bucket of white paint all over the horrifying Peach. You could hear the screams. Everybody in stitches as they scrambled back into the kitchen and continued working as though nothing had happened. Not only 5 minutes later this gentleman walked into the kitchen. Morning ladies and gentleman, he said to the amazement of one of the chefs who looked up. He couldn’t believe what he was seeing. No surely not. It was Peach the chef. My god, he said you scrub up well. How did you do it to the amazement of the other chefs? Everybody was involved. They were stunned. Is something wrong said Peach? Yes, was the reply. We had planned to throw a bucket of paint all over you when you entered the bathroom.

Oh yes said Peach somebody informed me of your little plan. So, I decided to come up with a plan of my own. When I was not looking somebody else entered the bathroom as I exited. I didn’t know who it was. I just went along with your plan in disguise. At this stage, everybody was wondering who was the mystery person who had entered the bathroom. So, they went around and counted all the chefs, there was one missing. Surely not who could it be. A voice was heard, a gentleman was waiting outside. Who could it be to the shock of everybody? They all went outside to their amazement it was the Executive Chef to roars of laughter? Peach said you will all think twice before doing that again as he walked off into the sunset. Good day gentleman it has been a pleasure. You can think about what happened next.

As we all left for the holidays I never returned. In January of that year, I flew to Switzerland to continue my epic journey a tale of two halves with my love affair of Switzerland a story fun filled with laughter and the many characters I met along the way. If you like what you have seen so far, please like or comment in the box below.