Open Kitchen Week, commences on November 11th, providing an exciting chance for keen cooks and aspiring kitchen staff all over Ireland to gain firsthand experience working in a variety of eateries, including Michelin-starred venues, bistros, bakeries, and even chocolate shops. The Chef Network, now into its second year, officially introduced the event at the Michelin-starred Glover’s Alley, located at Dublin’s Fitzwilliam Hotel on St Stephen’s Green.
Last year’s debut saw participation from over 300 domestic cooks, aged 16 to 72 years, across more than 50 professional kitchens countrywide. Open Kitchen Week 2020 spans from the 11th to 17th November and involves a range of participants such as Bread 41, the Guinness Storehouse, Galway’s Aniar, and Lorge Chocolatier in Kenmare. Registration remains ongoing for kitchens interested in hosting, and all varieties of culinary establishments across Ireland are encouraged to apply.
Open Kitchen Week aims to attract anyone mulling over a culinary career, be it a student planning their Transition Year work placement or someone contemplating a career change. Speaking at the recent launch, Ruth Hegarty, Chef Network spokeswoman, and food policy consultant said one of the primary objectives of the event is to challenge the negative stereotypes associated with the food industry.
Hegarty explained that despite the existence of several great workplace conditions, the media often depicts the food industry negatively with tales of chefs quarrelling and hurling cutlery at each other. Open Kitchen Week’s organisers hope that by providing an opportunity for the public to experience a week in the life of a chef, these misconceptions can be debunked.
Aoife Comerford, a junior sous chef at Glover’s Alley and a youth member of Chef Network’s advisory council, advocated for inclusivity saying that no one should feel excluded from joining the culinary world. She passionately believes that there is an open invitation to anyone interested so long as they have a sense of curiosity.