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I've always leaned toward dessert/baking/pastry but could never fully dedicate to this particular section within the working environment. I'm hoping to gain/improve skills, in particular presentation. Also looking forward to getting back into the kitchen.

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I do desserts and baking bread in JP Clarke's/Gallaghers Seafood restaurant in Bunratty.
I bake the guiness brown bread.
Desserts are
Sticky toffee pudding
Cheesecake it varies
Lemon & elder flower posset wit shortbread biscuits
Chocolate marquise

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I'm working as a chef in The Ard Ri Hotel in Tuam. We don't make a lot of our desserts. Taskeaway these days so desserts are completely lost. Kinda missed desserts throughout my working life

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I'm working as a chef in The Ard Ri Hotel in Tuam. We don't make a lot of our desserts. Taskeaway these days so desserts are completely lost. Kinda missed desserts throughout my working life

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I am working in Builin blasta cafe and bakery in Spiddal as pastry chef and baker ,i do bread in mornings so is yeast bread ,brown bread,cinamon swirls and sourdough bread.than pastry carrot cake ,cookies,gluten free tunisian cake ,brownies,berry crunch cake,vegan fudge,paleo balls,sticky toffe,apple pies ,cheese cakes,baked cheese cake.i just want to be more confidence about right proces of baking ,try out new recipes .

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I'm Head chef in Rosleague manor hotel in Letterfrack, we do have a set menu with 5 desserts, always Ice cream from Jimmy ice cream, artisan ice cream made in connemara, chocolate mousse (old time favourite amongs our guest), a cheese plate and 2 desserts we try to change everyday, from cheesecake to chocolate fondant, lemon tart, apple tart tatin, creme brulee etc...