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1 My earliest food memory is… the smell of apple tart with cloves, which my grandmother, Nanny Holl, used to make. I always remember a warm slice with custard after school; it was the ultimate hug, particularly comforting on a rainy winter’s day.
2 Growing up in a family-run B&B, I learned… a sense of hospitality and a strong work ethic.
3 My first job at the age of 14 was… kitchen porter at Currarevagh House in Glann, Oughterard: a beautiful early Victorian country house on the shores of Lough Corrib and a Blue Book property. I did this every summer until I went to college. After two years at the sink, I progressed to dining room service, working alongside the legendary Mary Enright (Canavan), sadly recently deceased. I cycled to and from work every day, a 12km round trip that was my least favourite part after an evening shift. I loved sitting down every morning for tea break with all the staff and an endless supply of Mr Kipling’s French fancies.
4 After school I decided to study hotel management because… I felt it gave me the best opportunity to travel, something I really wanted to do and I really enjoyed working in the tourism sector. My other option was home economics teaching, which I declined much to my mother’s chagrin. I distinctly remember her saying that I would regret not taking the teaching option – I never did! A hotel management degree is probably one of the best degrees to get as not only do you gain a business acumen, but you learn key transferable life skills that are relevant to most careers.
5 The best career advice I ever got was… from a former boss who used to say: “There is only one way to avoid criticism: Do nothing, say nothing and be nothing!” I believe it was an Aristotle quote. In other words, the easy road is the quiet road, but if you want to effect change, tough decisions have to be made. He always said to me, never fear criticism because it is crippling. In a management position it is to be expected, but criticism should be constructive and never personalised.
6 The biggest challenge facing third-level education this academic year with COVID-19 is… planning for the unknown. We have to plan timetables with a degree of uncertainty. We may also see a higher rate of deferrals this coming year. The traditional model for third level education will change with more remote teaching and online examinations. In our case, work placements form a significant part of our programmes and having to delay these has been challenging, but we embrace these challenges and in the Galway-Mayo Institute of Technology (GMIT), we are here to provide the best education despite the challenges that 2020 keeps throwing up.
7 But one thing I’m really excited about this academic year is… the opportunity to embrace new technologies, which can enhance learning, and also the opportunities to work more closely with our industry partners in developing new programmes of study for a new world. It is also great to see so many graduates and indeed new prospects interested in upskilling or completing degrees or masters that they did not have time to do previously. Learning has become more flexible during COVID and this has to be a good thing!
8 The reason I think more students should consider a career in hospitality is… that despite the turbulence within the industry at present, it is an exciting, dynamic, diverse, resilient industry, which will bounce back and it is for this future that we in the Galway International Hotel School prepare our students for. The hospitality sector is multi-dimensional with endless opportunities in a wide range of businesses both domestically and globally and offers a variety of career paths. The soft skills learnt are cross-transferrable and in demand in all sectors; skills such as innovative and critical thinking, communication skills, problem solving and a positive work ethic.
9 I believe that the government could provide meaningful support to Irish hospitality… by truly recognising the industry’s contribution to the economy, not only financially but socially. Pre-COVID-19, the industry was valued at 7.6bn to the economy employing 180,000 people. The hospitality sector is at the heart of the Irish community and deserves every break possible from a financial supports perspective. Think beyond the hotels, bars, restaurants, cafes – all of whom have been devastated – but think too of the events, festivals, music venues, street entertainers etc. The industry bodies have presented a range of supports required to government, which include VAT reduction, wage supports, rent supplements and direction for banks in terms of handling debt, but I feel that now is the time for the government to communicate a clear and concise roadmap for recovery and to invest in training for the sector; to increase funding to education providers to offer free or subsidised courses for the sector to upskill and train for the future.
10 While it’s hard to choose, my favourite place to get away from it all in Ireland for a night or two is… a short break in Renvyle House with a visit to Paddy Coyne’s Pub in Tullycross, a walk on Renvyle or Lettergesh beach or a hike up Diamond Hill is just what the doctor ordered.
11 While abroad, it would have to be… San Sebastian or Barcelona. I just love the food culture and the opportunity to go off the beaten track and explore small, family-owned tapas bars away from the well-beaten tourist track – best explored off-season.
12 My most memorable meal was… in Paris a few years ago in Le Pré Catelan; memorable because of the exquisite food and wine, the stunning room, the knowledge of the service team, the incredible service and the behind-the-scenes tour. The silence and harmony in the kitchen was palpable, the wine cellar with over 30,000 bottles of wine, but most of all the company and the lovely waiter who was very generous with the Crozes Hermitage!
13 But the one thing that drives me mad in a restaurant is… complacent service and poor hygiene habits. There really is no excuse for either and often it is down to a lack of pride or a lack of training.
14 My Irish food hero is… my colleague Dr Martin Ruffley. Martin worked in the army for years and started teaching the same day as me in GMIT back in 2010. Martin is an excellent culinary lecturer and students always say his “stories of food and travel” are legendary. Every year during his holidays Martin travels the world to “stage” in some of the world’s leading restaurants and returns with new knowledge, which he passes on to the next generation of young chefs whilst focusing on quality local ingredients. Martin is currently co-writing a book, Singing the soul back home: a personal memoir about food, travel and life interjected with recipes inspired by his travels, which is sure to be a wonderful read.
15 My favourite cookbook is… The Ballymaloe Cookery Course by Darina Allen. I always recommend this book to anyone who needs an all-encompassing cookbook. JP McMahon’s recently published The Irish Cookbook is also wonderful.
16 My dream dinner guests would be… David Attenborough, because he has to be one of the most fascinating people in the world and that voice. I would also love Michelle Obama and Donald Trump at that table as there would be some spark and questions to be asked! To help with the chats, I would invite Olivia Duff, my other Irish food hero and friend because she is the best dinner guest ever; plus she would stay to do the dishes and sit down with a glass of red wine after to chew the fat!
17 My “last supper” would… most likely be a roast chicken dinner. It would have to be a Friendly Farmer chicken, with creamy mashed potatoes, roasted carrots and parsnips and marrowfat peas with a side of ketchup. Pure gourmet!
18 The five things you will always find in my handbag are… lipstick (several depending on my mood), mobile phone, charger, and these days hand sanitiser and a face mask.
19 The app I use most on my phone is… the weather app in case I need to pack my SPF and swimwear. I live in hope.
20 Most people don’t know this about me, but… I have done the New York City Marathon twice. I did both for local charity Croí with my sister and we raised a substantial amount of money, which helped support the purchase of community defibrillators.
Jacinta Dalton is the head of department for Culinary Arts and Service Industries at the Galway International Hotel School at GMIT. She is also a Fáilte Ireland food champion for the Wild Atlantic Way. Visit www.gmit.ie for further information.
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