Ray Flynn: My Experience on a Professional Cookery Course at TUS Limerick

Ray Flynn is a Group Support Chef at Dalata Hotel Group. He brings it back to tell us his roots and how he has ended up in the profession he enjoys so much.

Describe your professional career to date:

I began my career in the hospitality industry at a well-known bar and restaurant, Patrick Punches, where I took on a summer job working in the cellar. By the end of that summer, an opportunity arose in the kitchen for a commis chef role, which marked the beginning of my culinary journey. This initial experience led me to enroll in a professional cookery course at LIT Limerick (now TUS). Upon advice from my tutors, I transitioned into the hotel sector to further broaden my experience. Working in several fast-paced hotel kitchens, I honed my skills, progressed through various roles, and eventually became a Head Chef. Along the way, I developed strong organizational, management, and leadership abilities.

Why did you decide to pursue the Chef de Partie Culinary Arts apprenticeship?

Through my work with the Dalata Hotel Group, I had the opportunity to participate in a Chef Development and Management course in partnership with Tralee IT. Unfortunately, due to the COVID-19 pandemic, the second part of this course was postponed. Seeking further development, I reached out to one of my former tutors at LIT (now TUS) for guidance. Chef Micheal Conway recommended the Chef de Partie apprenticeship and emphasized that the course would provide me with updated cooking techniques and new skills, which I found appealing.

Describe a typical day in the course:

The course was a balanced mix of practical and theoretical learning, making it highly engaging. A typical day would begin with hands-on kitchen work from 9 a.m. to 2 p.m., focusing on cooking techniques, modern culinary innovations, or pastry. After an hour-long break, the day would continue with evening classes covering topics such as food development, chef management, and leadership. Tuesdays quickly became one of my favourite days as I enjoyed learning from experienced tutors, interacting with talented peers, and gaining new insights weekly.

What characteristics or skills helped you succeed in this course?

Returning to TUS (formerly LIT) after 20 years was a rewarding experience. Many of the tutors who taught me during my initial cookery course were still there, which gave me a sense of accomplishment. Having gained extensive experience in the culinary industry, I returned as a seasoned professional, which I believe also gave my tutors a sense of pride. Currently, I serve as a Group Support Chef for the Dalata Hotel Group, working in hotels across Ireland, Northern Ireland, the UK, and Europe. My professional experience was invaluable during the course, helping me to fully grasp and apply what I was learning.

What advice would you give to people considering this course?

Over the years, while gaining substantial industry experience, it is easy to lose touch with newer culinary techniques. Being able to step away from my demanding role one day a week to return to the kitchen and acquire new skills was an incredible experience. Meeting chefs from diverse backgrounds with varied culinary expertise was highly enjoyable, and I was truly sad to see the course come to an end after two years. I would encourage any chef looking to enhance their skills to consider this course. Every week offered something new and exciting to learn. Personally, the pastry classes were my favourite, as pastry was a skill I previously felt less confident in. After completing the course, I felt as though I had developed a new "superpower" in that area. The tutors were highly knowledgeable, supportive, and attentive to our individual learning needs. I’ve stayed in contact with my former tutors to inquire about any upcoming courses, as I truly feel I gained a lot from this experience. There can be apprehension about returning to education, especially later in life – I was 39 when I went back. However, the experience was highly rewarding, particularly after years of being in leadership roles, to take a step back and focus on learning once again.

What are your plans for the future?

Currently, I serve as the Group Support Chef within the Dalata Hotel Group, where my training and development have allowed me to work in over 50 hotels across Europe. I intend to continue growing within the company, as there are strong opportunities for ongoing development and training. I plan to enroll in the next level of this course when it becomes available, and I’m confident I will receive the support of my employers. My goal is to continue learning and evolving, while also passing on my knowledge and experience to younger chefs.