Irish Master Pastry Chef, Shane Smith has nearly 20 years’ experience working in some of Ireland’s most celebrated pastry kitchens. A regular contributor to ‘The Today Show” on RTE One & Weekend Am on Virgin Media Ireland. Shane is also frequently featured in well-known national publications such as The Irish Times, Irish Independent, Food & Wine and The Business Post.
Shane writes a monthly column for The Anglo Celt newspaper and acts as a consultant & lead recipe developer for the renowned Irish cream liqueur Coole Swan.
My love and interest in pastry was evident from day one, inspired by both of my grandmothers and my mother, who were avid bakers. The imagination, precision and skills required for this culinary niche immediately captivated me.
At the age of 16, I applied for my first job as a Commis Chef after attending a CERT open day in a local Cavan Hotel.
In time, I returned to college, where I graduated with a distinction from GMIT, a leading institute of education for the hospitality industry in Ireland, specialising in pastry.
Having worked in highly regarded establishments in Ireland such as Knockranny House, The G Hotel and Fallon & Byrne, I regularly complete stages in some exciting and influential pastry kitchens, from Ramsay’s Maze Restaurant in London to Derry Clarke’s L’Ecrivan in Dublin.
A world of tastes, flavours and textures were inspired as I moved beyond the traditional and developed my own original and fresh approach to patisserie, desserts and all things sweet.
Experimenting with new ingredients, flavours and methods, developing recipes and producing exquisite pastries that are sculptural, beautiful and delicious, is my passion!
I look forward to sharing my passion for pastry with you. I hope you will enjoy learning some of the skills and tips that I have picked up over the years.
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