last updated : 26/01/2010
This is where I let you know a little about me, where I’m from and where I’m going.
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Professional Information
Business Card : “printable version of my business card”
Curriculum Vitae : “cv as of 26/01/2010“
After 8 months for my cookery diploma (CAP Cuisine), 11 months sabbatical, 6 months back at Capgemini as a consultant, a negotiated departure in October 2009 and then nearly 3 months of looking for work with a “special” chef, I may have finally found what I have been looking for for so long. I started my job of Chef de Partie “Garde Manger” at the “MBC” with chef Gilles Choukroun on the 19th January 2010. Choukroun is a chef who has already had 1 Michelin star in a previous restaurant, but more importantly, he shares my desire to “play” with food and different associations.
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TO BE UPDATED !!!!!
Personal Information
It’s true that technically speaking I’m both a Senior IT Consultant (after all, I am currently on a sabbatical until the end of April 2009, but still have my contract with Capgemini), and a Chef. Even though I haven’t lost my analytical IT consultant instincts, the reality is that I am already starting to feel more and more at home in my new “skin” – my cutting knife (couteau éminceur) has already become a good friend, my ugly, plastic kitchen shoes like comfortable slippers ! Still, the kitchen stuff is all part of the new story / my new life which is building itself with every new day. How about my previous life – afterall, it’s the part which has defined who I am today ?
- Me
My name is Dominic Quirke, I am 39 years old, lived in Newcastle for the first 22 years of my life, then London 9 years, New Zealand/Oz 1 year and now I have been in Paris, France for 7+ years working first as a consultant with Capgemini and then as a chef in various restaurants (living with my French wife and 2 kids, Jade and Noé – 5 and 6 yrs old).
I started cooking when I was around 10 years old, my repertoire covering Victoria Sandwich Cake and Spaghetti Bolognaise ! As I hit adult life and then professional life, cooking was always a means of losing myself in food and, essentially, relaxing. However, it was never anything more than that. Since then, for a number of years, my interest in cooking has become more and more serious (basically, since my arrival here in France). I have followed a few “gastronomy” training courses (Grégoire Ferrandi and Greta Métiers Hôtellerie) over the last couple of years, and between October 2007 – May 2008 I studied for the “CAP Cuisine” diploma (the equivalent of our NVQs in the UK) including 4 months of training in the school and 4 months at “La Fontaine Gaillon”.
After completing the CAP I spent 1 month with 2 famous French caterers, and then I spent 2 months at Jesmond Dene House in Newcastle Upon Tyne…..HOME !! Why come back to the UK ? Well, I wanted to have a good idea of what working in a kitchen in the UK is like, and what products are used. My ultimate goal is to set up my own restaurant here in France (probably in the west near Nantes / Rennes / Atlantic Coast, instead of Paris….), based on a high quality but simple cuisine with quality products from France and the UK. In my mind’s eye I see more than a restaurant – more a place where a sort of cultural exchange can take place……”Entente Cordiale”.
Between October and November 2008 I spent 6 weeks working in a traditional French restaurant in Paris called “Au Petit Marguery” as a demi-Chef de Partie, focusing on fish. Though I thoroughly enjoyed this experience, the lack of contact with my family created too much stress and I had to hand in my notice.
Since mid-November I have been doing “temp” work with Adecco Prestige and Manpower, essentially for the “Club de Direction” within various companies – the major advantage being that work finishes at 3pm, allowing me to pick up the kids from school !!
I am also starting to do “bits” of private catering, but need to look into setting up my own company so that I can declare my activities.
This description of me will undoubtedly change over the next few months…..watch this space.