This is where I let you know a little about me, where I’m from and where I’m going.
It’s true that technically speaking I’m first and foremost a Senior IT Consultant, and only after that am I a chef in training. But, 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, that’s 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 as a consultant with Capgemini (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 will be studying for the “CAP Cuisine” diploma (I believe that it is the equivalent of our NVQs in the UK) which has 4 months of training in the school with 4 months in a restaurant (I will be working in a restaurant called “La Fontaine Gaillon”).
After completing the CAP I would like to come back to Newcastle for 2 months to work in a high quality kitchen during the summer of 2008. Why come back to the UK ? My ultimate goal is to set up my own restaurant here in France (probably in the west near Nantes / Rennes, instead of Paris, but there’s plenty of water to pass under the bridge….), 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”.
This description of me will undoubtedly change over the next few months…..watch this space.