Hello, I’m Martin Duffy. I am originally from Ferbane, County Offaly. I am currently living in Athlone. I started my education back in 1999, where I studied professional cookery. This was before the current campus was built and open. My current role is Head Chef in the Athlone Springs Hotel, which is part of the Só Hotel Group. I have been working here for almost 6 years and have also worked in other properties within the group. My day-to-day role in the kitchen revolves around several different things, from meeting suppliers to creating menus, to costing dishes, to training team members and cooking with my team, organising events and weddings, to meeting with new and existing couples. You could definitely say my role is varied. I have previously worked in different hotels and restaurants throughout the country.
What path led you to where you are today?
I started my cooking career back in 1997 in May of that year. I always had an interest in cooking, and I really love what I do. I got great training from Joe Hinney in Ferbane, who in turn started me on the road with CERT, and from there I trained in different hospitality businesses within the Midlands, and the rest, as they say, is history, which has led me back to where I am today. I have studied for a few years in different areas of the hospitality sector but always found myself coming back to kitchens. Over the last 3 years, I completed my BA in Culinary Arts part-time while being a Head Chef. It was challenging but rewarding. I competed in several different events during this time as part of my training in TUS.
When you’re not working, where would we find you?
I would like to say fishing, but to tell the truth, that rarely happens. But I love being in the countryside, so anywhere there is peace and quiet. Now that I will have more free time on my hands, the lake will be getting some attention.
Looking back, how did your time at TUS influence your career or outlook?
It helped me gain so much knowledge of different techniques and understand different ways of achieving better results. It has helped me gain a passion for knowledge and learning and has made me realise that I would really like to teach students someday. Getting the opportunities to participate in competitions in Dublin and Belfast made me a lot more focused and driven to achieve the best that I can every time. The encouragement from all the faculty to push yourself to achieve is amazing, and their hands-on nature of the learning is brilliant. There’s never a silly question, and never be afraid to ask for help because everyone wants you to succeed.
What advice would you give to current students or recent graduates from your field?
I would say knowledge and understanding is key, along with practical experience. There is no substitute for practising your skills and refining them. Ask questions of your colleagues. Everyone in the kitchen has something to teach you and is willing to share once asked in the right way. There is no “I” in team, and one chef can’t run a kitchen on their own. Teamwork makes for dream work, and never ask someone to do a job you’re not willing to do yourself.
What’s one memory from your student days that stands out to you?
I would say the willingness of the lecturers to help every student, and the last year in particular. My group for the assignments—we became close, and I would hope that our support for one another will continue. We were all there to help one another. A great team.
How do you stay connected to the TUS community, if at all?
I keep an eye on LinkedIn and social media. I also work with students from TUS on a daily basis, and I have some members of my team doing culinary courses at the moment. As for the people from my course, it’s WhatsApp or text. I also complete the odd survey.
What does the idea of an alumni community mean to you?
It means a sense of community, camaraderie, and friendship that will shape my life. I would regard some of my college friends as friends for life.
Finally, what’s next for you?
I’m hoping to become an Executive Head Chef over the next couple of years and help build the brand that I work for, and potentially return to education to achieve my master’s in the future while building myself into a better teacher in practice for what I hope to achieve. After that, I would love to give back and teach students and help mould them into the next generation of chefs coming through.