| 词条 | Declan Ryan (chef) |
| 释义 |
Declan Ryan earned Michelin stars in the periods 1974-1983 and 1986-1987 in Arbutus Lodge and in 1982 & 1983 in the Cashel Palace Hotel.[3][4] Ryan studied hotel management at Hendon College of Technology in London. Later he trained in The Russell Hotel.[5][6] Declan Ryan did a part of his chef training abroad, working in France with Paul Bocuse in Lyon and the Troisgros family in Roanne.[7][8][9] He was manager of Arbutus Lodge in the periods 1964-1979 and 1982-1999. He managed Cashel Palace Hotel in 1980 and 1981.[10] In 1986 Declan Ryan was, together with Myrtle Allen, one of the founders of the Irish branch of Euro-toques, an organisation for chefs and cooks that works to protect and pass on local culinary traditions as part of the cultural heritage.[11] After the closure of Arbutus Lodge and the start of Arbutus Breads he started training again. This time at the "Ecole Francaise de Boulangerie d’Aurillac" to perfect his baking skills.[12] In 2009 he acted as juror for "The Grow Bake Cook Award", a competition for non-profession chefs in Cork.[13] PersonalMichael Ryan is the younger brother of Declan Ryan. Awards
References1. ^{{cite web | url=http://www.rte.ie/radio1/winterfood/1076913.html | title=Winter Food: 21st January | archiveurl=https://web.archive.org/web/20121103072529/http://www.rte.ie/radio1/winterfood/1076913.html | archivedate=3 November 2012 | accessdate=23 May 2014 | publisher=RTÉ }} {{Michelin stars in Ireland}}{{DEFAULTSORT:Ryan, Declan}}2. ^{{cite news | last = | first = | title = Chance to plan years in Provence| work = | date = 23 February 2012| accessdate = 3 May 2012| url = http://www.highbeam.com/doc/1P2-30769746.html | archive-url = https://web.archive.org/web/20140629113247/http://www.highbeam.com/doc/1P2-30769746.html | dead-url = yes | archive-date = 29 June 2014 | publisher = via HighBeam Research }} {{Subscription required}} 3. ^Ireland from Farm to Fork 4. ^The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 3, p. 302-303 5. ^The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 3, p. 295 6. ^Artisan Forum - Members 7. ^The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 2, p. 258 8. ^The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 2, p. 420 9. ^The emergence, development and influence of French Haute Cuisine on public dining in Dublin restaurants 1900-2000: an oral history. Thesis DIT by Mairtin Mac Con Iomaire, 2009. 3 downloadable volumes.. Part 3, p. 298 10. ^Artisan Forum - Members 11. ^Euro-toques 12. ^Artisan Forum - Members 13. ^Grow Bake Cook (2009) 14. ^Michelin Online {{webarchive |url=https://web.archive.org/web/20111010050305/http://www.michelinonline.co.uk/travelshop/star-history/2011/rg-roi.htm |date=10 October 2011 }} 15. ^Michelin Online {{webarchive |url=https://web.archive.org/web/20111010050305/http://www.michelinonline.co.uk/travelshop/star-history/2011/rg-roi.htm |date=10 October 2011 }} 16. ^Artisan Forum - Members 17. ^Artisan Forum - Members 18. ^Artisan Forum - Members 19. ^Artisan Forum - Members 5 : Irish chefs|Living people|Head chefs of Michelin starred restaurants|People from County Cork|1943 births |
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