“Michel and George corresponded by letter a good few times while arranging my stage. Michel sent me all the letters that went back and forth between them. I think that was a very nice touch. ”
James Carberry won the Roux Scholarship in 1992, at the age of 22. It was his 1st time in the competition. Georges Blanc at Georges Blanc Restaurant, Vonnas, France. He is now a senior lecturer in Culinary Arts, TU Dublin.
Born in Dublin in Ireland, James first wanted to be a chef on leaving school and enrolled into a one-year vocational training programme in hospitality at Crumlin College where he met a teacher called Margaret Buckley, who encouraged him to pursue a career as a chef. Although on starting the course he knew little about food and cooking, by graduation he was named student of the year which helped build his confidence to pursue his place on the coveted professional chefs course at DIT Cathal Brugha Street, the most prestigious training centre for chefs in Ireland, which is known and respected throughout the world for its quality graduates.
James enjoyed his time at Cathal Brugha Street immensely, learning from great lecturers and making friends. While at college, James got a part-time job in a small restaurant where the food was very good and the chef and his team taught him lots of new dishes, showing and letting him taste new ingredients and dishes. The chef also had lots of interesting cookery books which he would share with James, giving him great inspiration that spurred him on. Being at college in the week and working weekends, James' knowledge and skills got better and better.
When he graduated from college, he worked in a few restaurants in Dublin that were noted for serving very good food, as well as a period at Adare Manor. Returning to Dublin, James secured a job at Colin O'Dalys Park Restaurant in Blackrock. At the time Colin was one of the only Irish Chefs who had won a Michelin Star in the Park Hotel Kenmare and he was pushing for recognition again, this time at his own restaurant. Working under the brilliant head chef, John Dunne, who had grown up in the same area as James, the pair got on very well and remain friends now. James says he 'had never been so happy in a kitchen' and got promoted very quickly and was earning good wages at the age of just 20 years old.
From there, James went to be full-time chef at the ESB (Electricity Supply Board) cooking for its fine dining restaurant on the top floor of its Dublin headquarters. It was while working there, he applied for the Roux Scholarship and won.
James has worked at the Technological University of Dublin since 2001, teaching professional cookery both classical and contemporary to full time students from first years to fourth year undergraduates. He is also the year tutor for the first year BSc Culinary Arts students and a consultant and catering expert to industry.