Barmbrack

ood memories are some of the fondest ones I have from growing up in Ireland. I was born in a small town in the south east, and my passion for baking drove me to train as a professional chef under Darina Allen at Ireland’s premier cooking school, Ballymaloe. I worked as a personal chef in Italy and Australia before settling down in the United States. When people ask me what I miss most about Ireland, I always say the food—unless my family is in earshot; then I have to think fast. But honestly, my love for food from a young age was what set me on my culinary journey to becoming a professional