Young Chef Report 2017: Deborah Ryan

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The 2017 Young Chefs: Deborah Ryan and Girish Nayak.

Deborah Ryan, one of the 2017 Young Chefs, reflects on her experience at the Symposium

I first heard about the Oxford Symposium through my university lecturer, Máirtín Mac Con Iomaire, a trustee of the symposium. I had been looking to broaden my knowledge of gastronomy outside university and to push myself into new fields.

I began cooking at age 16 in the restaurant kitchen of Ballymaloe House in Cork, Ireland. I would cook here in the summers and holidays when I wasn’t at school. I started to connect to the ethos of using local ingredients and suppliers. I took a year off before starting university and travelled to work in San Francisco then Rome. I worked as an intern in the Rome Sustainable Food Project, started by Alice Waters. This completely changed my cooking style and introduced me to the importance of sustainability in food. I returned to Ireland to study a degree in Culinary Arts in Dublin. Last summer I did an internship working in River Cottage, UK. When I learned that the 2017 theme of the symposium was “Food and Landscape”, I knew I would find it fascinating.
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Oxford Food Symposium 2018: Grants for Young Chefs

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Image credit: Wikimedia Commons
Harold McGee, a trustee of the Symposium, introduces the 2018 Young Chef Grant

It’s time to spread the good word again: the Oxford Symposium invites young culinarians to apply for grants to participate in this year’s edition, 6-8 July. The application deadline is 1 March 2018.

The Oxford Symposium on Food and Cookery is the original international food conference, now in its fourth decade, and open to anyone who’s interested, professional or amateur, chef or student. I attended my first in 1985. It’s impressive not only for the range of subjects and participants and contributions, but also for the convivial communal meals, which nowadays are prepared by guest chefs to illuminate each year’s theme. (They’ve come a long way since 1985!)
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