Aine Lyng is a Chef Takeover 2020 participant and a final year student on the four year BA (Hons) in Culinary Arts degree at WIT
Aine Lyng is a fourth-year culinary student in South East Technological University. Aine reigns from the countryside of the historical picturesque town of Graignamanagh, Co. Kilkenny where she lives with her mother, father and two sisters. Growing up Aine was always very hands on in the kitchen with her mother where she learned all the basic cooking principles and learned to make the family recipes. In secondary school her biggest influence was her Home economics teacher whom taught different cooking and baking styles to Aine but also told her to always pursue what you loved the most and that was cooking.
In her culinary career so Aine has had amazing opportunities given to her. She worked as Demi Chef de Partie in the 5-star Slieve Donard Resort & Spa Newcastle, Co. Down for six months as part as her work placement. Where she built up her skill set and learned how to work in a very fast past environment that accommodates and caters for such high numbers. After her work placement she jetted off to The Netherlands with three of her classmates where she was a student in Fontys University, Venlo where was a student studying and international business programme that in cooperates food and business in to one. This was a milestone for Aine as she never lived in a different country by herself, but this never held her back as she embraced everything that happened from making new international friends to travelling and experiencing different cultures such as Dutch, German, Belgian, Caribbean, Mexican and Italian.
Going Forward Aine hopes to graduate with a BA (Hons) in Culinary Arts in 2020. She would like to go into food product development industry hoping to work with Irelands biggest food production companies.
Chef Takeover is an event presented by SETU, Pallas Foods and ABP in partnership with Bellissimo restaurant which saw 12 students create tasting menus with a strong focus on exceptional local produce. The kitchen takeover was originally scheduled for late March 2020 and has been postponed in line with the institute’s closure for student learning as part of Covid-19 measures.