Women Of The Irish Food Industry – Christine Walsh, Chef
Who is Christine Walsh? She is the Bogger Chef and one of the most talented women in Ireland.
Christine Walsh is a Tipperary woman. At just 30 , she has been the sous chef in world renowned, michelin starred, Loam restaurant in Co. Galway and is now living in Dublin and sous cheffing in Allta, Dublin’s newest acclaimed bright spot.
In July 2019, she curated Leaven
, her first pop-up and she is currently working on the next one. Christine Walsh is rightfully a well known and respected name in the Irish Food Industry. She is passionate and fiercely talented. Eat her food if you can. You’ll never be sorry you did it.
How does your career fulfil you?
I get bored really easily and I always found I kept interest in things when I was doing practical work. I could never have an office job, it’d drive me insane. I enjoy the creative aspect, no day is ever the same, you’re always learning. It’s fast paced, hands on work where skill and detail is required and I like that.
What are your professional ambitions?
I’m quite ambitious, I want to learn as much as I can and eventually have my own, sustainable little set up. I don’t know where or when, I can never plan too far ahead because life just doesn’t work like that for me, but I trust it’ll all come together when the time is right.
In your opinion, what challenges do women face in the food industry in Ireland?
Obviously if wanting to start a family is a priority, the hours and intensity of the work would eventually be an issue, but apart from that, if you’re a hard worker, believe in what you do and you’re good at it, there’s no out of the ordinary challenges a woman would face in comparison to a man, but that’s just based on my own experience at this moment in time, I might have a different perspective in a few more years.
Tell us of one woman in the Irish food industry who consistently inspires you and why?
I could never pick just one, I especially admire the farmers and growers all over who are quietly grafting morning, noon and night because they believe in the quality of what they’re doing. Jenny McNally from McNally farm, Kylie from Magners
Eggs in Tipperary, Siobhán from St. Tola in Clare, There’s so many I can’t name them all but those women are gems in the food industry in Ireland who are committed to providing the best they can for other people to enjoy.
What do you think can be done to help raise the profile and visibility of women in the food industry in Ireland?
I think if someone wants their profile raised enough they’ll usually find a way to make it happen, but in general, surrounding yourself with honest, supportive, positive and like-minded people.
What was the proudest moment of your career so far?
As of yet, Sous chef of a michelin starred restaurant would be it.
What advice would you give your younger self?
Don’t be afraid to ask more questions, get stuck in!
What are the top skills required to do your job and why?
To always stay learning, being practically minded, stubborness, repetition , organisation, and just be sound!!
What’s your tipple of choice?
Jesus, thats like asking who’s my favourite parent. Ah no.. I’m partial to an odd Guinness, a nice weird white or if I’m feeling fancy I’ll go for an old fashioned or Negroni.