Rose Greene began her culinary career on a rapidly ascending yet predictable trajectory a four year culinary arts course followed by many years working in Michelin starred kitchens around the world before realizing that the nightly slog just wasn’t for her. The never-ending long hours, shady sourcing of produce, and restaurants whose models rely on unpaid labor made her rethink her approach to food and a life in the industry.
Leixlip's The Wonderful Barn will play host to a wide range of activities, discussions, demonstrations, food stalls and more this weekend, as part of the Bri.
'It’s Kildare’s time to shine, and be highlighted on a national scale, to celebrate its culture and heritage,' says Sarah Sexton, Intel Ireland's C.