A DONERAILE chef is notching up awards almost as fast as he can cook up one of his his cordon bleu dishes.
Jack O'Keeffe who is just 19-years-old recently scooped the 'Trainee Chef of the year' competition at the Foodie Forum held in Galway.
It was a nice kickstart to 2013, but then again Jack had plenty reasons to smile in 2012 as he reached the final five in the Euro-toques young chef of the year competition in Dublin.
As part of the competition held in Galway, he had to create and present two plated portions of a main course in 30 minutes using seasonal ingredients and locally sourced foods.
"I'm delighted to have been successful again and to be able to relay my belief in the use of locally sourced foods and seasonal ingredients through my dishes," he said.
Jack, who is a second year student of the Bachelor of Business in Culinary Arts Degree in the Department of Tourism and Hospitality at Cork Institute of Technology already has an impressive CV, having completed his work experience with the Dublin Michelin star restaurants, Patrick Guilbaud and L'Ecrivain.