Salmonella Case In Canada Linked To Tomatoes

OTTAWA - A Canadian has tested positive for salmonella after a U.S. health alert was issued following an outbreak in April of salmonella poisoning from tomatoes south of the border.

Public Health Agency of Canada officials said Friday that a 33-year-old man from Ontario had travelled to the U.S. and was found to have the same strain of salmonella that infected hundreds of Americans.

"We still have little details and we are working with the province to gather that information," said agency spokesperson Philippe Brideau. "It seems the person travelled to the U.S. The risk to Canadians is very low."

Brideau could not say where in Ontario the infected man lived or the condition of the patient.
"We advise Canadian travelling to the U.S. to be very careful about (tomatoes) and salmonella."

Cliffhanger: Ireland’s most intriguing hotel

A narrow country road meandering along rugged Helvick Head leads to the Cliff House Hotel, a romantic hideaway nestling in an unspoilt pocket of Waterford. It's one of the most dramatically located hotels in the country, clinging on to sheer rock on a hill above the seaside village of Ardmore.

At first sight, it seems almost part of the cliff with its moss-covered roofs, slate terraces and discreet balconies which slope down to the water's edge.



The hotel stands on the site of a derelict lodging house of the same name, which was demolished to make way for this architectural gem spanning seven floors.

Room to book

The beauty of the Cliff House is its closeness to the sea. There are 39 rooms but make sure to book one with a veranda, perfect for late-night star gazing and mid-afternoon naps. With nothing between you and miles of blue ocean, you could easily believe you're on a cruise ship. Keep your eye fixed on the bay and you might spot the resident family of dolphins playing in the waves.
Our stylish room was wrapped in vibrant shades of pink, with a king-sized bed, plump sofa and two giant flat screen TVs, which stayed switched off for the duration of our visit, unable to compete with the stunning views from the balcony. If you want to splash out, the plush Cliff Veranda suites are split-level in style, with a living area downstairs plus bedroom and roof terrace upstairs. Mosaic- tiled, glass-walled bathrooms edge onto the balcony, allowing guests to shower overlooking the sea.

The food

Roasted Helvick prawns, Ardmore Bay lobster and Dingle Bay crab - seafood is king at the Cliff House. A neighbouring diner was so impressed with her Helvick turbot fillet, served with linguine, cauliflower pureé and brown butter sauce, she commissioned a waitress to take a menu to the kitchen and have it autographed by the head chef. The man himself is Dutchman Martijn Kajuiter, who honed his skills working with Michel Roux and Marco Pierre White.

A three-course dinner costs €62.50, including coffee and petit fours. Breakfast, served from 7am-11am, is a feast of lemon honey porridge, fresh fruit served with Glenlinen yoghurt and fresh waffles with local strawberries. On a fine day, it's lovely to dine al-fresco before setting off on a stroll through the countryside.

The pamper factor

A dip in the infinity pool offers brilliant views of Ardmore Bay but choose your timing carefully. On Saturdays, the hotel's Well Spa gets busy but we slipped down before Sunday lunch and had the place to ourselves. Lie back in the outdoor Jacuzzi and breathe in the gorgeous scenery before taking the steps down to the hotel's very own natural rock pool. Finish off with an invigorating seaweed scrub peppered with sweet lavender or pure peppermint, which will brush away any remaining cobwebs.
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Failte Ireland - Skills Training Courses

Skills Training Courses

Securing jobs through training

Securing jobs through training

So where’s the opportunity?

The hotel, catering and tourism industry needs trained staff to work in bars, restaurants, guesthouses and hotels throughout Ireland. Fáilte Ireland is responsible for training people, giving them the skills, the information and the opportunities they need in order to fill these jobs.

Fáilte Ireland runs excellent training courses nationwide. These courses are the first step on the road to working in an exciting and flexible industry. The courses are aimed at people who wish to enter the workforce on either a full/part-time basis in the hotel, catering and tourism industry.

What’s in it for me?

All Fáilte Ireland training courses are run by highly skilled instructors and are designed to make the most of your own talents and skills. Regardless of previous background all participants begin at the same level. Each participant will receive:

Free Training
A training allowance and travel allowance
Lunch and refreshments
EU recognised qualification
Uniform.

How long does training take?

Courses are from thirteen to sixteen weeks, Monday to Friday, usually from 9.00am to 5.00pm with a break for lunch.

Who should apply?

Any of the following people may apply:

Those registered as unemployed
Mature adults who wish to return to the workforce
If at least 17 years (18 for bar) of age
Irish or EU citizens
And/or a particular interest in the Tourism Industry
People with refugee or residency status*.

No previous experience or qualifications are required


Sounds good. How do I apply?

It couldn’t be easier. Walk-in interviews are held every Monday morning (except Bank Holidays) between 9.00 and 12.00 at Fáilte Ireland training centres. There’s no need to make an appointment, just come along, fill out an application form and have an interview there and then. It’s a very straight forward interview, and the whole thing shouldn’t take more than half an hour!

Alternatively, you can phone our callsave number on 1850 256 256 for more information and to find out where your nearest Fáilte Ireland office is, or check out our website at www.failteireland.ie/training_skills
www.failteireland.ie/training_skills
1850 256 256

Courses available

National Culinary Skills (16 weeks)
Core Culinary Skills
Breakfast Cookery
Contemporary/Ethnic Cuisine
Deli/Larder
Pastry
Health and Safety
Professional Development
Catering Operations and Technology
Integrated Professional Work Practice

National Restaurant Skills (13 weeks)
Service Techniques and Styles
Customer Skills
Restaurant Operations
Wine Knowledge and Service
Health, Safety and Law
Professional Development
Sales and Bar Control

National Bar Skills (13 weeks)
Bar Operations
Lounge and Wine Service
Bar Food Production and Service
Health, Safety and Law
Professional Development
Sales and Bar Control
Customer Skills
Integrated Professional Work Practice

National Catering Assistant Course (13 Weeks)
Service Techniques and Styles
Customer Skills
Restaurant Operations
Health, Safety and Law
Professional Development
Basic Culinary and Bar Skills


Hotel Front Office Skills
Contact – People in Tourism Office@ 1850256 256

Subjects common to all courses
All courses include training in Personal and Work Hygiene, Life Skills and New Technology.

Note: Courses available vary in each training centre.

Where will my training be?
Training takes place in Dublin, Cork, Limerick and Waterford in centres where we have fully working kitchens, bars and restaurants as well as classrooms and computer facilities. Around the country, courses are organised according to demand and are usually held in local hotels.

The next step
On completion participants are qualified for a wide variety of jobs in the hotel, catering and tourism industry. Further training will be available at a later stage for those who wish to develop their skills in the workplace. For further information on career progression and training, look out for our main prospectus.

2008 Hotel & Catering Review Awards

Nominations for the 2008 Hotel & Catering Review Awards Announced!











FIVE STAR HOTELS
The Westin Dublin, Dublin 2.
Park Hotel Kenmare, Co.Kerry.
Sheen Falls Lodge, Kenmare, Co.Kerry.
The Merrion Hotel, Dublin 2.

FOUR STAR HOTELS
The Brehon, Killarney, Co.Kerry.
Westport Plaza, Westport, Co Mayo
Carton House, Maynooth, Co.Kildare.
Harvey’s Point, Lough Eske, Donegal Town.
Hilton Dublin, Dublin City.
Ferrycarrig Hotel, Wexford.

THREE STAR HOTELS
Killeen House Hotel, Killarney, Co.Kerry.
Castlecourt Hotel, Westport, Co.Mayo.
Clew Bay Hotel, Westport, Co.Mayo.
Fitzgerald’s Woodlands House Hotel, Adare, Co.Limerick.

COUNTRY HOUSES & TOWNHOUSES
Dunbrody Country House Hotel, Arthurstown, Co.Wexford.
Rathsallagh Country House, Dunlavin, Co. Wicklow.
Admiralty Lodge, Spanish Point, Co.Clare.
Rathmullan House, Rathmullen, Co.Donegal.

FINE DINING
Dunbrody House, Arthurstown, Co.Wexford.
Sheen Falls Lodge, Kenmare, Co.Kerry.
Mint Restaurant, Ranelagh, Dublin 6.
Still at Dylan Hotel, Dublin 4.
MacNean House, Blacklion, Co.Cavan.

BISTROS
The Poet’s Rest, Slane, Co.Meath.
The Brasserie Bistro at The Europe Hotel, Killarney, Co.Kerry.
Leon, Exchequer Street, Dublin 2.
Bijou, Rathgar, Dublin 6.
Moll Darby’s Restaurant, Limerick.

ETHNIC RESTAURANTS
Kingfisher Restaurant, Portlaoise, Co.Laois.
Vermilion, Terenure, Dublin 6W.
Chameleon Restaurant, Dublin 2.
Saba, Dublin 2.

CASUAL DINING
Fitzpatrick’s Bar & Restaurant, Dundalk, Co.Louth.
Café Bar Deli George’s St, Dublin 2.
Ely HQ, Dublin 2.
Gotham Café, Dublin 2.

CAFÉS & COFFEE SHOPS
George’s Patisserie (Poet’s Rest), Slane, Co.Meath.
Brambles Dundrum, Dublin 16.
Leon, Exchequer Street, Dublin 2.

WINE EXPERIENCE
Ely HQ, Dublin 2.
Dylan Hotel, Dublin 2.
One Pico Restaurant, Dublin 2.
The Merrion Hotel, Dublin 2.
Sheen Falls Lodge, Kenmare, Co.Kerry.

INDUSTRIAL CATERING
AIB Group Catering, Bankcentre, Ballsbridge, Dublin 4.
Bord Gais Cork (Sodexo),Gasworks Road, Cork.
Diageo (Aramark), James's Gate, Dublin 8.
Fitzwilliam Hall (Premier Dining), Dublin 2.
ICON Clinical Research (Kylemore Food Groups), Dublin 18.

INSTITUTIONAL CATERING
Wheatfield Prison, Clondalkin, Dublin 22.
University College Hospital Galway (Aramark/ Campbell Catering), Galway
Skibereen Residential Care, Skibereen, Co.Cork.

INTERNATIONAL HOTEL GROUPS
Starwood Hotels & Resorts
Radisson Hotels and Resorts

DOMESTIC HOTEL GROUPS
Choice Hotels GroupHotel Partners
Carlton Hotel Group

The majority of these nominations are indeed our clients, so us all at Caterassist wish them the very best of Luck!

The Caterassist Group lands its ‘CHERRY’

The successful Professional Hospitality Services Company The Caterassist Group has acquired the Cherry Business in Limerick & Dublin.

Cherry – founded by Kay Caball who was formerly Managing Director of The Restaurant Association of Ireland (RAI) Placement Services – the recruitment arm of the Restaurants Association of Ireland, established Cherry Placement Services in 2006.




Kay Caball is retiring from the recruitment business but by no means is retiring from the Hospitality Business. Kay is well known through the length and breath of the country from her many years involved in Catering & Hospitality.

Caterassist under the sole Management, and only shareholder of Jerry O’Sullivan will take over the Cherry Name and Business from 1st of August 2008, and will be operated under ‘The Caterassist Group’ that incorporates their Hospitality & Food Retail Recruitment Division, The Food Safety Division, and The Food Safety Academy.

In the 7 years since 2001, the company now operates 7 offices in Kerry, Galway, Waterford, Sligo, and Laois and now has added Limerick and Dublin. Jerry O’Sullivan has achieved outstanding success in this time since his entrepreneurial skills formed Caterassist and he has guided the company to being Ireland’s largest independently owned and specialised Hospitality & Food Retail service provider.


Commenting on this acquisition Jerry said, "Understanding there is a recession in Ireland and worldwide, it may not make business sense to people looking in, to buy another company especially an Employment Agency. The Hospitality Industry will always be an industry to source professional and highly experienced Managers, Chefs and Catering personnel for all Hospitality sectors. Kay Caball is synonymous with Hospitality & Catering, and I feel she has built up a huge reputation and goodwill’’.

He continued, "We will resume the highly professional services of Kay and her Team offered under Cherry and will amalgamate this with our own successful brand that has excelled in Ireland and internationally. We are not just a Recruitment Agency; we offer an array of Professional Services to the Hospitality, Retail and all Food industries nationwide, in Recruitment, Training, Food Safety, HACCP Implementation, and Consultancy & Auditing. We shall compliment the Cherry clients and candidates, and this will also strengthen our database to over 4,000 clients and many thousands of candidates".

He concluded, "Also, I wish to thank our clients, candidates and my dedicated team, where without their hard work and support we would not be successful today".

Is it ever okay to lie on your CV?

Lee got away with it on The Apprentice, but lying to a potential employer won't work in the real world, says John Meagher

Jack Murray thought he had found the perfect candidate. The young man had delivered an exemplary CV and had impressed during the interview, and now all Murray needed to do was check out his references. And that's where it all came unstuck. Murray, publisher of the Irish Media Contacts Directory, quickly realised that the references were not what they appeared.

"One of his references was purported to be a sales manager in a major Dublin company," he says. "But when I rang this person up, he was very tetchy and wasn't able to answer even the most rudimentary of questions. It turned out he didn't work in that company at all. When I phoned the company and got speaking to the actual sales manager, it transpired that the reference name given to me didn't exist and that the candidate himself had been fired from his job."

The candidate's other reference wasn't much better. This "sales agent" turned out to be his wife. "People seem to think nothing about lying on their CVs," Murray says. "I interviewed one young woman for an administrative role and she claimed to have got an A2 in English in the Leaving Cert, but when I asked her to show me the results she disappeared.

"Any employer worth his salt is going to check out these sort of details. Surely honesty is the best policy?" Not always, it would appear. A barefaced lie on his CV didn't do Lee McQueen any harm at all. The winner of the just-finished fourth series of BBC's The Apprentice claimed to have spent two years in university when, in fact, he had dropped out after just four months.

"It puts out the clear message that it's okay to lie on a CV," says Rowan Manahan, one of the country's leading recruitment consultants. "It may be a TV programme, but it's hugely popular [9.5m watched the season finale] and impressionable people out there might think that lying actually works. "But the thing is, it's not okay to lie on a CV, not in the real world anyway. Anybody caught doing this will be immediately eliminated, especially if they aren't telling the truth about something as fundamental as their education. And if your CV proves to be defective, no amount of smooth talking will get you out of it. The message you're putting out is that if you're not trustworthy on your CV, you probably won't be trustworthy in the job either.

"It is very easy for a recruiter to verify most of the content of a CV. Either by background checking -- and remember, they may seek references from people other than the carefully-chosen few that you put forward -- or by really drilling down on you at interview to justify the accomplishments you take credit for on your CV."
Lying about references is an "eejit's game", he says.

"How stupid do you have to be? If you have to lie to get a job, just how suited are you for it in the first place and what are the chances of you succeeding if you actually get the job?" Manahan, whose book, Where's My Oasis?, looks at how to get the most from your CV, argues that it is always better to tell the truth. "If you don't have the necessary educational qualifications for a job that stipulates the requirements needed, then don't apply for that job." He also cautions against embellishing your extra curricular activities.

"You'd be surprised by the number of people who claim to be passionate about hobbies that they know nothing about simply to make themselves appear more interesting. A good recruitment consultant would be able to pierce through that in the interview straight away. I've had people who claimed to be into martial arts, an area I'm fascinated in, and when I probed them it turned out that they hadn't a clue."
Manahan believes "a significant majority" of prospective candidates lie to some extent on their CV. Even seasoned professionals, he says, are sometimes tempted to be liberal with the truth.

"I've looked over thousands of CVs as part of my job and it never ceases to amaze me how sloppy they can be. Not wishing to tar them all with the same brush, but people under 35 often have a really poor grasp of grammar and punctuation. I was on the selection committee for a blue chip company last year and we had to whittle down 500 CVs to a more manageable number. Any idea how many of those had no typos whatsoever? Zero. The standard is getting worse rather than better, although with the economy in a state of change for the worse the cockiness that many candidates have displayed over the past decade or so is likely to be knocked out of them. As a result, CVs -- and interviews -- will probably be taken more seriously."

Meanwhile, Lee McQueen -- who beat 15 other "apprentices" to win the €125,000-a-year job -- says he has learnt his lesson about lying. "I wish I'd never put it down in the first place. I'd never condone lying on a CV. It was all due to my insecurity about my education and not having a business degree; I wanted to show I'd at least attempted to go to university. But I've been reprimanded, I took it on the chin and because of that my insecurities have been exorcised and my confidence has been boosted."

Salmonella outbreak in the US

In case anyone thought that problems of salmonella were a thing of the past, the recent outbreak of Salmonella Saintpaul in the US, which caused sickness in more than 800 people, is a timely reminder of the need for continued vigilance and good traceability in supplies. Sales of tomatoes have slumped in the face of consumer worries, costing the food industry at least $100 million in lost sales. There are no winners in these situations. Industry has lost lots of money, consumers lose confidence in food safety and questions are asked about the fitness of the regulatory regime. Frustratingly, investigators from the US Food and Drug Administration and the US Centers for Disease Control and Prevention have been unsuccessful in identifying the source of the outbreak, despite taking hundreds of samples in Florida and Mexico.

This outbreak, the largest occurrence of salmonella linked to fresh produce in the US, follows a number of high profile outbreaks involving fresh fruit and vegetables. Fortunately, we have not experienced anything on this scale in the UK, but we are not complacent. As always, prevention is better than cure, and this requires good quality food safety management (HACCP) systems based on understanding where the critical hazards lie in the supply chain and good traceability when things go wrong – which they sometimes do, despite everyone's best endeavours.