Stress has become an increasingly common problem for chefs in recent years, one of Ireland's best-known restaurateurs said yesterday.
Neven Maguire, head chef at McNean House and Bistro in Blacklion in Co Cavan, told a chefs' conference in Armagh that there was now a lot more stress than five years ago.
However, he said Ireland's food industry was faring better than ever.
"It's never been in better shape. It's never been so exciting to be a chef. There's so much wonderful produce around and all through the country, there are wonderful chefs cooking excellent food. More people are eating out, there's more money out there, and people are trying new things."
Many of Ireland's restaurateurs gathered at the conference to discuss changes in the industry and to consider how food tourism - currently worth some €3.6 billion in Ireland - could be developed.
"We've been looking at tourism and how can we define Irish cooking," Mr Maguire said. "For many of the chefs here it's about putting your own stamp or your own style on Irish produce." The one-day conference drew well-known Irish chefs including Richard Corrigan, Paul Rankin, Micheal Deane and Noel McMeel.
Robert McKenna, acting chief executive of the Tourism Training Trust, a sponsor, said he hoped the conference would become an annual event. "Chefs up and down the island seldom have the chance to meet and exchange ideas and discuss on-going challenges," he said.