It was a personal choice to follow a career in the fishing industry. I did a NCUA course in fishing in the area of becoming a Deckhand. A Deckhand is someone who accompanies and assists the Skipper and his crew. This course led to a work placement on a boat
Richard Storey is a Shift Manager working with McDonalds in the Navan Road. Following his Leaving Cert he embarked on a two year Sports Therapy course. McDonalds have sent him on a number of management courses and he plans to take some additional courses this year to
Karl Curran is an Assosiate Director at Aon Insurance. He completed a two year diploma in Business Studies at DIT after which he was offered a position within Aon. His is currently undertaking a degree in International Finance & Banking with the Institute of Bankers and has begun
Jonathan Pugsley is the Energy Manager for Masonite Ireland. He holds an Honours Degree in Metallurgy from Brunel University. His main task is to continually improve any system within the company as part of a Lean Six Sigma culture
Tomás Flanagan is an Occupational Therapist working for St Michael's House. Following his Leaving Certificate, he studied Occupational Therapy in Trinity College Dublin where he found the educational placements of particular relevance. Following graduation he got an opportunity to work with children with Autism for
Jamie McCarthy-Fisher is an art studio manager working in Wild Goose Studios in Kinsale, Co Cork. He completed a MA (Hons) in English Literature in the University of Edinburgh and worked as a Journalist for some time. He moved to Ireland and started working in his Fathers studio where
Tom is a Lieutenant in the 2nd Cavalry Squadron, based in Dublin. He completed a Masters degree in Agricultural science, went on to work in environmental engineering for 2 years and then enlisted in the Army as a Cadet
Cosmin Tudor works as a Restaurant Manager in McDonald's in Dublin. He holds a Diploma in Management, Commerce and Tourism which he got while studying in Romania. He is responsible for the overall operation and profitability of his restaurant
