Track 1: His arrival from Dublin at the Great Southern Hotel in Parknasilla as a student in the early 1960s is described in detail by Terry McCoy and he explains that he returned to the hotel this year to celebrate his fifty years in the hospitality industry. He discusses his work in the kitchen at Parknasilla as a student, the head chef, the running of the kitchen and the service, the British visitors to Kerry in those days, which included prominent politicians. He also mentions the fact that he served Éamon de Valera at the hotel in Parknasilla. Track 2: The restrictive nature of life in the staff accommodation at Bishop’s House in Parknasilla and the firm friendships he made in those early days are described. He maintains that he gained a great introduction to the catering business there. Track 3: In 1968, Terry moved to the Great Southern Hotel in Eyre Square in Galway, and he describes the differences between the types of clientele in both hotels. He worked in Galway as Food and Beverage Manager and he discusses the changing tastes in food, brought about mainly by the industrialisation of Ireland at this time. He recalls his work abroad over many years and the valuable experience he gained over those years. In 1983, he started his own restaurant business in Skerries, Co. Dublin. He also discusses his family background in Co. Waterford. Track 4: He recalls his education at Wesley College in Dublin and his father’s work in banking. He also describes the community in Skerries where he now lives and works.