top of page
background.png
Lean Gentini

First World´s International Meat Sommelier. Wagyu Meister

​

Ireland and Argentina Strengthen Ties Through Meat Science Collaboration

  • Writer: Lean Gentini Meat Sommelier
    Lean Gentini Meat Sommelier
  • May 28
  • 3 min read

Updated: May 30

On May 23, 2025, a significant milestone was reached in global food education as Ireland and Argentina officially strengthened their academic and industry ties through a new agreement focused on meat sciences and sustainable gastronomy.

Top (from left to right). Luis Barcos (President of Argentine Meat Sommelier School), Noel Murray (Head of Department of Turism & Hospitality at MTU), Pat Whelan (James Whelan Butchers), Lean Gentini (international Meat Sommelier). Bottom: Alejo Perez Carrera (Dean of Buenos Aires Veterinarian School), Maggie Cusack (President of Munster Technological University). Picture credits: Munster Technological University taken by Joleen Cronin
Top (from left to right). Luis Barcos (President of Argentine Meat Sommelier School), Noel Murray (Head of Department of Turism & Hospitality at MTU), Pat Whelan (James Whelan Butchers), Lean Gentini (international Meat Sommelier). Bottom: Alejo Perez Carrera (Dean of Buenos Aires Veterinarian School), Maggie Cusack (President of Munster Technological University). Picture credits: Munster Technological University taken by Joleen Cronin

Munster Technological University (MTU), represented by President Maggie Cusack, and the University of Buenos Aires (UBA), represented by Alejo Pérez Carrera, Dean of the Faculty of Veterinary Sciences, signed a historic Letter of Intent to begin collaborative efforts between the two institutions.

(left to right) Pat Whelan (CEO of the award-winning James Whelan Butchers), Noel Murray (Head of Department of Turism & Hospitality at MTU), Lean Gentini (international Meat Sommelier), Maggie Cusack (President of Munster Technological University), Alejo Perez Carrera (Dean of Buenos Aires Veterinarian School), Jerry Buttimer (Minister of State at the Department of Rural and Community Development and at the Department of Transport). Picture credits: Munster Technological University taken by Joleen Cronin
(left to right) Pat Whelan (CEO of the award-winning James Whelan Butchers), Noel Murray (Head of Department of Turism & Hospitality at MTU), Lean Gentini (international Meat Sommelier), Maggie Cusack (President of Munster Technological University), Alejo Perez Carrera (Dean of Buenos Aires Veterinarian School), Jerry Buttimer (Minister of State at the Department of Rural and Community Development and at the Department of Transport). Picture credits: Munster Technological University taken by Joleen Cronin

The signing took place during the official launch of the Bachelor of Arts in Sustainable Butchery and Gastronomy at MTU in Cork — the first degree of its kind in Ireland and a pioneering step for the global meat industry.


This groundbreaking programme is designed to develop the next generation of leaders in butchery and gastronomy, with a strong focus on sustainability, ethical practices, and a deep connection to agriculture and nature. The initiative is co-produced with Pat Whelan of James Whelan Butchers, in collaboration withNoel Murray and the outstanding team at MTU’s Department of Tourism & Hospitality, with the support of numerous industry partners.


The launch ceremony was honored by the presence of Jerry Buttimer, Minister of State at the Department of Rural and Community Development and the Department of Transport, alongside many distinguished leaders from Ireland and the global meat industry.


Top (from left to right). Alejo Perez Carrera (Dean of Buenos Aires Veterinarian School), Maggie Cusack (President of Munster Technological University), Pat Whelan (CEO of the award-winning James Whelan Butchers), Lean Gentini (international Meat Sommelier). Bottom (left to right); Noel Murray (Head of Department of Turism & Hospitality at MTU), Jerry Buttimer (Minister of State at the Department of Rural and Community Development and at the Department of Transport). Picture credits: Munster Technological University takenby Joleen Cronin
Top (from left to right). Alejo Perez Carrera (Dean of Buenos Aires Veterinarian School), Maggie Cusack (President of Munster Technological University), Pat Whelan (CEO of the award-winning James Whelan Butchers), Lean Gentini (international Meat Sommelier). Bottom (left to right); Noel Murray (Head of Department of Turism & Hospitality at MTU), Jerry Buttimer (Minister of State at the Department of Rural and Community Development and at the Department of Transport). Picture credits: Munster Technological University takenby Joleen Cronin

Personally, I was deeply honored to serve as a keynote speaker at this prestigious event — a celebration not only of educational innovation and sustainable gastronomy, but also of international collaboration. It was especially meaningful for me to witness and be part of the connection between two institutions I admire greatly. Moments like this bring me closer to my dream:


"Unite meat experts to raise awareness and honor the craft behind every piece of meat, and drive sustainable sourcing practices"


Moving toward the goal uniting meat experts
Moving toward the goal uniting meat experts

This is just the beginning of a powerful journey between Ireland and Argentina — two nations deeply rooted in livestock heritage and culinary excellence — now working together toward a more sustainable future in meat and food education.


My humble contribution is to help connect exceptional leaders like Pat Whelan from Ireland, Luis Barcos from Argentina, Obara-san from Japan, and many others who share a common vision: building a better, more ethical meat industry grounded in sustainable sourcing and respect for tradition.


I invite you to join my dream — to unite meat experts from around the world, raise awareness, honor the craft behind every cut, and shape a future where quality and sustainability go hand in hand.



bottom of page