Ballymaloe Cookery Course: Week 1, Friday

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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5 Responses

  1. Gerry says:

    If your going to be in Ballycotton you have to go to the Blackbird pub loved going there during the course (I think thats where we held the study groups!)

  2. abulafia says:

    Sounds fantastic.Green with envy.

  3. Hi Caroline!! I don’t think people realise how difficult it is cooking professionally, people often say to me “I’d love to open a little cafe/coffee shop etc and I’m always the big killjoy telling them how difficult it is and ruining the romantic idea – it’s long hours, hard work 7 days a week and a lot of stress!! I even find it pressurised today and I’m doing it 5 years now, there is just so much involved!! In saying that I still love it:) Keep up the good work!!

  4. martin dwyer says:

    Tough work! I am reading about your progress with some respect. I understand about things you have made for years flopping the minute someone looks over your shoulder. My very first class I gave to the ladies of Kilkenny my choux pastry came out like scrambled eggs, never before or since.The only consolation was that the ladies all relaxed seeing that I was fallible.

  5. I’ve already been warned about the Blackbird, Gerry! A friend of mine plays there and I’ve already promised to call down when he’s about. Haven’t had much of a chance to do that kind of studying – yet.If you think it’s something that you might be interested in, Abulafia, they let people sit in for the afternoon demos for between €60-€120 per class. And we cover a LOT in those classes! Just looking at today’s notes and we did about 17 recipes and four techniques. It would give you a good idea if the course is something that you would be interested in or not.I think you’re right, Lorraine. There’s a lot more to cooking professionally than wafting behind a counter, pouring coffee and making a few cakes. But there is a real buzz when things go right, for a change! Plus you get the satisfaction of working for yourself.That’s exactly the kind of thing that keeps happening to me, Martin! Recipes and techniques that you think you know how to do suddenly turning into something very strange and difficult. Today’s rice – another thing I’ve cooked millions of times without even thinking of it – was undercooked and hard. By the end of 12 weeks, I’ll hopefully be a little better!

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