Ballymaloe : A Retrospective
I learned a lot at Ballymaloe. I think the real thing I learned was how much I don’t know! But in a nice way. Sometimes the small fish in big ponds have more to learn than big fish in small ponds. Here are some tangible take-aways : Sharpen your knives. Restaurant chefs sharpen their knives…Keep reading
Day 60 – So Long, Farewell
On Friday we took our final exams. There were three papers, lasting 5 1/2 hours, covering topics like food hygiene, business, recipes, cooking terminology and herb, spice, meat and fish recognition. Recognising joints of meat and fish was the hardest part for me. Kitchen 3 was a house of horrors. We were sent in groups…Keep reading
Day 59 – Practical
Today was the practical cooking exam. I had three hours in which to make three courses and a loaf of bread. My menu was Indian themed. The main course and dessert were two of my favourite dishes from the whole course so I wanted to make them again, the starter seemed a natural fit. My…Keep reading
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