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Clare de Boer and Jess Shadbolt, who met at Ballymaloe Cookery School and went on to work together at London’s famed River Café, talk about becoming NYC restaurateurs at King.
From filleting fish, perfecting your sourdough, identifying salad and herb leaves, making an exemplary Irish stew and fermenting saurkraut, here are some examples of things you will learn at Ballymaloe Cookery School.Learn More
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