Monday, September 9, 2024
Friday, September 13, 2024
Duration:
Presenter:
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
Ballymaloe Cookery School is situated on a 100 acre organic farm, including an acre of glasshouses, which we use much like a protected garden providing us with an abundant variety of vegetables and fruits throughout the year. We have our own happy free range livestock including pigs, beef and dairy cows and hens to provide us with eggs. We feel this makes Ballymaloe Cookery School a very special place.
Many of our students come and enjoy a few days in the kitchen and enjoy a walk through the gardens or a visit down to the glasshouses, they may even be brave enough to help Eileen with the milking in the morning, but often how we produce our food is seen on the periphery of the experience. On this course we our students will to be able to experience the whole of Ballymaloe Cookery School Organic Farm and Gardens.
Students on this course will learn how to
While plenty of time will be spent in the kitchen, this course will also see students in the dairy, out and about around the farm, helping to pick vegetables early in the morning and meeting many of the suppliers that help us produce wonderful food.
This course also includes dinner in Ballymaloe House on one evening and a signed cookbook from Darina Allen, Rachel Allen or Rory O'Connell to take home.
This is a very special course.
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.
