Wednesday, May 22, 2024
Wednesday, May 22, 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.
Guest chef - Giuliano Hazan
Italian Cooking Teacher and Cookbook Author
Darina studied with Marcella Hazan in Bologna in the early 1980’s. Subsequently Marcella came to teach here at the Ballymaloe Cookery School and later Darina filmed a segment of Simply Delicious in France and Italy with Marcella in Venice. Now, we are so delighted to welcome Giuliana Hazan.
Giuliano is the only child of Marcella Hazan, the doyenne of Italian cooking, who introduced Americans to authentic Italian cuisine with her landmark book, The Classic Italian Cookbook.
Giuliano’s true passion has always been teaching authentic Italian flavors. He has done this in his many books, starting with The Classic Pasta Cookbook, an international bestseller with half a million copies in print which was nominated for the coveted James Beard Award. He has also traveled the world, teaching the flavors and philosophies of Italian cooking to appreciative audiences at the Smithsonian Institution in DC, luxury cruise ships sailing around the world, and as far as Japan. In 2007 the International Association of Culinary Professionals named him Cooking Teacher of the Year. He has appeared on national television including several appearances on the Today Show. Together with his wife, Lael, he runs an acclaimed cooking school in Italy featured on the Television Food Network and Gourmet Magazine and ranked in the top ten in the world by major media outlets including Food & Wine Magazine.
Guilino will share some of his favourite recipes and techniques. Risotto with Shrimp and Zucchini, Aromatic Salmon in a pouch, Sauteed Swiss Chard with Olive Oil and Garlic, Carrot Almond Cake…
We are super excited to have Giuliano Hazan as guest chef at Ballymaloe Cookery School in 2024
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.
