Course Details: 

Guest Chef Mary Jo McMillin

Original Price:
Start Date and Time:

Tuesday, February 7, 2023

7:00 pm
Finish Date and Time (Approx):

Tuesday, February 7, 2023

9:30 pm


1/2 Day


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Short Course

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Guest Chef Mary Jo McMillin

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.

Mary Jo McMillin knows her way around a kitchen. From running her well-regarded restaurant in Oxford, Ohio for 18 years, private catering, writing an acclaimed cookbook and teaching cooking classes, this professional chef has been immersed in the food world for most of her life.

For this demonstration, Mary Jo takes all that cooking experience and shows you how to make simple, delicious dishes that are always crowd pleasers, that don’t cost a lot of money to make and that people are willing to pay top dollar for. She has advice on sourcing great ingredients, stocking a pantry so it’s ready for work at any stage and lots of professional techniques that will have people coming back to order your food again and again. 

Mary Jo has lots of ideas - and you will have clients for life. All these ideas can also be applied to a home kitchen so this is an ideal demo for anyone who wants to discover recipes that are sure to become new family favourites.

Slow Food East Cork Event

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.

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