15 Tips For Future Ballymaloe Students

If you’re a regular reader you probably know that I came back to Dublin last month after spending three months down in Ballymaloe Cookery School and Organic Farm doing the 12 week certificate course. It was intense, delicious, tiring, rewarding and I feel lucky to have been able to live this experience.

Week 12: Exams and Farewells

I’m not sure how to start this post. It feels weird because this is the last update of my Ballymaloe adventure. 

I missed Monday, the last day in the kitchen as I wasn’t feeling well but I was back on Tuesday morning for our last demo with Rory O’Connell. 

Week 10 & 11: The World is Your Oyster

After week 9 was over I started getting ‘the fear’ of going back to real life. The thought of the course coming to an end took over and I started thinking about what I’ll do next. I even had a little meltdown one evening when I got home, a mix of tiredness and anxiety made be burst into tears but my housemate was really great and brought me out for a walk along Garryvoe Strand, where we had a good chat which made me feel better.

Week 9: Only 3 Weeks Left

At the end of our 8^th week I headed back to Dublin for the weekend and I felt like I needed it. Even though I love being here and wish it never ends, living and studying in Ballymaloe is like being in a bubble. You’re so immersed in all things food related and removed from the real world that it’s difficult to stop thinking about it.

Being back in the big smoke was weird, all the noises, the pollution and the busy streets almost made me feel like I was in a completely different world. Even being in my own place, sleeping in my own bed and cooking in my own kitchen was a shock to the system.

Week 8: Steak, Pasta, Veggie Food and a School Tour

Every week is different when you’re doing the course. It all depends on which kitchen you’re in, which dishes you make or even who your teacher or partner is.

Week 7: Tarts and Exam Results

On Saturday morning I was delighted to discover the article I wrote for the Irish Independent in their weekend supplement. As it was the day Ireland was playing France in the rugby, the magazine had a French themed to it. The article was about how I fell for Dublin and I got some lovely feedback from people on my Facebook page. (If you wish to have a read, the online version can be found here.)

Week 6: Halfway Through

A video posted by frenchfoodieindublin (@frenchfoodieindublin) on Feb 7, 2015 at 8:48am PST

We don’t have to go to school in the evenings or on Saturdays but there is always something going on where we can get some extra culinary education. During the week it might be cheese making, a butchery class, making sourdough breads, watching a food related movie and on Saturdays it can be an extra cooking demo or workshop. 

Week 5: “If I was minister for health I would ban the sliced pan”

After a rather busy weekend in Dublin I was back in quiet Shanagarry on Sunday night, ready to start my fifth week on the course.

I found myself in kitchen 2 on Monday morning and to tell you the truth it was the kitchen I was dreading the most. It’s the one that always looks the busiest and messiest. It’s probably because many of the dishes are brought from and to this kitchen for the lunchtime service and always where the washing up and cleaning up is done after lunch.

Week 4: Time Flies When Cooking is Fun

Week four was another week in Kitchen 1, it’s really starting to feel like home at this stage. Monday was a busy day but for some reason Mondays are my best day, maybe because I have lots of energy after the weekend. I made a Swede turnip soup with bacon, frites and buffalo chips as well as a rather delicious sticky toffee pudding. It made me think of Mr. FFID, who would have loved my pudding.

Week 3: “We’re only inhibited by our fear of failure”

On my third week of the course I found myself back in Kitchen One. I like this kitchen, even if it’s freezing cold in the morning and slow to warm up. 

Monday flew by in the kitchen, I made melted leeks, a chocolate mousse and almond macaroons (not the fancy macarons), everything went smoothly. On the other hand, Tuesday was my worst day so far. I had a list of straightforward dishes that all required quite a lot of prep. First the frozen tomatoes were very difficult to peel for my chutney and almost gave me frostbite. Then my cannellini beans for my salad and the vegetables for my moussaka took ages to cook so my station quickly became a complete mess. Even a simple béchamel sauce that I make at home without any trouble seemed difficult that day. 

Week 2: Learning from the Butter Queen of Ireland

After a relaxing weekend I found myself in Kitchen 1 on Monday morning. Most of us arrive between 8-8.30am to gather all our ingredients for the morning’s cooking. There is a room between kitchen 1 and 2 where we get them, it’s a bit hectic sometimes as we queue up to get our things and use the weighing scales.

Week 1 : From Dublin to Ballymaloe Cookery School

On Sunday 4^th of January it all became real. I finished packing my bags, said goodbye to my cats (I cried) and Mammy Mr. FFID drove us down to Shanagarry.

At the sight of the school my heart started to beat faster and my legs got a little weak: this was it.

2015: What's next for FFID?

Happy New Year! I hope 2015 will be filled with happiness and good food for you all, dear readers.

2014 went so quick, it's hard to believe it's over. It has been a good year in general, especially for this blog and my still-quite-new business.

The Story of the Golden Raffle Ticket

A few weeks ago someone asked me what my five year plan for the blog was, it got me thinking. I'm the kind of person who doesn't plan things too much and live day by day. I've never really thought about where I'd like FFID to be in a few years time.