Closing out

Rosie, Rosie and I celebrating at our leaving dinner

My time at Ballymaloe came to an abrupt end. Abrupt meaning it snuck up on me ... I was driving off the property before it sunk in that i was actually leaving. I think it hit me as I was flying over the Atlantic. Exams were.... well... they were a blur.. I remember something about menu planning, gazing over cuts of meat that to me looked all the same, munching on lettuces leaves I didn't know the names of and smelling herbs till my nose was numb. It was like information overload i can only pray my practical success pulled me over the pass mark :) My pork and profiteroles were a success... or so I thought so and I managed to finish under the 3 hour mark... really by the skin of my teeth. It was tough but exciting. Saying goodbye to friends and house mates was hard and sad. I really made some wonderful friends. I've already been swapping post Ballymaloe cooking stories and swapping ideas for holiday party ideas. Friends are starting cheffing jobs under intense pressure and I'm just so impressed and envious that they had the guts to apply to do something like that. I've learned its a combination of skill and confidence... if you are not confident in what you are doing people won't be confident in you.. and the food you are producing...

Our leaving party was amazing. I was a little sick so i didn't eat much other than the new seasons olive oil.. maybe I was sick because of that.. I was drinking it like it was water.... so delicious.... we all hit the black bird afterwards and danced the night away... even Rory and Darina made an appearance... it was a great night to cap off an incredible 12 weeks.

 I am going to miss Ballymaloe... badly. I'm trying to use my skills so I don't loose them. First thing when I landed in Bermuda was hit the grocery store. I found Chorizo which was a miracle and cream which comes in a tiny carton.. .not like the jugs you find in Ireland. It also cost about twice the price :) TIB (This is Bermuda)

Penne with Chorizo

I made Penne with Spicy Chorizo Sausage and it was a hit. Really delicious. I made some Chicken Satay for a party and tomorrow night I plan to make some millionaire squares and a savory flaky pastry starter for another party. I'm also on Christmas dinner duty.... so i'm trying to figure how to fit the turkey, ham, potatoes and veges into one oven! Where is my order of work sheet...?

Bermuda was lovely when I first landed... its quite stormy now... like hurricane weather. Its still good to be home though. I'm itching to cook cook cook... I want to get jams and chutneys made and start selling them when i'm back in Belfast. I need a job asap... so i'm constantly online looking for anything and anyone who is hiring..

Okay i'll keep you posted on Christmas dinner.... cross fingers its a success... there really isn't any room for error... the pressure is ON! :-)

For anyone who is considering Ballymaloe... DO IT! Its one of the best things you can ever do. The knowledge and even relationships you make there are life lasting. Its really one of these bucket list deals that is totally totally worth ticking off.

If you need convincing send me an e-mail and i'll be happy to get the ball rolling.

Off to make some flaky pastry.

It's Beginning to Look alot like CHRISTMAS

Bill sleeping in class? Couldn't be!

The cold is getting a little old and chef whites are not exactly warm nor is sleeping in a converted cow barn! I wake up in the morning before the heat kicks in and my face is frozen.. Its officially cold here... In the mornings we turn on all the ovens and open them to heat up the kitchen. I've resorted to wearing my pjs under my chef whites and ear muffs in the kitchen... by the end of the morning i'm just starting to warm up before having to head back out into the cold... Like skiing... my body was just not designed for the cold, nor do i look good this pale... :)

We have 8 or 9 official cooking days left and a lot of exams to look forward to. I just finished a wine exam  and have about 6 more papers to look forward to. I have more herb, spice and lettuce leaf recognition exams followed by fish and cuts of meat recognition with two recipes representing each, not to mention health and safety notes, freezing notes, menu planning.... and the list goes on... I havn't even though about when i'm going to pack and what i'm going to do after this is all over. I think we are all in for a shock :)

Merry Christmas Chocolate Tree

Yesterday was a wonderful Christmas demo. We had Darina demonstrate a fabulous Christmas feast. We had turkey, goose, roast potatoes, chocolate Christmas trees, mince pies, Christmas cake, mulled wine, and a yule log. We all ate like kings that afternoon and I have to admit I still have a food baby belly... yikes..

Today was an interesting day. I made poached Ray. I didn't know you could eat Ray or Skate as they say here... but there he lay on my chopping board starting at me. I sliced of his wings and put them into a saucepan with onions, parsley and a little white wine vinegar. It boiled and sat for 20 minutes and was finished just as the skin was starting to peel from the flesh. The flesh peels off from the little bones quite easily so I slid it onto a hot plate and covered it with black butter. Its was disguting looking to begin with but in the end made an impressive presentation. For dessert I made chocolates which proved to be a pain in the neck but ended up tasting like they belonged in a variety box....I am a bit partial

Tomorrow i'll be making spring rolls and frozen chocolate oranges.... should be interesting.... this is also the last Friday cooking. This weekend, my last in Cork will be spent Christmas shopping, packing, studying and practicing my final meal. Alot to do in not alot of time!! Good night all