My Future Kitchens
Something that’s been in the back of my mom’s and my mind the whole time we’ve been at Ballymaloe is that WE NEED TO BUY NEW EVERYTHING FOR OUR KITCHEN AT HOME! We’re mostly joking, but we’ve definitely been taking note of the different tools the school has, as well as the efficiency with which … Continue reading My Future Kitchens
Insider’s Look at a Day at Ballymaloe
I’ve realized that for the few who care about the mundane in’s and out’s of what you do at cooking school, I haven’t properly described how my days are structured at Ballymaloe! I think technically every morning begins at 9 am, but if you’re there later than 8:30, you’re already late. We also have chores, … Continue reading Insider’s Look at a Day at Ballymaloe
Mushroom à la Crème
My first week at Ballymaloe, this recipe seemed like a revelation in simplicity. No step is harder than thinly slicing some button mushrooms and sweating down a little diced onion. But, if done incorrectly or hastily, the sauce can quickly become a sludge of drawn-out mushroom juices rather than a wonderful creamy addition to chicken, … Continue reading Mushroom à la Crème
The Allen Empire
I’ll admit, I didn’t fully understand the significance of Ballymaloe in Ireland before I came here. I didn’t know about Myrtle Allen’s revolutionary influence on cooking in Ireland and the legacy she created. I’ve since learned that she is arguably one of the most notable cultural figures in Ireland. She truly changed how people view … Continue reading The Allen Empire
Arden Stringer 