What does it take to become a chef? Great question, and over the next twelve weeks, I’m going to give you the answer.
I’m Stephanie - a foodie with a dream. So I’ve come to Ballymaloe, a cooking school, nestled in a one hundred acre organic farm on the south coast of Ireland to learn how to turn my passion into my profession.
Tune in to From Stephanie to Chefanie, where once a week I will share highs and lows of learning new culinary skills,and I'll lift the lid on what it's like being taught at an internationally renowned school - that has a very different way of doing things.
It’s going to be messy - but it’s going to be delicious. Join me on my journey
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What does it take to become a chef? Great question, and over the next twelve weeks, I’m going to give you the answer.
I’m Stephanie - a foodie with a dream. So I’ve come to Ballymaloe, a cooking school, nestled in a one hundred acre organic farm on the south coast of Ireland to learn how to turn my passion into my profession.
Tune in to From Stephanie to Chefanie, where once a week I will share highs and lows of learning new culinary skills,and I'll lift the lid on what it's like being taught at an internationally renowned school - that has a very different way of doing things.
It’s going to be messy - but it’s going to be delicious. Join me on my journey
What's your first duty when you open a food outlet, from Michelin restaurant to food truck? Here's a clue. It's not menu planning. Follow Stephanie's journey to becoming a chef, while at cooking school in Ireland. This week features some soda bread speed bumps, some salad picking and some sausage making.
From Stephanie to Chefanie
What does it take to become a chef? Great question, and over the next twelve weeks, I’m going to give you the answer.
I’m Stephanie - a foodie with a dream. So I’ve come to Ballymaloe, a cooking school, nestled in a one hundred acre organic farm on the south coast of Ireland to learn how to turn my passion into my profession.
Tune in to From Stephanie to Chefanie, where once a week I will share highs and lows of learning new culinary skills,and I'll lift the lid on what it's like being taught at an internationally renowned school - that has a very different way of doing things.
It’s going to be messy - but it’s going to be delicious. Join me on my journey
