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
If you listened to last week, I suspect you might have come away from it thinking - my goodness this girl sounds tightly wound and full of adrenalin. And that would be a totally fair analysis. Having just finished week 2, and looking back on how I felt in week one, it was juuuust bang bang bang, full on.
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
