A warm welcome to you all, and thanks for making it this far.
So what the heck am I doing in Ireland? Well it's simple. I've had enough of sitting behind a desk moping and moaning about the pains of advertising and IT, so I decided to do something about it. So I'm off to the famous (well for some) Ballymaloe Cookery School in Midleton, Co Cork, Ireland for 12 weeks of slaving behind a stove stirring, searing, braising, grilling and roasting
The outcome of this being that I will have total respect for the preparation and cooking food and a respect for the land that we feed off. And that can only be a good thing.
No doubt I'll be posting a few recipes up for people to try along with me, I'll even dish out some tips.
School starts on the 8th January, so see you then, but in the meantime, have a great Christmas and New Year.
Ballymaloe Cookery School Garden
4 comments:
hey roffster - good luck mate, sure you'll have an amazing time. look forward to hearing about your culinary exploits.
all the best Mark!! Can you make me this please? http://static.flickr.com/44/161738330_94872de118_m.jpg
Roffski, good luck to you fella. Always remember, never more than a pinch of salt at a time and adding an extra egg to your sponge mix will keep it nice and moist. I look forward to watching your show on UKTV food. Keep it real Chef.
we are looking forward to you sending something home in the post for us to try - hopefully with Guiness in it
good luck
Post a Comment