Thursday, May 22, 2025
Thursday, May 22, 2025
Duration:
Presenter:
Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
Still one of the hottest food trends and a great way to eat. An appetiser can be a starter, a trio of little plates can make up a meal and provide the opportunity to try lots of dishes on the menu, something new and tempting, or even something scary that one may not have ordered before. Small plates are also perfect for those who may have a concern about the price point without the potential of a wallet busting experience.
For chefs , small plates are an opportunity to experiment, to use small quantities of local, seasonal, even foraged ingredients. The concept has made dining out more communal, less formal and more convivial .
For Home Cooks, a selection of great recipes that show off excellent ingredients and are great fun to have at home as a starter or during and informal party.
In this half day course you will be inspired by a whole range of multi ethnic dishes and lots of hot new ideas for small plates meant for sharing.
It’s also a brilliant stress free way to entertain, show off your new skills and have lots of fun.
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.
