I’m not a natural cook at all. I usually have to follow a recipe with the exception of a few staple dishes that I have been cooking for years. I’m good at baking but I think that’s because it’s all about measurements and I tend to treat cooking like a science.
My husband has the ability to whisk something together without consulting a book or the internet and even when he does follow a recipe he always confidently substitutes ingredients and methods. The only thing I beat him on is presentation; his food, more often than not, resembles an active volcano.
I wonder if it is practice or just a natural ability and mindset that makes some people more instinctual at cooking. I envy those who casually say, “I’ll just lob a bit more of that in”.
Should I just accept this short-coming or is there anything I can do about it? Would a cookery class give me confidence in the kitchen? With this in mind I decided to see what Ballmaloe Cookery School had to offer – for when I’m not completely smashed of course.
Ballmaloe is probably the most well-known cookery school in Ireland. Courses start at €70 and can go up to €10,000 for a 12 week certificate.
If you want to be taught by Rachel Allen herself, her ‘home-cooking class’ costs €575 for a two and a half day course.
For €85 you can have a masterclass in pizza-making and there are various half-day courses for €115 in subjects ranging from Mexican food, sushi made simple, tapas and gluten free cooking.
If you fancy learning from big name chefs, for €255 you can get a one day lesson from celebrity chefs like Yotam Ottolenghi or Jean Pierre Moulle.
Have you had cookery lessons and were they any help?