In her final week of cookery school, Stephanie meets with co-founder of Ballymaloe, Darina Allen, to find out what she'd say to departing students. Darina also reveals what she'd serve at a dinner party - it sounds delicious. Join Stephanie for the culmination of her time in Cork as she tackles exams and saying goodbye.
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15:47
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15:47
Week eleven - sleepy Sunday
Week 11's episode comes 'live' from Stephanie's sofa in her farm cottage living room, with her feet up in front of the fire after a roast chicken and rhubarb crumble Sunday lunch.
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12:19
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12:19
Week ten - my first shift
Join Stephanie as she steps foot in a professional kitchen for the first time ever, in week ten of her course at cookery school. Has she made a mistake picking a career without checking first?
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12:16
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Week nine - lemon soufflé
Who doesn't love to show off at a dinner party? This week 70 guests were invited to Ballymaloe for the students to showcase their creativity and skill in a restaurant setting.
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11:00
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11:00
Week eight - back to the start
What makes Ballymaloe such an iconic place to learn how to cook? The history? The ethos? The location? Well, as Stephanie learns this week, it's all of those things.
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
South Africa