Some food from Week 7
Week 6 we had our herb and salad leaf Identification exam and also a technical exam.
I did extremely well and am starting to get my stuff together for week 12 exams where we have 3 written and a 3 hour cooking exam.
Week 6 we had our herb and salad leaf Identification exam and also a technical exam.
I did extremely well and am starting to get my stuff together for week 12 exams where we have 3 written and a 3 hour cooking exam.
Rachael with ox tail
Road Trip
The Tannery
The Tannery
We Visited the Tannery In Dungarvan Paul Flynn owns this He is is regarded as one of the foremost Irish chefs, cooking exciting and modern Irish food. It was wonderful that he allowed us to wonder into his restaurant cooking school and vegetable gardens.
We also had the pleasure of having a wonderful Dessert in the Tannery while Paul Talked to us about the reality of the restaurant business.
The Tannery Cooking school Blog Is Here http://tannery.wordpress.com/
The Tannery Cooking school is amazing .
We also had the pleasure of having a wonderful Dessert in the Tannery while Paul Talked to us about the reality of the restaurant business.
The Tannery Cooking school Blog Is Here http://tannery.wordpress.com/
The Tannery Cooking school is amazing .
The food at the TanneryThe gardens
The drive there
At Mahon Point market
If your into food and this end of the country this is a not to be missed Market . Every Thursday
With 43 wonderful stalls
http://www.mahonpointfarmersmarket.com/
The drive there
At Mahon Point market
If your into food and this end of the country this is a not to be missed Market . Every Thursday
With 43 wonderful stalls
http://www.mahonpointfarmersmarket.com/
At Frank Hederman Smoke house
http://www.frankhederman.com/
http://www.frankhederman.com/
Cutting the curds
Curds and whey
The Cliff House
Head Chef Martijn Kajuiter
http://www.thecliffhousehotel.com/dining.html
The Cliff House
Head Chef Martijn Kajuiter
http://www.thecliffhousehotel.com/dining.html
Kajuiter's kitchen and restaurant is acclaimed by guests and destination diners from Waterford and all over Ireland, uses only the finest of local ingredients. "I want to work with seasonal products from the Irish soil and sea
The Chefs table