Ballymaloe Cookery School

Really?

You know, I trained at Ballymaloe Cookery School in my early 20s.

That set off a whole world of food and being, wanting to work in food.

I then had my own food business-

the roll that you slice up.

No one had done that when, when we did it back in 2000 and- ... nine, 10.

So I was, like, in my early 20s, straight from Ballymaloe, wanted to make a food product that was o- using only natural ingredients.

Like, it gave you the convenience, but made the way you would make it if you were making it from scratch at home.

A lot of inspiration.

In between your restaurant years, you found your way to Ballymaloe Cookery School in Ireland.

Why did you wanna go to culinary school, and why [laughs] did you go all the way to County Cork?

Mm-hmm.

And with the audience that we had, they're extremely...

I'm going to say health conscious talking about organics why she led into it is it actually essential and the likes of regenerative foods and that being a stepping stone into organics and all things I'm going to say food and health and cooking and where she started off and all the different stories and she's very humorous as well so I'm super grateful for that and she is a major supporter of the whole cycle and anything that the event anything of the event that we most certainly organized which was absolutely brilliant and Doreena and the Ballymaloe cookery school is not only the best in Ireland right it's something that's well sought after across Europe and America and I know that because there are people and connections of mine made through Western A Price over in the Californian region which I spent in San Diego a period of time for the summer and they're coming over to literally train up in Ballymalu would you credit that people all over the world so we're so lucky and sometimes we don't understand or realise more so that the foods that are in these lovely green pastured four provinces of Ireland are amazing and to support them is the key thing Ballymaloe is up there with the top tip top top right we were super lucky to but you make your own luck in life to most certainly get in there and it's great that literally what everyone who came and most certainly supported the event strawberries to cream and the other farmers that we went to and gained advantage of that tasting the foods seeing the farms and seeing everything from trees to trees all along the way and eating I don't have any black bricks we ate as natural electrolytes and put in our water with the likes of sea salt Celtic sea salt or even Atlantic sea salt that we had for eating and that's what we did we ate nothing but the best of I'm going to say organic free range eggs from honesty boxes in those videos that I didn't even get out and I was trying to put out as many pieces of content as I possibly could on that given week that we were cycling But after Ballymaloe, we headed and stayed in the lovely Radisson, Radisson Blue, Radisson, just outside Cork City, right? But one of our third farms was definitely up there with the most interesting to date that I've called to and most certainly been a part of.

So it was in Macroom, which is not Cork.

And in on top of that, it's something that when you look at it is and does have Macroom Buffalo Farm.

I had a lovely few moments.

I live, I'm very lucky to live very near Ballymaloe Cookery School.

And

I jumped in the Citroen Ami, which I have currently.