Ballymaloe Week 12
Today, Thursday March 24th, was my last afternoon in the Ballymaloe kitchens. I'd like to say it was my best day in them as well, but the air was much too serious for me to have really enjoyed myself. I believe that happy people make happy food, and by the end of it, my menu today felt a little strained and thin. Or maybe that's just me projecting how I felt when I gave my 15 minute warning to the tasters and dressed my last plates.
That's not to say anything terrible happened. I ran about an hour late, which on all accounts is on time for us students. My pasta was overcooked. I was a pretty mean portioning the walnuts in my salad. But if those are the worst things on the day, it could certainly have gone worse. Written exams are tomorrow morning on topics ranging from business and fire safety to menu planning to cuts of meat. Honestly, I'd be more than happy to do another practical exam in lieu of the writtens, but c'est la vie.
After twelve weeks at Ballymaloe: Apple, celery and walnut salad, rabbit with mustard and sage leaves and pappardelle verde, carrot cake, and white bread.
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