To pick up where I left off: I will not. To excuse myself: I will not. To return with a more extensive and deeper understanding of food and a passion and love more prevalent than ever: I will.
Since the pages of these blog were last updated my culinary journey has gone uphill, downhill, around every corner and back again and still more and more paths show up as I continue on my way. I have now completed the Ballymaloe Cookery Course as well as having undertaken a stage in London’s finest Italian restaurant ‘Bocca di Lupo’ and Covent Garden’s increasingly popular ‘Balthazar’ bakery. Not only this but so too have we seen the coming and going of the first Ballymaloe Literary Festival. A weekend filled with some of the most inspiring cooks from around the world, at which I was given the opportunity to get involved with some of the cooking. My part may have been small, but preparing the food for the demos of Rachel Allen, David Thompson, Tomassina Miers and some of NOMA’s chefs was a great experience. Being part of the weekend in general was a pretty special feeling. Here’s hoping it will be the first of many festivals here.
In fact although it was not my intention as I began this post to write about the Ballymaloe Literary Festival, I will go on just a little bit longer about it as I feel that a few adorning words just won’t suffice.
First off, the setting. The all too familiar surroundings of the cookery school and house were perfect. On a sunny May weekend with trees and flowers alike in full bloom, the setting was truly idyllic. There was a great buzz around as hundreds of people of all ages and from all over the world came to the festival and I am delighted that they were given the opportunity to experience Ballymaloe in all it’s glory.
One of the main attractions was the ‘Big Shed’. The Allen’s had stylishly converted one of their farm sheds into a children’s play centre and food market by day and by night it became the closest thing to a nightclub which the area is most likely to ever see. There were foods of the finest quality from all over the world (with a most prominent presence of local produce) coupled with wines, coffees and teas of great variety and interest.
One of the few discussions which I attended was the ‘New Voices in Food’, a panel discussion between Rachel Allen, Donal Skeehan, Stevie Parle, Tomassina Miers and Claire Ptak. The hour and a half long session covered many topics of great interest from hearing back stories to food blogging to handling media and journalism. This was of course of particular interest to me, as writing and journalism have featured prominently in my past, and are elements which I hope will continue into my future. It was incredible to consider and hear about the achievements of each, and how each hold very different but specific roles in the world of food. Each found their niche in a world which they were drawn into by fate alone. Although I am a little skeptical of over-used inspirational quotes, I couldn’t deny the proof sitting before me which echoed the words ‘stick to what you do, to what you love and you can and will achieve’. Then I cast my mind to Darina as she says ‘there may be twelve guesthouses on a street, but one of them has to be the best, why wouldn’t it be yours?’
I was particularly impressed by Rachel Allen and Donal Skeehan. Rachel, perhaps it is because I have come to know her through the school, nevertheless she has a manner like no other: warm, friendly and light-hearted, and it is an approach to food which I try to uphold when I cook. It is no surprise that she has become one of the leading ladies in food. As for Donal, he shared a similar manner allowing for great banter between the two, but not only this, he spoke with the same passion which I possess. Only a couple of years older than myself, he demonstrated just what could be achieved. He spoke up for food bloggers and it became evident that his success to date stemmed solely from his love for food. As Irish representatives in the food world, we can be very proud of them both and our countries subsequent presence there.
The weekend was a huge success as myself and many other people left inspired and empowered. Anything became possible. My hopes are simply to understand as much about food as I can and maybe one day share them with many more, and already I have found these dreams becoming a reality as I am frequently asked by the people around me ‘how do I do this?’ and ‘what should I do with that?’ It’s empowering and humbling to know that others will seek your advice about a topic which puts them in their most vulnerable state. When we are eating, we are rarely thinking about the outside world. The heart of food is captured in one sensuous moment… after another… after another… Until we reach empty plates.
Dirty Whites 