My Father was a teacher. My Grandmother was a teacher. In fact I’m sure my Great Grandmother was one too. It was assumed that I would be one too – a maths teacher to be precise.
But I decided engineering would be a better option – 200 males to 40 females as opposed to a practically all female teacher training college…..and the job prospects were more lucrative too. No contest.
So that was the end of the teacher hopes…until a few years ago my friend Kay asked me would I be interested in teaching her and a few others how to cook. I baulked. I have never been comfortable speaking in front of a group. However after a lot of persuasion I agreed to give it a shot. I cannot honestly remember what I talked about or even cooked that first night but the feedback was great and I was hooked 🙂
My Father was passionate about his teaching and I could never understand how he went to the same job for 40 years. His answer was that he had a fresh intake of pupils every year with whom to share his love of English.
I wish I could tell him that I now have a much better understanding of what he was talking about. Mind you I’m not sure what he’d say about my move from engineering to food 😉
Since that first series of classes in Kay’s lovely kitchen I did more classes in various locations including a series in Lynch’s pub – ironically my Father’s favoured watering hole. I did some in my old kitchen as well – great fun but to say it was cramped would be kind! And all the while I was planning my perfect dream kitchen.
Then the opportunity arose to move house , home to be precise . I took over our family home in Tullamore and after a lot of building (and a few tears) I now have not one but two kitchens!
I converted the garage to a small catering kitchen and then I got MY kitchen – a bright red one complete with my Rangemaster and with large glass doors opening out onto my Mum’s lovely garden.
In fact I love my dream kitchen so much that I’m prepared to share it with anyone who wants to learn about cooking!
I did a few classes towards the end of last year just to see how it worked – what a difference space makes!
We even had two great days doing Christmas cooking where everyone sat down to a family style turkey dinner .
So now it’s onwards and upwards . I have devised a list of classes for Spring kicking off on January 14th with a short course on Healthier Cooking. There won’t be calorie counting but it will be good food cooked from quality ingredients and I promise to cut down on my use of butter and cream. We’ll be doing dishes like healthy soups, tasty stir fries, hearty casseroles and may even be fish and chips .
Other upcoming courses include Cupid’s Cooking; a Taste of the World and Easy Entertaining
The classes are demo based (so far…) and then at the end you all get to taste and share the dishes prepared and then go home armed with your recipe booklet. Sometimes there’s even a glass of wine though obviously not with the Healthy Eating Course!
I’m thinking of another Saturday course for Easter and a vegetarian class has been requested. The plans are endless!
I also do dinner party classes in your home – I cook you learn and eat; as well as group and individual classes. Please contact me if you would like more details on any of these.
9 thoughts on “New Ventures in Cooking”
I love everything in this post. I love your passion Y. I know your lessons are going to be a success. x
Thanks Caitriona x
Yvonne, hope to make the lighter cooking class, love your classes, fun, relaxed, and recipes that are easy to follow and can be repeated at home. Best of luck!
Thanks Rachel! Hope to see you at least one of the classes and delighted to hear you’re using the recipes Yx
Lovely post and am so thrilled for you Yvonne, your demos are the culinary highlights of my year…always brilliant, always fun. It must be magic to have found your passion xx
Thanks Elizabeth. Hope I can live up to your high praise! Y x
Dad would have got used to the idea, eventually.
Better to be happy than to be stuck in a rut, no matter how well appointed the rut might be.
It’s a good result all round, and much deserved after all your hard work.
Now, any chance of a ham sandwich?
Would that be a honey baked ham on ciabatta with organic leaves and home made mayo?
get a bit of ham, dap of Colman’s, couple of slices o’ bread, job done.
You can use that recipe if you like, although I expect to be credited if it’s published.