“You went to culinary school in Ireland? Why?” is often the response I get when I tell customers and new friends alike that yes, I went to culinary school on a farm in Ireland - a country not typically known for their cooking. Recently in our Culinary Boot Camp class, Chef Sara had The Chopping Block's staff members go around and talk a little bit about our culinary journeys thus far. After talking about my little picturesque Irish education, I got a lot of repeat questions and wished I had all the answers in a neat and tidy blog post. So, here is that blog post.
If you’ve ever been in your late twenties before, you know of that powerful urge to blow up your life and try something different. This is known to some as your Saturn return (bet you didn’t expect astrology to be involved in this post - the joke's on you!). According to Cosmopolitan, (bet you didn’t expect a Cosmopolitan citation in this post - the joke's on me?) your Saturn return is an astrological event marking Saturn returning to exact position in the solar system it was when you were born. This time in one’s life is often characterized by a major life change like switching jobs or careers, breakups, engagements, divorce, purchasing homes, etc. For my Saturn return, I opted for a career change.
I know what you’re thinking: “Matt, did you really let a planet tell you to quit your nine-to-five corporate job and go to culinary school in a foreign country?" Not necessarily, but I didn’t ignore the urge to leave the job I was feeling too comfortable at in favor of the unknown.
A friend of mine at my old job told me about Ballymaloe Cookery School in Cork, Ireland. She loved it for the farm to table approach to cooking, the seasonality and that it wasn’t as “intense” as a traditional professional cooking school. So I looked into it. I read blogs, watched video diaries and found myself signing up for a slot on the waitlist - I could always say no.
After a few months of putting my Irish culinary school dream on the back burner, In July 2023, I got an email offering me a spot in the September 2023 cohort, and I had a week to decide. Soon, the wheels set in motion. I quit my job, bid a temporary farewell to my friends, family and partner who were all supportive of my life blow up, and off I was.
I’m sure you’re wondering “Why is he avoiding the question: Why Ireland?” The truth of the matter is, I don’t really know. I had wanted to live there for a bit and this seemed like a cool excuse to do so. Kind of an underwhelming answer but it’s the truth. I wanted to so I did.
I’m very glad I did. I got to study at a really unique institution framed with French technique in a quiet picturesque setting. All the food I cooked with was either grown on the farm I lived on or down the road at one of the other farms on the Southern coast. I had a diverse array of teachers showing me their take on classic techniques. I met likeminded culinary students of all ages (from 18 to 68, I believe) from 14 different countries around the world, and I got the privilege to live on a farm by the sea in Ireland.
Part of the reason I found myself here at The Chopping Block is a love for learning. Yes, I am a chef instructor, but some of my favorite days here are watching my colleagues lead classes and learn about their approach to cooking. Chef Sara always seems to have a way of making food feel inventive and fun. Chef Drake has a knack for making something on the fly, and Chef Kelly who I often go to for baking and pastry advice. And the list goes on and on. Learning how to cook with seasonal vegetables was one of the most important takeaways from my time in school. To learn that skill a little closer to home, be sure to check out our hands-on Fall Vegetable Harvest class on December 6 at 11am. Seats are filling fast!
To learn more about my culinary school journey, you can check out my 12-part newsletter series I wrote about the experience on my personal website.
And if you want to experience Ballymaloe on your own, The Chopping Block is leading a culinary adventure tour that includes a stay at the school, inn, and 100-acre organic farm in 2026: Enchanting Isle. Led by Darina Allen - one of Ireland’s most influential chefs, cookbook authors, and slow-food advocates - Ballymaloe is considered the holy grail for many home cooks. Our travelers will spend four nights there and enjoy a private hands-on cooking class, a tour of the farm and gardens, and a supper prepared from your class’s creations.
Learn more about this incredible culinary vacation full of culture and sights as well, from the Tour Director (and TCB's Marketing Manager) Andrea Miller in her blog.
