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Bien Gratama

@bienappetitt

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Catering inquiries: [email protected]
Trained at: @ballymaloecookeryschool

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Dag lieve vrienden!
Het was de hoogste tijd voor een langverwachte samenwerking met @bienappetitt. Bien heeft voor deze dag dan ook ongelofelijk lekkere broodjes zelf gebakken🍔 waar we vervolgens een heerlijke Asian style burger mee zijn gaan maken. De burger bestond uit Pickled cucumber, Paksoi, Mashed avocado, Aziatische kip patty en Siracha & Wasabi mayonaise!

“Bien’s Asian invasion”🍔

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SEA FORAGING ~ I learned Spirulina grows on rocks in the ocean + carrageenan red seaweed is a natural gelling agent + if you have a headache eat an apple 🍎 + pepper dillisk is the truffle seaweed of the sea + coralina tastes like salty crunchy sand + wire weed has a nice crunch like samphire 🌱

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Day 50 - I made white yeast bread, roast rack of lamb with cumin, fresh mint chutney and pommes dauphine and a chocolate meringue with chocolate and rum cream and roasted hazelnuts…also featuring Bien and her beautiful pastries

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Ballymaloe pop-up last weekend went so well & proud to be a part of the starter team! Lots of work was had, from beetroot stained hands to horseradish tears. It was an incredible night!

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Last weekend we had the Ballymaloe pop up dinner where we got the chance to cook for 70 people!!
I was on team starters and we had the best time creating our beetroot petal dish with apple horseradish tartare, beetroot and apple coulis, whipped goats cheese, parsnip crisps and bake beet leaves!!

It was such a great evening and here are a few of snaps from behind the scenes 👩🏼‍🍳🫶🏼 @ballymaloecookeryschool

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Sea foraging on the beaches this morning with Pat Browne, (who is now at @probyskitchen in Cork City). Well done to everyone that braved the weather. 🌊
Can you tell what these foods are?

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Day 46.

Lemon meringue pie (mummy and baby) 🍋

Italian beef stew with polenta and gremolata 🍲

Tomato, Gruyère and rosemary sourdough - playing with flavours and it’s fun 🍅

Top marks to @susie_marr @bienappetitt for making an epic surprise birthday cake for @tillyramsay 🎂

The roadtrip begins - seafood galore at @vaughansanchor

Quote of the day: “I can split the G every time” - @livibiase (you’ll have to buy her a pint to see if accurate)

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Day 34 - Tilly’s Special day with a surprise visit! I made Italian beef stew with Gremolata, charred cabbage with Katuobushi, spotted dog and crème anglaise that I turned into ice cream

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‼️BUTCHERY‼️ We got half a lamb to portion into leg, loin, belly, shank and moreeeee 🐑🐑🐑🐑🐑

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A taste of some of the beautiful creations from the 12 week students this morning and from this afternoon’s demonstration with Rachel Allen and the team.

📸 @danielcfilms
#learnatballymaloe #cookingisfun #ballymaloecookeryschool

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Day 25.

Class of Fall ‘24 (there are so many Americans on the course if you’re wondering)👩🏻‍🎓

Not one but two timelapses for you ⏰

Filleting plaice into goujons with aioli 🐟

Think I’m definitely into triple figures of slices of sourdough & jam - caught red handed in the bread shed 🍞

Choux pastry day. Some normal sized eclairs and some mega eclairs because extra cream is only a good thing 🍫

Quote of the day: “it is essential you become, if you aren’t already, a lemon person”

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Day 24.

7hrs of ‘the Business of Food’. Interesting stuff but scary Déjà vu from Consulting (and very un-MECE…) 👻

Organised a visit to @hedermansmokedfish to see hot and cold smoking, a tour from Frank and some delish tasters. We love a school trip, and we got to wear sexy hats 🐟

One very beautiful Cucurbitaceae (family of pumpkin, squash, gourds) 🎃

Quote of the day: “There is nothing as dangerous in life as an over enthusiastic amateur”

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