So, did I pass? Yes, I did. But my fears were legitimate, because I just barely passed some parts of the program. My diploma for the cooking program reads "Commended," while the diploma for the wine program reads "With Distinction." Although I didn't like the approach to much of the testing, I think my final overall evaluation is about right. After a few months to think about it, I better understand my weaknesses.
Do I regret having taken the program? Absolutely not! Should I have skipped the testing and just received a certificate of attendance? Tougher question. Although I didn't know the attendance option existed until after the mid-term test, what would I recommend to someone like me just starting the course? If skipping the testing, I could have had a more relaxing time in Ireland -- more weekend trips, more golf, less homework in the evenings, etc. I wouldn't have spent days during the last week studying a lot of stuff that I'll probably never use. On the other hand, I wouldn't have learned as much about cooking and, more importantly, I wouldn't have learned as much about myself. I am very focused when cooking, which can be good, but which also contributes to me being weak at multi-tasking. I too often forget to baste the roast in the oven, or check on the roasted potatoes while I'm doing the green veggies and the roast. There is only so much you can do with timers, writing notes, etc. When stressed, I rush too much and make careless mistakes. For me, the testing route was the better one, but it might not be for may people in similar circumstances.
How would I critique the program? I wrote an evaluation in my posting of January 30, 2011. I'm repeating it here with a few additions and modifications.
Good
- Food demonstrations. Four different individuals did the demos and all of them were good to excellent -- clear in their descriptions, dynamic in their presentations, and open to all manner of questions (really important). Rory was my favorite (but you already knew this if you've been reading the blog). I was sometimes annoyed by Darina's insistence on "her approach," especially with assistants who obviously knew more about the recipes. But, she's the leader.
- Instructors/teachers. I had 12 and each of them really tried to help. None are perfect, but I'm very pleased with their attitude, skills, and teaching abilities. I got annoyed with ones that I couldn't find, but that's probably because they had other overlapping duties. For me, the instructors/teachers were the best part of the program.
- School and farm. The farm is to die for and the school facilities, not including the equipment, are generally good.
- The curriculum, excluding the formal testing. Amazing how much we cover in 12 weeks.
- Cottage mates. I shared with 5 women and I got along fine with four of them.
- Living in Ireland. Great to experience a different culture for more than a week or two. In general, the Irish are very friendly; but, over 3 months I learned, there were surprising exceptions.
- The other students. Were almost always helpful and pleasant. The generational gaps made some interactions challenging, but that was to be expected.
- Equipment. The equipment in the demos is out of date and the equipment that the students use is worse. Blenders are attachments on the top of mixers that don't all match. Ovens were decent professional quality when new, but kitchens have at least two different brands/sizes, so roasting pans, baking tins, and racks have to be searched out to match the right oven.
- Cooking space. My space varied a little from week to week, but it was always skimpy.
- Approach to learning factual information. Like drinking from a fire hose. Too much info to absorb. Not a big deal if you're skipping the testing. Regardless, the leaders should decide on a more limited set of material that is important and focus on helping students learn it.
- Written testing. Too much material and, especially, too much that will be of limited importance to many of the students. The "fire-hose" approach didn't work for me and, based on comments I heard, it didn't for many other students.
- Recipes. They cover an incredible breadth, but they are what you would expect from a cookbook published in the 80's. Cooking with lots of butter, eggs, and cream. Good for learning the basics. The cake recipes are particularly bad -- too dry. Darina adds recipes from her world travels, but some of her basics needed to be updated or replaced.
Writing this blog was a helpful part of my experience in Ireland. Thanks to all of you who have taken the time and effort to follow it. A particular thanks for the comments and, especially, the words of encouragement or attitudinal correction. It is with a touch of sadness that I end the blog.
