8 lessons from cooking school I still use DAILY

If you caught my post last week, then you already know that my time as a student at Ballymaloe Cooking School changed the way I cook, changed the way I eat, changed my life.

Even though it’s been 12 (?!) years since my time at cooking school, I lean on those learnings on a daily basis. So today, I’m distilling the 8 most important culinary lessons from cooking school that I still use every day. And to make it extra useful, throughout the post I’ve linked to various video tutorials, specific links for where to source my favorite products and ingredients, etc.

Basically, I spent way too much money on cooking school (lol, though I don’t regret it for a second), but you might as well save your money and steal all the things that I learned!

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1. Fancy kitchen gadgets are overrated

I’m going to say this nice and loud for the people in the back… you do NOT need a kitchen stocked with big, expensive gadgets to cook amazing food! I’m not saying don’t invest in an insta pot or air fryer if that’s your jam, but let’s be honest, those things really aren’t necessary for most home cooks. My time at Ballymaloe taught me a ton about which tools are nice to have, and which ones you NEED to have. So what kitchen tools do you really need? Keep reading for a detailed list of my 10 must-have kitchen tools.

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