What makes a good cookery teacher?

As a lifelong lover of learning, I am a keen observer of what makes a good teacher. When I started the intensive course at Ballymaloe Cookery School a few weeks ago, I was curious about the teaching of cooking. How would it differ from regular classroom or academic learning? And how do you teach practical skills and impart theoretical knowledge to 50 people from 12 countries, aged between 18 and 75, with wildly different levels of culinary ability?

Well, the short answer is that the principles of good academic teaching are exactly the same in cookery school. Ballymaloe boasts a number of exceptional teaching chefs, and among the best are renowned Irish chefs and authors, Rory O'Connell (pictured above) and Rachel Allen (below). I have been observing them closely, and their style of teaching is definitely holding my attention and helping make me a much better cook (although Masterchef can rest assured it will never have to vet an application from me ...)

So what does someone like Rory O'Connell, twice named Irish Chef of the Year, do that makes him a brilliant teacher?

Firstly, he is thoroughly prepared. Granted, he has probably taught these classes hundreds of times, but he doesn't start a class until everything is ready to go. This is known as mise en place, a French term that means 'set in place' and that maximises efficiency and reduces errors. Mise en place includes knowing your recipe, preparing your ingredients (chopping, weighing etc), arranging your ingredients (eg positioned logically on the bench), preparing your workstation and arranging your tools.

Secondly, Rory uses humour when he teaches. This helps to break down barriers, keep the atmosphere positive, and ensures students are engaged and inspired. Rory has a wry, self deprecating style of humour that transcends nationalities and personalities.

Thirdly, creativity and presentation are everything for Rory, both in terms of his personal delivery, and the presentation of his work. If he was using a powerpoint presentation, there is no way Rory would bore the audience senseless with slide after slide of dot points. In the kitchen, he is animated and enthusiastic, and provides colourful examples and anecdotes that illustrate his points. When he plates up food, it is presented on beautiful plates or platters and garnished with herbs and flowers. (It might help that Rory, who studied law at university, used to be an interior designer).

Fourthly, Rory truly respects his audience. Every question is answered with patience and respect, no matter how basic or how far out of left-field the question is. This makes everyone feel comfortable. 

Finally, Rory is deeply knowledgable, and highly passionate, about his topic. His lectures are based on research and experience. On a recent foraging afternoon with Rory, I was astounded by his depth and breadth of knowledge of 'all things growing wild in nature'!

In a media interview, Rory was asked what he enjoyed about teaching cooking. He responded, 'The energy I give out, I get back; I can feel the energy in the room from my class if I'm doing my job properly and explaining things. And you occasionally see somebody's eyes widening because you have revealed a mystery, you've taken the cloak of difficulty off a dish and they suddenly realise, 'God I can do that'. And that's such a gift to me, that's what keeps me going.'

Many cloaks of difficulty have definitely been lifted for me at Ballymaloe, and I will be forever grateful to teachers like Rory and Rachel. (And also Francesco - that's him below - after complimenting me on my lasagne ... praise of the highest order from an Italian chef!)