Hi Victoria, Thanks a lot for your video, it's the first one I could find on the 12 week course at Ballymaloe and I entend do join the course in one and a half year and really liked you're feed back !! :)))
Victoria - what a superb exposition of the Ballymaloe experience I commend you. It is a MUST watch for anyone contemplating attending. I only have one bone to pick with you and that’s about the cost of the programme. Yes the headline price is significant and particularly to people of your age. However please remember that every single ingredient that you used from Madagascan vanilla pods to WILD river Blackwater salmon was of the finest possible quality. Often even unobtainable outside the school. May I suggest that if you have a chance to edit your piece you consider emphasizing the points I make above and somehow convey to your viewers that whilst the headline price is high, ingredients are topmost quality and very often organic. “Value for money” might be the right description. I did the Spring 2022 course and my fees for tuition, ingredients, accommodation, heating, services and linen came to around €1,100/ week. About the same as a mid price package holiday. Best regards - Carl 🦖 the second oldest student ever. Even older than Darina 😂😂😂😂
Hello Carl! Thank you for your input! But I did mention that in spite of the price, it was a “10/10 experience” that is totally worth doing and that the ingredients are top quality. I think I make that very clear. Thank you anyway and I appreciate your comment🙌🏼
@@vishisteele Regret we still differ Victoria, I’m still drawn to suggest that mention of “value for money” somewhere in your script would help those considering attendance. Expensive, I believe, has a tendency, in many people’s perception, to imply “overpriced.” Ha! Semantics not withstanding. I very much enjoyed your piece, an amazing piece of PR for Darina and the posse! Best - C
Hi! I am planning on attending the 12 week course in April next year. I’m on the waitlist for this year but I don’t know if I will save enough money in time. Did you keep a spreadsheet or list of your expenses? If so would you be willing to share it? This video is incredibly helpful and made me really excited for the course! :)
Hello Scarlett! I'm so excited for you!!! You will most definitely have the BEST time of your life. I'm sorry but I didn't keep track of my expenses, but I remember I spent approximately 40' euros a week on groceries (it varied each week though). In general, it's expensive but there are ways for you to not spend so much if you don't want to. If you have more questions you can dm me, my Instagram is @victoria_mccrea ;)
Great Presentation! Thank you so much for the effort. At 11:16 you say you have to be in the kitchen between 6 and 9. Does that mean you have to be in the kitchen at 6am every morning (excluding Wednesday) and if so, is it 3 hours prepping?
Hello there! Glad I could help. What I meant is that depending on the amount of recipes you have to make that day, you may have to go at 7 or 8 or 8:30. It’s different each day because you decide how much time you want to prep before class. And sometimes you may want to go to the bread shed (which is in the mornings before cooking) so that would also mean getting up even earlier. Let me know if I made myself clear!
Thank you so much for the review! It was fabulous! Question, we’re you able to easily find a job afterwards? I know you mentioned that you weren’t going to be working in the kitchen so just wondering what other careers will this course prepare you for?
Hi! I’m trying to decide between the 5 and 12 week course but the price of the 12 week is a lot to have saved by April. Did you have to pay it in full before the course started?
Hi! I’ve been thinking about signing up for the January course. Do you think it would be best to be patient & wait for April? I don’t want to miss the beauty of this place due to the season
Hey there! Definitely wait for April! Of course I haven’t been there for the January course but springtime was beautiful! The days are longer and the weather is just perfect!
Thanks so much for this - incredibly helpful! I'm going in April, and feel vastly more prepared now!
I'm going this April as well! :)
Wow! Thank you very much! 🙌🏿
You have no idea how much you helped me, you just covered all the information that was missing about the course. Thanks a lot :)
Hi Victoria! Thank you for your review, it was so helpful. I’m going to do the 5 weeks course and I’m very excited!
Loved hearing your experience!
Hi Victoria,
Thanks a lot for your video, it's the first one I could find on the 12 week course at Ballymaloe and I entend do join the course in one and a half year and really liked you're feed back !! :)))
I’m so happy you found this video, hope you have an amazing experience!!!
Vicky me encanta tu inglés! Re buen video
Hi! thanks so much for
Victoria - what a superb exposition of the Ballymaloe experience I commend you. It is a MUST watch for anyone contemplating attending.
I only have one bone to pick with you and that’s about the cost of the programme. Yes the headline price is significant and particularly to people of your age. However please remember that every single ingredient that you used from Madagascan vanilla pods to WILD river Blackwater salmon was of the finest possible quality. Often even unobtainable outside the school. May I suggest that if you have a chance to edit your piece you consider emphasizing the points I make above and somehow convey to your viewers that whilst the headline price is high, ingredients are topmost quality and very often organic. “Value for money” might be the right description.
I did the Spring 2022 course and my fees for tuition, ingredients, accommodation, heating, services and linen came to around €1,100/ week. About the same as a mid price package holiday.
Best regards - Carl 🦖 the second oldest student ever. Even older than Darina 😂😂😂😂
Hello Carl! Thank you for your input! But I did mention that in spite of the price, it was a “10/10 experience” that is totally worth doing and that the ingredients are top quality. I think I make that very clear. Thank you anyway and I appreciate your comment🙌🏼
@@vishisteele Regret we still differ Victoria, I’m still drawn to suggest that mention of “value for money” somewhere in your script would help those considering attendance. Expensive, I believe, has a tendency, in many people’s perception, to imply “overpriced.”
Ha! Semantics not withstanding. I very much enjoyed your piece, an amazing piece of PR for Darina and the posse!
Best - C
Thank you Skylax1.
Hi! I am planning on attending the 12 week course in April next year. I’m on the waitlist for this year but I don’t know if I will save enough money in time. Did you keep a spreadsheet or list of your expenses? If so would you be willing to share it?
This video is incredibly helpful and made me really excited for the course! :)
Hello Scarlett! I'm so excited for you!!! You will most definitely have the BEST time of your life. I'm sorry but I didn't keep track of my expenses, but I remember I spent approximately 40' euros a week on groceries (it varied each week though). In general, it's expensive but there are ways for you to not spend so much if you don't want to. If you have more questions you can dm me, my Instagram is @victoria_mccrea ;)
Hey Scarlett, I am signing up for next April too. Hopefully meet you there!
@@DC-fw7ieoh wonderful! Just now seeing this!
Great Presentation! Thank you so much for the effort. At 11:16 you say you have to be in the kitchen between 6 and 9. Does that mean you have to be in the kitchen at 6am every morning (excluding Wednesday) and if so, is it 3 hours prepping?
Hello there! Glad I could help. What I meant is that depending on the amount of recipes you have to make that day, you may have to go at 7 or 8 or 8:30. It’s different each day because you decide how much time you want to prep before class. And sometimes you may want to go to the bread shed (which is in the mornings before cooking) so that would also mean getting up even earlier. Let me know if I made myself clear!
@@vishisteele Such a good help, thank you. I might have some more questions so I hope it is ok to ask, thanks again!
@@marcuswhy of course! Anything you need
Thank you so much for the review! It was fabulous! Question, we’re you able to easily find a job afterwards? I know you mentioned that you weren’t going to be working in the kitchen so just wondering what other careers will this course prepare you for?
Hi! I’m trying to decide between the 5 and 12 week course but the price of the 12 week is a lot to have saved by April. Did you have to pay it in full before the course started?
Hello there! They ask you to make an advance payment when you book it and approximately a month before the course starts you have to pay the rest.
tu ingles 🤯🤩
Hi! I’ve been thinking about signing up for the January course. Do you think it would be best to be patient & wait for April? I don’t want to miss the beauty of this place due to the season
Hey there! Definitely wait for April! Of course I haven’t been there for the January course but springtime was beautiful! The days are longer and the weather is just perfect!
Who am I gonna see in September?
Big shout out to Tiffin he's a sound man
Yes he is! 🙌🏼