<p>It's week three of studying to be a chef at Ballymaloe Cookery School, and Stephanie has been spending more time in the Bread Shed to learn how to make the perfect sourdough. She's also reveals a trick to make the best roast chicken you've ever had</p>

It's week three of studying to be a chef at Ballymaloe Cookery School, and Stephanie has been spending more time in the Bread Shed to learn how to make the perfect sourdough. She's also reveals a trick to make the best roast chicken you've ever had

Week three - French onion soup

What does it take to become a chef? Great question, and over the next twelve weeks, I’m going to give you the answer. 

I’m Stephanie - a foodie with a dream. So I’ve come to Ballymaloe, a cooking school, nestled in a one hundred acre organic farm on the south coast of Ireland to learn how to turn my passion into my profession. 

Tune in to From Stephanie to Chefanie, where once a week I will share highs and lows of learning new culinary skills,and I'll lift the lid on what it's like being taught at an internationally renowned school - that has a very different way of doing things.

It’s going to be messy - but it’s going to be delicious. Join me on my journey

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What does it take to become a chef? Great question, and over the next twelve weeks, I’m going to give you the answer. I’m Stephanie - a foodie with a dream. So I’ve come to Ballymaloe, a cooking school, nestled in a one hundred acre organic farm on the south coast of Ireland to learn how to turn my passion into my profession. Tune in to From Stephanie to Chefanie, where once a week I will share highs and lows of learning new culinary skills,and I'll lift the lid on what it's like being taught at an internationally renowned school - that has a very different way of doing things. It’s going to be messy - but it’s going to be delicious. Join me on my journey

What does it take to become a chef? Great question, and over the next twelve weeks, I’m going to give you the answer.&nbsp;

I’m Stephanie - a foodie with a dream. So I’ve come to Ballymaloe, a cooking school, nestled in a one hundred acre organic farm on the south coast of Ireland to learn how to turn my passion into my profession.&nbsp;

Tune in to From Stephanie to Chefanie, where once a week I will share highs and lows of learning new culinary skills,and I'll lift the lid on what it's like being taught at an internationally renowned school - that has a very different way of doing things.

It’s going to be messy - but it’s going to be delicious. Join me on my journey

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Week three - French onion soup

Week three - French onion soup