Leaning towards Italy

This place (Ciaolaura) has a bunch of different cooking vacations, ranging from one day to eight. The eight day one caught my eye. It looked pretty good, but only available April through October (my emphasis) and only 4 cooking classes in 8 days.

Eight-Day Package: Cooking Lessons + Accommodations
April through October
Eight-Day Package includes the following:
Price per person is 1200 euro per person (based on double occupancy)
Roundtrip transfer to/from Naples airport
4 hands-on cooking lessons
4 meals on the school’s premises
Beverage included
Recipes of the lessons
Cook apron
Shopping bag
Certificate of participation

Not exactly the place I am looking for (prices good, only four cooking lessons), but getting close. I'll keep looking.

Of Course there is Always Paris

Whenever I think of food and cooking, France pops up first. But I don't speak French. If I could spend a few months in France I would feel more confident about navigating around. Getting off the plane and trying to get a taxi, find an address, buy stuff, AGGH. But we are taking France, the home of haute cuisine. Can i work up the courage to do it? Don't know, but dreaming is free. This school looks very promising. Here is what the web says:

I offer five-day classes in Patricia Wells's Left Bank Paris studio in the heart of Saint-Germain-des-Près. I conduct the hands-on classes in Patricia's airy studio and focus on (my emphasis) specialty oils, chocolate, cheese and wine, with special emphasis on organic ingredients. Each day begins at 10 am with a demonstration, followed by a class and multi-course lunch. The class is limited to 7 guests. The week begins with class on Monday morning and ends after lunch on Friday. The fee is Euro 2,760 and includes instruction and five lunches. The fee does not include dinners or lodging. A list of recommended hotels is sent to enrolled guests. An apron and detailed recipe booklet will be yours to keep.

Hmmm. How much do I care about the "focus". Not much. And hotels in that area are very expensive. And the 5 day class costs $3,479. Anyway, they don't have classes in Jan or Feb. I will continue looking.

Learning on Line

Yes, you can learn about cooking in the wild web world.

Try some Jacques Pepin videos.

I made the chicken and dessert with one, learning not only about the recipe, but learning from Jacques Pepin's comments as he prepared the dish. I also have watched :

I confess to watching this video several times before I tried pizza. A great person-to-person instructional, that was free. It enabled me to do a decent pizza.

I took a look at this: Learn to Cook Online

Whether you're a serious home cook or a culinary school hopeful looking to sharpen your cooking skills at home, our 10 week online cooking class will put you on the right path. Written by professional chefs, each lesson features up-to-date culinary tips and advice, not to mention tasty recipes. Topics include basic cooking techniques, seafood, meat and vegetable preparation, wine, and more.

Sounds interesting. Another on-line happening is the Free Culinary School I will report on both of those places soon.

Billingsgate

My peeps love seafood. I have fished and prepared fish, but would love to have some real professional training. And I found Billingsgate

Our free introductory events include 'Get into Fishmongering!' and 'Get into Fish frying!' We have recently produced an Introduction to Fishmongering developed in conjunction with the Sea Fish Industry Authority (Seafish). We work closely with Seafish, City & Guilds and Fishmongers' Company to offer a range of tailored and open courses. City and Guilds and Fishmongers' Company sponsor courses for individuals wanting to work or develop their career within the seafood industry, on two annual City & Guilds Retail Certificate courses.

They have lots of interesting things online, for free, like this "How to filet a Mackerel" So, where to stay? The Hotel Ibis is only a 9 minute walk away from the school. The cost is around 80GBP/ night. The airfare will be around 800USD.

ICE

ICE and CIA I even hate to write about these two schools, as if by writing about them I might jinx going there. These schools are, for me, the epitome of learning the basics of cooking. Let me drool over ICE first. CIA will come on later posting. ICE (The Institute of Culinary Education) has Fine Cooking I and Fine Cooking II.

Fine Cooking I: Each class culminates with a student-prepared meal. Each course consists of five five-hour classes. Fine Cooking 1 is a prerequisite to Fine Cooking 2. Lesson 1: Knife Skills, Sauteing, Sauce Vinaigrette; ex: Sauteed Lamb Chops Lesson 2: Stocks, Roasting, Working with poultry; ex: Roasted Tarragon Chicken Lesson 3: Braising, Storing, cleaning and cooking shellfish; ex: Mussels Steamed in White Wine Lesson 4: Egg Cookery, Souffles; Salad Nicoise; ex: Chocolate Mousse Lesson 5: Grilling
Fine Cooking II: Lesson 1: Sauces, Crepes; Ex: Crepes with Shrimp and Scallops Lesson 2: Boning, Stuffing and Breading Chicken Breasts; Sweet and Savory Tarts; Ex: Chicken Breasts Stuffed with Herb Goat Cheese Lesson 3: Poaching; Quiches, Pastry for Quiches; Ex: Poached Salmon with Three Sauces Lesson 4: Working with Squid, Deep Frying, Handling Shellfish; Ex: Cajun Crab Cakes Lesson 5: Working with Emulsified Sauces, Making Custard; Ex: Filet Mignon with Sauce Bernaise

On the 2-3 days when there are no scheduled Fine Cooking classes there are other 1 day classes : Knife Skills, Essentials of Thai Cooking, Cuban Surf and Turf, ad infinitum.
Where to stay in NYC? Near ICE. I take a travel e-mail from JourneyWoman and several people wrote in with a recommendation of the POD Hotel and Chelsea International Hostel.

James Beard semifinalists

I love to eat out. I figure that this is another way of learning about food. I have fallen in love with D-19 in Aspen and have been casting around for my next trial. From the CulinaryColorado blog :

the James Beard Foundation unveiled its preliminary list of semifinalist nominees for 2009 chef and restaurant honors. Colorado contenders are: * Outstanding Restaurateur: Frank Bonanno, Mizuna, Luca D’Italia and Osteria Marco, Denver (Bones, Bonanno's latest venture, hasn't been open long enough to have figured into the nomination process) * Outstanding Pastry Chef: Yasmín Lozada-Hissom, Duo, Denver * Best Chef, Southwest: Mark Fischer, Restaurant Six89, Carbondale; Ryan Hardy, Montagna at the Little Nell, Aspen; Kelly Liken, Kelly Liken, Vail; Alex Seidel, Fruition Restaurant, Denver

Carbondale? Really? I can understand Denver chefs appearing on the list. I can understand Aspen, they can afford to pay high. Whats going on with Six89 in Carbondale, and who is Mark Fischer?

The median income for a household in the town was $52,429 The population was 5,196 The town is located in the mid valley of the Roaring Fork River, downstream from Aspen and upstream from the mouth of the Roaring Fork at Glenwood Springs. The town proper sits on the south bank of the river, at the confluence of the Crystal River. Carbondale's horizon is dominated by the 12,953 ft. tall Mount Sopris several miles to the south of town.

Carbondale is tiny, in other words. Here is a blurb from a local paper

Mark Fischer and Bill Bentley have been teaming up for the better part of a decade to bring it on home in this little below-mountain paradise. They literally set the standard in these parts, and made it possible for places like Russets and ella to follow lead and open their doors. Six89 was here first and has survived the increased competition by keeping to their mission: Mark creating plates full of complex flavors, using as many locally sourced ingredients as he can, and Bill pairing them with stunning wines, the best of both new- and old-world styles. It is not surprising the accolades that have been heaped on Six89; for the food, the wine program and the overall experience. Sitting outside on the back patio at the 'Niner are as good as it gets around here. It is grassy and garden-like, when so many other patios offer a little more concrete. Sitting under the big trees and lights takes you away from the present and into another realm, where the experience of fooding and wining are heightened.

How can I have missed this? Whats with all these restaurants naming themselves after their addresses or some obscure number reference? D-19. six89. WD40. Will report back.

Links to Cooking Vacations and Books

Most of the cooking vacations I have found have come from Shawguides . But I spend way too much time there looking for exactly what I want. Their search engine is sloppy or there is no oversight on how things are classified. I will put in January and hands-on and find places which have no hands-on courses available and they are closed in January. I have been spoiled by Google's advanced search. I found a young site which is collecting cooking vacations, and stories about your experiences. It is called the Traveller's Kitchen. You may want to drop them an e-mail about your experience in a cooking vacation.(I used to drop someone a letter in the letterbox. Maybe you fly an e-mail.). The next cool site I found was The Cooks Library. Good place to get reviews and good place to order from. They seem passionate and experienced in cookbooks.

Cooking at the Escuela Irizar

San Sebastion Spain

Oh, the idea of cooking so close to the ocean, in beautiful San Sebastion, Spain. I found this course: Escuela de Cocina Luis Irizar c/ Mari, Mari Kalea 5 20003 Donostia-San Sebastian, Spain

Program Description: 1-wk courses for professionals & amateurs (4 hrs/day). Instruction in Spanish, English-speaking courses available. Optional visits to markets & food producers, winery tours, sightseeing, dining in Michelin-star restaurants. Programs Per Year 8 Class Size10-15 Emphasis Basque, Spanish & French cooking Faculty Founder Luis Irizar has served as chef in Spain's leading restaurants. Staff includes 3 full-time instructors & part-time teachers for continuing ed Facilities Fully-equipped kitchen, separate classroom, TV & video Location Description Old part of San Sebastian, facing the port & beach

So, where to stay? This place looks do-able Pension Alameda Servicios en la habitación‎: baño frigo tele cofre @ Hora de entrada‎: 2:PM Description‎: en la mejor zona de San Sebastian en pleno centro Hora de salida‎: 12;PM 48,00 € / night Flight ~1400 USD

Sydney Seafood School

I love seafood and would love to immerse myself in a place that emphasises fish and shellfish. This school sounds great.

sydney seafood school

- Sydney's leading Cooking School Since 1989 Sydney Seafood School has pursued its mission of showing Sydney-siders just how easy it is to prepare a wide variety of seafood species at home. The School is now widely regarded as one of the country's leading cooking schools, with over 12,500 guests a year attending classes. From an initial goal of creating a demand for the more unusual varieties of seafood, the school has broadened its reach to teach local, interstate and overseas 'foodies' how to cook a huge variety of cuisines. While seafood is still its raison d'être, there's no longer any need to convince most people to try cooking with mussels, octopus or crabs, in fact abalone, sashimi, pipis and sea-snails don't daunt many of the food-savvy clientèle who now fill classes most weekday evenings and weekends. Asian flavours are in demand, with a class beginning in the Thai shops of Chinatown among the most popular. Leading Australian chefs teach classes, including Christine Manfield, Cheong Liew, Damien Pignolet, Matthew Moran and Guillaume Brahimi. All classes commence with a demonstration of the dish or dishes to be prepared. As anyone who's ever watched an expert in the kitchen knows: it may look easy when skilled hands do it, but recreating it later in your own kitchen is quite another thing. And this is where Sydney Seafood School is unique, after the demonstration guests roll up their sleeves, don an apron and, in groups of five, recreate the dishes they've seen demonstrated. Under the watchful eye of the demonstrator and assistants, each guest helps create a meal of which they feel quite proud. Then of course (most people's favourite part), everyone sits down to their seafood feast with a complimentary wine tasting.

flight ~1500 Where to stay? Everything looked very fancy and high dollar, but I found a hostel that offers a great price. hotel: Glebe Point YHA Sydney‎ 262 Glebe Point Rd Glebe, NSW 2037, Australia 4 share female AU$33/night (USD$22/night)

Aspen Food and Wine

Aspen Food and Wine is my exception to hands-on learning cooking. Mainly because I live 7 miles from Aspen and two years ago Thomas Keller was here. As wonderful as he was, it was three years ago Jacques Pepin who sent me home with recipes and enthusiasm. I keep looking at his "Quick and Easy my Way" videos. Had a dinner party for 12 the other night with two of his concoctions. The first was a roasted chicken with mustard and herbs de Provence. The second was the Greek yogurt with honey and walnuts for desert. The guests raved. So, I get to go back this year, and the first thing I did was to sign up for Jacques Pepin. I have a serious crush on the man. Year before last there was a cheese and wine pairing with Laura Werlin. Wow. I learned a lot. This was hands-on, as we tasted wine with cheeses. This woman is the cheese person in this world at this time. I have signed up for her presentation again. Also signed up with Nancy Silverton — Mario Batali. They, with Joseph Bastianich, have opened up Osteria Mozza in LA. Here are a few of their menu items:

Calamarata with guanciale, tomato & spicy pickled peppers $18 Tagliatelle with oxtail ragu' $19 Francobolli di brasato al Pomodoro basil & ricotta al forno $18 Ricotta Gnudi with cotechino & carrots $19 Spaghetti all'Gricia $17 Maltagliati with wild boar ragu' $18 Calf's Brain Ravioli with sage & lemon $18 Corzetti Stampati with eggplant, olives & fresh ricotta $18 Raviolini di Vitello with thyme $18

Yum. Just my kind of thing. Then I signed up for a lecture by Giada De Laurentiis, one by Michael Richards (entitled "Playing with your Food")one by Ming Tsai, and the fun one :In the Kitchen with Top Chef with Colicchio and Gail Simmons ... with the winner of the 5th Top Chef contest. (Could it really be Carla?)

Mexican Home Cooking

I found Mexican Home Cooking. Really hands-on, visually stunning hacienda, and wonderful instruction. What a great experience. In a small town of Tlazcala, just outside of Puebla,was a “hacienda style” home of Dona Estela and her American husband Jon Jarvis. A comfortable family home filled with the routines of a Mexican family in its kitchen. My room had a small balcony overlooking the lake and with views of Popocatapetl. If you want to see the photos of the cooking school, and my stay in Puebla, go here. Authentic taste, great instructions, lots of hands-,on and I finally got a detailed explanation of the different chilies and their names. Dona Estela is a pro, both in running restaurants and managing a household. Great humor, Great techniques. No fancy equipment needed. No enforce tours, but lots of optional ones. I can wholeheartedly recommend this hands-on cooking vacation-school.

Cooking Vacation Istituto Galilei

I went to Florence, Italy to go to cooking school for one week for Istituto Galilei's Cooking Course at "I 4 AMICI". This is what I was looking for. Hands-on. Intensive. Serious. The chef was funny, exacting, and professional. The restaurant was known throughout Florence as "the" place to have seafood. Their seafood is shipped in from the coast on a daily basis. I learned a lot of things that I may never have to do back home. Like clean squid. How to gring octopus tentacles. Something that I have carried with me is to taste, taste, taste. I learned how to make a great seafood soup/stew. It was like bouillabaisse, but with an Italian twist. I could have that 3 times a day and be happy. The chef (and I and a helper) prepped for his dinner service of 250 with huge batches of salads, gravlax and risotto. We also made many items just to teach me how to do it. He kept sticking his pinkie in the food and tasting. He kept pouring us wine to go with the dish. What I gained the most was a sense of confidence. The chef would say "try this. If you no like, put this or this." "Taste! You like?" He never followed a recipe, and cooked 30 dishes or so for/with me. It was all about tasting and adjusting. I would stumble home after 5 hours of drinking and cooking and prepping. I couldn't have been happier.

Cooking School vs Cooking Vacation

There is a difference between a school and a vacation. Sometimes. What I am looking for is somewhere in between. I want hands-on cooking experience. I could care less about tours to local wineries, cheese makers and olive groves. I will go to the markets in the town. I do not need an escorted tour. You move too quickly and never ooh and aah over the same things that I like. I would like to pick my own place to have dinner. I do not want to have to spend one week at a chateau with only 2 cooking demonstrations. It is not important to me to see the historical sights. I just want to learn how to cook really good regional food in the tiny amount of time that I have. 2 weeks. That is all.

Another Thai school

On the beach in Ko Lanta, Thailand. In a bungalow. Cooking hands on for 6 days. On the beach. Time for Lime its called. This is what I found out from their website:

1900 BHT ($54)/night in the bungalow (15% discount if you stay more that 14 days) and 8800 BHT ($250) for 6 cooking classes. 5,200BHT ($148) private transportation to and from Krabi airport. All Rooms Have FREE wireless ADSL connection for your laptop; FAN, mosquito net, bathroom, hot shower, bed linen/towels, working desk, mini refrigerator and roof skylight; private balcony with your own hammock. PS. Since I am a true animal lover, I have 16 adopted dogs (which are well behaved) and 2 cats – so if you do not share this compassion you might want to stay at another place since the dogs do bark.

I love Thailand. I love Thai food. The idea of cooking for 6 days on the beach in Thailand is simply orgasmic. I am also a dog person who has been caretaking two cats for 3 years. The idea of cooking on a beach in Thailand with 16 dogs is .... well, unbelievable. Found another Chang Mai cooking school. Sounds fancy.

Artisan Bread

This bread is something I picked up via eGullet, then bought the book, then had a brief moment in time to try it out. Funny. Trying out the bread I did everything wrong to start with.Mixed the yeast and salt to the flour then added water to the whole thing. Damn bread is very forgiving. Due to impatience I let it rest for only 1 hour, then shaped it, put it on the grits covered peel, waited only 20 minutes, cloched it for only 10 minutes (was a tiny loaf). This is a picture of the bread in the oven after 20 minutes. I thumped it and it sounded dense, so I left it in for another 10 minutes. damn good bread. I would have shown you a picture, but Octavio, the wood guy and I ate it. It could have cooked a bit longer. Crust was crunchy. Bread tasted great. Noticed the lack of salt. But it rose and baked. And it tasted better than anything I could buy for a decent price

Learning online

It seems easy to learn cooking techniques from a person standing next to you, guiding you as you connect hands and eyes and smell and taste. As much as I love traveling and learning to cook, I have to satisfy my urges on the internet and in the kitchen. I read the blogs listed on the right. I have bookmarked sites that teach me how to mince, roast, tie, clean food items. I needed instructions on making a cartouche and found this link to a video. I make a lot of croutons, but learned a neat trick from a posting on eGullet:

Then we made croutons. This is another think I had learned in Knife Skills. You take a frozen slice of white bread. Trim the crust. Cut into batonnets, then dice. Melt some butter on medium heat. Add the bread cubes. Toss frequently. This was important. “You have to brown them evenly. You can’t do that with a spatula or tongs or anything. You have to learn to toss.” And Chef demonstrated the time-honored professional wrist flip. Jolt the pan forward and slightly upward, causing the contents to race up the curve of the pan. Then pull the pan back to catch the falling foodstuffs.

If you go to Florence

If you ever get the chance to go to Florence and want to learn some Italian cooking I can highly recommend the two cooking schools I attended and the bed and breakfast I stayed in.

The first cooking school that took was Toscana Mia with Simonetta.
You could be in their country home or in Florence at their apartment. They can help you with your Italian, as well as great lessons in cooking. Simonetta was patient, funny and supremely knowledgeable. With her I learned to make pasta, saltimboca and many other goodies. We ate with her father after every cooking lesson, and laughed and had wine and chatted about food and customs.

The second school was with the Instituto Galilei. I think that they are mainly a language school, but had great choices for cooking lessons, also.
I chose the fish restaurant, and learned much. The school had a student escort me to the restaurant the first day and introduced me to the chef. I learned how to clean squid, among many other exciting skills. From Alessio, the chef, I learned more than recipes. I gained confidence in tasting, adjusting, and using wine in cooking.

Both cooking schools were helpful, patient, and were willing to teach me anything that I wanted to learn.

Another wonderful experience was the bed and breakfast I stayed in. It was right in the middle of the historical district of Florence, had great amenities, and was charming in all aspects. I was usually exhausted after the cooking courses and was so relieved to get back to the kind attention of Claudio and Christelle. The Tourist House Ghiberti is the place to stay.
There was a restaurant two doors down that was a treat, there was a tobacco store next door, there was the history of Florence in every step.