For most people, the idea of taking a vacation means getting out of the kitchen and onto a beach or mountain. Or maybe packing up the family to Disney World or touring the chateaux of France.
But for many who have been-there-done-that and are looking to spice up their travels, culinary expeditions may provide a savory new experience. From a week spent in Tuscany mastering the art of Italian cuisine to a 3-hour class making gumbo in New Orleans, the options are almost endless for travelers who want their vacations to really cook.
Want to truly take in the culture of Europe? Several of the Chicago area’s leading cooking teachers regularly lead expeditions to France, Italy or Spain, where visits to local markets and classes in village restaurants and castle kitchens provide an unforgettable smorgasbord of experiences.
“People want to play and learn,” says Antonia Allegra, former president of the International Association of Culinary professionals. Allegra, a food editor and cooking teacher, occasionally teaches classes on Mediterranean cruises and leads vacationers on market tours at ports of call. “Culinary tours have definitely come into the mainstream,” she says.
The world of tasty travel awaits you with a range of prices. Single-session group cooking demonstrations (including tastings) are $20 to $50, while European culinary vacation land packages run $1,400 to $4,500 without airfare. Prices can fluctuate; call for details.
Here’s a sampling of just a few among the hundreds of food classes and programs available.
THE CHICAGO CONNECTION
The The following local teachers and travel agents offer foreign culinary trips.
France
Chez Madelaine Cooking School. Madelaine Bullwinkel leads 12-day programs based at Chateau Sannat in the Limousin region with excursions to towns, including a tour of the Limoges porcelain museum. 425 Woodside Ave., Hinsdale, 60521; 630-325-4177.
Monique Hooker, cooking teacher and cookbook author, leads two-week trips to the Dordogne or to her native province of Brittany for hands-on cooking, with a stay in Paris included. Call 847-251-5064.
France/Italy
The International Kitchen. Among the many trips offered, all with hands-on cooking, are The Art of the Venetian Table, Mediterranean Cooking on the Amalfi Coast, Bicycling in Bordeaux, and Barging in France. 1209 N. Astor St., No. 11-N, Chicago, 60610; 800-945-8606.
Italy
La Cucina Italiana. Cooking teacher Maria Battaglia offers four-day cooking programs at a 14th Century villa near Verona. Included are excursions to vineyards, farms and restaurants. Box 6528, Evanston, 60204; 847-328-1144.
Tuscan Culinary Adventure. Based in the restored Etruscan hamlet of Tocchi, this one-week program is hosted by an Italian anthropologist. A local chef, Giancarlo Giannelli, teaches in the modernized kitchen of a medieval castle. Ivory Isle Travel, 519 Park Drive, Kenilworth, 60043. Call Roz Katz, 847-256-2108, ext. 139.
Mexico
Food of the Gods, Zapotec Tours. A one-week tour, Oct. 3-10, of the Oaxaca region, renowned for its cuisine, includes market tours, cooking classes, mezcal tasting, and an optional dessert class with Chicago-area chocolate artist Elaine Gonzalez. 5121 N. Ravenswood Ave., Chicago, 60640; 800-446-2922; or contact a travel agent.
Spain
Cooking teacher Karen Horning leads a two-week tour. It includes tasting regional foods such as tapas in Seville and paella by the Mediterranean, cooking classes, and visits to vineyards, olive groves and seafood restaurants. 2331 N. Cleveland Ave., Chicago, 60614; 773-348-1341.
Instituto Cervantes, Chicago, and Alambique Cooking School, Madrid. Tour the sherry district of Jerez, visit private homes, take a cooking class and see major cities in a two-week program. 875 N. Michigan Ave., Suite 2940, Chicago, 60611; 312-335-1996.
Across the U.S.A.
California
Culinary Institute of America at Greystone. On a 30-acre campus in the Napa Valley, this professional culinary school opens its doors to the public several days a week for a tour and cooking demonstration ($5). The school also offers a weeklong “Career Exploration Course” throughout the year for those thinking of pursuing a career in the culinary arts. 2555 Main St., St. Helena, Calif. 94574; 800-333-9242.
The Great Chefs at Robert Mondavi Winery. Julia Child is among the celebrated teachers offering one-day and weekend sessions with winery tours and dinners (some hosted by Mondavi). Lodging also is available. Box 106, Oakville, Calif. 94562; 707-944-2866.
Tante Marie’s Cooking School. Offering a wide range of classes from pastries to regional cuisines, the school also conducts trips to cheesemakers, bakeries, farmers markets and restaurants. 271 Francisco St., San Francisco, Calif. 94133; 415-788-6699.
Colorado
Cooking School of the Rockies. In the Rocky Mountain foothills, this private school offers everything from single sessions to five-day courses. 637 S. Broadway, Boulder, Colo. 80303; 303-494-7988.
Food & Wine Magazine Classic at Aspen. This 20-hour program June 12-14 will include cooking demonstrations, wine tastings from more than 250 vintners, food samplings and panel discussions conducted by chefs and teachers, including Jacques Pepin and Patricia Wells. 970-925-9000.
Keystone Resort Cooking Schools. The mountain resort offers Thursday evening cooking classes and a four-day cooking school. Box 38, Keystone, Colo. 80435; 800-354-4386.
Florida
Chef Allen’s Cooking School. Allen Susser leads group classes as well as one-on-one sessions at his restaurant, Chef Allen’s, where the student works with the staff. 19088 Northeast 29th Ave., Aventura, Fla. 33180; 305-935-2900.
Disney Institute Culinary Arts Program. Offered as part of Disney World Resort’s vacation package, the culinary programs cover topics that include romantic dinners, international cuisines, healthful cooking and the basics. Box 10,000, Lake Buena Vista, Fla. 32830; 407-827-1100.
Hawaii
Cuisines of the Sun. This program, July 25-29, will feature daily demonstrations of tropical recipes, wine seminars, and evening feasts featuring Chicago chefs Francois Kwaku-Dongo of Spago and Monique King of Soul Kitchen, along with chefs Norman Van Aken, Nancy Silverton and Alan Wong. Mauna Lani Bay Hotel and Bungalows, 1 Mauna Lani Drive, Kohala Coast, Hawaii 96743; 888-424-1977.
Grand Chefs on Tour. Three-day programs will take place the first week of June, July, October and December. They feature Martin Yan, Emeril Lagasse and other celebrity chefs who will team with Hawaiian chefs for classes, wine seminars and field trips. The programs can be combined with a hotel vacation package. Kea Lani Hotel, 4100 Wailea Alanui, Wailea, Maui, Hawaii 06753; 808-875-2223.
Louisiana
Cookin’ Cajun Cooking School. Demonstration classes in a kitchen overlooking the Mississippi River take place most mornings. 1 Poydras St., Store No. 116, New Orleans, La. 70130; 504-523-6425.
The Hermann-Grima Historic House in The French Quarter. Creole cooking demonstration takes place in a restored 1831 kitchen and shows techniques from the last century. Fee includes house tour. 820 St. Louis St., New Orleans, La. 70112; 504-525-5661.
The New Orleans School of Cooking in the Jax Brewery. Learn and taste such classics as gumbo, jambalaya and pralines. 620 Decatur St., New Orleans, La. 70130; 800-237-4841.
Spice Inc. Classes taught by chef-owner Susan Spicer of Bayona restaurant as well as by nationally known chefs. 1051 Annunciation St., New Orleans, La. 70130; 504-558-9995.
New Mexico
Santa Fe School of Cooking. In the historic downtown of Santa Fe, the school offers demonstration and hands-on classes on New Mexican and Southwestern cuisines, and culinary tours of northern New Mexico. 116 W. San Francisco St., Santa Fe, N.M. 87501; 505-983-4511.
New York
De Gustibus at Macy’s. Nestled in the famous department store at 34th Street and Broadway, this independent school offers a full range of culinary topics taught by celebrated culinary figures. 343 E. 74th St., New York, N.Y. 10021; 212-439-1714.
Peter Kump’s School of Culinary Arts. More than 900 hands-on courses are taught by guest chefs and cookbook authors. 307 E. 92nd St., New York, N.Y. 10128; 800-522-4610.
Texas
The Mansion on Turtle Creek. Chef Dean Fearing co-hosts the demonstration classes or dinners by guest chefs such as Wolfgang Puck in the hotel and restaurant. 2821 Turtle Creek Blvd., Dallas, Texas 75219; 214-559-2100.
Star Canyon Cooking School. Chef Stephan Pyles emphasizes New Texas cuisine in the demonstration classes. Guest chefs also teach. 3102 Oak Lawn Ave., No. 144, Dallas, Texas 75219; 214-520-8111.
West Virginia
La Varenne at the Greenbrier. Teacher and author Anne Willan directs the five-day cooking vacations February through May with guest food personalities. Also, The Greenbrier Gourmet cooking classes, June through October, are daily hands-on classes sponsored by the hotel for guests. 300 W. Main St., White Sulphur Springs, W.Va. 24986; 800-228-5049.
CHOOSING A COOKING VACATION
Dorlene Kaplan, editor of “The 1998 Guide to Cooking Schools,” advises potential culinary vacationers to ask the following questions:
– What can you expect to learn? Are the dishes appealing and suited to your expertise? Will you be learning the how’s and why’s of cooking, or just following recipes?
– Will classes be demonstration or hands-on? Demonstrations are appropriate for experienced cooks and those who prefer observing to participating. Hands-on classes are necessary for learning techniques. Most vacation programs combine both.
– Find out about the cooking and lodging facilities. For hands-on classes, will you have your own work station and utensils? Are appliances modern and in good working condition? Is the space large enough for everyone to move about comfortably? For demonstrations, is there an overhead mirror and is seating close enough that you’ll be able to see clearly? Is lodging part of a chain or rated by a recognized travel guide? Do the rooms have private baths?
– What are the qualifications of the instructor(s)? If the teacher has written a cookbook, obtain a copy to see whether the recipes appeal to you. If the teacher is a chef, will the recipes be adapted to a home kitchen? Request copies of some of the recipes that will be prepared and, if possible, speak with the instructor to get a sense of teaching style and communication skills.
– What is scheduled during non-cooking time? Some vacation programs emphasize cooking over other activities; some offer just a few classes with more time devoted to sightseeing, visiting food-related sites, shopping, dining out, or unstructured leisure activities. Obtain a detailed itinerary so you’ll know what to expect.
– What is covered by the cost? The fee should always cover classes and the meals prepared; it often covers sightseeing, most other meals and ground transportation. Sometimes it even covers lodging and airfare. Find out how much you should budget for what isn’t covered.
– Request the names of recent participants and contact them. Did the program meet their expectations, does it offer the features you desire and would they recommend it?
Sources for more cooking vacations
“The 1998 Guide to Cooking Schools” (ShawGuides, $19.95) offers a detailed listing of nearly 900 programs. Order from a bookstore or call 800-247-6553; shipping is $3.
“Your Guide to 82 Decadent Cooking Holidays in Italy” (Margaret Cowan Direct Ltd., $36.77). Can be ordered by calling 800-557-0370. Add a $6 shipping charge. She also has a Web site: www.italycookingschools.com
Also, the International Association of Culinary Professionals will provide a listing of its member schools if you list the areas you’re visiting and enclose a self-addressed, stamped envelope. Write to Sharon Wyatt, IACP, 304 W. Liberty St., Suite 201, Louisville, Ky. 40202.
