Culinary Travel

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Comment by Kate on February 6, 2009 at 7:47pm

Florence was by far , one of my favorite cities. I backpacked around Europe in 1979, worked in Switzerland but always went back to Florence, or the Black Forest, for a breadth!

Comment by Joan Nova on February 6, 2009 at 7:26pm

Here and there. Nothing memorable. But I did enjoy an a day in Florence with Judy Witts (Divina Cucina).

Comment by Kate on February 6, 2009 at 7:22pm

Thanks Joan, I will check them out on the web. Have you taken classes anywhere else?

Comment by Joan Nova on February 6, 2009 at 7:09pm

I looking a cooking class in Thailand - I believe it was in Chiang Mai at a place called Thai Cookery School. It was quite the experience as it was outdoors (like in someone's yard) but they are very well-attended and do a good business. Not gourmet but we prepared soup, an eggplant and chicken dish, and one other than I don't recall at the moment.

Comment by Kate on February 6, 2009 at 6:58pm

I will use any excuse to travel! The first thing I look for is what food is indigenous to the area. I am working on 2 cookbooks right now, but before I finish the last one I have plans to take several cooking classes to get a more ethnic perspective on local fare.

My most recent culinary class was in the Houtong District of Beijing. We worked with 2 well-known Chinese Chefs; the first had once worked in the Mao Tse-Tung kitchen, and the second chef was the teacher of the owner of

Black Sesame Kitchen, where we took the class. We cooked fresh Bamboo, eggplant and double-cooked pork. I really had a difficult time with all the cooking oil these use, however, later discovered less oil is used is households versus commercial. It was fun. You will notice in the picture I have my winter hat on, this district does not have heat in most rooms. Brrrrrrrrrrrrrrrrrrrrrrrrrr.
My culinary travel plans include Thailand and Provence, for sure - maybe Zanzibar area. If anyone has suggestions of great culinary classes, by day or week, please pass this information on to me. THANKS.