Does anyone know of the cooking school program "A Week in Provence" run by Sarah & Michael Brown? A Week In Provence
A Week in Provence
Started by
ucgidget
, Oct 27 2002 12:14 PM
6 replies to this topic
#2
gknl
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Posted 28 October 2002 - 12:28 PM
Are there a lot of these types of programs out there? It seems interesting and not all that expensive (if one were going to Europe anyway) considering it's food and lodging for a week.
But how much would one learn there? I know it depends on how much you want to learn and the level of your commitment while you're there. But are they just for the "tourist-tourists" (by definition anyone there would be a tourist) or are there some that go beyond entertaining rich people who need a structured environment?
I admit I have an aversion to tours in general though. And if you get stuck with the wrong five other people, it could be a week in vacation hell!
But how much would one learn there? I know it depends on how much you want to learn and the level of your commitment while you're there. But are they just for the "tourist-tourists" (by definition anyone there would be a tourist) or are there some that go beyond entertaining rich people who need a structured environment?
I admit I have an aversion to tours in general though. And if you get stuck with the wrong five other people, it could be a week in vacation hell!
#3
Bux
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Posted 30 October 2002 - 10:16 PM
Allow me to mention l'Ecole de Cuisine du Domaine d'Espérance.Are there a lot of these types of programs out there?
This is a small school with a professional chef/instructor located on a family estate in Gascony. They run a few sessions during the year.
Robert Buxbaum
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WorldTable
Recent WorldTable posts include: comments about reporting on Michelin stars in The NY Times, the NJ proposal to ban foie gras, Michael Ruhlman's comments in blogs about the NJ proposal and Bill Buford's New Yorker article on the Food Network.
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#4
gknl
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Posted 01 November 2002 - 12:39 PM
Wow, that looks great! Thanks.
Has anyone else ever done one of these anywhere?
I just finished Susan Loomis' On Rue Tatin which makes me want to go back to Europe very badly. . . .
Has anyone else ever done one of these anywhere?
I just finished Susan Loomis' On Rue Tatin which makes me want to go back to Europe very badly. . . .
#5
PaulaJK
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Posted 03 November 2002 - 06:05 PM
You might want to make some inquiries directly
from the program. How many students? Student/instructor
ratio? How the day is divided? Hands on? Sample menus please!
I find the latter particularly helpful. I was looking into a
program at one time which, in its promo lit, enthusiastically
waxed about what they taught. But when I asked for a
menu, it was rather mundane stuff...e.g. creme caramel.
This is not to suggest that didn't teach it well, but you
would need to know if what they teach is what you wish to
learn.
from the program. How many students? Student/instructor
ratio? How the day is divided? Hands on? Sample menus please!
I find the latter particularly helpful. I was looking into a
program at one time which, in its promo lit, enthusiastically
waxed about what they taught. But when I asked for a
menu, it was rather mundane stuff...e.g. creme caramel.
This is not to suggest that didn't teach it well, but you
would need to know if what they teach is what you wish to
learn.
#6
oakvilleonca
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- legacy participant
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Posted 08 November 2002 - 08:25 AM
If you want more information, just enter "Cooking Schools in Provence" in the Google search engine. If you don't have it already, it's available as a free download from:
www.google.com
Regards,
John
ps. If you want ongoing information about Provence, things to do and see, check out:
http://groups.yahoo.com/group/provence
www.google.com
Regards,
John
ps. If you want ongoing information about Provence, things to do and see, check out:
http://groups.yahoo.com/group/provence
#7
ucgidget
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Posted 08 November 2002 - 09:52 AM
Thanks for the good information.
