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Cook, Eat, Stay, Relax: Cooking School Vacations

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Learn to make galettes in Brittany, dolmades in Crete, mole in Mexico, and papaya salad in Thailand.
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36330 Arthon, France
The Brittany region on France’s northwest coast is known for its oysters, cotriade (a fish and potato stew), hard ciders, crepes, and galettes. During private, customized trips with Paris-based Purple Truffle, local chefs welcome you into their...
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Crete, NE 68333, USA
About 40 small-business owners are part of Crete’s Culinary Sanctuaries, an organization that aims to preserve the island’s natural and cultural heritage while presenting educational programs to travelers. In May, join the “Magnificent West”...
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Ocotlán, Tlax., Mexico
Chef Estela Salas Silva’s maternal great-great-grandmother came from France to Mexico in the 1860s to cook for wealthy families in the city of Puebla. Today, in the nearby town of Tlaxcala, Silva passes on her ancestors’ recipes, which mix...
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Samoeng Tai, Samoeng District, Chiang Mai, Thailand
Sweet, salty, buttery, bland, astringent, bitter, spicy, cool-refreshing, and sour—these nine flavors are key to the medicinal values of Thai foods, according to chef Su-Mei Yu, the founder of the Prem Cooking Academy in Chiang Mai. During the...