Come join us at the world famous Sichuan Higher Institute of Cuisine and learn to cook in Chengdu, China!
Noted award-winning Sichuan Chinese cookbook author Fuchsia Dunlop, has developed an intense two week program for adventuresome individuals who love to cook and want to learn in a highly professional environment the essential skills of the Sichuanese kitchen.
Over the course you will learn how to prepare a mouthwatering selection of local delicacies, how to use the versatile Chinese cleaver to cut your raw ingredients into different shapes, to create some of the famous complex flavors of Sichuan (including ‘numbing-and-hot flavour' and ‘fish-fragrant flavour'), and to control the heat of the wok. The program will include authentic versions of classic Sichuanese dishes such as Gong Bao chicken with peanuts, twice-cooked pork, pock-marked old woman's beancurd (mapo doufu) and Fish braised in chilli bean sauce.
You will also learn how to make some traditional Sichuanese snacks, such as the irresistible spicy Zhong dumplings, and Dan dan noodles. By the end of the course we hope to give you the confidence to conjure up fabulous Sichuanese dinners at home! All classes will be taught by master Chinese chefs with an English translator. The program will include festive dinners and a weekend excursion to visit Chengdu's Panda Research Center and the Leshan Buddha.
Fuchsia Dunlop - Noted British-born Sichuan Chinese cookbook author has designed the cooking program and special handouts. All classes will be taught by University professors who are also professional chefs. As all professors are Chinese, an English translator will be present in each class.
INCLUDED IN THE PROGRAM
- Welcome to Chengdu Hot Pot Dinner
- Transportation to and from school for participants staying in downtown Chengdu
- 10 day cooking program with morning demonstration and afternoon practice sessions
- Weekend excursion to see the Panda's and Sichuan Culinary Museum
- Weekend excursion to Leshan to see the giant Buddha
- Closing banquet at Yu Bo's family kitchen - known for its 27 course tasting menu.
Sichuan Higher Institute of Cuisine is China's only tourism university with an enrollment of over 7,000 students, of which more than 2,500 are training to be professional chefs. The school has just built a brand new campus where it has state of the art cooking facilities and lecture/demonstration halls. This program - open to English speaking people - is being done in connection with their Foreign Office.
PROGRAM COST IS $2150 USD
- Deduct $150 if you provide $500 deposit 90 days in advance of course start date (early bird discount)
- Deduct $200 per person if two or more persons enroll together (bring a friend discount)
Hotel accommodations are not included, however we will provide assistance to locate appropriate accommodations depending on your budget. Budget $650 to $1300 for 13 night stay in Chengdu.
About This Supplier
Joined InfoHub: Jun 2010
Client Request Served: 2
Diane Drey and Fuchsta Dunlop
Diane Drey, American business woman with 32 years in the food service business, has teamed up with Fuchsia Dunlop, British born Sichuan Chinese cooking expert and award winning cookbook author, to create a two week cooking program (given in English) at the Sichuan Institute of Higher...
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