The school, in Aglaia’s house on the Cycladic island of Kea, is located in a little valley not far from the sea. It is surrounded by olive and almond trees, a small vegetable garden and lots of wild and cultivated Mediterranean aromatic shrubs. Classes are held in the kitchen, and the lunches are served al fresco, under a canopy. There is a BBQ and a traditional wood-burning oven in the garden. Kea is the island of the Cyclades closest to the Athens - from the airport, a 30-minute drive and then only 1 hour by ferry.
Aglaia Kremezi was born in Athens and currently lives permanently on Kea. She is a journalist, writer, photographer and food columnist for the Sunday Athens paper Kyriakatiki Eleftherotypia and the Greek edition of Votre Beaute magazine. She is also a contributing author for the Los Angeles Times, Gourmet Magazine, BBC Good Food Magazine, Bonne Appetit, Food and Wine, Food Arts, Intermezzo and other publications.
Her latest book The Foods of the Greek Islands, published by Houghton Mifflin, was chosen as the first of the year's best cookbooks by the New York Times and received excellent reviews from Food and Wine, Time, People and many other newspapers and magazines. Her first book, The Foods of Greece, published by Stewart, Tabori and Chang won the Julia Child "First Book" award, in April '94. Her next two books, Mediterranean Pantry and Mediterranean Hot, were both published by Artisan/Workman and later translated into Greek. She is part of the team of Master Chefs - together with Roger Verger, Michel Roux, Richard Olney and others - creating a small illustrated collection of MEZE AND ANTIPASTI, for the series "Classic Recipes" published by Weidenfeld & Nicolson, in London. In Athens, she has also published two collections of her food columns that became best sellers in Greece.
Aglaia has appeared on Good Morning America CBS, and other major and local TV shows. In addition, she has taught at Macy's Degustibus, the French Culinary Institute in New York, and many other cooking schools in the US and internationally, promoting her books and authentic Mediterranean Cuisine. She is a menu and recipe consultant for Molyvos, a Greek restaurant in New York (7th Avenue at 55th Street), which was awarded three stars by Ruth Reichl of the New York Times .
Tailor-made cooking events, flower and bird watching, geology and rocks, plant and food photography. Optional one day in Athens, with an overnight stay. No classes are held in August.
Classes are held in Aglaia Kremezi's kitchen, at her house on the island of Kea, Cyclades (see "School Information" for more details).
10% discount for InfoHub customer. Request a free gift certificate.
EUR 1550.00 is the cost of a full 6-day program. Shorter programs may be organized upon request. InfoHub discount coupons are accepted for groups of three or more persons coming through the same source. No classes are held in August.
About This Supplier
Joined InfoHub: Dec 2005
Julia-Child-award-winner, cookbook author Aglaia Kremezi and her friends introduce visitors to the Mediterranean way of eating and living on the Greek island of Kea. Hands-on cooking classes, wine tasting, harvesting vegetables and wild herbs, hiking and boat trips are part of the weekly program. "[Aglaia's...
View this supplier profile | Submit your review
Also see Vacation Schools in:
Email it to a friend:
Click here to email this vacation to a friend
|Check out these similar vacation offers: