Choosing a Culinary Vacation

By Katherine A. Díaz
June/July 2006

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Consider these few simple questions before booking your culinary vacation:

	Time Decide whether you’re up for a two-hour class across town or a two-week adventure in another country.
	Cost Keep your budget in mind. The quoted price might not include airfare, all meals, or other expenses.
	Hands-on or demonstration If you don’t want to put your hands in the masa, opt for demonstration classes
	Novice or pro Find out whether the package is designed for experienced cooks or beginners.
	Luxury or rustic Pass on the quaint cabin if you prefer staying at a first-class resort.
	Active or relaxing Would you prefer gourmet cooking classes sandwiched between spa treatments, or shopping at local markets and preparing meals?
	All-inclusive or self-guided Decide whether you want someone else to do the planning or whether you prefer to grab a map and explore on your own.
	Equipment Ask if you need to bring your own chef’s knives or any other cooking tools.

Recipes from the Chefs

Try your hand at these delicious, web-exclusive recipes—courtesy of the chefs mentioned in our main article:  Crepas de cuitlacoche Hongos a la mexicana Leg of lamb caribe style Cochinita pibil Gambas con limón Paella