A WEEK OF RECIPE DEVELOPMENT AND CULINARY EDUCATION FOR CHEFS, 
amateur and professional, 
 IN PROVENCE, FRANCE

The purpose of this tour is to further educate, train and generally broaden the experience of professional and amateur chefs by focusing on recipe development and food production techniques during a working vacation in Provence. Training can be as relaxed or intensive as desired as our personal chef accompanies, aids and participates with in all meals.



This 6-10 day all inclusive international program includes:

· Development of recipes which become the property of the participant chefs.

· International experience, education and training of chefs including classes and demonstrations conducted by French food professionals. Instruction and demonstration will be led by farmers, olive oil producers, bakers, butchers, cheese makers, and a variety of chefs ranging from those cooking for typical Provencal restaurants, or local traiteurs, to internationally renown chefs.

· Materials for a sophisticated marketing campaign to accompany the chef returning with new recipes, including narratives and photographs by and of the participants.

· Team building activities.

This program also functions as an incentive program to reward high performing employees.

DAILY ACTIVITIES

Each days schedule will include:
1. A private visit/tour with one of the experts/sources along with a lecture or demonstration and a question/answer period. (A translator will be provided when needed.) Tours will include restaurant kitchen tours and tastings, from both local cafes and Michelin starred restaurants; demonstration/lecture/discussion with chef/owners; visits, tours and demonstrations in typical Patisseries, Boucheries, Markets, Olive oil producers, cheese producers.
2. A food preparation, recipe development period during which chefs actively participate in creating new recipes, and working with new techniques, and during which meals are prepared.
3. Discussion and analysis (and revision, if appropriate) of products tested and recipes prepared.
4. Journal writing for later marketing use, and later use of recipes.

SUGGESTED CATEGORIES FOR DAILY RECIPE DEVELOPMENT AND COOKING:

· Boucherie Cooking: Game, Farcies, Ratatouilles & Quiches;

· Working with produce: Tomatoes, Zucchini , Eggplant, Leek and Onion;

· Working with Produce: Peaches, Nectarines, Figs and Berries;

· Olive Oils, herbs, and seasoning;

·

A TYPICAL WEEK AT A GLANCE:

Day 1: Afternoon arrival in Avignon, followed by hotel check-in, orientation, division into cooking groups. Lecture and tasting dinner with renown Provencal Chef.

Day 2: Early morning visit to Avignon Market followed by meeting with Provencal chef, cooking demonstration and private lunch. After lunch, leave Avignon for Luberon region of Provence where we will be welcomed by the Chef owner of the hotel in which we are staying. Late afternoon/evening of weekly menu planning, recipe ideas, and discussion followed by cooking demonstration/lesson and dinner provided by our host.

Day 3: Morning market trip followed by cooking by Group 1. Afternoon visit to local butcher, discussion (translator provided) of cuts, techniques and local recipes. Group discussion and team exercises followed by cooking by Group 2. Journal writing followed by dinner.

Day 4: Early morning Patisserie visit, demonstration, lesson with baker, followed by tasting and Q&A. (translator provided). Journal writing period. Light Lunch followed by an afternoon of cooking for both groups one and two, according to the culinary themes for the day. Dinner follows.

Day 5: Market shopping followed by Fromagerie and visit to goat cheese producer, including tasting. Recipe development review, and brainstorming session, followed by alternate group cooking. Dinner follows.

Day 6: Morning food preparation followed by lunch at local restaurant , discussion with chef and owner (translator provided) followed by alternate cooking and leisure time for two groups. Cooking review followed by dinner, and recipe recording/journal writing and discussion.

Day 7: Morning market trip followed by visit to Olive oil producer, or Organic Farm with Q&A period . Preparation and cooking for final evening.

Day 8: Packing. Transportation back to Avignon for TGV.

ANOTHER TWO DAYS MAY BE ADDED IN PARIS FOR A RESTAURANT AND FINE DINING TOUR EITHER AT THE BEGINNING OR END OF THIS TOUR.

This is only a template, and outings, focus and schedule can be changed accordingly. Outings can also include Vineyards, Lavender farming and production, Chocolate makers, and the like.

Chefs and restaurant outings can be accommodated to fit any level of formality, budget or style of cuisine.

Prices:
The following are included :

> Exclusive residence for your group in Provencal Inn/Hotel (rates based upon double occupancy);
> 3 meals/day—in house and restaurant;
> Access to professional hotel kitchen;
> All lessons , lectures, and demonstrations, and tours and visits;
> Interpreter;
> In house Chef;
> All ingredients necessary for recipe development, training, demonstration, tastings, and meal preparation;
> All training and instructional materials;
> Some marketing materials
> Transportation to all planned activities.
> Airport transfers and TGV tickets from point of entry in Europe;

*Airline tickets or private plane rental from United States can also be arranged at an additional cost.

Not included:  Trip cancellation insurance, which is highly recommended.