Guide to Culinary Arts Programs & Career Cooking Schools
Unabridged, continually updated guide to culinary schools, ethnic food programs and cooking workshops in gourmet and food related careers, with 531 programs. (Tap to search for programs)Baking Confectionery Far East French Healthy Veg Italian Pastry Wine
Flavors of Mexico-Culinary Adventures, Inc.
Established
1988
Program Description
7 to 10 day regional cooking vacations and professional workshops to Mexico
Programs/Year
2
Program Length
9-10 days
Group Size or S:T Ratio
16-20
Program Focus
Professional Workshop, Mexican, Vacation
Faculty
Marilyn Tausend, author of 5 Mexican cookbooks; Chefs Rick Bayless, Ricardo Munoz Zurita, Roberto Santibanez, Diana Kennedy & professional photographer Ignacio (Nacho) Urquiza from Mexico City, Ana Elena Martinez, Kathie Vezzani
Costs
~$3,800-$4,200 includes meals, shared lodging, excursions, local transport. Lodging in small hotels popular with Mexican families
Global Locations
Various regions, Mexico
Months
February, September
Facebook Page
Contact
Marilyn Tausend
Culinary Adventures, Inc.
6023 Reid Dr. N.W.
Gig Harbor, WA 98335
United States
Phone: 253-851-7676
Fax: 253-851-9532
E-Mail:
Culinary Adventures, Inc.
6023 Reid Dr. N.W.
Gig Harbor, WA 98335
United States
Phone: 253-851-7676
Fax: 253-851-9532
E-Mail:
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Boston University's Culinary Arts Program
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston University’s Metropolitan College Programs in Food & Wine put you face-to-face with some of the most talented chefs, wine experts, and food industry veterans from Boston and beyond. In addition, you’ll find professional certificate programs offering in-depth, hands-on knowledge to prepare you for the high standards and demands of the food profession.
Boston, MA