How to Choose a Culinary Vacation

Okay, let's start with the obvious...you've dreamed of learning to cook pasta in Italy or making the perfect mole in Mexico. You are on the Internet and you are inundated with all the choices out there. How do you choose a cooking vacation from the myriad of choices out there?
First and foremost there's the question of budget. What are you willing or able to pay? Cooking vacations range from a few hundred to several thousands of dollars. Have an idea of what you want to spend.
That said, price is driven by accommodations and inclusions. Do you want to stay at a five star hotel, or are you the type that wants a simple farmhouse with few amenities. Be careful here. Staying in a converted goat barn might sound romantic, but when it comes down to it do you mind waking up to the sound of roosters or having a couple of towels to use for the whole week. Do you HAVE to have Internet access (be honest) or are you willing to give up e-mail in exchange for a little village with one bar that serves as its post office, town hall, and the only place to grab a quick cappuccino?
Next question and this is a biggy...what type of cooking lessons are you hoping for? Do you want to experience the thrill of cooking side by side with a Michelin star chef? Or are you looking for a grandma with generations of familiy recipes she wants to share? Do you want to have your lessons in a restaurant kitchen (which can be very small in a lot of our locations) or in a private home.
Finally, are you willing to drive or do you want transportation included. Private cars and drivers (or even larger vehicles for groups) can really drive up the price of a tour. For some, it's worth not having to worry about navigating foreign roads and that nasty trip back to the hotel after too much Bordeaux. Others like the idea of venturing out on their own during free time.
Other inclusions that can drive the cost of a culinary vacation are guided tours, wine tastings, visits to markets, and meals.
While the cost of a culinary tour is traditionally higher than many guided tours keep in mind that if you paid for all those items on an a la carte basis you'd be payiing a whole lot more. There are also the intangibles of being able to have dinner in stone mas in Provence with a local family, to taste the first pressed olive oil (and maybe help pick the olives), or to taste a home brewed batch of pulque. These are experiences that you cannot put a price on and often they are the stuff that creates the incredible memories our clients come home with.
Next up...I'll share some of my own experiences on the culinary road. Tell me about yours!

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