Mediterranean Cooking School Starts New Innovative Culinary Vacation Programs including Holy Week, 2007, Granada, Spain

Beginning December 26, 2005, new day classes and food market tours on themes such as Mushrooms, Cheeses, and Seafood start at 95 euros per person. A four-day culinary vacation with a different Mediterranean theme each day has also been introduced, including hands-on instruction, field trips, and wine tastings, will cost between 429 and 619 euros per person, depending on accommodation options. Focus includes the Mediterranean style of cookery, with attention to themes as varied as Sephardic, Turkish, and Spanish styles of cuisine.

These unique-ingredient-centered course offerings combined with its proprietary teaching kitchen in the historic district of Granada make the School unique within Spain.

The School is operated by chefs, wine experts, and food lovers, Vaughn Perret, Charles Leary, and Daniel Abel. This innovative trio has offered cooking vacations since 2000 and also operate Trout Point Lodge in Canada and the Inn at Coyote Mountain in Costa Rica. They hold between them degrees in European history, cultural anthropology, English literature, law, and Asian studies, and authored a book on Creole cuisine for Random House in 2004. They previously ran an organic farm and restaurant in Louisiana, where they cultivated produce, mushrooms, and cheeses. They were inducted into the French Guilde des fromagers in 1994.

Each class offers hands-on instruction combined with field outings and wine tasting. There is a maximum of 6 students and 2 instructors for most programs.