I need help starting a travel tour operator company to mexico specializing in culinary tours? I'm looking for contacts so I can organize these tours, I need chefs/regional cooks and lodging contacts. I'd like to keep it true to the cuisines of the regions, and would like to eventually have tours to all six of Mexico's culinary regions (including Oaxaca, Veracruz, etc) and later expand to the Caribbean. I have a few contacts already, but the more I can get, the better. I plan to offer two types, one for people who just want to have some cooking classes in authentic Mexican cuisine and learn about the culture and area and another for chefs and culinary students with a more intense focus on learning the regional cuisines. Can anyone help out there! Thanks. Terri

Has anyone been on a Culinary Tour? Has anyone been on a culinary tour? If so what or who would you recommend a great culinary tour company or site that is affordable and yet so worth the trip. Especially for those who have graduated from culinary school and would like to further their education through expereince. Anywhere in the world is open to me. Less than $4,000 for about a month sometime in August to October of 2008.

What Culinary Tour business or company would you recommend to use? That is affordable and yet so worth the trip. Especially for those who have graduated from culinary school and would like to further their education through expereince. Anywhere in the world is open to me. Less than $3,000 for about a month sometime in August to October of 2008.

Where can I get Golden Triangle tour of India? Culinary Experience and Ayurveda? I am going by myself to India for ten days and would like to take tours of the golden triangle and maybe one other place like Varanasi and Jodhpur. I would also like to take a culinary day course in Vegetarian cooking and do some Ayurveda. Please share your experience or make recommendations or a tour group? cooking school? Ayurveda practice? and experience of touring alone? Positive Exp or Negative?

Have you ever gone on a culinary and/or cooking class tour abroad? This Q was not seeing much action in the travel section, so I thought I'd try it here. There are a lot of these tours in France and Italy. A few in Tuscany caught my eye. You are taught to choose ingredients and cook some great meals along with other more general sightseeing. Has anyone ever done this? What was your experience or opinions? Thanks!

Comparison of Culinary Schools in Los Angeles/Orange County Area? Hi, I live in between LA/OC and am currently looking for a good culinary school in the area. So far, I've toured California School of Culinary Arts in Pasadena, CA and I heard there's another one in Santa Ana, called The Art Institute and they offer culinary programs. At CSCA, it feels very very business like and they have a huge sales floor just to recruit students which doesn't make me feel very good. However, they are the "education partner" of Le Cordon Bleu" in Paris, France...So..it's really hard to decide. Has any one been to either or perhaps both of these before, if so, please kindly offer any feedbacks or suggestions?

Where would one go for a food tour in Penang? I love good cuisine be it local hawker fare, fruits, not so fine restaurants and fine dining. Where would you reccomend to take a visitor on a culinary tour of Penang food? Thank you all for the answers so far. I really like some answers. Gurney Drive is pretty much mediocre compared to some other suggestions here. Same food all over. Lets see what else we can find here.

my 9 year old baby girl wants to be a culinary chef. what can be done to let her see if this is what she wants Should I speak to counselors? contact Schools? do schools allow tours for someone so young?

Culinary Schools? I posted a question yesterday asking which culinary schools in the US and abroad were most prestigious and highest ranked, and got a great response. Today, I'm hoping to find some people who have actually attended culinary schools and are currently Chefs, or are in school currently and can give me their input on the programs and speak of their experiences...just trying to get a feel for what it's like before enrolling (and going on a tour obviously of the schools). If possible, could you also explain the difference in certificates and degrees and how high one must go to land a great job? you can also email me at arpsurvey@yahoo.com. Thanks !

Culinary/food holiday? Can anyone suggest any companies etc that do culinary holidays. Specifically where you tour the country going to local markets and sampling local food - NOT where you have cookery classes and learn how to cook. Ideally a group/sociable type holiday where you can go as a single person. Thanks!

Culinary Truisms? is any one know, if i want to find information's in London, for Culinary Tourism destinations around the Europe, where shall i go? exept from Tour operator!

Weekend in Chicago/ bed and breakfast ? Planning to make a weekend trip to Chicago (from Indianapolis) in December. We are very interested in a tour (such as Culinary) and a bed and breakfast stay. Anyone have any recommondations for either :?? Preferably a guided tour. We have a budget of about $400.00 to work with.

food tour of Italy? I'm a culinary student right now, and I'm looking for food tours in Italy, I'm not sure which region yet. If anyone has been on one, or knows someone who has I would really appreciate any info/websites. I'm looking for first/second hand info because I'm not sure how reputable a lot of the websites I find are. I'm thinking maybe Tuscany or Sicily, but I'm open to any and all info!! Thanks :)

Letter for sponsorship? Hi, I'm trying to write a letter to a culinary arts college to ask them to sponsor us ( the home ec club). We're low on money. We visited their campus and took a tour a while ago, and also want to thank them for having us in the letter. Does anyone have a sample to follow? thanks.

can someone translate this for me?? first answer best answer? Pizza, like so many other foods, did not originate in the country for which it is now famous. Unless you have researched the subject, you, like so many people, probably always thought Pizza was strictly an Italian creation. The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates." Tomatoes were not discovered at that time or, very likely, they would have used them as we do today. Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat breads called "Pizzas", were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors.The acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the Pizza as we know and enjoy it today.In about 1889, Queen Margherita, accompanied by her husband, Umberto I, took an inspection tour of her Italian Kingdom. During her travels around Italy she saw many people, especially the peasants, eating this large, flat bread. Curious, the queen ordered her guards to bring her one of these Pizza breads. The Queen loved the bread and would eat it every time she was out amongst the people, which caused some consternation in Court circles. It was not seemly for a Queen to dine on peasant's food. Never the less, the queen loved the bread and decided to take matters into her own hands. Summoning Chef Rafaelle Esposito from his pizzeria to the royal palace, the queen ordered him to bake a selection of pizzas for her pleasure. To honor the queen who was so beloved by her subjects, Rafaelle decided to make a very special pizza just for her. He baked a Pizza topped with tomatoes, Mozarella Cheese, and fresh Basil (to represent the colors of the Italian flag: Red, white, and green). This became Queen Margherita's favorite pizza and when word got out that this was one of the queen's favorite foods, she became even more popular with the Italian people. She also started a culinary tradition, the Pizza Margherita, which lasts to this very day in Naples and has now spread throughout the world. History has not made it clear whether Rafaelle began to sell this creation from his own pizzeria but it is known that the Pizza, in much the same form as we now know it, was thereafter enjoyed by all the Italian people. Variations began to be made in different parts of the country. In Bologna, for example, meat began to be added into the topping mix. Neapolitan Pizza became quite popular and it brought garlic and crumbly Neapolitan cheeses into the mixture as well as herbs, fresh vegetables, and other spices and flavorings.About this time the idea of baking in special brick ovens came into existence and the bread, as it is today, was a rather simple combination of flour, oil, salt and yeast.Today we celebrate Pizza. February 9 is International Pizza Day and the Guinness Book of Records states that the largest Pizza ever made and eaten was created in Havana, Florida and was 100 feet and 1 inch across!

translate this into welsh please first answer best? Pizza, like so many other foods, did not originate in the country for which it is now famous. Unless you have researched the subject, you, like so many people, probably always thought Pizza was strictly an Italian creation. The foundations for Pizza were originally laid by the early Greeks who first baked large, round and flat breads which they "annointed with oil, herbs, spices and Dates." Tomatoes were not discovered at that time or, very likely, they would have used them as we do today. Eventually the idea of flat bread found its way to Italy where, in the 18th century, the flat breads called "Pizzas", were sold on the streets and in the markets. They were not topped with anything but were enjoyed au naturel. Since they were relatively cheap to make, were tasty and filling, they were sold to the poor all over Naples by street vendors.The acceptance of the tomato by the Neapolitans and the visit of a queen contributed to the Pizza as we know and enjoy it today.In about 1889, Queen Margherita, accompanied by her husband, Umberto I, took an inspection tour of her Italian Kingdom. During her travels around Italy she saw many people, especially the peasants, eating this large, flat bread. Curious, the queen ordered her guards to bring her one of these Pizza breads. The Queen loved the bread and would eat it every time she was out amongst the people, which caused some consternation in Court circles. It was not seemly for a Queen to dine on peasant's food. Never the less, the queen loved the bread and decided to take matters into her own hands. Summoning Chef Rafaelle Esposito from his pizzeria to the royal palace, the queen ordered him to bake a selection of pizzas for her pleasure. To honor the queen who was so beloved by her subjects, Rafaelle decided to make a very special pizza just for her. He baked a Pizza topped with tomatoes, Mozarella Cheese, and fresh Basil (to represent the colors of the Italian flag: Red, white, and green). This became Queen Margherita's favorite pizza and when word got out that this was one of the queen's favorite foods, she became even more popular with the Italian people. She also started a culinary tradition, the Pizza Margherita, which lasts to this very day in Naples and has now spread throughout the world.

Couple questions about Fort Lee ,VA army base??? My husband is graduating from ait in maryland at APG on 8/5 he just got orders to Fort Lee, VA for 9/13. I went to there webpage and it wasnt a lot of info on there. I guess the post is mainly used for ait for quatermaster and culinary. So iwanted to know if anyone has been stationed there before and know any other info about there. Also it didnt seem like it was a very big post or didnt have alot of units there so how often to places like that get depolyed?? And will this be his duty station for his !st tour?? As well there like a 6 week gap between ait graduation and his report date what does that mean??

What Culinary Tour business or company would you recommend to use? That is affordable and yet so worth the trip. Especially for those who have graduated from culinary school and would like to further their education through expereince. Anywhere in the world is open to me. Less than $3,000 for about a month sometime in August to October of 2008.

Has anyone been on a culinary tour? If so what or who would you recommend a great culinary tour company or site that is affordable and yet so worth the trip. Especially for those who have graduated from culinary school and would like to further their education through expereince. Anywhere in the world is open to me. Less than $4,000 for about a month sometime in August to October of 2008.

Culinary Schools? I posted a question yesterday asking which culinary schools in the US and abroad were most prestigious and highest ranked, and got a great response. Today, I'm hoping to find some people who have actually attended culinary schools and are currently Chefs, or are in school currently and can give me their input on the programs and speak of their experiences...just trying to get a feel for what it's like before enrolling (and going on a tour obviously of the schools). If possible, could you also explain the difference in certificates and degrees and how high one must go to land a great job? you can also email me at arpsurvey@yahoo.com. Thanks !