Cooking School In China
Cooking School In China
4.7
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4.7
24 opiniones
Excelente
18
Muy bien
5
Normal
0
Mala
1
Pésima
0
rrogel
Scottsdale, AZ90 contribuciones
may de 2014 • En solitario
I took a one day private lesson at the Cooking School. I learned a lot about how to cook Sichuan style food. It was fascinating to see how a wok should really be heated and used. When you take a course here you really see how important the cutting of the ingredients is. The only thing that they need to do to make this 5 stars is to have written recipes for one to work with.
Escrita el 8 de julio de 2014
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
Susan C
Ottawa, Canadá51 contribuciones
oct de 2013 • En solitario
Cooking School in China was an experience of a lifetime. Living like a local in a large Chinese city for two weeks, going to a real college/university setting, learning so much about a cuisine that I and many people in my part of the world don't know too much about- that is the experience.
As previously mentioned by other reviewers, the teachers were very professional, the translators were very sweet, looking after us during our time at the school and Tom did everything he could to make our time in Chengdu memorable. The non-school events like the special meals, the tours including the Panda Research Center and the shopping trips were all excellent opportunities.
All told, this was a really worthwhile experience.
As previously mentioned by other reviewers, the teachers were very professional, the translators were very sweet, looking after us during our time at the school and Tom did everything he could to make our time in Chengdu memorable. The non-school events like the special meals, the tours including the Panda Research Center and the shopping trips were all excellent opportunities.
All told, this was a really worthwhile experience.
Escrita el 15 de noviembre de 2013
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
fracmeister
Spring, TX457 contribuciones
sept de 2013 • En solitario
OK, I am a traveler and enjoy seeing the sites and eating local cuisine. From time to time my wife and/or I take some local cooking classes. One of my favorites is in Beijing at thehutong.org where along with a group you learn to make a dish in a 1-2 hour class. I have found the instructors in these sorts of classes generally good and the cooking teaching tools acceptable.
I had never taken a class like this one though. This is a pretty major step up. The location is at a University, the Sichuan Higher Institute of Cuisine in Chengdu. Over 1,000 students of the 8,000 or so at the school are studying Chinese as well as western and other cuisines. (http://sichuanhigherinstituteofcuisine.com/)
The school offers multiple week classes for groups aimed at professional chefs. But THIS CLASS is a one-on one experience teaching cooking.
PROS: The location is that of a professional cooking school. Nothing second-rate here. You get a large menu to select 4-5 dishes you want to cook. You are taught by a professional cooking instructor/chef, not just an enthusiast. Although the chef only speaks Chinese, you are accompanied by an excellent translator who understands cooking. His English was excellent.
There was also a "helper" to handle the cleaning and miscellaneous tasks that can slow down a class if you have to do everything in advance. The format was simple: the chef prepares the dish from start to finish. Then you do the same! We varied from that format to make the dumplings --- we made those together even though I made the sauce myself after she made it the first time.
The instructor knows what you are doing wrong before you do it and I made lot's of mistakes. If my sauce wasn't perfect or I cooked something too long she wasn't hesitant to point it out. And when she then said that something had great flavor and texture I knew she meant it.
The length of the class was great. Nothing was rushed. Plenty of time to eat the dishes in between, lots of time for Q&A.
Clearly someone with better cooking skills than I have could benefit more than I did; nonetheless, it would be a great class for anyone who enjoys cooking.
CONS: It is a little way out of town. Like 22km from my hotel. The taxi fare averaged 18$ each way. It also is not cheap. However, I do think it is a good value.
Conclusion. Great thing for an individual or maybe couple to do in Chengdu. Far more interesting than most other Saturday afternoon ventures. After all, how many temples can you go see?
I had never taken a class like this one though. This is a pretty major step up. The location is at a University, the Sichuan Higher Institute of Cuisine in Chengdu. Over 1,000 students of the 8,000 or so at the school are studying Chinese as well as western and other cuisines. (http://sichuanhigherinstituteofcuisine.com/)
The school offers multiple week classes for groups aimed at professional chefs. But THIS CLASS is a one-on one experience teaching cooking.
PROS: The location is that of a professional cooking school. Nothing second-rate here. You get a large menu to select 4-5 dishes you want to cook. You are taught by a professional cooking instructor/chef, not just an enthusiast. Although the chef only speaks Chinese, you are accompanied by an excellent translator who understands cooking. His English was excellent.
There was also a "helper" to handle the cleaning and miscellaneous tasks that can slow down a class if you have to do everything in advance. The format was simple: the chef prepares the dish from start to finish. Then you do the same! We varied from that format to make the dumplings --- we made those together even though I made the sauce myself after she made it the first time.
The instructor knows what you are doing wrong before you do it and I made lot's of mistakes. If my sauce wasn't perfect or I cooked something too long she wasn't hesitant to point it out. And when she then said that something had great flavor and texture I knew she meant it.
The length of the class was great. Nothing was rushed. Plenty of time to eat the dishes in between, lots of time for Q&A.
Clearly someone with better cooking skills than I have could benefit more than I did; nonetheless, it would be a great class for anyone who enjoys cooking.
CONS: It is a little way out of town. Like 22km from my hotel. The taxi fare averaged 18$ each way. It also is not cheap. However, I do think it is a good value.
Conclusion. Great thing for an individual or maybe couple to do in Chengdu. Far more interesting than most other Saturday afternoon ventures. After all, how many temples can you go see?
Escrita el 15 de septiembre de 2013
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
warringpoet
Mendoza, Argentina9 contribuciones
oct de 2012 • En solitario
Do you love to cook? I do too. I've been cooking Chinese for about ten years, and was very excited about the idea of taking cooking classes in Chengdu. I found Ms. Drey's website when I was researching culinary schools there. It seemed perfect, exactly what I wanted to learn.
But the price really concerned me. Nothing costs two grand in China... nothing. I'm used to some Chinese trying to overcharge me-- but that's OK, it's nothing personal. You're probably a dumb foreigner with a heavy wallet; it's just part of the game. The Chinese are very reasonable people; you work something out. But when it's another foreigner, it seems wrong somehow to take advantage of another person's ignorance. We're supposed to be on the same side!
I contacted Ms. Drey about the program and the $2150 price tag, and while courteous she seemed offended that I would even suggest that was expensive. She suggested that there was no other way to study at SHIC and that if I wasn't "serious" about cooking, maybe I could find a tourist course somewhere. (Note: not a good thing to say to someone who has been blackening woks and dealing with China for more than a decade.) Kids, for the record, it's not just expensive... it's horrendously expensive. If the program *included* RT airfare OR accommodation-- then, maybe. But it doesn't, it includes classes at SHIC and a translator and transportation and a market tour and a few dinners... and a LOT of profit.
If you're the type of person who has money to burn and wants things in English and doesn't want to deal with the hassle of China-- this might be the right program for you. But you should know that you can take classes at SHIC without this program, just as Ms. Drey did-- and if you're interested in Chinese cuisine, I highly recommend you do. SHIC welcomes visiting foreign students to their program for one week to three months-- no English translation, no special treatment, daily classes with other Chinese. The instruction is great and you don't really need the translation.
This is not to take anything away from the people who came and said they loved the experience. If cost is no object, "Cooking School In China" will undoubtedly make your life easier by arranging all the details; that's why I give it two stars. I just don't think it should represent itself as anything other than a broker-- or deter people who don't make as much from a wonderful and enriching cultural experience.
But the price really concerned me. Nothing costs two grand in China... nothing. I'm used to some Chinese trying to overcharge me-- but that's OK, it's nothing personal. You're probably a dumb foreigner with a heavy wallet; it's just part of the game. The Chinese are very reasonable people; you work something out. But when it's another foreigner, it seems wrong somehow to take advantage of another person's ignorance. We're supposed to be on the same side!
I contacted Ms. Drey about the program and the $2150 price tag, and while courteous she seemed offended that I would even suggest that was expensive. She suggested that there was no other way to study at SHIC and that if I wasn't "serious" about cooking, maybe I could find a tourist course somewhere. (Note: not a good thing to say to someone who has been blackening woks and dealing with China for more than a decade.) Kids, for the record, it's not just expensive... it's horrendously expensive. If the program *included* RT airfare OR accommodation-- then, maybe. But it doesn't, it includes classes at SHIC and a translator and transportation and a market tour and a few dinners... and a LOT of profit.
If you're the type of person who has money to burn and wants things in English and doesn't want to deal with the hassle of China-- this might be the right program for you. But you should know that you can take classes at SHIC without this program, just as Ms. Drey did-- and if you're interested in Chinese cuisine, I highly recommend you do. SHIC welcomes visiting foreign students to their program for one week to three months-- no English translation, no special treatment, daily classes with other Chinese. The instruction is great and you don't really need the translation.
This is not to take anything away from the people who came and said they loved the experience. If cost is no object, "Cooking School In China" will undoubtedly make your life easier by arranging all the details; that's why I give it two stars. I just don't think it should represent itself as anything other than a broker-- or deter people who don't make as much from a wonderful and enriching cultural experience.
Escrita el 16 de noviembre de 2012
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
MarcSeattle
Seattle64 contribuciones
oct de 2012 • En solitario
I have been wanting to take this course since I first read Land of Plenty by Fuchsia Dunlop. This year, I finally bit the bullet and did it. Oh My. God. It was absolutely spectacular.
This experience was life-changing. I’ve graduated at the top of my class from culinary school and had very high expectations. All were exceeded, and regardless of cooking background, everyone taking the course learned a ton.
This class was one of the biggest adventures of my life, and I consider it money EXTREMELY well spent. If you love chinese food, want to learn more, and have the desire for a true immersion, this is the course for you. The handlers at the school are extremely accommodating and ensure you have a pleasant experience, and the coordination from start to finish from the US side is flawless.
This experience was life-changing. I’ve graduated at the top of my class from culinary school and had very high expectations. All were exceeded, and regardless of cooking background, everyone taking the course learned a ton.
This class was one of the biggest adventures of my life, and I consider it money EXTREMELY well spent. If you love chinese food, want to learn more, and have the desire for a true immersion, this is the course for you. The handlers at the school are extremely accommodating and ensure you have a pleasant experience, and the coordination from start to finish from the US side is flawless.
Escrita el 5 de noviembre de 2012
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
Rudy V
Grimbergen, Bélgica2 contribuciones
ago de 2013 • Negocios
Beginning of August I went to China to follow cooking classes at 3 different cooking schools to raise my knowledge of Chinese cuisine. In Chengdu at the Sichuan higher institute of cuisine, I got my best experience. A very professional, pleasant and interesting introduction of the Sechuan cuisine was given by a chef, who explained us -beside following the recipes- also the do’s and don’t’s, including why. For a food professional as myself, it is nice to learn things from people who know their business. Also Tom, our translator gave a very good impression. His explanation about the historical and cultural background of the presented food made the picture complete. Looking forward to follow the 2 week program. Rudy Van Eeckhout (Belgium)
Escrita el 27 de agosto de 2013
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
joel b
chengdu, china9 contribuciones
oct de 2012 • En solitario
While living this year (2012-2013) in Chengdu, I decided to take Diane Dray's 2-week cooking course (offered through the Sichuan Higher Institute of Cuisine). Since I enjoyed the course and learned a lot about Sichuan cuisine, I'm a bit surprised by the previous negative post by "warringpoet" who never attend the course, but who was so offended by the price ($2150) that he had to write a long complaint anyway ("Probably good; painfully overpriced").
The SHIC is in the Chengdu suburb of Longquan, about an hour outside the city center. We were driven to and from the campus from the city. Pickup at 8:00. (I rode my bike from Sichuan University to pickup, an experience in itself). Return at 3:00-4:00. On arrival, the chef was already writing the day's menu on the blackboard (in Chinese). We prepared three dishes per day. The menu was translated by our charming, funny undergraduate interpreters. The morning was spent watching the chef (there were two, both masters, one retired, neither of whom spoke English) prepare the dishes. Since there were only four of us, we got a lot of attention. We asked lots of questions, especially about translating measurements and figuring out English equivalents for spices, chilies, etc. The afternoon was spent in a separate kitchen, recreating the recipes. Generally, we had a crowd of Chinese undergraduates standing in the doorway, watching the chef's instruction. And we had time to taste and compare our culinary efforts.
What annoys me about warringpoet's review is its knowing, condescending tone -- and not just toward the course ("I'm used to some Chinese trying to overcharge me-- but that's OK, it's nothing personal. You're probably a dumb foreigner with a heavy wallet; it's just part of the game. The Chinese are very reasonable people; you work something out." etc.).
For the record, I endorse the reviews of my classmates Dirk and Marc. I imagine you could arrange it all yourself, live on the suburban campus, have a "wonderful and enriching cultural experience" (though I can't imagine how you would manage in Chinese without an interpreter or be able to ask any questions or read the Chinese text). You might even save some money. You wouldn't have a knowledgeable guide. You could get into the city by bus and find the restaurants on your own, find a weekend tour of an historic village and the Silk Museum, get your tickets to Sichuan Opera (do it early!), in short, make all your own arrangements (although you're just a "dumb foreigner with a heavy wallet"). Maybe ask for warringpoet's experienced, free help (as "someone who has been blackening woks and dealing with China for more than a decade." Impressive!).
Or you can pay the two grand and learn something about Sichuan cooking while spending your evenings and weekends in a wonderful city. If you do, I hope you have Tom as your guide and Nancy and Betty as your interpreters. And colleagues as fun and communicative as I had.
The SHIC is in the Chengdu suburb of Longquan, about an hour outside the city center. We were driven to and from the campus from the city. Pickup at 8:00. (I rode my bike from Sichuan University to pickup, an experience in itself). Return at 3:00-4:00. On arrival, the chef was already writing the day's menu on the blackboard (in Chinese). We prepared three dishes per day. The menu was translated by our charming, funny undergraduate interpreters. The morning was spent watching the chef (there were two, both masters, one retired, neither of whom spoke English) prepare the dishes. Since there were only four of us, we got a lot of attention. We asked lots of questions, especially about translating measurements and figuring out English equivalents for spices, chilies, etc. The afternoon was spent in a separate kitchen, recreating the recipes. Generally, we had a crowd of Chinese undergraduates standing in the doorway, watching the chef's instruction. And we had time to taste and compare our culinary efforts.
What annoys me about warringpoet's review is its knowing, condescending tone -- and not just toward the course ("I'm used to some Chinese trying to overcharge me-- but that's OK, it's nothing personal. You're probably a dumb foreigner with a heavy wallet; it's just part of the game. The Chinese are very reasonable people; you work something out." etc.).
For the record, I endorse the reviews of my classmates Dirk and Marc. I imagine you could arrange it all yourself, live on the suburban campus, have a "wonderful and enriching cultural experience" (though I can't imagine how you would manage in Chinese without an interpreter or be able to ask any questions or read the Chinese text). You might even save some money. You wouldn't have a knowledgeable guide. You could get into the city by bus and find the restaurants on your own, find a weekend tour of an historic village and the Silk Museum, get your tickets to Sichuan Opera (do it early!), in short, make all your own arrangements (although you're just a "dumb foreigner with a heavy wallet"). Maybe ask for warringpoet's experienced, free help (as "someone who has been blackening woks and dealing with China for more than a decade." Impressive!).
Or you can pay the two grand and learn something about Sichuan cooking while spending your evenings and weekends in a wonderful city. If you do, I hope you have Tom as your guide and Nancy and Betty as your interpreters. And colleagues as fun and communicative as I had.
Escrita el 21 de noviembre de 2012
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
Dirk V
Calais, Vt.1 contribución
oct de 2012 • En solitario
I learned all I had hoped about Sichuan cooking. The program was a perfect mix of hands-on cooking, dining (cheapo noodle stalls to high-end restaurants); and visits to food markets. The teachers, our guide and (especially) our interpreters were most helpful and enthusiastic. I loved the food, but also the streets, parks, museums and teahouses of Chengdu. A great city!
Escrita el 12 de noviembre de 2012
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
QUTravelHound
New Haven, CT16 contribuciones
jun de 2012 • En solitario
This trip was on my “Bucket List,” so I had very high expectations. I was not disappointed—it was a great experience.
I am not trained as a chef, but I do enjoy cooking and learning about new cuisines, ingredients, and techniques. I was one of six people in the class that included two professional chefs. The course covered 30 dishes ranging from dumplings to classic Sichuan entrees. Mornings were typically spent watching the chefs prepare three dishes. In the afternoons, we practiced replicating those dishes. During our afternoon practice sessions, the chefs provided feedback on everything from our cutting skills to the seasoning of our dishes. The quality of the instruction was excellent.
My primary interest in the trip was for the cooking, but there was really so much more to the experience. Chengdu is a charming city, if you can call a city of 12 million people charming. I have visited a number of other cities in China, but Chengdu has a more relaxed pace than the usual tourist destinations of Beijing and Shanghai. The visit to the Panda Research Park was fantastic. The weekend before the class started, I added a trip to Mt. Emei. I would highly recommend it was a side trip.
The hotel recommended by the cooking program, the Somerset Riverside Chengdu, turned out to be a great choice as well. It was in walking distance to a range of restaurants and shops. The in-room kitchen and laundry facilities were a godsend. After a long day in the kitchen, it was great to be able to wash my uniform for the next day.
Since returning home, I have impressed friends, family, and myself with new dishes. I have a new appreciation for Sichuan cuisine and fond memories of Chengdu.
I am not trained as a chef, but I do enjoy cooking and learning about new cuisines, ingredients, and techniques. I was one of six people in the class that included two professional chefs. The course covered 30 dishes ranging from dumplings to classic Sichuan entrees. Mornings were typically spent watching the chefs prepare three dishes. In the afternoons, we practiced replicating those dishes. During our afternoon practice sessions, the chefs provided feedback on everything from our cutting skills to the seasoning of our dishes. The quality of the instruction was excellent.
My primary interest in the trip was for the cooking, but there was really so much more to the experience. Chengdu is a charming city, if you can call a city of 12 million people charming. I have visited a number of other cities in China, but Chengdu has a more relaxed pace than the usual tourist destinations of Beijing and Shanghai. The visit to the Panda Research Park was fantastic. The weekend before the class started, I added a trip to Mt. Emei. I would highly recommend it was a side trip.
The hotel recommended by the cooking program, the Somerset Riverside Chengdu, turned out to be a great choice as well. It was in walking distance to a range of restaurants and shops. The in-room kitchen and laundry facilities were a godsend. After a long day in the kitchen, it was great to be able to wash my uniform for the next day.
Since returning home, I have impressed friends, family, and myself with new dishes. I have a new appreciation for Sichuan cuisine and fond memories of Chengdu.
Escrita el 16 de julio de 2012
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
IPcook
New York3 contribuciones
mar de 2011 • Parejas
I took the two-week Cooking School in China Program at the Sichuan Higher Institute of Cuisine in Chengdu China in March 2010 ( Pilot program held at the old campus).
There were morning demonstrations (9-12) and in the afternoon ( 1-4) with my cleaver and wok, I practiced preparing and cooking three dishes. The instructor dips his chopsticks into each dish and you get a critical analysis of your cutting, blending and fire skills. My sense of and ability to control the fire on the wok greatly improved over the two week period.
The program is great fun, students of common interest often share lunch and dinner together and we explored many wonderful restaurants in Chengdu, I really enjoyed the trip to the local market, where the instructors helped identify the best ingredients and where we would purchase chili bean paste and/or sichuan peppercorns for our return trip home. Finally the weekend excursion to see the Pandas was a total treat.
There were morning demonstrations (9-12) and in the afternoon ( 1-4) with my cleaver and wok, I practiced preparing and cooking three dishes. The instructor dips his chopsticks into each dish and you get a critical analysis of your cutting, blending and fire skills. My sense of and ability to control the fire on the wok greatly improved over the two week period.
The program is great fun, students of common interest often share lunch and dinner together and we explored many wonderful restaurants in Chengdu, I really enjoyed the trip to the local market, where the instructors helped identify the best ingredients and where we would purchase chili bean paste and/or sichuan peppercorns for our return trip home. Finally the weekend excursion to see the Pandas was a total treat.
Escrita el 17 de diciembre de 2011
Esta es la opinión subjetiva de un miembro de Tripadvisor, no de Tripadvisor LLC. Tripadvisor realiza comprobaciones de las opiniones.
May I ask where I can view the course content, or can I provide the official website?
Escrita el 1 de septiembre de 2018
So nice to hear from you. I was the founder of cooking school in china and started it in 2009. In 2014, I turned it over to another entrepreneur, but sadly after about two years he discontinued the program - so the website is no longer active.
If you write to me directly via e mail I can try and put you in contact with the school - but I cannot post my email address here - you will need to be creative and track me down - very easy via linkedin or by taking my first and last name, and then sending it to gmail. Best of luck
Escrita el 2 de septiembre de 2018
I will be in Chengdu in November and early December. I am interested in the 2 week school or private classes. Unfortunately I will only be available on Tues - Thurs and so the two week class may be difficult to arrange. Please provide some information
Escrita el 7 de junio de 2018
I am the original founder of the program from 2010. I am based in New York City.
The person who took over the travel culinary program in 2014 is sadly no longer running the business, but if you can track me down on the internet I can tell you whom to contact to arrange a private lesson at the school. TripAdvisor does not allow anyone to list an email on their site but I am easy to find.
Escrita el 29 de julio de 2018
Payank P
Assagao, India
Hello I am from India and I want to learn to cook Sichuan and Xi’an cuisine food. Please do let me know if you know any good college or school which offer to such course to learn such cuisines. Thank you
Escrita el 15 de abril de 2018
Please email me at Diane.Drey at gmail com
I am can send you information.
Escrita el 22 de abril de 2018
How do I sign up for a private class for myself and my husband? We are planning to be in chengdu around nov. 11 until November 17.
What is the cost of said private lesson?
Thank you,
Clarissa Coffey
Escrita el 7 de noviembre de 2016
Dear Clarissa
I am the founder of this program and developed it for five years.
In 2014 I sold the business to a new owner. I just learned that he closed the operation in 2016. This makes me very sad. So many guests came to study at the school during the period I ran it, and they had great experiences. We held private lessons and a signature two week intensive program, The classes were always in Chinese BUT we arranged English translators.
I still have many contacts at the school which is going strong (it is a school with several thousand chinese culinary students), and if you find a way of reaching out to me, I will give you a contact name. BUT trip advisor does not allow us to post that information on their site, so you will need to be creative and find me on the internet, I am based in New York City.
Warm regards, Chengdu is a fantastic city to visit, and the food is the BEST.
Diane Drey - New York City
Escrita el 8 de noviembre de 2016
Wıllıam B
Estambul, Turquía
I am traveling up to Chengdu in November .1st how do i book the two week course .2nd are there longer courses for professional chefs .And lastly where and how much is the accommodation.Looking forward to your reply.
Best regards .wills
Escrita el 21 de septiembre de 2016
Willis
I just saw this message...
What a fantastic eating experience you are in for by going to Chengdu
I am the old owner of Cooking School in China...I started the program in 2010 and the two week experience was the signature program ...however I sold the business in 2014 and I do not believe the current owner is doing the two week program.
He is arranging private classes ....have you been able to be in touch with him via
Diane Drey
Escrita el 24 de octubre de 2016
How do I sign up for a class? Is the class taught in English
Escrita el 18 de febrero de 2016
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