Granada Cooking School

Granada, Spain
  Go to School's Website

 

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School Introduction

The Granada Cooking School provides culinary instruction and tastings from an ancient address in the historic Albaycin neighborhood. Creole, Mediterranean, and Spanish styles of cookery are covered. Accommodations can be provided.

Background Data

• Total Enrollment: 6-14

Schedule & Fees

Day classes and tasting start at 45 euros. Multi-day culinary instruction starts at 400 euros.

Facilities

Specially designed teaching kitchen. Access to San Miguel park for wild food collecting. Historic neighorhood near traditional markets. Vistas of the Alhambra Palace from numerous terraces.

Faculty

Vaughn Perret, Daniel Abel, and Charles Leary. Co-authors of the Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia (Random House, 2004). Over 40 years of combined culinary experience. The faculty also teach at the Nova Scotia Seafood Cooking School and the Costa Rica Creole Cooking School. In addition to culinary backgrounds, faculty have degrees in literature, cultural anthropology, and history.

Interships & Externships

Internship opportunities available; please inquire

Special Courses & Features

• Garde Manager
• Herbs and Spices
• Meats
• Menu Planning
• Pastry
• Salads
• Seafood
• Vegetarian
• Wine & Spirits

Regional Culinary Styles

• Middle Eastern

Contact Info

Granada Cooking School
Calle San Luis No. 12
Granada 18010

Tel +34 958 201 557
Fax

http://www.alhambratravel.com