"I came away from my two weeks in Chengdu totally inspired
everyday & ready for MORE cooking & eating!!
"Our professors were utterly professional
& skilled as they unfolded the secrets of Sichuan cuisine during each morning demo to their western students! Every
day we discovered afresh & unraveled the complexity of our quest! We managed 12 or 13 of the 23 flavors! Now that
I've tasted, seen, cooked & eaten REAL Sichuan cuisine... It definitely rank tops for me!! " - Leonie
"In the mornings we watched a master chef create three famous dishes - then sampled; in the
afternoons we recreated the same dishes with our own woks and knives- then sampled again. Sichuan cuisine is far
too complex and varied to be mastered in two weeks, but I learned some useful techniques, met some wonderful people, ate a
lot of delicious food, and had a great time." - Ruth
