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1 Week All-Inclusive Mediterranean Cuisine Cooking Holiday in the Beautiful Samos Island, Aegean Sea

Semeli Boutique Hotel, Tsamadou beach, Kokkari, Samos, Greece, Kokkari 831 00, Greece

Hands-on Cooking Holiday with Chefs in Greece

Discover the Mediterranean cuisine with renowned chefs! In this program, you will have the opportunity to taste the raw ingredients of the Mediterranean land and sea, learning firsthand how the most popular and representative dishes are made. These are along with captivating hands-on cooking lessons, and focused tastings, delivered by Culinary Institute of the Mediterranean's team of highly skilled chefs. Hop on and take this incredible opportunity to immerse yourself in the Mediterranean cuisines culture!

Highlights

  • Practice hands-on traditional and contemporary recipes
  • Learn new techniques through demonstrations and hands-on work
  • Visits farms or artisan producers, as well as Samos winery and wine museum
  • Taste ingredients, learn the traditional uses and utilize them in modern haute cuisine
  • All meals and drinks for the duration of the program with bottled water and wine
  • 6 nights accommodation and breakfast buffet at a four-star hotel
  • Visit Samos town and the archaeological museum
  • Certificate of completion

Skill level

  • Beginner
  • Intermediate
  • Advanced

Styles


5 days with instruction in English
The organizer also speaks: Greek
Group size: Maximum of 10 participants
Airport transfer available:
Samos International Airport "Aristarchos of Samos" (US$53 per person)
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Accommodation

Facilities

  • Swimming pool (outdoor)
  • Air-conditioned rooms
  • Garden
  • Lobby
  • Lounge
  • Meditation garden
  • Terrace
  • Yoga deck
  • Car rental
  • Free Wi-Fi

You will stay at Semeli Boutique Hotel, a four-star sea-view hotel, the newest hotel on the eastern Aegean Sea. All rooms have a magnificent view of the sea looking towards the Gulf of Samos and the Aegean coast of Turkey. All rooms feature flat-screen TV sets, a safe deposit box, comfortable beds, and modern bathrooms.

Program

During this course, there will be programmed visits to local producers, providing participants with the opportunities to closely see how artisan products are still produced by hand and help them obtain an in-depth understanding of the regional and seasonal character of traditional Mediterranean cuisine. Moreover, new innovative cooking techniques will be presented and implemented throughout the duration of the course, enabling all participants to produce elaborate, refined, and stimulating dishes that surpass top-notch gastronomic expectations.

Cooking techniques you will learn during the course:

  • Sous vide (low temperature cooking under vacuum in water baths)
  • Dehydration
  • Smoking (cold and hot)
  • Salt curing
  • Canning - preservation
  • Distillation

Ingredients you will work with:

  • Fruits and vegetables
  • Legumes
  • Grains
  • Meat
  • Fish
  • Fungi (mushrooms, yeasts, molds)

During your participation, you will make your own yogurt, cheese, salumi (sausage, salami, cured cuts), bread, and marmalades. You will also see demonstrations of essential oil distillation, molecular cuisine, and advanced plating and presentation techniques.

Itinerary

The following itinerary is for reference only and will vary according to weather, availability of raw ingredients, the group's needs, and other factors.

The usual day starts with breakfast at 08:00 in the morning followed by class until lunch. Afternoon sessions start at 14:00 and will finish by 17:30. Several short brakes are scheduled throughout the day according to the group’s needs. The dinner will usually be served at 20:00.

Day 1

  • Check in to the Semeli Boutique Hotel, lunch, and welcome dinner

Day 2: Familiarization with Mediterranean cuisine

  • Realizing the importance of regional and national identity and the parameters that affect each region’s cuisine style
  • Tasting of raw products and component ingredients for traditional recipes and development
  • Olive oil tasting and evaluation (does the variety, terroir, and production process affect the flavor and characteristics?)
  • Preparation of basic component ingredients
  • Making Greek yogurt for the next day’s recipes
  • Olive oil infusions
  • Quality distinction: PDO, PGI, certified organic, GMO, wild fish vs farmed, food quality then and now
  • Natural preservation (oil, fat, salt, sugar, drying, marmalades), salted lemons, olives, etc.
  • Salt, spices, sugars, honey
  • Chemicals and food additives
  • Molecular gastronomy and food trends: truths and myths
  • Preparation of wild yeast ferment for bread making

Day 3: Traditional cuisines / demonstration and tastings

Demonstration of typical recipes from different Mediterranean regions:

  • Stocks and sauces
  • Ragu alla bolognese (the king of meat sauces) and variations
  • Tomato sauce (one simple sauce, three different characters: Italian - Greek - Turkish)
  • Salmoretta
  • Mousaka (Greece - Turkey)
  • Pasticcio (from Ferrara, Italy to eastern Greece)
  • Caponata (Italy) - Ratatouille (France) - Briam (Greece) - Imam (Turkey) - Imam (Greece) - Parmigiana (Italy)
  • Tzatziki (Greece - Turkey) - Fava - Humus IL - Tyrokafteri (spicy cheese spread)
  • Kleftiko, Porchetta
  • Paella - Pilaf - Risotto
  • Introduction to baking, the science behind bread and pre-dough preparations (Biga, Poolish, Sourdough, Sponge)
  • Pita bread

Day 4: Baking, pasta, vegetarian and seafood, desserts

  • Introduction to basic cheese-making (Feta, Ricotta, Formaella, Chèvre)
  • Ciabatta
  • Focaccia
  • Pain Rustique
  • Challah
  • Sourdough bread and variations
  • The process of designing a new bread
  • Pasta making, different pasta from different regions for different dishes: Pasta alla chittara; Tagliatelle, Tagliolini, Pappardelle; Orichette, Fileja; Tortellini, Ravioli; Lasagna; Kritharotto
  • Legumes and salads
  • Creating various dishes with seafood
  • Mediterranean fish soups (bouillabaisse, bisque, kakavia)
  • Preparation of dessert components: Tiramisu, Baklava, Turkish delights, Kazandibi, Anthotyro cheesecake, ice cream and gelato

Day 5: Haute cuisine miss en place and assembly of desserts

  • Assembling and finishing of previous day’s desserts
  • Risotto (the most expensive rice)
  • Creating new refined dishes with humble ingredients based in Mediterranean traditions and revisiting of classic recipes
  • Visit to a farm in the picturesque village of Manolates
  • Dinner out

Day 6: Visit to Samos town and the open air market, the archaeological museum, and the wine museum

  • Cultural visit to Samos town
  • Lunch in town - Gyros or Kebab, eastern Mediterranean street food
  • Preparation of the afternoon aperitivo buffet
  • Dinner and wine tasting
  • Certificate awarding

Day 7: Departure day

  • Check out of the hotel

Included excursions

  • Visits to farms or artisan producers
  • A visit to Samos town and the archaeological museum
  • A visit to Samos winery and wine museum

Location

Trust Culinary Institute of the Mediterranean to select the best-suited learning environment for this cooking holiday. The institute is based on the magnificent Greek island of Samos. The Culinary Institute of the Mediterranean and Armonia Hotels are conveniently located at Tsamadou beach, two kilometers west of the village of Kokkari.

Lessons, presentations, and hands-on classes are conducted at Armonia Bay Hotel, which is situated just above the magnificent beach of Tsamadou and next to Semeli Boutique Hotel where you will stay. Here, nestled in between the olive groves, the fruit, and the pine trees, you will get the true sense of not only cooking, but also living in the praised region of the Mediterranean.

Distances

  • Athens - 45-minute flight
  • Kokkari village, 2 kilometers
  • Samos International Airport (SMI), 30 kilometers - 30-minute drive
  • Main port of Samos (Vathi), 14 kilometers - 15-minute drive
  • The second port of Samos (Karlovassi), 16 kilometers - 20-minute drive

Food

All meals are included in the price of your courses for the duration of each course. Most of the time, participants will be eating at the Culinary Institute of the Mediterranean. Meals are prepared by the chef instructors or in the class by participants with the guidance of one of the chefs.

Sometimes, according to each program’s schedule, there can be meals at restaurants or in local houses. All meals are accompanied by bottled water and wine. If there is a scheduled class after a meal (usually working lunches), alcohol will not be served.

The following meals are included:

  • Breakfast
  • Lunch
  • Dinner
  • Drinks

The following drinks are included:

  • Water
  • Coffee
  • Tea
  • Alcoholic beverages

The following dietary requirement(s) are served and/or catered for:

  • Organic
  • Regular (typically includes meat and fish)
If you have special dietary requirements it's a good idea to communicate it to the organiser when making a reservation

Things to do (optional)

Extend the duration of your holiday and combine it with a relaxing stay at Armonia Bay Hotel.

What's included

  • All meals and drinks for the duration of the program
  • All theoretical, practical lessons, and presentations
  • All excursions and visits
  • Course material and apron
  • The use of all kitchen equipment needed for each lesson, including knives
  • Cost of the raw ingredients and any other supplies used during the program
  • 6 nights accommodation
  • Daily buffet breakfast at a four-star hotel
  • Certificate of completion
  • 10% discount for participation in future programs of the Culinary Institute of the Mediterranean

What's not included

  • Airport transfers
  • Late-night outings
  • Any transfers not included in the program
  • Any special food or beverage requests for any specific dietary needs
  • Any drinks other than wine or bottled water for the meals.
  • Laundry services

How to get there

Recommended Airports

Arrival by airplane

Please book your flight to arrive at Samos International Airport (SMI). You can reach the island by a 45-minute flight from Athens, the capital of Greece. Transfer from this airport is available at an additional 45 EUR.

Airport: Samos International Airport "Aristarchos of Samos" Airport transfer available: Samos International Airport "Aristarchos of Samos" (US$53 per person) Additional charges may apply. You can request this in the next step.

Cancellation Policy

  • A reservation requires a deposit of 50% of the total price.
  • The deposit is non-refundable, if the booking is cancelled.
  • The rest of the payment should be paid 14 days before arrival.
7 days / 6 nights
from --
Thursday October 29, 2020
(7 days / 6 nights)

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