Alison is an award-winning chef, with many years of international experience. After meeting her future husband in Swaziland, they have cooked together, including for several heads of state, among which Her Majesty Queen Elizabeth II and The Duke of Edinburgh, Prince William, Richard Attenbourgh, Mick Jagger, Madonna, Cher, Sylvester Stallone, U2, Elizabeth Taylor, and Richard Burton. Alison has won recognition by major food guides and has won medals internationally. Alison and Sidney like to introduce exotic flavors to traditional French cooking, and give personal attention to all guests.
Sidney is an award-winning chef, with many years of international experience. Since meeting his future wife in Swaziland, they have cooked together, including for several heads of state, among which Her Majesty Queen Elizabeth II, the Duke of Edinburgh, and Prince William, as well for celebrities like Madonna, Cher, and Sylvester Stallone. Apart from the recognition of major food guides, Sidney has won international medals. Sidney was Captain of The British Craft Guild Team for 2000/2001 when they achieved a record medal total.
Amelia Banas United States
August 2017, BookCulinaryVacations
a traveler South Africa
Sidney & Alison Bond are excellent chefs and excellent teachers. We learnt so much from them, they are a lovely couple and organise everything so well.
We got out of this course everything we expected (the second one we've been on, this time it was the Christmas 2016 one )
We can highly recommend Le Calabash
a traveler Houston
This was a trip of a lifetime. Allison, Sidney, and their daughters were so welcoming and helpful throughout the entire visit. We had amazing hands-on instruction and put together entire recipes from start to finish. The pastry course is amazing for a dessert lover or any level of baker. The accommodations were spacious and nice to go home to in the evenings. Go hungry and leave with a full belly and heart!
a traveler Texas, United States
My girlfriend and I attended the pastry cooking course at Le Calabash over the Thanksgiving holidays and had a blast. Sydney and Allison were extremely patient and knowledgeable about the cooking process for each dessert we created. We learned how to make everything from macaroons and ice cream to more traditional French pastries like profiteroles. Another aspect of the course that I wasn't aware of until arriving was having delicious home-prepped meals for every course of the day. Sydney made some amazing duck confit and also a great branzini filet with foie gras. I am looking forward to attending another course soon hopefully to further increase my cooking knowledge and be able to impress friends and family back home. I cannot recommend this course enough.
Sheila M. Minnesota
Just returned from 2 weeks in Africa. Sid and Alison our leaders/chefs brought our small group(13)on the most amazing adventure. We spent our first 3 night in Capetown in the Stellenbosch wine region at the Zevenwacht wine estate. There and in several other locations we experienced several wine tastings and picnicked in the vineyards. Great food and wine and Capetown visit along the waterfront was terrific. Then we flew for our next 6 nights to Namibia. We traveled to 4 different lodges and experienced an up close and personal view of animals in the wild. The lodges and their amenities were first class and our guides in the game preserves were exceptional. I highly recommend taking this very personalized journey for what is truly the trip of a lifetime.
Russ M. Florida
Sawubona (or hello for all of you non-Zulu speakers!). Since our return from "A Africa Culinary Adventure With Le Calabash" my wife and I cannot stop marveling at the many wonders we experienced in the company of Sid & Alison Bond and our intrepid fellow travelers. What we enjoyed was a new way of seeing things through the prism of different lands and different cultures. From the bustle of Johannesburg to the stunning vista of Cathedral Peak or waves crashing onto Indian Ocean beaches or a dip into the history and culture of the Zulu people or the culinary delights of Durban and Swaziland or the raw beauty and power of Kruger National Game Park, it was an eye opening, breath taking experience. The entire trip was carefully planned and laid out by Sid & Alison with first rate lodging and dining whether we were in a 5 star hotel or a thatched roof indlu (dwelling) in a Zulu village. Always safe, always comfortable and always memorable. Their care for their "guests" is evident at all times and they create a family like atmosphere as we traveled on our twelve day itinerary. This was the third time that we have signed on with Le Calabash - once at their school in France and twice now in Africa. These are not just cooking classes or tours but rather true adventures and immersion into new sites, cultures and culinary delights. In our opinion we receive excellent value and return on our investment in these experiences and we eagerly look forward to our next adventure with Sid & Alison. Go well to all of you or as the Zulu say, "hambakahle"!
Christine K. Illinois
We walked away with a binder of recipes and more knowledge than I ever expected. We are anxious to try our new found skills in our friends and family. As a home cook who has been cooking since I was a child at my grandma and mom's side, reading cookbooks and watching cooking shows- I learned sooo much! Good balance between hands on and demonstration. Sid and Allyson and the girls were most welcoming and would love to go back some day! The market tour to Tours was so enlightening! My favorite Sid'ism "Good food waits for no one" !
Learning and cooking at Le Calabash Petit Conservatoire de la Cuisine was all that I hoped it would be, AND THEN SOME. The accommodations and transportation were perfectly arranged, giving the student just the right amount of time to rest and recharge in between classes and sumptuous meals. Delicious recipes are provided in a folder for each student. There is a great balance between watching Sidney and Alison demonstrate proper culinary techniques and students executing the recipes at their own 'stations.' I am a "flavorful food" lover and all of my tastebuds were tickled at Le Calabash! The bottom line is, I came home with tons of great recipes, fond memories of interesting conversations over meals, and a sharpened set of practical kitchen tips and skills. We took a few 'field trips;' to a market, a famous castle, a family-owned and operated cheese producer, and a winery. Finally, Sidney and Alison are remarkable, intelligent and caring people. I really enjoyed my week with them and so will you.
Maryann C. New York
This cooking school is like none other; I am encouraged at every turn. Chef Sidney and his pastry chef wife, Alison embraced my creativity. They encouraged experimentation while imparting techniques necessary to bring out the best tasting dishes I've ever had in my entire life. It truly was a dream come true. If you love to cook, you owe it to yourself to meet these wonderful people and spend a few days with them. I cannot wait to be with them again. My trip to the Loire Valley with hosts Sid and Alison will long be remembered. On my bucket list: their cooking school in Africa...
a traveler North Carolina
The experience was so far beyond what we expected. Sidney and Allison and their family and staff were amazing. We learned an incredible amount at the school, but also really enjoyed getting to know the Bonds. The food was amazing and the environment was awesome. We are planning on our next trip perhaps with them to their culinary school in South Africa. Can't wait!
a traveler North Carolina
This was more than just a cooking school. Sidney and Alison taught us how to make fabulous meals and deserts, numerous shortcuts, and everything we could do back home. They also took us sightseeing in the region, to some places a regular tourist would not see. The week was above and beyond our expectations!
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