Sichuan Higher Institute of Cuisine

Sichuan, China

Sichuan Higher Institute of Cuisine, was founded in 1985 and is operated by the Chinese government.

Testimonials 3

  • a traveler United States

    Trip Advisor website

    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.

  • Susan Canada

    Trip Advisor website

    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.

  • a traveler United States

    Trip Advisor website

    I did the two week course in October 2013. Overall a very positive experience. Starting in a home kitchen the restaurant woks and burners took some serious getting used to, but have also spoiled me on my wimpy kitchen at home.The chef's definitely know their craft, though the translation can sometimes be a bit challenging, the student translators have good English, but without the experience in the kitchen we sometimes had issues explaining what exactly we were trying to learn from the Chef's. It is a very good foundation for cooking Sichuan.

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