Thanks, Karen, for all the info! I have pretty much ruled out Patricia Wells's classes. Even if I wait long enough to get in, they are far too expensive for what you get, IMO. I looked at the Marie-Blanche website some more and she has a 1-month "certificate" program for 3000e, I believe, which is still cheaper than Wells's week! <br><br>What do you know about the Institut Paul Bocuse in Lyon? I am really intrigued as they offer a 3-month intensive program for amateurs. What I've really been dreaming of is a school that would teach all the same professional techniques to amateurs/home chefs as they do to people aiming for a career in the culinary world. I seem to have found it! But an entire summer away from my family....that would be a big decision to make. <br><br>It's a lot of fun to do this research, though...much like it was for planning our Paris trip!<br><br>I will check out some of the websites you listed. Thanks again!!<br>Nina
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