Slideshow: "The Grecian Formula"
Corby Kummer reveals the secrets of Greek cuisine in a narrated photo tour from his Aegean island cooking class.
Cooking classes change the way you look at the world—or certainly the way you look at what’s on supermarket shelves and in your refrigerator. Thus the logic of cooking vacations, which put you in literal touch with another culture and make you want to try things, once you see up close how easy and sensible they are. Most cultures, after all, evolve cuisines that require minimal equipment and technique (unless, of course, they are French).
Aglaia Kremezi and Costas Moraitis offer cooking courses on the Cycladic island of Kea, the closest island to Athens, that are true vacations. The couple welcomes and entertains students, making them feel like friends (and sending reassuring personalized logistics e-mails beforehand; the Web site is www.keartisanal.com). In just a few days, students come to understand Kremezi and Moraitis’s love of the island and what grows there. The couple’s approach, based on letting what is in the garden tell you what to make, is so flexible that you go home with a new impetus to visit the farmer’s market.
| MED SPREAD: Kea's bread, yogurt-custard
pies, fresh anchovies, and tomato salad
Many courses are intensive and technique-heavy. This one isn’t. Instead, it is designed as a week that will give you a very enjoyable view of a culture, and demonstrate the equation every cook should know: simplicity + necessity = great cuisine.