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I’m very happy to announce that I am collaborating with American businesswoman Diane Drey on a programme of short English-language cooking courses at my old school, the Sichuan Institute of Higher Cuisine in Chengdu. Diane ran a successful pilot programme in March this year, and the next courses will be running in October 2010 and March 2011. The two-week courses will offer an introduction to the arts of the Sichuanese kitchen, including cutting, creating complex flavours and preparing a range of classic Sichuan dishes. The cost includes a welcome dinner, ten days of cooking instruction, excursions to some local tourist attractions, and a banquet at my friend Yu Bo’s fabulous restaurant. Diane can also make suggestions or assist you with accommodation.

In the future, we hope also to be able to offer bespoke, private courses for groups of chefs and other culinary professionals.

For further information, please drop me a line via the contact page, or visit this website.