The Chef
If you are still none the wiser after browsing this website and reading these FAQ's, then please contact us by email, or even use a good old telephone - rumour has it they still work you know!
Do I need to pay a deposit, and when should I send the balance?
Is there a damages deposit, as is normal with renting a gite for instance?
How long does the course last?
What are the arrival and departure times?
What do I need to bring with me?
You say "hands-on" - what does that mean exactly?
What if I'm squeamish about certain foods?
Talking of certain foods - what kind of food will I be cooking?
Can I take a copy of the recipes home?
Won't I get fat eating all that food?
Your accommodation is self catering, but should I bring towels and bedding, etc?
I want to come and cook, but my partner/family doesn't - what is there in the area for them to do?
How much does it cost?
£645 if you are staying with us and taking part, £595 if you are taking part, but staying elsewhere, and £345 if you are just here for a holiday while your partner (or children) do the hard work in the kitchen.
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Do I need to pay a deposit, and when should I send the balance?
An initial deposit of 30% is required straight away in order to secure the booking. Please send the balance three months prior to the start of your cooking holiday.
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Is there a damages deposit, as is normal with renting a gite for instance?
Yes. We require a security deposit of £200 payable along with the balance - this is to cover large breakages (we're not going to extort your hard-earned money for the odd broken cup or plate though!) and will be returned to you within two weeks of the end of your holiday.
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How do I pay?
You can pay in Sterling or Euros, by cheque or Direct Bank Transfer. Email us with your desired dates and preferred method of payment.
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Where are you?
We are situated near the pretty market village of St Genies, which is midway between Sarlat and Montignac in the Dordogne region of south west France.
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How long does the course last?
Your holiday starts on Sunday afternoon whereupon we will get you settled in and show you around. Join us later for an evening meal. The holiday ends the following Saturday morning.
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What are the arrival and departure times?
We ask you not to arrive earlier than 4pm on the Sunday, and leave no later than 10am the following Saturday - the reason being that we need time to prepare for your holiday. However, don't worry if you arrive earlier - I'm sure we'll think of something to do with you.
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What do I need to bring with me?
Everything you would normally need in a kitchen - aprons, knives, utensils etc - is already here. Just bring your normal holiday gear, though we would suggest some comfy shoes or trainers, as there will be a fair amount of standing.
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You say "hands-on" - what does that mean exactly?
At certain establishments, such as some formal cookery schools, you are only allowed to watch the chef demonstrating his talents. That's like being back at school, which isn't our philosophy at all. "Hands-on" means getting your hands dirty! We will all be preparing the ingredients together, then cooking it, probably in pairs. The chef (me) will waft around prodding this and that, seeing that all's well, generally guiding and aiding you.
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What if I'm squeamish about certain foods?
Don't worry - we'll all just laugh at you. Seriously though, when you book I will phone you to have a chat about what you would like to cook and what, if anything, you would definitely not want to cook.
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Talking of certain foods - what kind of food will I be cooking?
Classic French; contemporary English (the kind of food being cooked by the likes of Jamie Oliver, Gary Rhodes and Rick Stein); mediterranean; pacific rim, or fusion cuisine (lots of lime, coconut, chili, mango, lemon grass, etc); Italian; Mexican. If there is anything that you're itching to try, let us know and we'll give it a whirl.
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Is it safe?
Yes, but you will be cooking in a semi-professional kitchen where the knives are sharp, and there will be equipment and machines with which you may not be familiar. However, we take safety very seriously here - there is a fully equipped first aid kit, and advice is always close at hand.
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Can I take a copy of the recipes home?
Yes - we give you a farewell pack full of the recipes you've cooked, as well as some photos of your time here (though we keep the embarassing ones to show future guests...).
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Won't I get fat eating all that food?
Yes.
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I am worried that the other students will be way ahead of me in terms of skill and knowledge of food.
Have no fear - we don't populate our courses with people of varying levels of skill, this is a cooking holiday and is meant to be relaxing. Each course is tailor-made to suit all our guests on any particular week, so you will all be of more or less similar aptitude and competence.
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Your accommodation is self catering, so should I bring towels and bedding, etc?Included in the cost of your cooking holiday are: gas; electricity; heating; towels; bedding; washing machine. There is also free Email and Internet access.
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I want to come and cook, but my partner/family doesn't - what is there in the area for them to do?
Apart from the extensive grounds and pool at Bombel we are perfectly situated for exploring the valleys of the Dordogne and Vezere rivers, with medieval Sarlat, Beynac, Montignac (where you will find the famous Lascaux cave paintings), and the colossal fortified church of St Amand de Coly all within half an hour's drive. We are surrounded by an abundance of easily accessible recreational and practical facilities such as: horse riding; fishing; golf; canoeing; cycling; walking; cinema; open-air markets; pre-history sites; museums.
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I'm looking forward to the various included visits to food-related places, but what if my partner/family want to come too?
No problem, but please let us know in advance. However, they will have to pay any costs involved.
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Tel: 0033 (0)553 302405