Le Baou D'Infer is located in the heart of the breathtaking Provencal countryside, just twenty minutes from St. Tropez on the grounds of a working vineyard, steeped in the dappled light and the fragrance of herbs which makes this area of France so unforgettable.  Diane and Peter Knab welcome students into their comfortable family home with five double bedrooms and one single bedroom with beautiful views of the hillsides and a swimming pool to enjoy.  Their goal is to make students feel welcome and have a relaxing holiday with friends.  Relaxing under the dappled shade of the mulberry trees, it is hard not to leave the cares of the outside world behind.

Alex Mackay will be your teacher for the week, bringing all of his experience and enthusiasm from being the former director for three years of the cooking school at Raymond Blanc's world famous Le Manoir aux Quat Saisons.  He is a gold mine of information about ingredients from around the world having been a chef in 30 different restaurant kitchens in seven countries.  He has grown from a chef into a teacher who enjoys and relates to people; the things he teaches are the tips to make cooking enjoyable and easy at home.   Raymond Blanc says about Alex: "I have watched him grow with great pride from a fine chef into a fine teacher and listened with pleasure to the many guests who have enjoyed his free style of teaching.  The sadness I feel as he leaves is overwhelmed by the joy of seeing a pupil become a master, and I'm sure that you will be smitten by his food and friendship in the South of France."

The size of the classes are kept at an intimate six students which gives Alex the ability to give his undivided attention, whatever your culinary questions or requirements.  Personal encouragement and Alex's total involvement are assured for every guest, so that you will get the ultimate enjoyment and sense of confidence and achievement from your course.  The air-conditioned kitchen has separate workstations so students can enjoy proper hands-on experience as Alex takes you through the recipe ideas, step by step, in his inimitable relaxed style.  Comfortable seats around a large demonstration area are provided so students are in luxury in the light and airy kitchen studio as they learn. 

The classes are run during the best times of the year for abundant, fresh and truly seasonal produce.  Each day of the week has a different theme: Herbs and Salads, Provencal Classics, Pasta, Risotto & Bread, Desserts, Quick & Outdoors with the recipes changed every year.  Students have the opportunity to ask if there is something special they want to learn.  Alex will then purchase the ingredients and demonstrate the requested dishes or techniques.  After breakfast, there is a morning cooking class to prepare lunch and then back to the kitchen for another two hours after which there is free time to relax and enjoy the pool and grounds.  Supper consists of what students prepared in the afternoon class.

• Upon arrival on Monday, students will be greeted by hosts, Diane and Peter Knab. After being settled in the rooms, chef and teacher Alex Mackay will give a synopsis of the weekly schedule.
• Breakfast each day is followed by a morning cooking class to prepare lunch and an afternoon cooking class to  prepare supper. There is a break between classes to enjoy the swimming pool and grounds of the beautiful Provencal home.

• After breakfast, the morning and afternoon cooking classes consist of Herbs and Salads. A sampling of dishes that might be prepared are Tiger Prawn Gazpacho, Twice Cooked Red Pepper Soufflé, Soupe au Pistou, Leg Steaks of   Lamb.

• Students learn typical Provencal Classics. This may include Bouillabaisse, Rouille, Daube de Boeuf, L'Aioli, Salade Nicoise, Pissaladiere and Tourte de Blettes.

• In the Pasta, Risotto and Bread class, basic pasta dough will be made into raviolis and possibly stuffed with goat cheese with a veirge sauce and the technique of making perfect risotto may include the additions of tiger prawns   or basil with vegetables.

• Desserts are the features of this day. Eight different flavored soufflés along with Chocolate Shortbread, Chocolate and Orange Torte, Lime and Honey Parfait and Mascarpone Sorbet are among the tantalizing taste treats possible

• In the Quick and Outdoors, Sardines with green olive tapenade, Aubergine Cannelloni, Shellfish Nage, Potato Rostis, Roasted Peppers and other exciting dishes will be made.

• Students say farewell after breakfast to their wonderful culinary experience in Provence to return home to savor the memories.
• Note: Slight variations or adjustments to the daily schedule may be made.