FoodVacation.com

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APL International Cooking Schools

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The Founders of the Nova Scotia Seafood Cooking School, the Costa Rica Creole Cooking School, and the Mediterranean Cooking School, Daniel G. Abel, Charles L. Leary, and Vaughn J. Perret have worked together as food-world entrepreneurs for over sixteen years. They founded Chicory Farm in Louisiana's Washington Parish in 1990 to farm organic produce, specialty mushrooms, and European-style cheeses. Soon, Chicory Farm had become purveyor to numerous fine restaurants and specialty food stores throughout the United States. Their endeavors drew the attention of the New York Times, Martha Stewart Living, Food & Wine, the New Orleans Times-Picayune, New York Observer, and the Atlanta Journal-Constitution, among many others. In 1996, the trio started the Chicory Farm Cafe in New Orleans's Uptown district, a restaurant that for three years helped re-define the culinary universe of the Crescent City, and earned accolades from Fodors, the James Beard Foundation, the TV Food Network, and the Los Angeles Times Magazine. In 1998, they sold their Louisiana enterprises and moved to Nova Scotia, where they opened Trout Point Lodge. In 2004, they opened the Inn at Coyote Mountain and the Costa Rica Creole Cooking School, and in 2006 the Mediterranean Cooking School at Casa Azahar in Granada, Spain.

Abel, Leary, and Perret, along with guest chefs and local food experts, lead all Food Learning Vacations. They are the authors of the Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia published by Random House in New York and Toronto in 2004 as well as numerous articles on agriculture, food and travel as well as recipes.

APL International Cooking Schools specializes in culinary and cultural travel experiences for small groups, usually from four to twelve persons. The foodvacation web site also acts as a culinary travel guide, both for culinary vacation programs and with original travel articles and advice.