The Course
Five regions, one passport.
Each week lands in a new food culture — hand-rolled pasta in Italy, dashi and donburi in Japan, masa and slow-braised meats in Mexico, tadka and curry in India, mezze and flatbreads in the Levant.
The point isn't tourism; it's transferable technique. You will leave knowing how to balance heat, acid, fat and salt in any cuisine on earth.
What's Included
Six stamps in your palate.
Regional pantry kit
Miso, gochujang, masa harina, tadka spices and semolina to take home, plus sourcing guides for each.
Fermentation starter
Begin your own kimchi and hot sauce in week two; taste them matured at the graduation feast.
Graduation feast
Week six is a full multi-course dinner you cook for invited guests — your first service, cheered on.
Week by Week
The itinerary.
Italy
Hand-cut pesto farfalle, cacio e pepe discipline, and why pasta water is liquid gold.
Japan
Dashi from scratch, donburi bowls and knife precision for fish and vegetables.
Mexico
Fresh masa tortillas, slow-braised carnitas and salsas with real depth.
India & Beyond
Tadka technique, weeknight curries, Levantine mezze — and the graduation feast.
"My spice drawer finally makes sense. My takeout bill has never been lower."Jordan M. — Global Cuisines graduate
Do I need Foundations first?
Recommended but not required — confident home cooks do well. If you can dice an onion and sear a chop, you're ready.
How spicy does it get?
Heat is always adjustable at your station. You'll learn to build flavor first and add fire to taste.
Can I buy a single week?
Drop-in seats ($70) open one week before each session if the cohort isn't full — ask us on the contact page.
Pack your appetite.
$360 for six weeks including the pantry kit and graduation feast.