Bouillabaisse, Cassoulet and Wine: Begin in Marseille, birthplace of bouillabaisse, the seafood soup on steroids, to eat it and learn how to make it. Then it’s off to Carcassonne, home of cassoulet – eat it, make it – then to Bordeaux and St. Émilion for wine, wine and wine. Option to end in Paris, because as long as you’re in the neighborhood…

The Crossing Cooking Course: We’ll embark on a luxury liner’s transatlantic repositioning cruise, with each day at sea featuring a class on refining our culinary techniques – knife skills one day, sauces the next, maybe pasta making and braising along the way.

A conventional cruise, but each stop will have an excursion curated just for us. Visiting local markets, dining in special restaurants or cooking with a native.

London to Paris via the Chunnel: We’ll start in London for Borough Market, Gordon’s Wine Bar, Indian restaurants and pub grub, maybe even take in a show in the West End. Then we’ll board the Eurostar to Paris for dinner in a Michelin-starred restaurant one night and a bistro the next. A side trip to Champagne country and a cooking class at École Alain Ducasse will round it all out.

New York for the Holidays, 2025: New York City is great any time of year, but in December it’s magical. We’ll tour Chinatown and Little Italy, learn about cheeses at Murray’s Cheese Shop in Greenwich Village, take a class at De Gustibus Cooking School on the top floor of Macy’s in Herald Square, see the Rockettes at Radio City Music Hall and end with dinner at a Michelin starred restaurant.