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Gastronomy
 Love to cook? Join Luxury Experience on April 5-6, 2014 at the New York Culinary Experience 2014 - "A Fantasy Camp for Foodies" hosted by New York magazine and the International Culinary Center in New York City cooking alongside top toques. Begin each day with breakfast, take a morning class cooking with one of your favorite chefs, have lunch, followed by an afternoon cooking class. At the end of each day, join fellow NYCE students and chefs at a reception. The opportunity to take your class work home with you at the end of each day is another great perk. Classes are held at the prestigious International Culinary Center, located at 462 Broadway, New York, New York.
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 Spaghetti al Pomodoro, a glorious celebration of tomatoes, olive oil, basil, spaghetti, and Grana Padano cheese at the International Culinary Center in New York City to celebrate the Feast of Saint Anthony the Abbot. Presented by Chef Cesare Casella, Dean of the Italian Studies of the International Culinary Center, it was a day of learning and tastings.
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 We attended The New York Culinary Experience 2013 hosted by New York magazine and The International Culinary Center in New York for the second year, and what an experience it was! Imagine what a great opportunity it was to cook alongside such culinary "stars" as Mindy Segal, Peter Endriss, Laurie Jon Moran, Masaharu Morimoto, Seamus Mullen, Paul Liebrandt, David Bouley, Dan Barber, Jonathan Benno, Michael Anthony, Cesare Casella, Gerard Craft, Richard Capizzi, Jeffrey Elliot, Michael Lomanaco, Marc Forgione, Marc Murphy, Dominique Ansel, Ron Ben-Israel, Jacques Torres, Elizabeth Karmel, Christopher Hache, Shaun Hergatt, Zachary Golper, Christina Tosi, Jean-Georges Vongerichten, André Soltner, Jesse Schenker, Alain Sailhac, Daniel Rose, Michael Psilakis, April Bloomfield, Naomi Pomeroy, and Harold Moore.
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 The art of making chocolate truffles with award-winning Danish Master Chocolatier Fritz Knipschildt of Chocopologie by House of Knipschildt at The Clarke Culinary Center in South Norwalk, Connecticut was a most delicious experience. For chocolate lovers, biting into a sinfully rich chocolate truffle with its decadent creaminess is one of life's little pleasures. Taking its name from the shape of a fungus that is the culinary equivalent of gold the chocolate truffle is every bit as precious as its earthy namesake.
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 Each December, Country Inns in the White Mountains present their Annual Inn-to-Inn Holiday Cookie & Candy Tour where over the course of 2-days, ticketed guests gather inspiration from 13 participating festively dressed inns, sample 26 cookies, and receive cookie recipe cards. Deck the halls, and prepare for the sweet season; the sugar rush is on!
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 With a growing trend towards healthy eating, I enrolled in a class on Organic Grains and Heirloom Beans with Chef Partner Michael Anthony of Gramercy Tavern in New York, as part of the New York Culinary Experience hosted by New York magazine and The International Culinary Center. What I learned is that incorporating grains and beans in your diet does not have to mean boring meals.
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 For culinary enthusiasts, the New York Culinary Experience 2012 hosted by New York magazine and The International Culinary Center was the quintessential cooking experience. Imagine the excitement of cooking with New York chefs Michael Anthony, Dan Barber, Christophe Bellanca, David Bouley, Floyd Cardoz, Cesare Casella, Rebecca Charles, Mark Fiorentino, Roger Gural, Brooks Headley, Shaun Hergatt, Dan Kluger, Mark Ladner, Paul Liebrandt, Anita Lo, Michael Lomonaco, Emily Luchetti, Seamus Mullen, Michel Nischan, François Payard, Angela Pinkerton, Michael Psilakis, Missy Robbins, Jacques Torres, and Jean-Georges Vongerichten.
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 Ready, Set, Cook! The Adventure Kids aka Debra C. Argen and Edward F. Nesta set off to Boot Camp, of the culinary kind, at The Culinary Institute of America (CIA) in Hyde Park, New York. The Two-Day Holiday Boot Camp put us through our culinary paces learning to create delectable fare just in time for the holidays.
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 Cocina Poblana (Puebla Cuisine) is one of the most famous cuisines of Mexico, and attending a cooking class at the Sacristia de la Compañía in Puebla, Mexico with Chef Alonso Hernández provided me with the opportunity to learn the art of creating regional favorites of mole poblano, chalupas, salsa verde, salsa roja, and more. Buen Provecho!
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 Recalling the Gershwin lyrics, "you say tomato, and I say tomahto" but is the tomato a fruit or a vegetable? Luxury Experience Magazine travels to Skåne, Sweden to learn the tomato facts at Vikentomater.
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 With innovative and bold presentations by Michelin chefs creating gourmet cuisine that dazzles the eyes and borders on art, I have always pondered the age-old question, which came first, the chicken or the egg, or in this case, did the recipe evolve first, or the plate it would be served on?
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 Luxury Experience Magazine joined fellow gourmets at the St. Moritz Gourmet Festival for a six-day gastronomic journey featuring the exquisite cuisine of top international chefs Dieter Müller, David Thompson, Tim Raue, Urs Gschwend, Ip Chi Cheung, Andreas Mayer, Theo Randall, Emmanuel Renaut, Ryan Smith, and Reto Mathis.
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 As part of the 15th St. Moritz Gourmet Festival, Chef Emmanuel Renaut of Flocons de Sel in Megève, France presented a gastronomic dinner at the Rôtisserie des Chevaliers at the Kulm Hotel St. Moritz in Switzerland that was a true luxury experience.
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 Switzerland is famous for over 400 varieties of cheese, so on a trip to Bern, Edward F. Nesta and I visited the Emmental Exhibition Cheese Dairy to learn about the art of making cheese, Swiss-style.
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 Les Dames d Éscoffier International is a prestigious organization founded by Grande Dame, preeminent food journalist and visionary, Carol Brock in 1976, as a professional organization of women in food and wine.
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 The Institute of Culinary Education (ICE) in New York is legendary. Tapas are a hot trend. Taking a Tapas Class at ICE with Chef Jordy Lavanderos combined the best of both worlds.
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 A visit to Le Musée de la Banane in Sainte-Marie, Martinique really opened up my eyes to this truly remarkable fruit.
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 Sweden has long been highly acclaimed worldwide for its design and crystal; now Sweden is placing a new global emphasis on its exceptional cuisine and culinary products. Move over pomegranates as the new ‘darling’ of the food world, and make room for cloudberries.
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 There is more to Swedish Cooking then just Swedish Meatballs.
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 In the Kitchen with Chef Jordy Lavanderos! Debra spends the day with Chef Jordy Lavanderos in his new hip tapas restaurant, Secretes in New York City.
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 If one tried to summarize the essence of Jacques Pepin in just one word, it would not be possible!
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