Nitockrees Tadros Carpita, CCP
Carpita is the owner and principal instructor of the Seasons of Provence
Cooking School at Mas de Cornud in
Saint-Rémy-de-Provence. A Certified Culinary Professional (CCP) under the auspices of the International Association of Culinary Professionals (IACP), Nito has trained in France at the Lenôtre
and Alain Ducasse professional schools. She has also participated in culinary
workshops and study tours in Australia, Canada, Italy, Holland, Japan, Mexico,
Switzerland and several regions of the United States.
Nito was a finalist for the IACP Cooking Teacher of the Year award
of excellence for 2013.
Cooking classes at Seasons of Provence are held in kitchens designed with serious learning in mind. There are 10
work stations, each with its own fully-stocked equipment drawer fitted under large granite work surfaces. To ensure
students work in a comfortable environment there are rubber mats underfoot and the electrical appliance cords hang
from the ceiling, eliminating clutter. There is even air conditioning when needed.
Generous granite work surfaces are also an important feature of the outdoor teaching kitchen where you will find a
wood-burning oven for baking bread and an old fashioned "chateau style" fireplace with a mechanical pulley driven
rotisserie alongside a modern Viking professional gas grill complete with smoker and infrared cooking.
these wonderful facilities Nito teaches the classic dishes of this region
including gigot d’agneau, daube, papeton
d’aubergines and tapenade. Recipes are used as a starting point, but everyone
learns something new, no matter their skill level. Nito makes sure to include
tips on kitchen hygiene, food safety and will work with you to improve your
knife and other technical skills that might need improvement.
From Nito’s own garden come figs, cherries, tomatoes, artichokes, herbs and lavender. Other ingredients come from local farmers, open air markets and change with the seasons. In addition, she has developed a network of artisan suppliers from wine to olive oil to goat cheese.
Seasons of Provence Cooking School is the perfect
environment to come and learn cooking in Provence, with Nito or one of the
guest chefs including Jacques Pépin and Jean-Claude
Szurdak ( USA), Brad Steelman,
The River Café,
(New York), James Boyce, Montage Resort and Spa
(Laguna Beach), John Toulze, the girl & the fig (Sonoma),
Gabriel Gaté (Australia), Francesco
Trattoria (Washington DC), Roberto Donna, Galileo
(Washington DC), Francis Reynard, Daniel (New
York), Alessandro Strata, Alex at Wynn (Las Vegas),
Sandy D’Amato, Sandford’s (Milwaukee), Philippe
Théme and Jean-Pierre Novi,
La Riboto de Taven (Les Baux), Jean-André Charial,
l'Oustau de Baumaniere (Les Baux), Jean-Pierre Michel,
La Regalido (Fontvieille), Wout Bru-Jacques of
Le Bistrot d'Eygalières, Reine Sammut of La Fenière (Loumarin), Robert
Brunel, Brunel (Avignon),
François Perrot, La Maison Jaune (St. Rémy), Alain
Assaud, Le Marceau (St.Rémy)
and Serge Ghoukassian, Chez Serge (Carpentras),
Occasionally, Seasons of Provence is fortunate
to welcome a specialist in another cuisine such as Hiroko Sugiyama (Japanese).
Nito has taught at Viking Culinary Centers (Atlanta,
Memphis, Nashville), Draegers (Menlo Park), True
Cuisine(Chicago), La Cuisine Francaise (Amsterdam),
Hiroko Sugiyama Atelier (Seattle), and Central
Worth). Her recipes appear in Sarah Leah Chase's Pedaling Through Provence,
The Backroads Cookbook, Fromages Fermiers by Georges Foveau, Les Meilleures
Recettes des Maisons d'Hôtes
de Charme en France and Fresh Herb Cooking by Linda Dannenberg.
Saint-Remy Wednesday Marche Day €195
Accompany Nito to shop for ingredients in the weekly
Saint-Rémy,marche, have free time on your own to browse, then a hands
on cooking class followed by lunch. Price inclusive of aperitifs and wine, lunch
Culinary workshops. Either a morning class/lunch, 155€ or
an afternoon class/dinner 180€. Lunch only, 70€, dinner only
of 6 persons to confirm a class.
Booking: click on the "Send Request" button. Your request will be answered in
Payment: in full and in advance via Paypal unless otherwise arranged. Refundable upon receiving cancellation 5 days before class date less 5% administration fee.