As you know, I love few things more than food, travel and adventure.  In the past decade, I’ve led 8 culinary-focused bike trips to Italy and France.  To me, there’s  no better way to connect with people from different lands and cultures than around the stove and table.

We’ll enjoy days full of wildlife sightings in the Serengeti and visits to a Maasai village and school. Cooking demonstrations by the Thomson Safaris culinary teams will be especially fascinating. They won’t just involve learning new recipes and savoring local ingredients: we’ll be roughing it in the kitchen, going back to basics in a way few of us have a chance to experience. Imagine cooking everything from a rich, meaty stew to a delectable cake in an oven with no temperature gauge, fueled only by coal. Cooking in a culture that’s still relatively untouched by the Western world means learning an entirely new set of skills which chefs often spend a lifetime trying to develop.

We’ll finish our journey with a hands-on class with me at Gibb’s Farm, a working coffee estate and farm.  At Gibb’s, we’ll have a chance to roam through the gardens, harvest our own vegetables, milk the cows, and head to the kitchen to make our own bread and cook a meal together.

I am thrilled about this trip.  Ken and I have never been to Tanzania, and we know that Thomson Safaris is going to give us an extraordinary range of experiences and all kinds of wonderful surprises.  I know it’s going to be amazing.  I hope you can join us.

Spots are limited, so if you are interested,  please contact Andrew Doherty at Thomson Safaris for more information:andrew@thomsonsafaris.com / 1-800-235-0289

Jody Adams

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