Over the years, I’ve witnessed something again and again in our kitchens at The Chopping Block.
Students don’t just want recipes. They want context. They want to understand where ingredients come from, why traditions matter, and how culture shapes what ends up on the plate.
I’ve watched people’s confidence grow when something clicks — when they realize cooking isn’t just technique, it’s story. It’s geography. It’s history.
That’s exactly why we’re expanding our culinary travel experiences in 2026.
These trips aren’t about checking landmarks off a list. They’re about cooking in the places that shaped the cuisine. They’re about meeting the producers, farmers, winemakers and artisans who live this work every day. They’re about slowing down enough to truly learn.
If you’ve ever felt that pull — the desire to experience food beyond your own kitchen — this is the next step.
Meet the People Behind the Trips
I’ll be traveling with each group in 2026, joined by trusted local guides in Ireland and Iceland who bring deep regional knowledge and context to the experience.
For Tuscany, I’m partnering with Viktorija — a former Chopping Block instructor and sommelier who now lives in France. She speaks Italian and has extensive knowledge of the Chianti region. Throughout the week, she provides wine education that enhances everything we cook and taste.
Our itineraries are designed and managed in partnership with Onward Travel, whose expertise ensures the logistics, pacing and accommodations support the experience seamlessly. In our recent informational session, Molly from Onward Travel walks through each itinerary in detail so you can see how the weeks unfold.
Local producers, small businesses and long-standing partnerships shape every stop along the way.
Ireland: Cooking, Culture, and Connection (June 2026)
We’ll be traveling to Ireland in June 2026, when the countryside is lush, the days are long, and seasonal ingredients are at their peak.
Ireland continues to surprise people with the vibrancy of its culinary scene.
In this clip, Molly walks through the geography of the trip — giving you a clear picture of how we move through the country and why each region matters.
We aren’t rushing from site to site. We’re spending meaningful time in places that allow us to cook, taste and connect.
Here, you’ll see how the days are structured — from hands-on classes led by professional chefs to visits with local producers and cultural exploration.
Ireland in June offers warmth, storytelling and ingredient-driven cuisine rooted in tradition — all experienced at a thoughtful pace.
Tuscany: Our Most Loved Experience (October 2026)
In October 2026, we return to Tuscany during one of the most beautiful and flavorful times of year. Harvest season brings energy to the vineyards and richness to the table.
Our Cook Like a Tuscan tour has become a favorite for good reason.
We stay at Villa Pecille in Panzano in Chianti, and the setting shapes the entire week. This clip highlights the villa itself — our home base in the heart of Chianti.
It’s intimate, scenic and designed for small-group connection.
From cooking classes to winery visits, market time and cultural excursions, the week balances structured learning with time to absorb the rhythm of Tuscany.
With Viktorija guiding wine education throughout the week, October in Chianti becomes not just a culinary experience — but a layered understanding of food and wine together.
Iceland: A Rare Culinary Opportunity (November 2026)
In November 2026, we head to Iceland — a time of year that offers dramatic landscapes, fewer crowds and a culinary identity shaped by seasonality and preservation.
Iceland is perhaps our most unexpected destination — and that’s exactly what makes it compelling.
In this clip, Molly walks through the experience — the regions we explore, the culinary traditions shaped by climate and resilience, and how the itinerary flows.
November in Iceland provides a different perspective. It’s immersive, atmospheric and uniquely suited for travelers who appreciate depth over peak-season tourism. It’s also the perfect time to balance exploration with restoration — including the unforgettable experience of soaking in Iceland’s geothermal spas, where mineral-rich waters and dramatic landscapes create space to truly unwind.
Who These Trips Are Designed For
These tours are designed for people who value depth over speed.
They’re ideal for travelers who:
- Want hands-on learning in a supportive environment
- Care about local food systems and small businesses
- Prefer small groups
- Enjoy structure without over-scheduling
- Want to return home with new knowledge and skills
You don’t need professional cooking experience.
And these trips work beautifully for couples or friends where one person loves to cook and the other simply loves to travel. The culinary components are engaging, but the cultural experiences, scenery and wine education ensure the experience is rewarding for everyone.
Your Top Questions, Answered
Value is one of the most common questions we receive. In this clip, we talk about what’s truly included — beyond accommodations and meals.
You’re investing in:
- Professional chef-led cooking classes
- Access to local producers and small businesses
- Regional expertise through trusted guides
- Small group size
- Thoughtful pacing and curated experiences
These trips are immersive by design. They require intention to plan — and they deliver depth in return.
Ready to Travel With Us in 2026?
If one of these destinations has been in the back of your mind, now is the time to take a closer look.
You can watch the full informational session here.
And when you’re ready, explore each trip in more detail below.
Travel changes how you taste. It changes how you cook. And it changes how you see.
I hope you’ll join us.
