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by Carole S. Kotkin

This year, thousands of people will combine their vacations with cooking classes, culinary tours and food festivals, choosing to work on both their tennis and their tart tatin. Well aware of this growing trend, Disney has gotten into the act. So, move over Adventure Land and make way for adventures in learning at the  Disney Institute.  The Institute is located on the eastern edge of Walt Disney World in a peaceful enclave that resembles a pastel-painted New England village.  This campus-like resort for adults and children  puts a new spin on "school" as guests learn to bake like a pro, dabble in animation, play deejay for a day, and climb a rock wall named Norman. Camp Disney offers special programs for kids 8 to 10 or 11 to 15, so parents can be in class while kids are enjoying camp. It's a new kind of vacation experience which appeals to everyone with a sense of wonder-sort of a Disney World for the mind. There are over 20 programs, each lasting about two hours, all taught by Disney experts or celebrity guests.  And learning, Walt's way, has never been more fun. Class offerings vary daily and guests can choose from  six areas of interest : Television and Film, Gardening and the Great Outdoors, Culinary Arts, Behind the Scenes (Disney architecture and hidden treasures), Animation and Story Arts, Sports and Fitness. Institute guests attend as many programs as they choose, and receive no bad grades for skipping class or ducking out early for golf. All courses are electives and the teaching method is hands-on. The institute's teaching kitchens are state-of-the-art with individual work stations complete with stove, refrigerator, cooking utensils and the day's ingredients . There are no Mickey Mouse chefs here, but professionals hired from top culinary schools and hotels.  As you would expect from a Disney operation, the chefs are warm and friendly as they show you new ways to sizzle, simmer, stir and sip. You'll choose your programs before you arrive (although it's usually easy to change your schedule once you get there).  You'll also want to play tennis, golf, or basketball; check out the fitness facilities, pamper yourself at the spa; explore the children's programs, delight in the evening entertainment  or visit Mickey at one of the Disney theme parks . Lodgings are in low-rise bungalows or one-and-two- story town houses overlooking a small lake. The Institute's restaurant, Seasons, features a light, diverse menu changing every 12 weeks, as fresh produce is in season.

This September 24-27/September 27-30, the Disney Institute offers a weekend getaway featuring New World Cuisine foods-a multi-ethnic culinary fusion with Caribbean, Floridian, Latin, Asian and African influences.  Tropical treasures-mangoes, papayas, carambolas, yuca, hot chilies and more will take center stage as attendees are introduced to this emerging cuisine. This event gives guests a  chance to cook and  to dine with the celebrated chefs and teachers who are turning the cooking world upside down with their imaginative creations. The Mango Gang will be there-Mark Militello of Mark's Las Olas; Douglas Rodriguez of Patria in New York; Allen Susser of Chef Allen's; and Norman Van Aken of Norman's. Chef Mario Martinez, known to many South Floridians when he owned Harvest House restaurant at Anderson's Corners in Homestead, is now a full-time chef instructor at the institute.  Chef Martinez designed the The New World Cuisine Event to put you side by side with the masters at cooking workshops, demonstrations, gourmet tastings and receptions. As Chef Martinez puts it, "This event celebrates the synergy of cooking styles between the old world and the new, highlighting the use of foods of the Americas and using the cooking heritage of new world cultures." Classes and seminars will be conducted by Mario Martinez; South Florida Gourmet contributor, Carole Kotkin and Miami Herald Food Editor, Kathy Martin, authors of MMMMiami-Tempting Tropical Tastes for Home Cooks Everywhere; horticultural expert Chris Rollins; and scion of the legendary Bacardi family of rum makers, Tito Argamasilla Barcardi. As part of the program, guests  will attend a Gala dinner featuring foods and wines that best represent New World Cuisine,  followed by a silent auction of premium wines with proceeds donated to The Chef and Child Foundation. Chefs Philippe Wilhelm and Christine Weissman of  Disney's Seasons Dining Room and Chef Martinez,  will work with guest chefs to orchestrate a dazzling feast:  Chef Douglas Rodriguez will start the dinner with a Multiple Seviche Tasting; Chef Norman Van Aken will prepare an entree of An Argentine "Kill Hunger" Steak with Truffle Scented Caramelized Pearl Onions, Boniato Gnocchi, a Smoky Plantain Crema and My Very Black Bean Jus; Chef  Allen Susser will compose a hot seafood dish; Chef Mark Militello will create the salad course and the grand finale dessert will be prepared by the host chefs. Other highlights include a Caribbean street festival with live music and street performers, a Tapas and Wine Garden Reception, and a wine tasting featuring New World wineries. They'll also enjoy a choice of other Disney Institute programs. The event is a chance for Disney to show off its accelerated attention to fine dining and draw more people to The Disney Institute.  "These convenient getaways were designed to give our guests the opportunity to pursue their passions a step further in a wonderful resort atmosphere, along with the help of celebrity experts," says Mary Tomlinson, director of the Disney Institute. There's no homework, detention or tests at this school; all you have to do to get a diploma here (besides learning to mix the perfect vinaigrette) is to "eat, drink and be merry."

New World Cuisine Packages Available September 24-27 and September 27-30, 1998, $749 per person, double occupancy;(special rate for South Florida American Institute of Wine & Food members, $649 per person, double occupancy)1-800-282-9282, ext. DC73, or your travel agent.

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