France · July 1 - 7 2023

Ecology of Food Masterclass

An immersive exploration of a whole-systems food philosophy, investigating how we relate to the environment and questioning how we live.



The concept of ecology - from Greek oikos ‘house’ + -logy - relates to how we live with our environment. Food is the most intimate connection we establish with the social and environmental fabric of the world around us, and I believe that an "ecological" philosophy can be applied equally regardless of the landscapes and societal norms that are present wherever we choose to live. In this masterclass, we will examine the practice of Conscious Eating & Cooking and what it means to live a sustainable and regenerative lifestyle. The culinary modules for this experience will be hosted at the Treehouse Kitchen I have built together with my family, a living regenerative system where all elements are designed to be in respect and harmony with nature. The food we will cook and eat will showcase what I believe are the best examples of how regeneration and hedonics can go hand in hand. We’ll be cooking most of our meals together - part workshop, part demo - with some of the finest produce and wines in the region. Most of the ingredients we will consume will be home-grown, connecting culinary creativity with the life cycles of plants, tradition, and seasonality. Bordeaux and Southwest France holds one of the most delicious and renowned food cultures in the world - oyster farms in the Arcachon Basin, sturgeon farms where arguably one of the world’s most sustainable and ethical caviars is produced, a strong organic agriculture movement throughout the region, and of course, the world's most famous vineyards. We will take field trips to visit places where these authentic expressions of ecological gastronomy take shape, including one of the best restaurants in the region (**Michelin). We will connect with the stewards of these projects, and hear about their philosophy, taste their products, and create with the foods they provide. The academic content will consist of an evolution of the “Culinary Leadership” course I created and teach at the Institut Paul Bocuse, and will explore food techniques, sensory experience design, food psychology, food philosophy, food history, food systems, agroecological farming, soil practice, wild foraging, artisanal winemaking, initiation to beekeeping, and more.


Charles x Michel

Charles x Michel

Working at the intersection of science, art, philosophy, community and entrepreneurship, Charles x Michel aims to inspire solutions for urgent global challenges. He is an experience designer, an artist using food and the meal ritual as media, a professor at major culinary institutions, a consultant in regenerative practices for high-level organizations and companies, and previous researcher at Oxford University. Dubbed one of the top chefs in the world, Charles starred in “The Final Table” on Netflix. The World’s 50 Best Restaurants and Bars and the Basque Culinary Centre recently named him an Empowering Educator in the 50 Next Class of 2022, a list of global game changers shaping the future of gastronomy.

Katie Lipsmeyer

Katie Lipsmeyer

Katie Lipsmeyer is a connector, explorer, ritual enthusiast, community weaver, event producer, writer, story-listener, and storyteller. She contributes her non-food industry talents toward advocacy around conscious eating and food education as Vision Steward and Ambassador for the CxM brand. She practices and teaches (20K hours) mindful movement through fitness and is the founder of Camp Glow it Up, a women's summer camp that promotes fitness, whimsy, self celebration, intentional groups, and intergenerational relationships. As the co-producer of this event, Katie is your go-to person for all logistics of this experience.  


What's Included

What's Included

6 full days of programming, culinary workshops and lectures, insights from psychological science, practical applications for a sustainable lifestyle.

All meals, designed and curated by the CxM team as unique food experiences to enchant the senses.

Access to local, seasonal, organic ingredients grown right on the property. A true garden-to-table experience.

Field trips to the family's beehives where we will taste honey from the comb, a local goat farm where we will make goat cheese, and a picturesque winery where we will tour the vineyard and prepare an unforgettable dinner together.

Lunch at a stunning **Michelin restaurant, located in one of the most historic and magnificent towns in France.

Personal and professional development opportunities to foster lifelong connections.



In just a single week, I feel reconnected with food, nature, and people, and now have a clear sense of direction going forward in pursuit of a happy sustainable life.

Shaun H.


The masterclass exceeded all expectations and the experience was unforgettable. Thank you all for having us in your home and hearts, it felt like a big family with open arms. The course content varied widely yet intertwined cohesively. One of the best weeks of my life that’s left me forever thinking about food, sensors, environment, community and sustainability differently. Can’t wait for the next one!

Laura K.


The insightful CxMasterclass has brought me to a new culinary frontier. As now we have full access to all the ingredients easily, we should also consider how to sustain world ecology and pay the respect to the lives of any animal and plant. The past week was nourishing mentally and physically, and my life will never be the same!

Frankie F.


I am beyond grateful to everyone who made it possible for me to go on this trip and for everyone involved in the production of the week long experience. I will, without a shadow of doubt, carry the lessons I learned with me for the rest of my life. Inspiring and educational and so much more.

Lena F.


The CxMasterclass is an experience that will stick with you for life! It will forever be apart of me as a chef and a person as long as I’m on this earth. I’ve made life long friends and connections and can’t wait to continue working together to spread the knowledge of ecology, joy, and happiness to the world!

James G.


I am so happy to have been part of this CxMasterclass. I feel deeply inspired after this week and am so grateful for all the beautiful moments, everything I have learned and all the incredible connections.

Tessa S.

Add Ons

Transport to/from airport

Transport to/from airport

We will pick you up and drop you off at the Bordeaux–Mérignac Airport.



We will cook and eat organic, seasonal, homegrown, and mostly plant-based ingredients. We will cook and eat from the land together, as well as visit exceptional eateries in the area. We will do our best to accommodate any food allergy or dietary restriction.

We will have a shuttle minivan to transport guests to/from the Bordeaux airport or train station on Saturday, July 1st and Friday, July 7th. You can book this option on this site. We will also provide transportation throughout the event for all participants at no cost.

Tickets for the masterclass do not include accommodation. We have a choice of three types of accommodations ranging from €300-€1000—a high end chalet with a swimming pool, a quaint neighboring cottage, or tent camping on the property, which you can book on this site soon. You are also welcome to book your own lodging as well.

The total cost of this six-day masterclass experience includes meals, lectures, practicals, day trips, ground transport.*  A 50% deposit for the ticket cost is due upon booking and the remaining balance is due June 30th. 

*Does not include travel expenses to/from Bordeaux or lodging.

In case of cancellation on your end, your deposit will serve as a credit toward a future CxM experience.

In case of cancellation of the event due to unforeseen circumstances, 90% of your deposit will be reimbursed, and the rest will serve as credit for a future CxM experience.

Ecology of Food Masterclass

France · July 1 - 7 2023 · 6 nights