Chef Cregg made my first cooking class so enjoyable! He was super engaging and knows how to create…read morea space for collaboration and fun. We did his fresh pasta making class and learned how to make pappardelle topped with vodka sauce. The class was 3 hours long but time flew by because of how interactive he made each step. Would definetely recommend him and his classes. He was very knowledgeable and shared neat cooking hacks/tips for that could be applied to every level of cooking. You can tell he really enjoys what he does and that's always a bonus. He creates a very inviting space and in return it allows you to interact with your neighbors and share a meal at the end.

Chef Gregg was a wonderful professor and gave us lots of pro tips and engaged the class very well…read more The ravioli he taught us to make was delicious. Our only feedback is to give a better heads up about the length of the class, it was advertised at 2 hrs, but ended up being over 4. Would have been nice to know we should snack beforehand.

We took a class taught by April, who was a wonderful and knowledgeable teacher. It's in a fun space…read moreand we had a great time meeting other students, and having a nice dinner that we learned to cook ourselves. A really fun experience!

This is such a lovely experience. Food, fellowship and laughter. Lacey taught tonight and kept…read moreeveryone engaged, involved and it felt like a bunch of strangers have become friends with laughter around the table; music to my ears plus I left with a happy stomach and lots learned. I would highly recommend and whether it is just you, go with a friend or with a group, you won't be disappointed.

I have so many wonderful things to say! Securing our date was effortless, all we had to do was pick…read moreour sides, pick our meat, and have our friends and family show up. Having a pitmaster come to our home turned our son's graduation party into something unforgettable. The food was phenomenal, the team was professional and attentive, and the interactive experience kept guests talking. The setup, attention to detail, and seamless service made the entire day feel elevated, completely stress free and did I say delicious?

One of the greatest experiences that I have ever had. The way she teaches about barbecue, it's…read moregreat, and interesting. My son and I had an amazing time. Got my son in to barbecuing with me more.

Attended the culinary program in October and will be finishing in June. The program has graciously…read morechanged my life in so many ways. The program consists of 4 semesters that are 9 weeks each of a total of 9 months. You'll be working with different chefs each semester whom are amazing and talented. Each chef is different how they run their kitchen but it's good to experience that before you get in the real world. In all honesty, you have to have a bond with your fellow classmates. Working in a team and being a unit, will make your culinary experience a lot better and you'll learn so much more. The chefs do give you job opportunities in other restaurants and the school itself helps you with job placement. Lastly, be prepared to wash a lot of dishes. Baldwin Park Culinary Arts Academy is worth investing into your future!

My new favorite weekend getaway for FUN, meeting new friends and great cooking for any skill level…read more I've been to two of their cooking retreats and I look forward to more as soon as possible!! I Really can't say enough positive things about each weekend. I left there feeling energized, peaceful, contended and with skills I wanted and needed to learn! Mediterranean and French were equally as enjoyable and all I can say is "I want more please" Chef Carol and Chef Gillian make the experience so easy and stress free. I felt right at home. Love you guys!! See you again next year!!

I'm going to do this again and again. This is my happy place…read more I was late. Trying to rush out of work early on a Friday never works. Then there was the traffic on the 101. I was going to miss the meet & greet window and show up in the middle of the first class. Late for class on the first day of school! What a nightmare. The sun was setting as the 33 started twisting and climbing into the hills of beautiful Ojai, and my worries melted away. I arrived at Calliote Canyon and was immediately awed by the property. It's gorgeous--definitive California. Jill greeted me at the door with such warmth, and ushered me to the screen porch where Chef Carol was in the middle of her first lecture of the weekend--herbs. Chef gracefully incorporated me into the lecture with brief introductions and catch-up. Jill magically appeared with a beautiful small plate of nosh and a glass of wine, along with the recipe packet and a pencil for note taking. What traffic? I was at work earlier today? Instantly all the cares and concerns of the real world evaporated from my mind. I needed that more than anything. I felt utterly at ease. And I was learning! I learned so much over the course of that weekend. I found myself taking notes right away, because basically every statement coming out of Chef was kitchen gold. I generally pride myself on 'being a good cook' but man, nothing humbles your kitchen pride like learning from a chef. Chef's experience in kitchens and classrooms makes her the perfect educator in this setting. She lectures with a lovely conversational style, making eye contact and ensuring everyone is together, understanding. During practical work in the kitchen, Chef deftly moves throughout the room, giving tips and correcting techniques. All the while Jill is making sure your every need is met, you have all the tools you need before you realize you even need them, and keeping the fantastic tunes at just the right volume. Jill quite obviously put a great deal of care and attention into every detail of the weekend; she is a great host. There were 4 courses total (including a full real course where we learned stuff and made stuff on Sunday! None of this, just wrap up and say goodbyes by noon--Sunday was a full day). Each course was valuable lecture followed by hands-on kitchen work. We covered an exhaustive amount of information and technique without a trace of exhaustion. We cooked delicious food! We ate delicious food! The settings for each meal were picturesque, the ambiance was ideal. A dozen like-minded people sharing a mutual sense of accomplishment, dining under the stars and amongst the candlelight, getting to know one another over a fabulous meal. There is nothing better! Time slowed down. Wonderful new friendships blossomed. Calm, clarity of mind, relaxation, joie de vivre, happiness; these are my memories of this retreat. I'll do this again and again.

I've only ever had great tasting food from the Culinary students. I really loved their recent…read moreSpecialty Dessert Bar of Churros & Ice Cream [with all the fixings, of course] that was set up at the most recent Scholarship Awards dinner. Also I thought it was such a cool idea for the mac n cheese toppings bar. It was a fan favorite. I enjoyed seeing their smiles as they served the guests. I will really encourage my Freshman daughter to think about going to the Culinary Class for her future endeavor. A++

This program is unbelievable....especially for what you pay! Chef Michelle Farage goes above and…read morebeyond to make sure students get the most out of this program. You can tell she really cares and puts 110% effort into teaching her students. Great program, run by a great chef! Highly recommend!!!:)

Megan Potts, the owner was very bubbly and informative. The "cooking classes" are cooking demos…read morethat promote Saladmaster cookware. She has a great cookbook with healthy/healthier alternatives. At the end of the demo, you can sample the food she prepared. There is no oven, the baked meals were prepared on a stove top - in less time than a traditional oven. The cookware cooks at a level that is lower than many other available options. This allows more retention of nutrients in your meals. She has lunch and learns, corporate hands on events and complimentary cooking demos in your home available. All in all it was a fun experience.

If you want a satisfy experience to your core, Core cooking is it. We all have busy lives. Fast…read morefoods are easy choices. However they are not serving you in the best way except the convenience. Fast foods meals are not cheap any more. Megan at Core cooking can educate, guide you to become your family favorite chef. You can deliver yummy, nutritional meals in efficient time.

I can only speak on the kid's cooking class as I know the reviews are a bit different for the…read moreadults. When I walked in, we were greeted very friendly by the front desk and instructors. It was our first time and they made us feel extremely welcomed and invited. That's a HUGE green flag in my book. You want to be around people excited about their job and what they do. When I went to pick up my friend's kid, he was very excited for what he cooked. I got to try some of the pizza he made and honestly, the crust was better than a lot of the pizza joints out there and the crust I've made before. He's in the older class (pre teens and teens) and seemed to enjoy cooking with them. Afterwards, the front desk told us about the different classes and programs. We got the recipe for this week and past weeks so we can try them at home as some of the items caught my eye. He loved the class and will be going back. If your kid has an eye on cooking and wants to learn, I'd definitely sign them up here. It's always good to have some hands on help to ask questions and learn. Wish they had more classes and we missed out on sign ups for the summer. It's $40 a class or 4 weeks is $145 I believe. 90 minute classes. Since they already have the ingredients and everything, it's worth the price.

Poor experience for an adult cooking class. I wish I read these reviews prior to spending $160…read more My vision was that it would be similar to a paint and sip where we all create our own masterpiece, but this is far from it. You only get to watch 2 chefs cook, and not really learn any new skills. Throughout our class I had the luxury or chopping 1/4 of an onion and tomato. Never was taught how to properly use a knife.