This is always our choice for beautiful cakes. The torte is a MUST they've been making my cakes for…read more15+ years and they are always fabulous

Update from my previous post. I believe they have finally learned how to fill a Long John! This is…read morethe second time my wife stopped and picked us up something and both times now The donut has been full of cream. That is as it should be so I'm raising my star up to four. And I do recommend the Long John's or as some call them cream-filled straight they are excellent now.

Chef Aeisha was fantastic and she made cooking so fun for our group (especially my daughter)! I…read moremight even bring my son to the next one because even though he doesn't have much interest in cooking, I feel like Chef Aeisha would even make it fun for him! I can't say enough about this experience! We'll be back :)

From the owner: Cozymeal is an award-winning provider of cooking classes, private chef services, food tours and…read moreteam building activities with local chefs and food tour guides in Ann Arbor. Consumers as well as small and large companies use us regularly for all their culinary needs, from couples cooking classes to team building activities to bachelorette parties to private dinners.

My wife and I spent the day with Deb learning how to cook Beef Bourguignon and had a wonderful…read moreexperience. I would highly recommend this class to anyone interested in learning how to prepare and cook good food.

This was my third time cooking with Deb, and we continue to have an amazing experience. Our meal…read morewas SO good, Deb teaches us little tips and tricks so we feel like we are learning, and I really appreciate how organized and prepared she is by having things ready and pre-done (of what can be), offering Prosecco and small bites while we cook, having a beautifully set table for us, and just all the details! I couldn't recommend Deb and her cooking class more.

I had attended a sushi class a year or so ago and had a great time so for my birthday this year we…read morebooked a charcuterie class in April 2026. The class was canceled because the chef was sick and rescheduled for May. The day of the class in May I received a message they were canceling again because so many others had backed out and they would contact me in 3 days to see if I wanted a refund or to reschedule. I have never heard from them and there has been no response to the 3 emails I sent asking for a refund!! There is no contact number to call. I HAVE BEEN SCAMMED OUT OF $136!!! BEWARE!!! Two classes were canceled, no phone number to call and no responses!!! DONT BOOK A CLASS! YOU WILL LOSE MONEY!

There is no phone number contact and I have been emailing for a few months about a credit I…read morereceived that I want to use up. The email address is foodologytoledo@gmail.com. I see other people are having the same issue. I guess I have to drive over when they are having a class and try to get some help. I just want to redeem the credit. This is not good business.

My daughter and her friends recently attended a cooking class with Lilian Anderson, owner of…read moreSprouting Chefs. Sprouting Chefs is new to the Ann Arbor area, and offers hands-on cooking classes for children and teens ages 8-16. Reasonably priced at $45 a session and conveniently located in the spacious kitchen of the Westminster Presbyterian Church on Scio Church Road, Sprouting Chefs offers attendees the chance to make new and theme based meals in a safe, fun and supportive environment. Throughout the 2 1/2 hour class, Lilian and an assistant provided supervision and instruction to the students, as they moved through all of the steps to make three age appropriate, yet creative menu items. In the class my daughter attended, they made a cucumber salad, homemade Southern-style macaroni and cheese, and mixed berry shortcakes with lemon curd. Completely at ease with the children, Lilian infused the class with instruction on technique, such as how to properly hold a knife; kitchen rules, such as to always say "behind" when you are coming behind someone with boiling water or a hot pan; and nutrition information, such as information on the differences between organic, locally grown and conventional produce. At the end of the class, which included a generous tasting of all the dishes, my daughter and her friends left with a take home bag of the dishes they had prepared and a recipe booklet so that they could make the recipes at home with their families. The girls had a wonderful time and I would highly recommend the class to other children and teens who enjoy and want to learn more about cooking.

From the owner: Sprouting Chefs trains the chefs of tomorrow, by offering hands-on cooking classes for children,…read moreages 8-16. Each themed 3-hour class incorporates cooking skills, food and kitchen safety, nutrition and meal-sized tastings. Vegetables harvested in our nearby Project Grow garden site are featured in seasonal dishes. Private classes can be arranged.

I've taken two cooking classes here both with Chef Gabriella. She is awesome. A classically trained…read morechef who knows what she's doing. The first cooking class was Latin steak night where we made steak with chimichurri and gelato for dessert. The second cooking class was crabcake with steak and garlic aïoli with oven roasted asparagus and chocolate lava cake. It was such a delicious meal. And she is a fantastic instructor. I've signed up for my third class and can hardly wait. As for the store itself, the staff are really nice. I've purchased a number of items here. If you take a cooking class you also get 10% off in the store which I took advantage of. They have a beautiful selection of just about everything you would ever need for your kitchen and serving goods. What's not to like about that?

My friend and I took a New England Coastal Classics cooking class. The website said we would be…read moremaking: Classic Connecticut Style Lobster Roll Butter Lettuce Salad with Radishes, Cucumbers & herbs Buttermilk-Herb Dressing Sea Salt and Vinegar Smashed Potatoes Crustless Blueberry Pie Homemade Brioche Roll Raspberry Lime Rickey I was so excited to prep and cook all of these items! The room for the class isn't very big. The class consisted of 3 tables of 8. Twenty-four people per class is too big. It felt too cozy. I've taken a Sur La Table class before but it's been awhile. I remember it being more hands-on. In this class, we barely did anything. The lobster was cooked and cut for us. We cut some herbs and mixed the dressing. Not very exciting. The potatoes were pre-cooked and one person from each table got to smash them. We were given all the ingredients for the pie and we threw it all together and into a pan. The dough for the roll was premade for us. We each took a piece and rolled it into the shape of a roll. The Rickey was made for us. I wouldn't take another class.