Chef Vee and her team were amazing! I had several moving parts with my plans, but Chef Vee was…read moreflexible and accommodating. Responses to my questions were timely and the food was amaaaazing. Her team made a brunch spread and brought it up to my hotel room. My guests loved it. I will definitely look to the Somethin's Cooking team again for any future catering needs in Vegas!

Chef Vee and her assistant helped us host the cutest Little Chef party for our son's 4th birthday…read moreparty! Chef Vee led the kids through making personal sized pizzas and decorating cupcakes, and it was literally the best party! Each kid received a personalized apron and hat and everyone had the best time! And Chef Vee made planning the party so easy - she did everything and was always so quick to respond to messages. If you are thinking about hosting a Little Chef kids' party - call Chef Vee!

What a wonderful facility. Professional, well-run, and taught by people who truly know what they're…read moredoing. The instructors are knowledgeable, patient, and clearly some of the best in the industry. Overall, an incredible experience and one I'd highly recommend.

After completing this pastry program, I can say it was one of the best experiences of my life and…read moreat the same time a real eye-opener. One of the discussions we would have during the course of the program was to practice the art of "compliment sandwiches": so here I go. After changing careers, I grabbed at as much information as I possibly could regarding pastry between working my day job and ran into so many walls it amazes me that I haven't given up. Then Amaury Guichon Pastry Academy opened up right in the city that I already reside. It was like a message; a sign that I MUST attend and I WILL attend. Prior to class, I would scour the internet, books, and others in the field searching for answers on how to improve in the art of pastry only to get part of the answer or solutions that did not work for me. Starting class here wastes no time. Within the first week you are already versed in a lot of theory and background that is necessary to understand the recipes and techniques that lie ahead. You also make macarons and other petit fours (i.e madeleines) right away and start practicing kitchen skills. I already felt like our instructor Chef Michel was extremely knowledgeable and provided information on the topics that exceeded the questions that I had. I gained a newfound confidence in my abilities and understanding of the pastry arts. Each week focuses on a module as described in the website covering yeast breads, gateaux voyage, plated desserts, confections/chocolates, entremet, ice cream and other various cakes just to name a few. Most of your time is going to be spent with Chef Michel. He has a great way about transferring knowledge to students making it feel casual and always open to questions no matter how many times he would have to explain. I thought he was very kind and he knew so much about each topic that anything I had questions about were answered in a way that made sense. It was a real defining moment for me to finally get answers to everything I always wondered about until then. I was explained before the courses that pending the schedule you would have time with Chef Amaury. His main focus would be to go through the process of chocolate showpieces, sugar and wedding cake showpiece, and his unique entremet. He is a little less hands on than Chef Michel but will help you when things go south. For the most part his approach is that you use this time to tackle the projects on your own rather than have him explain each component. He prefers that you think about the process, internalize it so that you can create these for yourself in the future. I do not doubt that he isn't skilled, his precision, accuracy, and attention to detail is definitely evident! Some of the things that I wasn't prepared for or did not like as much about the program was the cleaning. I came to accept and kept a very open mind about cleaning at the beginning of the program. However, as time went on I started to see that the interns that were there would almost take on a harsher tone when it came to instructing the students to clean or to clean to their expected standards. At one point, one of the students cried and had to leave because she felt attacked for not cleaning enough. I think there is a point where the concept of students being paying customers rather than employees at a pastry shop being paid a salary start to blur here. I believed that we were all responsible adults and that we could properly clean after ourselves. But each class tends to be a mix of people of all ages and from all around the world so there is some variation in our habits and values. Other than that, I still don't understand the school's concept of interns. Supposedly each session picks some of the students to return the next semester to be interns. It is kept under wraps and we only find out through word of mouth but never publicly announced by the instructors/school. It is unclear how they pick their interns such as qualifications or attributes but in the end we are left to wonder if it was because the chosen interns were picked because of their personalities, skill level, or some other factor. If it was more clear, I think the students who were not chosen would more easily accept it and move on. The wondering and questioning "why?" actually ends up hurting the "unchosen" ones more and almost seems like favoritism. I would want students who enroll in the program to be a full part of a majority of the recipes and pastry that we create. A lot of the finishing of cakes and other desserts are mainly done by the instructor (including proofing bread and placing/taking things out of the oven). I see that the main point is so that the end products are "picture worthy" and ready for social media presentation but students miss out in this way by not gaining the experience. Overall, it was a great experience and I don't regret it despite some of the improvements needed

Hey there! I just…read morehad to reach out because I'm still buzzing from the incredible cocktail party we hosted recently, and it was all thanks to Chef Lisa Cornish and her amazing team! We had a pretty intimate gathering, about 40 wonderful guests, complete with a fantastic bar, delicious hors d'oeuvres, and some truly divine desserts. Honestly, from the moment the first guest arrived, Lisa's staff were absolutely on point. They made sure everyone felt totally welcomed and completely taken care of, which was just so lovely to see. It felt like every single person on her team had a genuine smile for every request, big or small. Their professionalism combined with such warmth really shone through. They were, without exaggeration, simply outstanding. My guests haven't stopped talking about how impressed they were with everything - the food, the drinks, and especially the impeccable service. It truly made the evening a memorable one for everyone, and I couldn't be happier. Lisa is a dream to work with!! Just wanted to share this glowing feedback. Chef Lisa and her crew are truly exceptional! Jan

We were invited to a very lovely 65th birthday party that Chef Lisa catered inside of the home of…read morethe birthday boy. Lisa and her assistant were there very early and did a fantastic job preparing dinner. Lisa and her assistant were very personable and we even got a little bit of a comedy show. Our meal started off with the lobster bisque which was absolute perfection. Next we had a wedge salad, which was topped with bacon and blue cheese, and some other items, including tomatoes. I am not a wedge salad person, and I was converted. For our meal we had filet mignon on top of a bed of potatoes with asparagus. It was absolutely delicious and I could barely finish it. The meal ended with crème brûlée, which I cannot say enough great things about. Overall, it was one of the best dinners I have ever had. From the presentation, to the wonderful personalities of Chef' Lisa and her assistant, to the great company, it was a beautiful night with beautiful food.

Nanette is the bee's knees. We had so much fun with her. So informative and kind! And the cocktails…read moreon the Resorts World tour were bangin.

Such a fun experience! We did the Lip Smacking Foodie Tour at MGM Grand and it was 100% worth it…read more Kevin was an amazing tour guide. He was super knowledgeable, funny, welcoming, and explained everything so well. You could tell he had great relationships with all of the restaurants, and I really liked that he also shared the history of MGM Grand along the way. It made the tour feel like more than just eating, which was a really nice bonus. The restaurant choices were excellent and every dish was delicious. The quality of the food was amazing, and by the end we were SO full. The best surprise was at the end when Kevin took us to a hidden speakeasy where we had incredible affogato espresso martinis. We never would have found it on our own, and it was the perfect way to end the night. I would absolutely do this tour again. Thank you Lip Smacking Foodie Tours for hosting us!

I have been meaning to stop by and try one of the pop of chocolate events after drooling over the…read morecreations on Instagram. Some Saturdays, they open up from 11 to 2pm and grace the world with their chocolate confections. What is really wonderful is that they have samples out of everything and really encourage you to try each item. The fillings are bursting with flavor, the shells of the chocolate so perfectly tempered. They have a whole section of nut inspired treats! You have to try the smores. It was super unique. If you are able to make it over, you won't be disappointed and can leave with a treat for yourself or a really special gift for someone you care about.

I ordered a box of chocolates for my husband and I for Valentine's Day after reading a great review…read morein The New York Times. They were delicious, well packaged, and full of flavor!

Amazing chef and catering company! Totally recommend for your entertaining events! Clean and calm…read moreservice!

Attended a bridal shower that Planet Nerdz catered for. By far the best brunch I've had in some…read moretime. One plate was more than filling & the spread included a variety of foods to choose from. Chef came out to make sure everyone was good & definitely did an amazing jobs

Incredible Private Chef Experience!…read more I had the pleasure of hiring This Little Oven as a private chef for myself and my two children, and it was truly an unforgettable experience. From the very first meal, I knew we were in for something special. The baked breads and cookies were absolutely divine--fresh, flavorful, and made with so much care. Every lunch and dinner was thoughtfully prepared, beautifully presented, and packed with delicious, wholesome ingredients. My kids and I especially loved the way each meal felt both elevated and comforting at the same time. Beyond the food, the service was exceptional--professional, warm, and accommodating to our tastes and preferences. If you're looking for a private chef who brings both skill and heart to the table, I highly recommend This Little Oven! -- Paul W.

From the owner: This Little Oven – Elevate Your Gatherings with Handcrafted Perfection…read more Looking for a unique and unforgettable dining experience? This Little Oven offers catering and private chef services that bring homemade excellence to your table. Artisanal Baked Goods – Fresh sourdough, cookies, and more, made from scratch with premium ingredients. Private Chef Services – Enjoy a customized menu tailored to your taste, perfect for intimate dinners and special occasions. Catering – Let us create a stunning spread for your next event with beautifully crafted dishes and elegant presentation. Whether you’re hosting a dinner party, brunch, or celebration, we bring the flavors and finesse to impress your guests. Contact us today to elevate your next gathering with This Little Oven!

I had Les as a teacher for four wine classes I took through UNLV. He is very knowledgeable. I…read moreestimate I tasted close to 100 wines in those classes, and only one was awful. 99% of the time he picked something that was tasty (I am not saying I liked them all, but only one had a bad taste). The best part was he shared what food he thought would taste good with the wines. I probably tried three or four wines I had never heard of before in his class. UNLV Extension offered the classes; I would recommend them to the nascent or experienced wine aficionado.

From the owner: All about food, wines & entertainment.read more

Michael's offers tons of material for various arts and craft projects. My visit today was for a…read morelarge frame to house my coveted hardwood floor Michael Jordan jersey. They offered multiple styles to choose from. The one I decided on appeared to be fairly priced and made of good quality... the customer service was decent.

I love coming here for crafty things, especially seasonal things. Additionally, I am a fan of their…read morecandles and they change seasonally and often have a great sale on them. This location is somewhat picked over sometimes/low on seasonal things when compared to the Summerlin location in town. Service is friendly enough, and is hit or miss depending on the worker(s). There are plenty of self checkout stations too. They are often running a sale so if you shop for what's on sale you'll get a good value.