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    Conrad Gallagher

    1.6 (36 reviews)

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    11 years ago

    This Company is a scam! They offer cooking classes through Groupon, and then cancel the event. What a joke

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    12 years ago

    super experience!! great food, high energy, keeping it real.

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    11 years ago

    got scammed! can't believe it. merchants from groupon sucks, esp this one. beware people!

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    Ask the Community - Conrad Gallagher

    Review Highlights - Conrad Gallagher

    3) Come early to grab a seat in front so you can see all the action and take all your pix.

    Mentioned in 2 reviews

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    Co-Lab Culinary Collective

    Co-Lab Culinary Collective

    4.8(60 reviews)
    5.6 mi
    $$$

    I was nervous about signing up for the home cook course, felt vulnerable in a new environment in…read morewhich I had no skills or training in. I can't recommend this beginner course enough. Even after the 1st day my meals at home were suddenly consistent and significantly better. 12 weeks later and I am confidently relaxed in my kitchen. I enjoy the ease that I feel now; from preparing dinner, menu planning, temp control, and little tips you just can't learn on google. Learning in person from Chef Jason and Chef Ben with a group of funny, eager, and caring adults has really shaped how I can give back to my family. This was the common denominator for all the students in our course. We wanted to learn a new skill to share with the ones we care about most, our families. "I haven't made a sh**** meal since day one of this course" - quote from my fiancé Take the leap and invest in yourself and your family plus laughing about it along the way is always a plus.

    I am a home cook that wanted to deeper dive into cooking and to learn some new skills. I had a…read moregreat experience in the beginner cooking class at Culinary lab. The staff was very friendly and accommodating. The class covered all the bases of what you could learn in a beginners cooking class. From potion, to fish, to veggies, to knifes skills it is a good balance. The pace was not too fast but not too slow. We would learn about a subject, watch the chef cook it and then do it ourselves. I really liked my chef instructor explained things thoroughly but not overly controlling. One of the best parts is you got to take your a recipe sheet home with everything you learned that day and the food that you made, my husband and my kids always loved that. Over all it was a great experience and I will be back for more classes!

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    Co-Lab Culinary Collective
    Co-Lab Culinary Collective
    Co-Lab Culinary Collective

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    Chef Stephanie Chinchilla

    Chef Stephanie Chinchilla

    5.0(47 reviews)
    0.1 mi

    We had the most memorable evening at Chef Stephanie Chinchilla's chef's table. The experience was…read moreintimate, warm, and beautifully executed from start to finish...every dish told a story and every detail felt intentional. We began with the Aji tuna on crispy rice, topped with a delicate sliver of jalapeño and crispy shallots, a perfect balance of freshness, spice, and crunch. The second course was Stefanie's famous focaccia...one sweet and one savory. The savory version featured parmesan, her homemade bread and butter, pickles from her garden, and a touch of mustard seed. The bread, made simply with flour, water, and salt, takes two to three days to create. The sweet focaccia was equally impressive, topped with brie, honey, and a guava jam made from her own garden-grown guavas... truly special. Next came the sweet potato course, made from her garden's harvest and paired with roasted pine nuts and coconut-shaved gnocchi in brown butter. The flavors were rich yet comforting, and the presentation was artistic and thoughtful. The main course... short ribs with a stunning potato gratin, was a showstopper. The short ribs were tender and deeply flavorful, garnished with delicate edible flowers from her garden, while the gratin was layered beautifully and topped with a fragrant chimichurri. Dessert was one of the best I've ever had: a sticky toffee date cake with a caramel apple sauce made from apples in her garden, served with raw cream vanilla bean ice cream. The balance of warmth, sweetness, and texture was perfection. The wine pairings, thoughtfully curated by Oscar from Sequoia Grove Winery, elevated the entire experience, from the velvety Merlot to the bold Cabernet, every sip complemented the food flawlessly. What makes Chef Stefanie so special is her warmth and authenticity. She shares her passion for food and where it comes from in a way that's engaging and educational, never pretentious. She spends time presenting each dish beautifully, with an artist's eye and a chef's heart. Her artistry, attention to detail, and genuine love for her craft come through in every course. I'll absolutely be attending her future chef's table events, a beautiful evening of intentional cooking, soulful flavors, and gracious hospitality.

    I can't speak highly enough of the incredible experiences we've had with Stephanie Chinchilla. She…read morecatered our daughter's graduation party, she catered an intimate COVID birthday dinner, and we've taken several cooking classes from her over the years. For Christmas one year, my husband gave me the gift of her recipes. Every experience is top-drawer, from the incredible food, the personal touches, the elegant yet casual atmosphere she creates around every event. Her entire staff has been wonderful. After every event, people flock to us and ask for her number. She's Orange County's number one best kept culinary secret.

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    Chef Stephanie Chinchilla
    Chef Stephanie Chinchilla
    Chef Stephanie Chinchilla

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    Sur La Table - #YelpElite #Yelp #classes

    Sur La Table

    3.1(287 reviews)
    1.8 mi
    $$$

    I took the Handmade Holiday Treats class at Sur La Table and it completely exceeded my…read moreexpectations. In just two hours, we somehow managed to make fudge, marshmallows, caramel turtles, and bark--which still feels a little unreal. Jessica was AMAZING. She kept an almost full class organized, on schedule, and stress-free while making sure nothing went wrong (no small feat when working with hot sugar). Her passion for what she does is obvious, and she shared so many helpful tips along the way. I'm comfortable in the kitchen, but this class reminded me there's always something new to learn. Huge thanks to Sur La Table for a fantastic experience, and an even bigger thank-you to Jessica for making us all look like pros by the end. Would absolutely take another class with her!

    Dear Sur La Table Management, I am writing to share my…read moredisappointment regarding a cooking class I attended on 1-24-26 at 4:00 pm at the South Coast Plaza location in CA. I have attended several classes at your establishment and have always had a welcoming, positive experience. Unfortunately, tonight's experience was the opposite of what I have come to expect. Our chef appeared ill-prepared for the class, which led to a disorganized environment. Furthermore, the chef was unnecessarily aggressive and yelled at participants when they were ahead of his instructions or, in my case, when I misunderstood a direction. This created a stressful, uncomfortable atmosphere rather than a fun, educational experience, which is not what we paid for. Additionally, due to the poor flow of the class, our food was cold by the time it was served to eat. I also observed that the support staff working with him appeared miserable, likely due to the stressful environment created by the chef. I believe this is important feedback for your team to address to maintain your usual high standards of service. I hope you will take steps to better prepare your instructors regarding both their preparation and their customer service skills. Given the nature of the experience, I would appreciate a response regarding how you plan to handle this situation. Sincerely, Theresa Smith

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    Sur La Table - Valrhona Shelf!

    Valrhona Shelf!

    Sur La Table
    Sur La Table - Shelf!

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    Shelf!

    Cozymeal - Cooking the fettuccine

    Cozymeal

    3.6(11 reviews)
    1.9 mi

    Our chef, Anthony, was great. He showed us how to make an Italian menu, and we both learned some…read moregood tips. Unfortunately we stood for two hours during the class. By the time all was cooked and ready, we were given a plate and a paper towel w/ utensils. There was a small water cooler where you could serve yourself in 2 oz. paper cups. No seats for eating! Who eats standing up--especially when you've spent all this time cooking a lovely meal!!?? Very disappointed about that. We had 15 minutes to eat, standing up, and they were already cleaning up for the next class. We paid $208.00 for the two of us. Too bad they could not make it more classy. A chance to sit down, take our time to enjoy the meal, and even have a glass of wine would have been lovely. NEVER AGAIN.&

    I booked a Private pasta making class for 2 , as a Father's Day gift to my husband. I paid, and…read morenever received a confirmation for the date requested, which was a couple weeks after. After a 5 day wait, I called to find out the status, and was told the chef was not answering, and that they'll get back to me in a few minutes. They never did. I reached up to them two more times that week with the same reply, and no follow up. On the last attempt I was suggested to change the class to something else, which, of course, I did not; and cancelled the whole thing.

    Photos
    Cozymeal - The final product

    The final product

    Cozymeal - Radicchio and arugula salad with balsamic vinaigrette

    Radicchio and arugula salad with balsamic vinaigrette

    Cozymeal - The ravioli filled with ricotta, parmesan,  and egg yolk then topped with brown butter. DELICIOUS!

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    The ravioli filled with ricotta, parmesan, and egg yolk then topped with brown butter. DELICIOUS!

    Conrad Gallagher - cookingschools - Updated May 2026

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