Too bad they have terrible customer service and sell expired food. It feels as though the woman working there doesn't like her job. This same woman has been rude/ unfriendly to me on multiple occasions. I usually never leave the store without spending at least $100. When I told her the crackers I bought yesterday for a dinner party were expired she just looked at me with a fake smile and said she had them recently and that is how they are supposed to taste. I spent three months in Italy and never have I tasted something so stale. I was explaining to her how awful they were and no I would not like another bag. She just kept saying I'm sorry and smiling. No refund, and unwilling to say the customer is right. Will not be returning there. read more

Cook - Expired products I purchased on 5/21/24 - Cooking Schools Near Me - Philadelphia, Pennsylvania

Another cool experience in Philadelphia. I am loving this city! My husband and I received a gift certificate to Cook as a wedding gift and we didn't realize how quickly the events book up. Holy snikees! You have to literally log on to their website the minute the classes are posted and reserve a spot immediately. We got married in May and have been trying to use our gift certificate ever since. It was worth the wait! Our event was hosted by The Royal Chef (Darren McGrady). He cooked for 5 US Presidents in addition to the Queen of England and her family. Needless to say, he didn't disappoint. Not only was the food he created fantastic, but he was personable and super funny. There were 16 people total (which is the max for the space) and we enjoyed observing Darren and learning new techniques. The wrap-around counter ensures that eveyone has a bird's eye view. We loved every minute of it. Our menu included: - Blueberry, Feta and Kale Salad - Chili and Garlic Crusted Shrimp with Double Cheese Grits - Minute Steaks with Blue Cheese, Caramelized Onions, and Cannellini Bruschetta - Sticky Toffee Pudding with Clotted Cream The staff at Cook is top-notch. Never an empty wine nor water glass, and plates were delivered and cleared with the quickness. It was a casual, social, and fun setting. This is not a hands-on culinary event, rather, this is an event where you sit back, relax, and watch your chef work their magic. You don't have to lift a finger and that's the way I like it! You can purchase kitchen gadgets and goodies at this location at a 15% discount on the day of your event. Cook offers something for everyone. Some of the events are pricey, but there are some that are more budget-friendly. Check it out and be sure to work those quick-typing fingers to reserve a fun class fast! read more

My boyfriend and I attended the Taco Omakase class with Vincent Gianni of Aqimero and it was AMAZING! Environment: 5/5 - Super cute and intimate setting that's decorated perfectly. The cookbooks and kitchen supplies that don the shelves make it feel like you're in someone's home (plus they're all for sale). The table is set up so everyone can get a good look at what the chef is doing. Staff: 5/5 - Very friendly and informative from the moment we walked in. They did a great job at keeping conversation flowing between the class and the chef. Food: 5/5 - Everything was delicious. The toro with uni and fingerlime taco was to die for. My boyfriend loved the wagyu with caviar. The sous chef was also very personable and talented; he whipped up some sophisticated balsamic glazed strawberries to accompany the choco-taco for dessert. The whole experience was very cool. We learned a lot about how to make authentic mole and about certain ingredients, where they come from, and how they can enhance dishes. We cannot wait to come back for another class! read more

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I had the privilege of attending two private events at Cook. These were my type of events, I got to see and learn about the preparation of our meal, and not worry about cooking it myself. It reestablished what an art and science fine dining is. While I'm always inclined to leave it in the hands of the pros, it made me appreciate even more what they are typically doing behind the scenes. My first meal was cooked by Scott Megill of Grace Winery and the second by Michael Vincent Ferreri of Res Ipsa. Both chefs were outstanding and cooked beautiful, delicious meals in front of our eyes. I would have to say the more comfortable the chef is explaining the processes and talking to the group, the better the experience will be. The passion of Michael Vincent Ferreri is unmatched with most passions I've ever seen. There were multiple moments he brought tears to my eyes from what he was saying. To quote him, "a good piece of food is like a good piece of life." Indeed. Michelle does a fabulous job of serving and meeting every guests need. Our wine glasses were never empty. If you ever have the opportunity to attend a Cook event, it's a must-do. It's on thing to just eat an amazing meal, but to experience it come to life in front of you takes it to the next level. read more

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What an adorable and welcoming space for this demo kitchen. I recently attended a cooking class/demo for matcha tea and absolutely fell in love. It's bright and warm, with a wrap around counter than ensures that everyone has a great view. Our host/teacher was very knowledgeable and answered all of our matcha questions. We sampled various drinks and dishes using matcha tea, and even got a small sample to take home with us. I really wish I lived closer to Philadelphia, because I can see myself participating in more of these fun experiences! Highly recommend this for anyone who is culinary inclined. read more

Cook - Matcha 101 - Cooking Schools Near Me - Philadelphia, Pennsylvania

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My fiance and I went to cook for thier Cinco de Mayo class. The class featured local chefs cooking a spin on food from Puebla. The experience was really great, the room is set up as a giant kitchen where about 16 seats are set up around the counter top, the chefs cook and explain what is being made (there were portions where we would also add our own garnishes or spin to the food) then you get to try the food they make (each person received a portion of each dish that was demo-ed. The class was a lot of fun the chefs were great and the staff at COOK was wonderful as well. We had a great experience and we will definitely be going back! read more

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Extremely helpful staff and amazing old world and new world wine selection! I can just come in here, give general ideas of what type of wine I want or what the wine will be paired with, and a budget and I'll be given at least a couple great bottles! Really nice preserves and jars for charcuteries as well, but I think the wine is the real standout aspect of this spot! read more

One of the best nights out I have had in recent memory - and I was rolling solo! I must give props to the most elegant and gourmet machine that is COOK. COOK is the brainchild of one Audrey Claire and along with her lovely team in tow, Lily and Jackie, COOK is a kitchen-classroom that offers all sorts of culinary classes and dining experiences in an intimate setting. What sets COOK apart though, is that the classes are all taught by visiting experts in their field, amongst them local celebrity chefs from your favorite local Philadelphia restaurants, like Le Bec Fin's George Perrier, Zahav's Michael Solomonov, Bibou's Pierre Calmels (squee!), and R2L/MidAtlantic's Daniel Stern. COOK runs the gamut of gourmet in their offerings: like all sorts of different ethnic cuisines curated by those in the know-how, knife skill classes (nunchuck skills,um.. just kidding), tea classes, gluten free dining, pastry classes, mixology, vino, etc - whatever your little hungry (and thirsty) heart desires. The space is simply gorgeous, sleek and home-y at the same time, with a large high-end gourmet kitchen and kitchen bar that seats up to 16 people. COOK is also a kitchen tools and gourmet foodstuff boutique, and a bookstore too! (foodie porn at its best with some amazing cookbook and magazine selections). Even the bathroom is pretty (and smells good too, true story). I was here on a particularly cold rainy Friday night after a horrendous week at work. COOK rescued me in the most perfect way possible, by putting a perma-smile on my face, teaching me quite a few things in the way of cooking and filling me up with delicious French cuisine at the hands of Bistrot La Minette's Peter Woosley (who is raw, hilarious, and super talented), while imbibing perfectly selected spirits, a Kir Royale to start, followed by a sparkling, delicate chardonnay, pinot noir and port to round off the most perfect evening. I really love this place. I want to be here every Friday, weekend, I want to have parties here, I want to call the kitchen my own, move in and curl up with a cookbook in their window seats. I want to to go to every class. I want to work here. Are they hiring? I am a bonafide COOK groupie. You heard it here first. Don't be discouraged by the price of the classes. How can you beat a one-on-one experience with some of the best known names and talents in this business? It is worth every penny and more - a total new and refreshing way to get your eat, drink and fun on (minus the nunchuck classes, of course!). read more

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I've been trying to snag a reservation for one of Pierre Calmels' demonstration dinners at Cook, but they always seem to sell out within 15 minutes. So, when I heard Jennifer Carroll of TV's Top Chef (season 6) fame and chef de cuisine at 10 Arts by Eric Ripert (Philly's Ritz Carlton) was going to be doing a special dinner at Cook, I swore I was going to snag tickets! An expensive indulgence at $275/person (for just a few bucks more, you could eat at Per Se!), but after all this is Philly's 2nd hottest chef we are talking about here (Jen, I swear I voted for you not Jason!), oh, and it was also Valentine's Day too. So, what's not to like about hanging out with two very attractive women eating fantastic food? Win-win! I've uploaded a bunch of photos that give a pretty good idea what the evening was like. Cook is an small, attractive demonstration kitchen with ~18 seats arrayed around the burners, so that everyone has a perfect view of what is going on (although I did find it slightly cramped seating). Jen apparently had been at Cook all day prepping for the dinner, and she brought along her lovely cousin Patty to help. There were several other Cook staffers in attendance, doing everything from helping with the cooking, pouring the wines or taking photos (it was also videotaped), so the meal progressed at a languid but well organized pace that promoted interaction with Jen and chatting with your neighbors. Parking isn't easy, so we chose to do valet at D'Angelo's across the streest (recommended by Cook). Once all 18 of us had arrived, introductions were made around the room of mostly 30-40-something couples ("what restaurant would you choose for your last meal?") and the dinner started. Jen it turns out is a charming and friendly woman who obviously cares deeply about her craft. She had a wireless microphone, so it was easy to hear what she was saying and she was very willing to answer questions as she worked. While I wouldn't go so far as to call this a "cooking class", it was informative and we did picked up a few tricks (if you don't know how to humanely sacrifice a lobster without torturing it to death in boiling water, see the photos). 4 courses with matching wines, as follows (Jen had given clever, "sexy" names to each of the dishes in honor of the day). "Aphrodisiac" (amuse busche): Kushhi oyster (Jen's favorite), champagne, pomegranate, chervil, Israeli osetra caviar - a nice starter, and what is better on V-Day than sparkling wine and real caviar? "Get Layered" (1st course): Scallop carpaccio, Mangalica ham ($90/lbs!), arugula, Parmigiano-Reggiano, Parmesan brioche crumbs, sherry reduction - this was a very interesting dish, very simple, yet highlighting the wonderful ingredients (a good dinner party idea). "Time for Some Tail" (2nd course): Butter roasted lobster tail, fennel, blood orange sauce, smoked salt, grilled Anaheim peppers - delicious, with an unusual sauce made from blood oranges and unfermented grape must, the peppers really took it to the next level. "Get Ducked" (3rd course): Duck confit ravioli, Asian pear, almonds, honey-ginger jus - my favorite dish, this was comforting and homey, with a great duck flavor. Hopefully this is on the menu for her new restaurant. "Pop Your Cherry" (dessert): Cherry-vanilla ice cream, meringue, Maker's Mark bourbon, Coca-Cola, cacao nibs, candies - Frankly, although the ingredients were interesting (including a pile of bright pink pop rocks on top!), I wasn't very excited about this. It seemed more like trying to fit a round peg into a square hole. Yes it was fun, but it left me wanting a "real" dessert. Each course was paired with wines, which were liberally poured, starting with a Spanish Cava cocktail, and they were all very good matches. My favorite was the 2009 M. Chapoutier Côtes du Roussillon Domaine de Bila-Haut. After dinner, we had time to peruse the interesting book collection that Cook has for sale, including a copy of the 6-volume, $600 Modernist Cuisine. Jen stayed around chatting, taking photos and signing autographs. All told, a very fun, informative and memorable 3 1/2 hours. Jen obviously knows how to cook. I can't wait for "Concrete Blond", her new ~80 seat small plates restaurant (not BYOB unfortunately), to open hopefully in the fall at an as yet undisclosed location (since the previous lease we heard about fell though). Overall, I really enjoyed this. Would I do it again? Yes, but maybe not at $275/person (particularly with only 4 courses, when I was expecting more like 7 for that price--they should really put more info on their website about each event). But they did sell out in a few hours, which must say something about the viability of their business model. To be fair, even if you are sitting at the chef's table at a place like Talula's Table, that really isn't comparable to Cook. There is much more interatction at Cook. Fewer courses also promotes more interaction. Sláinte! read more

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So, with a heavy heart, and much much deliberation, I proceed to finally write a review for Cook, nearly a month after I initially visited. After much contemplation, I am giving this place a solid 3 stars. I might have given it 4, if not for the price, but more about that later... I have wanted to come to Cook for years. It sounded intriguing and elite. The seats sell out by the minute and it took me 5 months to be able to finally book a class after receiving a gift certificate for my birthday. I found that most of the chefs I would have wanted to see actually came in during the week. I guess it makes sense for them, as weekends probably tend to be busier at their own restaurants. For me personally, it was hard to get out on a "school night". I am still quite unsure why Cool refers to itself as a "cooking school" with "classes". It is not remotely that. I would refer to this setting as a supper club with food plating demonstrations. My experience with Cook did not resemble a class in any way. I would say that 85% of the food was pre-cooked ahead and simply plated and served. The dessert was made on the spot. It was a cake that was mixed up without any measurements from the chef. Although it had a pretty good flavor, it was pretty inedible due to heaviness and texture issues. The place itself is absolutely adorable! The atmosphere is warm and cozy, the table comfortable and the crowd is small. There was a warning that it tends to get cold, and I would recommend taking extra layers. We sat with the air conditioner directly behind us and I was cold at all times. Despite my disappointment in not having to cook and receiving less than average food - there was only one small appetizer, a soup and one entree, I had a great time with the company of others. The chef, who I will not name here, was absolute joy. The conversation was great, with jokes and laughter, there was just not much "food talk" for lack of a better word. Now to the price. While I do not mind paying top dollar for good food, I find Cook to be extremely overpriced. Dinner for two, granted wine included (Cook is very generous with wine!) cost $350. Maybe in our particular case, but the food was more of a "comfort food" think stew and would not require high end ingredients. I really wanted to love this place, but I can say with conviction, I will not be coming back. But probably worth trying it anyway! read more

Cook - Pork ball from chef of Noord - Cooking Schools Near Me - Philadelphia, Pennsylvania

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As an anniversary gift earlier this year, the GF decided to grab us a pair of tickets to the Del Frisco's COOK event! Having been to both the NYC and the Philly Del Frisco's outposts, coupled with my obvious penchant for a proper steak, I was excited to say the least! Chef John Stritzinger, the Executive Chef of Del Frisco's Philly, was on hand to regale and cook for us. Bread Service While we waited for the other diners to arrive, we were served some freshly baked bread, along with some olive oil. Capostrano Verdicchio di Matelica Italy 2013 Most of the COOK events are inclusive of wine and drink! This Verdicchio had wonderful citrus notes, with nice acidity and good body. Easily quaffable, the glass was never empty and this wine was enjoyed by all. Tuna Tartare Citrus oil, wasabi cream, red onion, capers Tuna tartare was marinated for 24 hours in citrus oil, then topped off with a tempered wasabi cream. This was nicely balanced by the addition of red onion and the brininess of capers. A wonton crisp was provided to serve as the scooping vessel. Shanghai Fried Calamari The #1 best seller at Del Frisco's and one of our favorite appetizers? The Shanghai Calamari, which features a 24-hour buttermilk marinade, with the cephalopod then deep-fried in seasoned flower, along with cherry peppers. Tossed with fresh mung bean sprouts and pickled jalapenos, texture, tang, and taste were all there. The sweetness of the black sesame helped to accentuate the delicious sauce. Highly recommended! Crabcake Cajun lobster sauce The crabcake was one of the better iterations I've had. Whole chunks of Indonesian lump crab with minimal filler came dressed with reduced lobster broth - a simple preparation of cream, lobster base, and butter. Each bite was luscious, sweet, and rich. Pro tip from Chef Stritzinger? When making crab cakes, make sure to pat your crab dry before molding and cooking! Arugula and Kale Salad Goat cheese, shallot vinaigrette, cranberry Another tip? Apparently most homemade salads aren't dressed properly. Make sure to toss the vinaigrette well - you can always add more vinaigrette so don't over-dress! And finishing with a bit of salt, pepper, and lemon can really make each bite. This was a fairly standard preparation, but certainly well-executed. The bright sweetness of the cranberries helped to cut through the richness of the tart goat cheese. The peppery arugula and substantial kale really stoop up to the vinaigrette and seasoning. Philip Schell Malbec Argentina 2014 But now, it was time for the steaks. A nice malbec was brought out to pair well with these thick-cut steaks. Bright, fruit forward, but with some light spice and a smoky finish. Prime Steak Tasting Sirloin, ribeye, filet mignon The sirloin showcased great beefiness and perfect seasoning. The ribeye? Unabashedly fatty and luscious. And as expected, the filet was nicely tender and cut like butter. The portions? Repeatedly replenished. Without getting into the specifics, let's just say that I'm not embarrassed to say that even I couldn't handle all this beef. The steaks were accompanied by two sauces. The garlic butter was rich, with bits of garlic floating about. The green peppercorn was my favorite as it had a nice kick, which was perfect to offset the richness of the beef. Lobster Mac & Cheese Oh and wait. There's more! Del Frisco's is well known for their lobster mac and cheese. Chef Stritzigner jokingly cautioned that one bite contained more calories than he'd care to share. But I threw caution to the wind and went in for a second helping. Creamy, rich, and with the pure essence of lobster, this is the right argument for a shellfish and cheese marriage. Shaved Brussels Sprouts Bacon On a slightly healthier note, shaved brussels sprouts were on offer. But of course, tossed in bacon fat to support the savoriness of the greens. Caramelized onions helped to round out the richness of each bite. Dessert Lemon Doberge cake, strawberry cheesecake, chocolate mousse cups A troika of sweet confections were presented to each diner. An off-menu favorite, the lemon Doberge cake was simply stellar. Easily my new favorite dessert, it was rich, moist, and with plenty of lemon zest to punch up the brightness. If you're ever at Del Frisco's - save room and ask for this to round out your meal! The strawberry cheesecake featured a crumbly cookie crust. And the chocolate mousse had some bitter niceties that helped to break up the richness of the dessert course as a whole. And with that, we were given complimentary app cards to Del Frisco's along with chocolate to take home, courtesy of COOK. Pro tips? Arrive early and grab seats on the far side from when you enter to get the best seating and views. Make sure to get on COOK's mailing list to know when the tickets are released monthly. The good ones sell out quickly! And be sure to ask questions and engage your fellow diners. The food was amazing, but the night was better. read more

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What a fun day at Cook! My boyfriend got tickets to a Brew La La coffee class/tasting with Isabelle Soto of OX coffee and Summer of Stoa Take-a-way and it was an awesome experience. Cook is a private event cooking studio where tickets must be purchased in advance. There are 16 seats and from what I have experienced, tickets sell fast! I'm really impressed by the operation, the customer service and the overall experience I had at Cook. When we walked in and were seated, they greeted us with sparkling wine while we waited for everyone to arrive. The class began and I learned so much about the different origins of coffee, brewing techniques and what to look for when purchasing my own coffee for home! Each drink was paired with a delicious snack- from fancy toast on home made sourdough to delicious fresh made ice cream! I loved how the two presenters shared their talents and expertise to create a wonderful food and beverage experience for us! They even give you a card to write notes on while the chefs present! I would really love to attend another class at Cook soon! There are so many great evens featuring local chefs/baristas/wine connoisseurs/you name it! I talked to one of the Cook employees after the event, and he let me know that if you provide enough advanced notice, they can work with chefs to adjust the menu for those with allergies or dietary restrictions (depending on the event of course). If you attend a class you get 15% off at their bookstore/gift shop which has cool soaps and cooking utensils. read more

Cook - Sparkling wine while you wait! - Cooking Schools Near Me - Philadelphia, Pennsylvania

Cook is a brilliant establishment. Cozy, intimate atmosphere so you can get your one on one time with the chefs of your choice. A great gift for foodies. I went with my P.I.C.'s family last night to hang out and try polish food with Chef Maciej Ciezki from Lacroix. I won't go into detail about the food here, but I did add a photo of some of the courses we had. The food was plentiful, the drinks were flowing, and the room was chatty. I will most definetely be coming back for more in the near future. read more

Cook - Polish Food with Chef Maciej Ciezki from Lacroix - Cooking Schools Near Me - Philadelphia, Pennsylvania

Enjoyed the cooking demonstration. Soo difficult getting a rsvp - clearly they are in demand! I liked our demonstration and the extra Apple galette I got! Going to try to get another rsvp! Also, I want more vegan options :) read more

Like many others, we had walked by Cook many times and thought it looked interesting and decided to give it a day in our 'food court'. Of all nights, we ended up choosing the Burns night, a celebration of Robert Burns with some traditional Scottish food, including Haggis. I couldn't have been more happy that we choose that night to go to Cook. Chef Brian Ricci of Kennett was accompanied by John Adams of Rival Brothers Coffee. We 'knew' them from our many nights out at Pub and Kitchen where both of them had previously worked. Brian did a great job selecting a unique menu of items, including some of the best Venison that I've ever eaten. The Haggis was great and much better than the Haggis that I had in Edinburgh, Scotland, go figure? Even better, each meal was paired with a special drink, from Sherry to Beer to the finally, Scotch. The night was particularly exciting, as we had a real Scotsman in the house, who read "Ode to a Haggis" prior to all of us digging in. Also special, we were joined by Chef Jean-Marie Lacroix, who spent the evening seated next to my girlfriend. Chef Lacroix was very gracious and was an honor to sit next to such a Philly icon with a great life story. This was an overall fantastic experience and we have just booked 2 more nights with Cook, I'm sure they will continue to deliver! read more

Cook - Haggis for Burns night dinner with Chef Brian Ricci and assistant for the night John Adams. - Cooking Schools Near Me - Philadelphia, Pennsylvania

I am way late in my review of Cook, which is one of Philadelphia's best offerings in the food and beverage world. Every month, a schedule of events is announced, along with a date when tickets go on sale. Tickets go very quickly, and they are pricey. But totally worth the splurge. I've attended a dinner put together by sushi chef Hiroyuki Tanaka (of Zama restaurant), which was beautiful and incredible. Wine pairings were poured for every course. More recently, I attended a rum class by Sara Justice from Franklin Mortgage that was fun and boozy. Some small bites were served. Seating wraps around the large kitchen island in the center, providing a great view for all and accessibility to ask questions. Looking forward to my next class! read more

Pretty much every PR firm in the city is involved in this place. Yeah, for $300 you and a date can watch Mike Solomonov make hummus. Honestly, though, when the PR machine stops pumping out the fluff, and people who actually pay for tickets start reviewing this place, then this place will start getting the ratings it deserves. It's a dated but beautiful kitchen, the class is fun and if you have a chef crush, this place will be your favorite new spot. However, the prices are way to high. Why would I go back when I can have a chef tasting menu at any restaurant in the city for less? I don't understand this place. This is one of those places that people who don't know the difference between PR hype and the real deal go to spend their money. read more

I was looking forward to this place but was very disappointed. First, they put you like a sardine in a box. No room to take any note or even properly cut or pick up your food. Second, the chef didn't give any recipes and cooked 95% of the food beforehand. So, all I saw was the chefs re-heating the food. The entree was good but the appetizer and the wine was not good at all. Neither was the dessert. So, I paid $175 for per person for what? No recipes, not a good meal, packed in like sardine. I would strongly recommend to go to any other restaurant if you want to have a good time and want good food. read more

I will have to add COOK to one of the cooler things I have done so far in 2013. It's a brilliant concept. Gathering strangers together around a beautiful island to watch some of Philadelphia's most renowned chefs dazzle and entertain while the wine flows from beginning to end? That sounds like my kind of night. Most recently had the chance to partake in watching, ranking and savoring a cook-off between Paesano and Stateside sous chefs over a four course meal. The hosts are entertaining and the energy is high. Beautiful and intimate surroundings and an interactive experience. Without a doubt, a top recommendation to any visitor or resident of Philadelphia who has an appreciation for fine food, wine and social dining! TIP..if you are planning to sign up around a particular date, keep tabs on the website. Tickets fly fast!! read more

Last night was my first experience at COOK, and it would not have been possible if I had not entered one of FOOBOOZ's free ticket giveaway contest! I was able to experience an Open Stove night where they feature two secret ingredients for chefs to use in their appetizer and entree. For this Open Stove night, two brothers from different Center City restaurants battled to a delicious and exciting finish! Coming to COOK was like going to someone's very homey, and very decorated kitchen with only the best-looking cooking appliances and utensils. The back wall had various cookbooks from all parts of the world. And the shades were drawn to keep passersby to wonder what hot new chef has come to delight our tastebuds. My friend and I were lucky to be a part of this fun dinner party! Now, onto the competition! Each chef was to prepare four dishes for us to judge, but the appetizer dish (time limit of 20 min to cook) and the entree dish (time limit of 40 min) would include a secret ingredient which was announced that night. They were allowed to bring 15 pantry items to assist with their menus. Both contenders were sous chefs at their restaurant, and there was no doubt that they brought their A-game. We also got another surprise 5th dish! So, I cannot believe I was treated to a 10-course meal! So what were the secret ingredients, you ask? For the appetizer course, the host surprised us with pawpaws (with the help of google, this was a mango-like fruit) and for the stunner....the chefs had to use LUCKY CHARMS for their entree. Now THAT's what I call a fun ingredient! Stephan Stryjewski from Square 1682 was the winning chef, as he prepared his meals with ease. Despite the classic Top Chef twist (after about 15 minutes into cooking the entree, the brothers had to switch and finish each other's dish!), the tight cooking space, and using unfamiliar ingredients in his usual cooking style, Stephan was able to redefine the meaning of a good meal. He surprised me with interesting favor combinations. Well done! My favorites were his dessert (cherry financier with pistachio sauce), his appetizer of Spanish mackerel over paella with a pureed pawpaw, Bacardi 151, and squid ink, and a Lucky Charms steamed dumpling! Nevertheless, BOTH chefs were extremely entertaining, and I loved seeing them work outside of their element. They interacted wonderfully with the audience, and were great in answering questions. Another plus? My glass of red wine was refilled throughout the night. I did have one gripe though. Friend and I felt slightly rushed between courses, but it's probably to keep the night moving. I mean, if it were up to me, I'd stay in that kitchen forever! What a spectacular night! I highly recommend attending one of their highly sought out classes. There is a reason why they sell out so quickly! Our parting gift, besides a VERY full and VERY happy stomach? COOK's own all-purpose spice rub. How cool! read more

I've been dying to get to Cook, but the prices have scared me off. Just my luck, they sponsored a charity pie baking demonstration. Jackie teamed up with the SHARE food program for an apple pie baking session. I showed up with my pie plate, $20 to donate, and got down with some baking. The dough and apples were ready, but we were schooled on rolling out the dough and creating a lattice crust. Best part was taking the pie home. It's sitting in my fridge smelling delicious, waiting to be baked. Really glad they did this, and I hope they have more opportunities to learn something and experience the Cook kitchen without the hefty price tag. The kitchen is amazing by the way, and the staff was super friendly and helpful. Plus, there was hot apple cider on the stove. read more

Where do I begin? Everything about this place is perfect. First of all, please can I have this kitchen? Like.. I would walk the five blocks to get there every night if I could just cook my own dinner there (or, ahem, have my hubby cook ME dinner there while I watch/help). This space has really gone through an incredible transformation. White brick glass tiling on the walls.. one entire wall made up of a built-in bookcase with cook books that you can just browse while there or buy. They also sell various cooking supplies... jars of pickled things, cutting boards, measuring cups, spoons, wooden bowls, etc. In the middle of the room is the giant kitchen island with long bar, stove top grill, hood vent, sink. It's just set up perfectly for their classes because everyone gets their own personal space with unobstructed close up view of whoever is presenting/instructing. This concept is phenomenal - rather than the traditional cooking school where you sign up for a semester long course that goes over lots of things... here, you register for one single class at a time. Pick whatever interests you! The best part is that some of Philadelphia's most well known & respected chefs / culinary experts are the teachers. Chat with them about their food, their restaurant, life in general, whatever! It's nice to experience them on a more personal level. Classes they've offered so far have ranged from "Honest Toms Taco Shop with Tom McCusker," to "Classic French Cooking with Pierre Calmels of Bibou," to "Lunch Hour Challah Making with Bonnie Eisner," and their line-up for future classes is really solid. I just got home from taking Basic Knife Skills with Tim McGinnis. Fantastic! I now know how to julienne, mince, chop AND de-bone a whole chicken! Went through mushrooms, tomatoes, onions, garlic, celery, coriander, basil, limes, peppers and potatoes. Tim & the staff took everything we chopped up, including the chicken.. and made bruschetta, salsa and coq au vin. Left there feeling more informed of some quick cutting tips AND pleasantly stuffed read more

Went with my fiancee recently for the Taco Tuesday (featuring Gina Rodriguez from Serrano/Tin Angel) and it did not disappoint. We left stuffed, happy, and buzzed. Not really sure there's a better combination. And at the very least, it made us want to get down to Serrano at some point in the near future. Though the food/drink/ambiance may never quite meet the price tag for indulging in one of these $145/person nights, they certainly tried their best. We had four "courses" and each one was coupled with a different adult beverage of decent size (a mojito, SixPoint Bengali Tiger - to name a few). I think regardless of who you are there - Cook sets it up so that there will be no disappointment. Intimate, casual for the most part, and clean. One small gripe - a little more time to relax in between dishes would have been nice. It felt a tad rushed at times and I'm not sure what the hurry was. For the money spent and the amount they give you, it'd be nice to be able to enjoy it a little more. They had us in and out in 75 minutes. Four bigger courses (it was at least 6 "tacos" overall) shouldn't be wolfed down in that amount of time. Overall, if you can take the hit on the wallet - do it. Just be ready to wait because the seats for everything gets snapped up quickly! It took us almost 6 months to find one with availability that we really liked the sound of. read more

Was here for flower arranging and cocktail making. It was one of the most fun evenings of my winter. When we first arrived there were appetizers to snack on as we waited for the class. They had fun music playing and a great atmosphere that makes it hard not to smile. The class and teachers were great. It was funny, classy and informative. We left with a few drinks in our systems and beautiful flower bouquets. We will be coming to another class for sure! read more

Yay! We had a lot of fun at Cook! My christmas present was the seafood and spices class at Cook and I was not disappointed. Yes, it is pretty expensive, but you essentially get dinner, a show, and drinks for that price. It's not something I could afford to do regularly but we didn't feel guilty splurging on it as a special event type thing. My only real advice for cook is that before the dessert course, they stopped serving wine. I understand that you don't want people to linger and get drunk afterwards, but as a slightly buzzed patron who LOVED the smell of the candle in the bathroom and even considered browsing the cook book section, they probably could have gotten me to buy at least a couple items if I had a full glass of wine to browse with. read more

I almost hate to think that we paid that many dollars for four and a half slices of pizza and wine... and yet I feel like this experience was totally worth it. Due to loads of traffic and some miscommunication, we were actually late for our class. We RACED to the corner, walked inside... and magic. Though we were 30 minutes late, the food was just being doled out. We both received refreshing glasses of wine and it was like the hustle and chaos of the outside world, for 2.5 blissful hours (about 3 total, accounting for our 30 minute tardiness), melted away. Our class was "A Night of Yeast: Pizza and Wine with Joe Beddia from Pizzeria Beddia and the charming David McDuff slinging vino. And from simple, fresh ingredients (and some incredible cheese), Joe created perfection in a pie (and then did it 3 more times). But if you wanted a review of his 'za, you could check out the resto's Yelp. You're here to hear about Cook. Maybe to determine if the "bang" is worth the buck. Maybe you're thinking of getting a class for yourself, or as a gift. Do it. It's totally worth it and a wonderful, incredible experience. The space is just perfect, from the elegant viewing table to the pristine bathroom. While there were no "hands-on" aspects of class (other than our hands on our wine glasses), our "teachers" for the night told us stories, shared information about the ingredients, discussed their evolution in the restaurant, pizza, and booze industries, and made us laugh and smile as we savored every perfect bite and sip. Cook brings only masters of their craft to the table, and it's totally clear why. They're delivering a premium experience, and doing it incredibly well. I shall be saving my pennies up for the next opportunity to visit a class! Heads up, as other reviewers mentioned, they sell out FAST so have your fingers on the button ready for action when registration goes live! read more

Great Fun. Plenty of Food. They even have sparkling juice if you let them know in advance that you don't drink. The classes are wonderful, the staff is engaging and knowledgeable. read more

What an incredible evening in Philadelphia. The location is great and the space is beautiful. I have been walking by and finally checked it out tonight. What a great evening with chef Jeff from Barclay prime joined by Jason and Darlene. The staff of COOK, Lilly and Michelle, could not have made it more fun and welcoming. I attended alone (gasp) and they made me feel so included. I would definitely go back, the food and drinks were great and so was the company. So worth it. read more

Kitchen Stadium - I mean, Cook was THE place to be last night for the FooBooz/Philly Mag Open Stove XXV! This was the first event I've been to at Cook and it was superb. Great energy, fun guests and staff. Wine was flowing, conversation vast...I cannot say enough great things about the open stove!!!!! read more

Don't buy a gift certificate. They are nonrefundable, so if the recipient isn't able to log-on Monday at 2 PM sharp, they won't be able to use it and COOK will keep the money. We've been looking forward to Cook for awhile. So much so that relatives gave us a large enough GC to book two seats. We have jobs, and even when we go to Cook's website within 30 minutes of their listing of classes, everything is sold out. Good for COOK. Frustrating for those of us that just want our money back so we can actually use it somewhere. read more

On occasion I check out this establishment to see if something interesting is scheduled. I was checking this time for a birthday present to my wife. She is an Indian food aficionado. I just happened to see one class on Indian cooking, by Anupy Singla. She wrote several cook books on Indian cooking. We were not familiar with her. But, I was disappointed only one spot remained for the night. So, I emailed and called the establishment and was quickly given a response that they would accommodate for my wife and I to both attend. Although, we would not be at the counter but just behind at a high top. I was thrilled. And my wife was ecstatic with the evening. She indicated it was the best present ever. Staff were very friendly. The wine glasses were always kept topped off as well as the water. My wife learned things she did not know, and she knows a lot about Indian food. The chef quickly picked up on my wife knowing her stuff. The chef for the evening was personable and interacted with everyone. She was able to effectively teach. The food, was pretty good Indian food. We had a Pakora that was probably the best I've had. Not overly dry and plenty of flavors, not one note as they usually are. We moved on to a Daal dish that was good as well. I am not a fan of it, but it was really good. Served with a black Daal that I had not heard of before. The next dish was super spicey, an egg curry. I don't like eggs so the hard boiled egg went to my wifes dish. I had the rice mix. I figured it was not as balanced without the egg. Last, a dessert I had not had before. It was Hawal. A flour and ghee mixture along with pomegranate and nuts. It smelled heavenly and was good. We each received a signed cook book from Anupy Singla. And were able to exchange information to contact her in the future. How cool is that! My wife has already made recipes from the book. I would gladly go to a class again, even with the higher price. It is intimate and you get to know the Chef. read more

Had a great time at Cook! We went with friends for Frutti Di Mare-A Celebration of Italian Seafood with Chef Michael Vincent Ferreri of Res Ipsa. The food was amazing! First time trying squid ink pasta and grilled swordfish-loved them! Definitely expanded my seafood repertoire as promised. Chef was informative in a casual way with a great personality explaining techniques and the various local ingredients used. Service was off the chart! Water and wine glasses were never empty. Very cool setting. Great books and products for sale too. Excellent way to spend an evening learning and eating. Will definitely go back-and will also Be trying Res Ipsa! read more

Honestly, we had a good time and a good meal at the German Cooking session, but at $185 per person (!!!) this was a huge rip-off. Chef Nolan is a nice guy, but he didn't teach us anything. He told us ingredients when we asked and did talk about special items he used, but basically talked about his restaurant. This is the only cooking "class" I've ever been to where we walked out without recipes. I would not consider attending another event and would recommend against going to anyone who actually wants to learn. read more

I really wanted to like my COOK class but overall was disappointed. I had passed by this place for months and looking forward for a chance to go so I finally picked an afternoon baking class that fit my schedule and budget. Tickets can be as high as $200 each for dinners so I thought a $75 ticket afternoon baking class would be a fun, more affordable experience. I know that COOK usually hosts amazing, well-known chefs who have won awards, written books and often have famous restaurants...but noticed for my class it was Audrey's mom and sister which seemed different but I trusted the class would be of the same high caliber as all the others appeared to be. I figured they must have the training, experience, recipes etc. to earn them a spot on the schedule! Now I'll say they were absolutely sweet women and made some very nice cakes but this was really just not an impressive COOK experience. The kitchen was beautiful and the service and atmosphere was very nice but I would not have paid $75 a ticket to watch my mother bake a cake in a nice kitchen. The conversation was minimal and there wasn't anything interesting or unique about the recipes. And the extent of the cooking/baking advice was around using canola oil or egg beaters to make them healthier. Sorry COOK, I really, really, really wanted to love you but this left me with a bad taste about the place. This class was amateur and just not worth the money. read more

I took my girlfriend here for her birthday. I've passed by so many times and we both recently developed a high interest in the "back kitchen" part of restaurants so decided to surprise her and check it out. Besides the great chef they had that night (which I shouldn't review here), the experience was amazing. Our glasses were never empty, the homey feel of the place made all 16 attendees feel like friends/family, and the service was exceptional. Great idea and I'm so happy I finally got to see this place. read more

Did the Bakin' with Bacon one. Didn't know what to expect but essentially, you sit across a long table next to strangers while the chef prepares the meal. Occasionally he would ask one of the diners to help out with stirring or placing berries on the desserts. I'm not exactly sure why the cost is so high as if you just placed the chef in the back, it would be just a small restaurant. The closest comparison is a Teppanaki restaurant, but with some conversation and a few tips and tricks. The desserts were pretty good for the most part. I could only eat about half of it, not because it was a lot of food, but because the food was so heavy. Half a cheesecake did me in for the rest of the night and that was just halfway through. Apparently this is a tourist attraction because hordes of tourists were stopping by and taking photos from outside. Overall though, I wasn't blown away for $85 a head. That's probably a one and done for me. -Michelle is super friendly. - read more

my review will be from a slightly different perspective, as i had the wonderful opportunity to assist at a recent demo-dinner. open since sept '11, COOK has definitely filled a void in philadelphia, with almost all of their classes selling out, some within minutes. the space is to die for, if you love to cook. it is beautifully appointed with wonderful materials and top of the line appliances - all of the details have been thoughtfully and lovingly executed. it truly was a pleasure to work in this space (the beautiful farmhouse sink alone is large enough to bathe in, should the desire overtake you.) unfortunately, it made coming back to my kitchen at home downright painful. located about a block from rittenhouse square, it is nicely situated on a corner with plenty of foot-traffic. with it's walls of windows admitting gorgeous light - it naturally welcomes lots of attention and curiousity - pop in, ask a few questions and be sure to take a schedule. the staff, from audrey, lily and max, to miguel, are top-notch...this is one seriously well-oiled machine, seamless and flawless...kudos! an intimate space holding 18, COOK invites interaction with your dining partners and puts you up close and personal with the chef in a wonderfully jovial and engaging atmosphere. while the chef definitely sets the tone here - the passion is palpable and you can't help but come away not only sated, but happy and uplifted - COOK will ensure that not only are you well-fed, and your glass kept full, but also that you are educated and entertained. classes fill quickly, so don't hesitate if you see something you like. i would love to see the introduction of some classes at a lower price-point because this kind of awesomeness should be accessible to everyone...food for thought. read more

Been there twice with my adult son. Great way to spend quality time together. Very pircley though. Great wine and food to taste! Not really a cooking class more like a demo! read more

The idea for Cook is amazing and they provide a good experience and atmosphere but it was SO expensive! for $185, I don't know what I expected. Definitely more than a hands off cooking demo, dinner, and beer. All of which were great but we would have walked away feeling a lot better if the price tag was cut in half. read more

Last month, I attended a dinner at COOK, and it was AMAZING. For those who don't know, COOK has Philly's best chefs as guests for themed dinner nights, which they cook right in front of you in an intimate setting (16 people max.) The hostess and host/servers are very nice, welcoming, and keep the conversation going by asking the chef interesting questions. Jason Goodman of Budakkan was there was for Modern Asian Fusion that night. He was personable and fun, and the food was ridiculously good!! Jason was great at answering questions as we went along and giving some cooking advice for those who were interested. The experience of getting to hang out with the chef while he cooks your meal is a huge draw to this place. The edamame raviolis were life-changing. I ate and enjoyed Chilean sea bass and lamb chops, neither of which are foods I ever eat. There were 3 types of wine, and my glass was never empty. The dessert was a delicious ice cream-type thing with fruit sauce. Everything was SO GOOD. Full disclosure: I won two tickets for this from Philadelphia Magazine's Be Well Philly Bootcamp Event. (Read: It's not a place that you'd typically find two 20-somethings.) The actual retail value was $380, so winning free tickets was not a bad deal at all. Basically, it's expensive, but it can really be worth it. I've heard and read mixed things about COOK, but I think it all comes down to the chef who's presenting and their personality, which unfortunately, you don't really know until you're there. This probably wouldn't be a huge deal except for the large price tag on a lot of the dinners. Still, we had a great time, and I would definitely love to go back. Highly recommended!! read more