This is a review of the school and not their restaurant…read more If you are really serious about becoming a chef or a pastry chef, think twice and think again before coming here. This place is like the Wal-Mart of culinary schools. The school admits anyone who has a heartbeat, meaning they only want the money. The curriculum sucks and looks like they need to revamp the program. Also the equipment is old has hell and the kitchens are dirty. For the money you will be investing (@20K), you are better off going to the CIA in NYC or French Culinary School.

I had the pleasure of dining at the colleges restaurant (lumiere) last night. The cuisine was…read moreWONDERFUL. I myself played it on the safe side. Fried Oyster appetizer, ceasar salad, chicken breast entree and creme brule for dessert. And there was hardly anyone there. If you are in the area go if you can.

A group of us went at the end of last year. It was fun, educational and ended up being very tasty…read more My favorite part was the libations. They kept them flowing.

This is something that I would not have done... My wife (Cary) talked me into a class. We have…read moremaybe 5 under our belts now. It's a great date. Take your spouse, etc. You get together in a kitchen set up with 4 cooking stations, stove/cooktop, sink, etc. and three of four other groups of people with 2 to 4 per group. Pick your class to set your menu - great chefs teach the thing - they serve wine, cheese, snacks, crackers, etc. It's hands on cooking - lots of fun - you learn how to cook something that is generally really great to eat - then you eat it. It's like a wine tasting / cooking entertainment and a meal all wrapped into one evening. I'm thinking it was 90 bucks for the two of us and lasts maybe 3 to 3&1/2 hours.

WOW! What a fun experience! My work team came here for our Christmas party/teambuilding. Nobody…read moreknew what to expect. It was one of the best teambuilding events ever! The Chef and his staff were super helpful with the competition. To feel like you are on chopped or Iron chef was super cool. A great commercial kitchen. And Big Green Eggs to grill with. They had every ingredient you needed! Everything was super fresh. We ended up with a super yummy meal. My team won the competition of course! LOL. Everyone left happy. All we talked about all the next week is what we went home and thought to cook. Location is very clean with great equipment. Staff was super friendly and helpful. I will be back. I want to come again with friends and then with my family.

Such a fun spot! Took a work group for team building and it was fantastic. Great team, assistance…read morefor success and competition. Will definitely be back!

We hosted my son's sixth birthday at YCA in Sandy Springs this past weekend and could not have been…read moremore thrilled with the entire experience. The planning / coordination was seamless, the host was absolutely awesome in keeping 20+ young kids engaged and entertained, and parents were thrilled with how much fun their kids were having. There was a lot of on-site problem solving (the big "6" candle broke so we used frosting; more kids than expected showed up, etc.) but the staff at YCA handled everything like pros and it was really such a wonderful celebration.

They are providing such essential skills our children are no longer getting in most schools.read more

I had an amazing experience, putting a knife collection together for my daughter who is a new Line…read moreCook. She was amazing and very helpful. Teresa Hirsh made my experience amazing!! thank you so much !!!

My husband & I attended the class that included a menu of: Grilled lemon herb shrimp, smoky grilled…read moreeggplant parm, crispy prosciutto & melon salad & roasted cherry buttermilk ice cream. The class was well organized and the chef, kitchen staff and volunteers were helpful and attentive. A very nice way to spend time meeting new people while having fun with your friends, family or solo. Unfortunately for us, the old adage "too many cooks in the kitchen" applies here. When class started we were told there would be plenty of food, but we definitely left hungry & a tad disappointed in what was served. We made a lot of shrimp, yet each person got 3. Our table was curious where they all went. The melon on the salad was not ripe, making it unpleasant to eat. The main entree, eggplant parm, was completely inedible by everyone. Apparently, the eggplant had been salted before the students arrived and then salted again during class. So no one had any main entree. The finale was a scoop of ice cream. This made us feel as though we got very little value considering the cost for the class as we certainly could have enjoyed a meal at a sit down restaurant for less & left full. Don't get me wrong, there is value in expertise and instruction, but not $200 worth. However, at the end of the day, it was a good time and we would like to try another class in the future.

I love the awesomeness that is Nicholas Lodge and the cakers in this city are lucky to have him,…read morehis school and his cake shop here. It's one of two cake supply stores (of decent quality) in the metro area and my favorite to go to. For one, the pricing isn't too bad. Most of my supplies I get online from various places but if I'm in a bind and need something quick or it will work out to about the same if I ordered online (and added in shipping), I will happily trek up to ISAC. They have a good selection of molds, boxes/boards/drums, color dusts, fondant and candy making supplies. During the holidays (and Easter), there is usually an Open House where Chef Nick, Scott and others will have various demos going on and you can sample some goodies. I've yet to take a class but can't wait to. Time to sharpen the some skills!

Ok, so, I totally disagree on ISAC needing to be bigger. They have, or will order for you, anything…read moreyou could possibly need. What you are seeing, once you enter the extremely clean, attactive and well-organized store, is the best of the best. They've done away with the cheesy cake kits and plasticky walmart make-your-own-cake gunk. This place if for folks, professional or amateur, that want their end result to look professional. I do agree the staff is awesome. Helpful, friendly, welcoming. God Bless them they are never pushy. They also have the best box and board prices short of ordering your own mega-quantity

"I may not be able to knit or make plum jam but I can bake a bloody Victoria sponge..." -- Calendar…read moreGirls (2003) What a fun time we had making pies with Sarah Dodge! My friends and I love to spend time together baking whatever, really, and they had some experience working with Sarah on other things - biscuits, breads, etc. So when we found out she had moved to this, we signed up immediately! Signing up had a couple of issues, but luckily Lyn as very responsive via email and we got everything straightened out - kudos to her. The space is set up well, but could use a few things - especially for pie making. A larger fridge, primarily. The little wine-sized fridge just could not keep our pie doughs cold enough for the heat of summer and manage the number of times it was opened and closed as we put things in it. Also, the number of stainless steel tables could not manage the 13 people (it was supposed to be 12) - 8 to 10 really needed to be the max. We were elbow to elbow trying to roll out dough and sharing rolling pins, pastry cutters, etc. Not ideal. Sarah rolled with the punches (pun intended) and we somehow managed to get the pies and galettes knocked out. Baking became the real challenge as the oven space and sizes of pies varied a bit - so luckily we were in the middle of the Curb market, so I shopped for my dinner. Bring your own containers for taking things home - they don't really have anything for you to take stuff out in. By the time my stuff was done, there was not a single bag, sleeve, or anything left for me to put my hot pie into. I'll remember this for next time and bring my own boxes, bags, or whatever based on what I sign up for. Sarah was amazing - she managed the class with ease and explained every step of each process - the whys as well as the whats. I felt as if I understood why my doughs have never worked out and what couple of things I could change in the future to make this process easier. Thanks Sarah for the help in making my pies a future success.

We took the intro to sourdough bread class & it was SO much fun!! We learned enough to come home…read moreand do it ourselves. We left with a loaf of bread & tools to recreate our masterpiece on our own. Would totally recommend this!