What a wonderful, new way to experience food! My husband surprised me by arranging a private chef…read moreexperience at our home through Cozymeal. Now we're spoiled and want to do this more often. This would be a wonderful experience for a variety of situations. It was great for an at home date night. I could see doing this with friends who have kids so everyone could gather without hiring a sitter. It'd also be a fun foodie friend get together option. My husband chose Cozymeals for a couple of reasons. The website has clear menus listed so you can choose a menu you'll enjoy. The website makes it easy to find the cost and to book the experience. My husband chose the Upscale Southern Comfort Favorites with Chef Corby. We were very happy with the delicious food and enjoyed chatting with Chef Corby. Here's how the private chef experience works. Choose your city and private chef experience on the website. They also offer other experiences like classes. From there you'll choose from a long list of menu options like southern food, brunch, Italian, Thai, or surf and turf (to name a few). Choose your meal and then book and pay through the site. You'll soon get notification that the chef has accepted your booking. The experience is three hours with the chef arriving one hour before meal time. You'll book your time based on the time you'd like to eat. Chef Corby and his helper arrived with two large totes, asked a couple of questions about our kitchen, and started cooking. Our Southern meal was four delicious courses. The Louisiana Shrimp and Grits were so good. The grits were creamy and cheesy. The shrimp were lightly breast and a little spicy. The Smoky Macaroni and Cheese with Andouille Sausage was rich and full of thick cheese sauce. The andouille sausage was a tasty addition. The main course was my favorite. Barbecue Baby Back Ribs with corn and garlic beans. The ribs were tender with the meat falling off the bone and the bbq sauce was fantastic. I loved the garlic beans too. The Southern Bread Pudding was a tasty ending with a great caramel bourbon sauce. I loved the entire meal! Chef Corby impressed us with this excellent menu and the tasty execution. I enjoyed watching him cook the meal up and the cooking tips he shared along the way. The portions were very generous, even yielding plenty for leftovers the next day. At the end of the meal, they cleaned everything up and left my kitchen as they found it. I'm a clean freak so the idea of someone cooking in my kitchen made me nervous. I'm glad I gave it a chance because it was a wonderful experience. I highly recommend Cozymeals and Chef Corby for a special, delicious dining experience.

Chef Chris is so patient and understanding! He guided us wonderfully and the food came out amazing!…read moreThank you

Thank you Chef Joanne for opening your home to us tonight. We enjoyed the cooking class and the…read moretasty meal afterwards. I'm going to cook this for my family. It was soooo good!

We scheduled adult cooking classes through the website. We were called by our chef the day before…read morenotifying us that the classes were for children and that the booking was a mistake. They offered to reschedule but only during the week when we have work. We asked for a refund and were never contacted by anyone at all. I've called the number listed on the site at least 20 times and left multiple voicemails. I've still not been contacted back. I only got through to a person once, whom told me to send an email to thejoyfullkitchen@gmail.com. I received a response from someone else named Jill informing me she wasn't associated with this company. So it really seems like you just schedule people for the wrong event, charge them 100 bucks and then ignore them into eternity. A complete FAILURE of customer service. I would like my money back and WILL NOT be recommending these classes to anyone. This is ludicrous and I can't tell you how frustrating this is. If you are looking into booking these classes, SAVE YOURSELF THE TIME & FIND SOMETHING ELSE.

First time taking a cooking class and Sur La Table with Chef Greg was so much fun. Chef taught us…read morehow to make a arugula fennel salad, risotto and seared scallops and for dessert a chocolate soufflé. Class was informative, funny and delicious. Can't wait to take another cooking class with Chef Greg. Highly recommend, especially for a date night!

This was one amazing experience and a lot of bang for your buck. The class I signed up for featured…read moreFrench onion soup but also had steak, salad, and dessert. Honestly, I'd much rather spend the money on this cooking class and have the food experience this came with, than eat at a restaurant and be close to the same price anyway. The instructor (Chef Izzy) was super cool and did a great job making sure everything came out the right way. The facility and tools that they arm you with are top notch as well. Overall, amazing experience and cannot wait to come back.

We've now come to this location a few times because it's the only decent restaurant near my…read morehusband's workplace. It's always pretty busy during the lunch. But you don't have to actually wait much for a table because most people are getting takeout. You can tell a lot of working people come to this location to eat. The service is fine but you can tell they are still learning because they sometimes make mistakes on your order so make sure you check the bill when you get it before you pay it. If they make a mistake, they can pay you cash back if you use the card to pay. There is a manager on site that knows how to do everything. It's just a hassle sometimes Mistakes. And mistakes have happened at least twice when we've gone there but we know they're learning so we are pretty understanding. The location is really clean. The bathroom is also really clean so it's a nice comfortable place to eat with kids but there are no kids menus or anything so bring something to keep your kids entertained if you go here and make sure you check the menu to see if there's something your kids will eat. My kids actually don't need anything on the menu so I bring them box lunches and my husband and I eat from the menu. The only thing they eat is a french fries. We've ordered the chicken sandwiches, the pasta, the grilled cheese and the salad. All the food is normal food nothing amazing but the prices are pretty good for the larger meals. The portions sizes are pretty good as well. If you're getting a salad, I'd recommend just getting the big salad because it's a little bit larger than side salad , but the quality of the food overall has been pretty good for the price. You can also upgrade it for three dollars and you'll get a drink plus some french fries. We recommend this place if you're in the area and you're craving some American food. FYI it's called the West bistro so if you put in the culinary Academy on your GPS you would have to look for the actual restaurant which is in the school.

Helped my family get jobs education and certifications. Great for School and work experience.read more

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!

First off, if I could give Chef Vee and her assistant Natalie 10 stars, I would!…read more My fiance had some girlfriends in town for her Bachelorette weekend and they really wanted to do something special. They were hoping to find a private chef in Las Vegas to cook them an infused dinner. Long story short, Chef Vee responded almost immediately and we got to planning the dinner, with only 8 days advance notice! Not only were she and Natalie the coolest, Chef Vee tailored everything on the menu towards what we were looking for (and some we didn't know we were looking for...). My fiance and I are in love with Peruvian cuisine, especially seafood, and once we learned that was Chef Vee's specialty, we were beyond excited to try her infused take on some classic dishes. She and her assistant arrived on time, were wearing gloves and a mask, and got right to cooking while entertaining us with stories and just hanging out. The food was outstanding; it felt like we were taken right back to Peru, and the infusions put us in a very chill state of mind. They hung out with us after dinner for a bit and once they departed, our kitchen was spotless and our fridge had some leftovers that were gone the next day very, very quickly. Would definitely recommend for their good company alone, but the food was everything we hoped for and it was the unanimous highlight of our weekend. Thank you Chef Vee! 10/5 Stars.

Had a great experience cooking at Chef Keith's place…read more We made a variety of different sushi and learned a ton!

The sushi tasted very bad and the chef was unprofessional…read more If you're gonna drive around with your truck, maybe don't be angry and throw shit out your window. A**hole.

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

Best catering business in Las Vegas, hands down!! Cannot recommend them enough!! Great people too!read more

My children age (8) and (11) enjoyed the Rizzos cooking classes so much my daughter wanted to have…read morea cooking birthday party. After a few weeks in class my kids were trying and loving new foods they would never eat for me. The around the world classes are not only fun but educational for the kids. They come home with all new foods and knowledge about the origin of the food. At her birthday party the kids got to make fresh pizzas and learn how to fill macaroons. It is her favorite birthday party so far. All the kids had a blast and loved it! The parents loved all of the canapes, charcuterie board and roasted veggie platters. We will definitely have the Rizzos prepare food for future gatherings. Great food and lots of fun!

I love this class . Very informative. Keeps you up to date on the rules of the road . And the new…read morelaws that have been passed . Keeps you engaged.. highly recommend

That fingerprint was smooth, quick and the service was outstanding. The price was accorded to the…read morefingerprint service stores. Thank you.