This review is for their Blue Ribbon courses only. I attended a six hour, Saturday course for…read morecooking a Tuscany menu. I purchased the gift card from Travelzoo at half price. So, based off what I paid and the food we ate, the skills we learned, and the class itself, I definitely recommend it. The class started at 9am and we spent 3 hours going through basics of cooking broccolini, cannelloni beans, prime rib, and a pine nut cake. We spent roughly 1.5-2 hours preparing the meal and eating it. For someone who has never taken a cooking course and a husband who is not adept at cooking, this made a great date and fun meal. Of course, I will not say it is for experts or someone looking to go into culinary schools. However, it was fun, different, and interesting. It was also a lot of work. Get ready to learn, sample, and produce. And, eat whatever you produce. Take notes. Come early because the location is totally confusing if you have never been. The instructors were very nice, knowledgable, friendly, and had fun tips. Maybe these are tips people already know who cook, but they were new and fun to me. I recommend this class for a somewhat adventurous spirit, as a couples' date, ladies' day out, or for people who want to check out what it feels like to work in a commercial kitchen. Do NOT go if you feel like you are a master chef already or you will be disappointed. Don't go if you don't want to cook or sit and learn for a few hours. The (I'm assuming) students helping were very nice and cleaned all your dishes, cleared your area, and helped out if you had questions.

This is a long one...I apologize. Basically--from start to finish, this "school" was a big scam…read more I attended the culinary program. The admissions guy, Brent, sold the program very nicely. Made it seem like I'd learn how to be a chef and be ready for a career in the industry, in fact, an externship was a requirement to graduate. I signed the papers and paid for the school...it was not cheap. Almost $20,000. One year and a half later all I have to show for it is a nice set of knives, some books, a $10 an hour job and a much lower credit score. My experience here was horrible. Several students left out of frustration. Most of the instructors seems knowledgable and had some experience in the restaurant industry. However--they would frequently arrive to class late. When everyone else is there at 7 am, it's frustrating when there is no instructor. Also--the curriculum was ridiculous. The instructors usually just read from the PowerPoint presentations that they barely knew how to operate and that obviously weren't prepared by them. We were presented with so much information and such little structure, I don't really understand that they really expected us to retain the information, rather they were just trying to cram as much into such a small amount of time. Needless to say, much of what was presented (if it wasn't written down) was useless. I suppose that we did work with some pretty good ingredients, it was occasionally fun and very, very easy. But that's not really what I was hoping for, exactly. The admissions director sold the school as being something completely different. There was no structure at all. We never even learned the basics of working in a kitchen or even the tools that we'd use in a kitchen. Frequently the instructors would just do everything themselves without explaining how they did it, simply because it was faster than having us do it. Having someone talk you through the process of making gnocchi is great, but it doesn't give you any of the skills you need for a job making pasta in a restaurant...because for that you need experience. When I started my externship (which I had to find completely on my own) I was completely unprepared for the position. I was able to pick it up, through the help of my employers. On top of my fairly disappointing education I received from Le Cordon Bleu, I also received quite a shock when I checked my credit report. The school had taken out almost $5,000 worth of loans that I had not authorized. The money was eventually returned to "the government" and I didn't end up owing them anything, but it stills shows up on my credit report. They did this without my consent. It was unacceptable. Litigation is probable. After all this, if you're still reading, realize...you will learn a few things about food at this school. But that comes at a price that is completely not worth it. This school will not prepare you for any type of job in the industry. Please save your money and your sanity--get an entry level job in a kitchen and move your way up. It's much easier than you'd imagine. If you do decide to attend school here, remember that you will be paying the school for two months while you work...which means that Le Cordon Bleu will be making money off you even when they've done nothing to help you. It's a very elaborate scam. These private schools need to be stopped. They prey on the poor and market to parents and people with good credit so that they can make money off your loans and putting you in debt. Don't become a victim. There are plenty of other options.

came as a plus one for a company event! if you're viewing this experience from that perspective, i…read morethink it's a great! they're super organized and know how to cater to a large group (~25 people) really well. we assembled a berry tart to bake at the start then got to build our own bruschetta combos. there was whipped feta, turkish apricot, and orange chutney as bases, and you could top it with mint, tomatoes, bell pepper, and cucumber. at the end before we ate, we took turns seasoning the chicken and watched a demo on how she made the carrot hummus. i didn't learn as much actual cooking as i was hoping. i'll have to try their public classes instead!

My wife and I absolutely loved our experience at the Prickly Pear Cooking Class. We have been…read morewanting to cook at home more often, but we have been running out of ideas of new dishes to cook. We figured taking a cooking class would be a fun date night and provide us with new ideas of food to cook at home. We decided to try the Wood-Fired Pizza class. First, I love the setup of the facilities. The indoor area is spacious and they have a huge outdoor patio with a traditional wood-fired oven. Secondly, the instructors are phenomenal. Avery and Deb are extremely knowledgeable and they make the class fun. Third, I appreciate the fact that they provide recipes for you to take home and they have to go boxes for you to bring home leftovers as well. We definitely plan to cook pizza at home with the recipes. Fourth, the food was amazing. We enjoyed every course. Fifth, I thoroughly enjoyed that this place welcomes BYOB. Lastly, I was pleasantly surprised how easy it was to converse and make friends with other individuals who signed up for the same class. Every part of this experience was fantastic and we plan to return to check out their other classes.

This place is the best. I had gone to many classes about 10 years ago and after a hiatus, I…read morereturned because I saw that there was a cool class for Mardi Gras. It wasn't my first Mardi Gras demo class, it lasted about 3 hours and there was wine pairings. It was a wonderful way to celebrate in a lowkey and delicious setting. The chef spoke about the way to prepare the dishes, we tasted them and I learned that New Orleans cuisine has many sauces which (for me) are quite complicated so I am happy to eat them on special occasions when I'm dining out. Most classes are minimum 60-80 dollars and can cost more depending on the ingredients. The classes can be demos or hands-on. Some are 21 and up and will offer wine pairings as well. Pro-tip, they release next month's schedule (on event brite) on the first of the month and offer a 10% discount if you book your next month's class within the first 7 days of the previous month. This year, I was checking out their schedule and it piqued my interest that they offered a shorter than average (1 hr) Lunch and Learn to celebrate Mardi Gras. I booked my ticket which was about 30 dollars, a steal compared to their usual prices. I was delighted to see that Chef Sid was still there, whipping up delicious New Orleans cuisine. We had the crab creole dip, crawfish etouffee over rice and we finished with a brownie and butter pecan praline frosting. Everything was well seasoned and flavorful. I also learned a few tricks to try. I hope they offer more of these opportunities because it was a quick, and cost effective way, to come back!

We attended the Paella Valenciana class. What a blast! Our two instructors were terrific and fun…read more We started by making an eggplant and bell pepper dip, then a fantastic chicken and duck paella, and then we were served an excellent flan de Naranja. Would absolutely do this again. Totally fun 2.5 hours and went home with leftovers!

I signed up for The Naked Bite's "Quick Weeknight Meals and Variations" class last week. I am…read moretrying to incorporate more veggies into my diet, but knew I would need some help making them more exciting and flavorful. The class was a public class taught at Chef Amber's beautiful home, and I was joined by 9 other people eager to become more "green". Chef Amber was super personable, friendly, and clearly passionate about teaching us how to make healthy food that we want to eat, that is nutritious, and quick enough to put together for a weeknight dinner. I not only came away with 5 recipes I feel comfortable recreating on my own (and a multitude of variations, thank you!), but also picked up some knife skills, tips on kitchen utensils to use, tricks on how to store garlic and make my own veggie broth and so much more. Additionally, the atmosphere and vibe at Chef Amber's allows you to feel very comfortable asking questions, sharing life stories, cracking jokes (maybe that's due to the wine?), and overall having a ton of fun. I've already made a few of the recipes, Sunflower & Kale Pesto with Crudite and Kale Salad with Toasted Almonds, Avocado and Lemon Vinaigrette, for friends that we've had over and both received rave reviews. I highly recommend this class to anyone that is interested in eating great tasting food that makes you feel good. This class is not just for vegetarians! There were a few people in this class who had formerly shunned veggies and they came away the most excited about this experience. Can't wait to try out more recipes!

From the owner: The Naked Bite offers public and private cooking classes, as well as small event catering services…read more Our culinary style is plant-driven (though not exclusive) and integrates global flavors while focusing on local and organic ingredients. We believe that pure food is synonymous with enjoyment and overall health. If you are interested in adding some vibrant knowledge to nourish you and your family, our cooking classes or personal chef services are for you! If you follow a special diet such as vegetarian, vegan, or gluten-free, you'll find plenty of options here. Hope you're hungry; it's time to take The Naked Bite! ~Chef Amber Antonelli

Now that I've graduated from TCA, I'm a little bitter. In the beginning they promised they would…read morehelp us get great jobs and be with us every step of the way. Bullshit. Those women in the career services department are worthless (trust me, I used to work with them) I was out of work for 6 months right out of school and they didn't lift a finger to help me. They wouldn't even return my phone calls. It was very frustrating. Also, this didn't happen to me, but like 5 of my friends. If you are behind on your RIC loan payments when you graduate, they will not let you have your diploma, which I don't think is fair at all. I went through 2 very shitty and humiliating jobs (minimum wage baking jobs with other TCA students.) before I gave up on baking, which seems to be the trend among my classmates. We started school with 32 people, less than 20 made it to graduation, less than 5 are actually working in kitchens now, and 3 have gone back to school to change professions. Most of us are unemployed, and some have found jobs that they could've gotten without burying themselves in debt. Save your money and just go get a job. The certificate you receive from this school does not help you get a job, it's just a huge waste of money. I sent out over 100 resumes last summer to plain ol bakeries and cupcake shops saying "Look, I have this degree, I know how to cook!" but the response I got from 99 of them was "But what's your experience. We don't care about this degree, where have you worked, how long have you been in the field" When I finally got a job, I think they hired me out of pity. Seriously, the best advice I can give to someone thinking about going to TCA is just go out and find a job. Save your time and money.

This is a horrible scam school which has had multiple class action lawsuits against them…read morenationally. They misrepresent the value of their education which is worthless at best. Most people that I know who went to this school have either defaulted on their student loans or are in a lifetime amount of debt. Most job prospects for graduates from this school are minimum wage jobs. Please do not go to this school. It is a complete rip off and is not worth the pain, heartbreak, and lifelong debt. I hate having to give this even 1 star...

We had a party of eight that Chef Nic thoughtfully prepared for us. The process, from beginning to…read moreend, was easy and the communication was excellent. I'm sad I was so busy enjoying the food that we forgot to take pics! We are an older foodie bunch, all whom have hosted with private chefs before and this one did not disappoint any of us! I asked for unique items (i.e. something I don't usually have or can cook myself) and Chef Nic sent me suggestions to choose from. We ended up with a 5-course meal which was way too much food, so afterwards we asked, "What course would we have skipped?" and couldn't decide! Chef brought most of the food prepared enough for ease of cooking and serving, and brought it all out in surprisingly even serving times. The chef immaculately clean-up my kitchen and even started the dishwasher. We highly recommend Chef Nic and Gather & Forge.

Completely incredible dinner with Chef Dan at Gather & Forge. The meal was truly exceptional,…read moreunique, & everything that came out was presented beautifully. Dan was so nice, helpful at explaining each dish, and made the overall experience seamless for all the guests. We had a large 15 person group and this was the perfect evening meal. EVERYONE was impressed and had the best evening. I highly recommend using them for your future chef needs!

I'll be perfectly honest with my review. The concept is understandable however if you are just…read morestarting or thinking about a career in food or hospitality then online is not for you. Do hands on. If you have been in kitchens for years like me then yes, apply. You will learn so many techniques. I guarantee you. Thank you Escoffier for a great experience!

VA/MILITARY STUDENTS BEWARE!!! Their process to certify your classes is non existent. The…read moreresponsibility falls completely on the student. The VA Department youre used to from other schools? Doesn't exist here. I've been to 4 schools, and this is the worst, most grossly inhumane experience thus far. As a student who DEPENDS on my benefits since the passing of my father, Escoffier has left me destitute. They do not care about your Military affiliation, nor do they have any resepect for your service to this country.

We came here for a pasta bianca cooking class. I'd say it wasn't really a cooking class per se, as…read morewe were pretty much only responsible for making the pasta dough; the sauces and all the other dishes were prepared by the chef, with mostly showing and explaining. Going in, for some reason, I had the conception that we were going to be split into groups and then each group would be responsible for one of the dishes. Anyways, it ended up being more of a chill relaxing time, with the chef doing 95 percent of the cooking for us. So, I would classify this as more of an interactive meal experience, where you get to craft a tiny portion of the meal (in this case, the pasta dough), and do some light preparation, such as prepping herbs. It was pretty fun, tasty food and nice dessert. Also super friendly host. Oh yeah, they have chickens in the backyard. And there was this cute kitten around in the front.

1. Agenda: We attended the public Pasta Bianca class this Thursday from 6:30-8:30 PM. Before the…read moreclass officially started, we enjoyed an appetizer prepared by our instructor and took a brief tour of the lovely backyard. We had some casual conversations with the host and other guests, which made for a warm, welcoming start. The class began with a demonstration on how to prepare fresh pasta dough using semolina flour, water, and salt. After watching the technique, we each made our own dough, wrapped it in plastic, and let it rest. Next, we moved on to sauce-making -- a hands-on but light part of the class. The instructor led the process and explained the ingredients and techniques, while we assisted. We made pesto, tomato sauce, and a pepper vinaigrette, learning about how to choose quality ingredients and balance flavors. Then we learned how to shape malloreddus and trofie pasta. As we made our own versions, the instructor gave helpful feedback and prepped dinner items like salad with vinaigrette and homemade croutons. To finish, she cooked our pasta, tossed them with the sauces, plated everything beautifully, and we all sat down to enjoy the delicious meal we had helped create. 2. Venue: The class is hosted in a charming house on Chatham Avenue, decorated with cool artwork and featuring a lovely backyard -- cozy, relaxed, and thoughtfully designed. 3. Teamwork: There were two other groups in the class. Each group prepared their own pasta, and the food was cooked separately. We all enjoyed the fruits of our own labor, but the atmosphere encouraged casual conversation and mutual appreciation. 4. Instruction: Our host, Megan, was fantastic -- warm, funny, and highly skilled. She studied at Le Cordon Bleu (if I heard correctly) and has years of industry experience. She demonstrated key techniques for making flavorful sauces and shaping pasta, offering tips throughout without overwhelming us. 5. Recipe: Everything we made was completely vegan and absolutely delicious. Megan had her own creative twists on classic recipes, and they worked really well -- flavorful, satisfying, and fresh. 6. Tools: The kitchen has everything needed for pasta-making, plus some really neat cooking gadgets. I especially loved their pepper grinder and salt container -- simple but super handy. 7. Parking: Street parking is available. 8. Overall Experience: Megan went above and beyond. She prepared iced water, roasted broccoli, and hummus for us to snack on before class. Although the class was scheduled for two hours, we stayed nearly 45 minutes longer and never felt rushed during the class. When time needed to be managed, she let us know in a clear, friendly way. She also prepared complementary ingredients to pair with our pasta and sauces, and even prepared each of us a delicious vegan chocolate mousse topped with hazelnuts. The basil we used in our pesto came from her garden. Everyone in the class was friendly, and while collaboration wasn't required, conversation flowed naturally. One group offered to take pictures of my husband and me, while another shared pasta-shaping tips. We had such a great time and will definitely be back for another class.

My husband and I have been using Modern Cupboard's personal chef services for almost 10 months now…read more Vanessa is great, she took all of our dietary restrictions into account and makes some really really yummy meals. We were people who ordered out every meal and ate frozen meals for lunch each day. Now we have fresh food delivered each week and it's so easy to reheat. All the back and forth (and drama) that came with dinner time is gone. On top of that, the meals she makes for us are healthy and diverse from week to week so I don't get sick of it (like when we did Snap kitchen). Cannot say enough great things about the Modern Cupboard and Vanessa.

If I could give Chef Vanessa and the Modern Cupboard 10 stars I would. I work for a local…read moreConcierge Company and we provide Private Chef services for our clients on a regular basis. I have personally booked Chef Vanessa for 15+ private events. Ranging from party of 4 to a party of 20 KEY.co My clients rave about her, each and every time. Getting price quotes, sample menus, dietary modifications is a quick seamless process. She has quickly become a favorite of my VIPs. Not only is Vanessa wildly talented in the kitchen, she is a delight to work with. Angela Ashley KEY Concierge KEY.co Austin Texas