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!

Such a fun date night experience! The cooking classes are held in a beautiful space in east Austin…read moreand are lead by very talented and kind chefs. They describe it as a "recreational" cooking class, which means there is some light cooking involved but they've done a lot of the heavy lifting which takes the stress out of the experience and maximizes enjoyment. There were about 15 people total in the class. It's BYOB and they give you all the recipes after. We attended the New American Mediterranean class. Menu items included strawberry gazpacho, an arugula salad, carrot hummus, lovely grilled chicken marinated in Mediterranean spices, and berry ricotta tarts for dessert. Each item was more epic than the last. My girlfriend and I agreed that this was the best meal we've had in a long time. Absolutely delicious! We can't wait to try some of the recipes at home, and attend another cooking class (possibly the Italian one!) soon.

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.