My boyfriend and I went to a Hands-on: Dim Sum Delights with Chef Florence Kwok last night at the…read moreLoblaws on Lower Jarvis Street. The class was 2 hours long and there was 10 other people with us. We made Pot Stickers, BBQ Pork Puffs, Sweet & Sour Wontons and Baked Shrimp with Sriracha Aioli sauce Chef Florence showed us how to make the filling for each dish and we got to rotate around four stations to wrap the pot stickers ( made with pork filling), bbq pork puffs, and wontons (made with pork filling). We also got to coat the shrimp in panko (Japanese bread crumbs) and put them on skewers. I liked that Florence asked us to rotate through all the stations so we got to learn how to cook each dish. After we finished cooking, we got to eat our creations and was provided with a glass of wine with the meal. You won't get full on this and will most likely need to eat before or after the class, but I enjoyed it because we learned some neat things! We paid $45 each for this class and found it to be worth it. Chef Florence was strict, but also funny. She used a blend of English and Chinese techniques to make and cook the food. For those of you that are vegetarians or cannot eat pork - this is NOT the class for you as pork was used in 3 out of 4 dishes!

I went to a cooking demonstration with Florence Kwok "What's for Dinner" she cooked ground beef…read morestroganoff. Florence had a warm and funny demeanour and I found her class UTTERLY entertaining. She taught me a few things as well. I really enjoyed this class and the food was outstanding too. Highly recommend this experience.

I'd gone to a Chef Upstairs event a few years ago, and always kept them in mind as it was a great…read moreexperience. They offer various services and events, and I recalled as well that they also do kids camps. Over the past couple years, my daughter has taken a big interest in cooking. And not just a fleeting interest, but consistently enjoys watching cooking shows and wanting to participate in cooking at home. As we were planning summer camps this year, I thought we should try to finally give her a chance to live her dream a bit and attend a week here. She's gone to a city-run one before. Though she quite enjoyed it, it was fairly simple. At The Chef Upstairs, they are in a full commercial kitchen with gas stoves, deep fryers and a whole bunch of other things you'd expect from a real kitchen. They have a firm belief that kids can learn safely - in fact, the safest thing is to expose them and provide proper technique. And they're not just making things like a deli meat roll up wrap, but full-on multi-course meals (they make breakfast and lunch) and from recipes from all around the world. You should look at the menus they post on their site for the kids camps. It was a bit of a sacrifice for us as we do not live nearby. That said, they have two locations, so a number of people are well-situated if near Vaughan and midtown Toronto. It's also a bit more money than many other kids camps - though its apparent with the food costs and the high staffing ratio that it's still good value. Ultimately, it was well worth it. My daughter loved it and truly lived out a dream and learned a lot. The highlight for her was the week long prep leading up to the Iron Chef-esque competition where they planned their own full menu. I'm thrilled that The Chef Upstairs lived up and even exceeded our already high expectations and truly made a lifetime memory for our daughter.

What a great evening we had with Adamo and Vita!! We had a team building work event here and the…read moreexperience was so fun and very conducive to building greater connection amongst our group. Fabulous food, too, and we made it ourselves! Amazing! Thank you guys so much!!

I have been leaving voice messages and sending email to Cirillo's Academy since August and have not…read moreheard back from them - are they still in business? I have a "Cooking in Twos" gift certificate I would like to use for one of their events but they are not responding to the two methods of communication they want us to use. I am also not able to use the gift certificate to book events online. Any thoughts? This is very frustrating. I would give them a zero for communication, if that were an option.

What a wonderful experience! This is the second cooking studio and class I've been to in Toronto,…read moreand it is my favourite. It's modern, extremely clean, organized, new equipment, beautiful floor to ceiling windows and bright lighting, and lots of space. Class was fantastic, with a professional chef instructing and assistants coming around to support with any skill level you are (and trust me I'm a true beginner). The owner's daughters were so kind, had good energy and walked around to continue to check in. The Irish instructor was fantastic, so knowledgable! Overall, such a lovely experience I can't wait to go back to more classes.

Very disappointed in the cooking classes at Applewood Longos…read more The instructor was very disorganized, one of the ovens was not working properly which delayed the cooking of the meal. There was not proper instruction on the prep of this dish. The registration was misleading. Our group thought each one of us would be making our own individual pan meal. Instead the class shared the prepared meal. Would not recommend this to any of my friends. I would recommend when offering these classes, instructors should have ALL ingredients, knives,cooking utensils ready for the students. There was time wasted on finding knives and hetting organized. Very disappointed.

Amazing staff worked so hard to keep so many kids content. My daughter came home with delicious…read moretreats from the cooking camp, full and happy plus the recipes so we can bake together again. Great value for the money

I've tried this caterer several times and have amazing feedback from friends who experienced his…read morefood. He takes great care of listening on what you want and present a wide variety of options that cater to your needs and your budget. The food is to die for as it is a unique experience and there are many dishes that I have never seen before. He has catered for groups ranging from 10 to 90 which is quite a range especially since he has only a few helpers. You can tell that he loves sharing his food with others and takes great care to ensure the experience is enjoyable. I would definitely recommend anyone wanting to try a new unique catering experience to try him out. If you are thinking of attending the Junk Food Festival in Mississauga, pass by and try his offering. He had a booth during this past weekend's Toronto version of the festival and it was a big hit with the crowds. Make sure you get there early so you avoid the lines at his booth. He took great lengths to make sure the meal was perfect by cooking it fresh.

We hosted our annual meetup group BBQ at Wasaga Beach this past weekend, and due to the large…read morenumber of attendees (90 people), we realized that we might need to consider outsourcing to professional help in preparing higher quality bbq fare,in addition to the regular BBQ food offerings we normally provided. We searched and found Rice Box and obtained their services to help us with their on-site cooking catering service. Based on our budget and our goals for the event, they proposed a customized menu that was suitable for what we were looking for, it Included Cucumber lemonade, watermelon salad, pulled pork sandwich, and lemon tart. After comparing to other proposals from other catering services, We came to the conclusion that Rice Box had the best cost/benefit ratio, and decided to try them out. The result at the bbq was much better then what we had expected, and was very well received by our attendees. The food quality was excellent and freshly cooked on site, and it had visibly improved the overall perceived level of quality of our event with an elevated touch of upscale dining fare. The end result was that we were glad that we had outsourced this part to Ricebox, they've handled our lunch group of 90 people with flying colors and we would definitely use them again in the future. Jordan was easy to work with, and was flexible in accomodating to our needs and what we were trying to achieve for our event. They've also indicated that they can also do wedding and bridal shower party catering as well, would def consider them if we ever have that need in the future.

There is a student café on the second floor (not the mini food store on the first floor) which is…read moreopen during the semester. They have a variety of food and they post their weekly menu on instagram (@georgebrowncafe). I got their daily special which was around $12 and it was a delicious porchetta roast with a refreshing summer salad! All their containers and utensils are compostable and there are lysol wipes on all the tables. Bathrooms are conveniently nearby in the building as well

I figured i should dedicate my 100th review to something i really really like. I attend George…read moreBrown's culinary arts program (for fun) and all of the classes i have taken here are fantastic. You get to keep all the food you make in the culinary arts classes so i usually attend classes on the weekend. The classes also double as my meal prep session for the upcoming work week. I suggest attending a sunday morning class (if possible) to all part time students because street parking is free on sunday mornings. The quality of the ingredients are superb. I remember learning how to fillet fish and the seafood came from Diana's seafood. The butter we used is from sterling creamery. The salmon we used to barbecue was sashimi grade so our instructor made us ceviche with the leftover salmon! You can definitely taste the quality of the ingredients that are provided in your classes. The instructors i've had are patient, laid back and funny. I think my three favorite elective courses would be BBQ, Indian cooking, and Thai cooking. The introduction to culinary arts course (compulsory course) gave me the confidence to attempt more difficult recipes and different types of cuisines at home. The course covers the fundamentals of cooking and is well worth the investment (even if you are not interested in the culinary program). I cannot wait till social distancing rules are lifted and GB offers culinary classes again. For now, i will read the course outlines and drool while deciding what to take next.

Love the amazing and healthy food that the George Brown students prepare…read more So delicious and reasonably price. Great customer service....Diane is so pleasant! Rosemarie

Chef on the Run Culinary School-Gorge Brown is my favorite place because they offer daily fresh and…read morevery professional customer service. I have to mention a very nice student Ms.Sylvia who is professional kind and helpful with smiledefinitely who. This week I was happy with a delicious gourmet meal yummy pastries, and chocolate cake. definitely who I will continue to support students Teresa your loyal customer.

Food is a form of artistic expressions. Imagine a private dining experience in a form of a theater…read more Our chef the director and also the play wright Chef Eyal Liebman and our Sommelier Rebecca Meir both have a new modern approach towards dining and wine pairing. The sets are the candles & floral table settings. The plot lines are the wines. The orchestra is the creation of the dishes preparing in front of you. The acts & scenes are the courses. The actors & actresses are the ingredients. The script is the conversation and the educational facts Chef Eyal & Rebecca teaches you during the dinner. Act 1 Scene 1 First Course frog leg * zucchini * rhubarb * nectarine Denis Carré, Auxey- Duresse "Les Vireux", Côte de Beaune, Burgundy, France 2015 Act 2 Scene 1 Second Course leg of mutton * cauliflower * pepper * pistachio * anchovy Lacey Estates, Gewürztraminer, Prince Edward County, 2013 Act 3 Scene 1 Third Course old steer tenderloin * raspberry sorbet * beet ravioli * lavender * bone marrow Château Saint-Sernin, Cahors, France, 2014 Act 4 Scene 1 Cheese chevre d'or * tomato salad Collepiccino Orcia Tuscany, Italy, 2015 Scene 2 Last Course hazelnut cake * chocolate crèmeux * rose meringue Collepiccino Orcia Tuscany, Italy, 2015 Aside from the exceptional food & wines, I really enjoyed how much you can learn during the dinner. Chef Eyal and Rebecca will continuously educate you interesting fun facts about food & wines during the dinner. Like do you know that almond is act a fruit not a nut?! How interesting is that ! I have to admit... I never had frog before and was kind of scared of trying it... But it turned out to be really good actually . And... Wow I'm in love with the 8 year old steer tenderloin . As for the wine, though I enjoy wine and stuff, but I personally love the grape Gewürztraminer, always have a good experience with it and my eyes sparkled when I saw that bottle . There are also a few grapes I do like.

I'm not sure how we got THISSSS LUCKY!!!!…read more Cheff Liebman and Sommelier Rebecca delivered an OUTSTANDING experience. I was blown away from their level of professionalism and excellence throughout every stage. They were faced with the challenge of paring a vegan/non vegan 6 course meal and having wine that goes well with all the flavors. Every dish they created was absolutely perfect. The taste and the execution of the dishes followed by explanations of why each wine and each food was used was so interesting. This wasn't only food, they created the best atmosphere and they gave us so many valuable lessons/knowledge/facts about food and wine. Service is just unbelievable! Most of all chef and somm helped me create one of the best memories. They were the easiest to deal with. Truly EXEPTIONAL.. AMAZING!!! 10/10 food 10/10 wine 10/10 knowledge 10/10 experience 10/10 GREAT PEOPLE I cannot thank them enough. I would recommend them to anyone looking for a 1 of a kind experience and work with the most kind hearted people.