We had a great time at our Burmese cooking class with Chef Sara. The Kitchen was a wonderfully…read moreorganized and open space. She was a great chef and engaged all 11 of us in the cooking action. We felt like we learned a lot, can make the dishes at home. We enjoyed the cooking and the feast afterwards. Highly recommend!

Terrible customer service. I came down with a bad flu and they refused to let me reschedule. She…read moretold me to show up sick if I couldn't find someone to take my spot. Really terrible customer service. Will never book through them again.

What a creative team building exercise! She can accommodate up to 10 people. We made 4 dishes with…read more6 people and tag teamed the dishes. Traci gets all the stations prepared ahead of time and some items are even sourced from her own personal garden. She also gave a lovely appetizer before we started cooking (don't cook hungry!). She did a great job helping us all get cook the dishes, I was impressed how attentive she was with all of us and also gave great tips! The food we made (Moroccan) was phenomenal! I will definitely attempt to make these dishes on my own in the future.

I had such a fantastic time at chef Traci's Sauces and Condiments class! It was a lot of fun…read morecooking alongside the group and learning how to make a variety of sauces, most I never would've thought to make before. Every single one turned out delicious -- and we even got to take home small jars of each sauce, which made it super easy to flavor-up meals all week long. I also loved that Traci emailed us the recipes afterwards so we can recreate them at home. Highly recommend this class to anyone who wants to elevate their meals with amazing homemade sauces!

Wow! This place is pricey. But they do have a great selection of top quality consumer kitchenware…read more If you are in need of a $200 pot, this is the place to come. The staff is extremely helpful and very knowledgeable. They are able to order items that are not currently in stock. Parking at fourth Street can be challenging, especially on the weekends. But there is a lot directly behind this place. It is crowded though.

This was very much the visit that made me realize I don't especially like Sur La Table's vibe…read more I walked in looking for Le Creuset. They didn't carry much but what they did have was in Cerise and otherwise they heavily leaned Staub. I know Staub is a bit heartier, but it's so unattractive I can't get past how washed out their pink color is. Walking around the store after being greeted, I found it organized a bit oddly, with a minimal Valentines Day section. They didn't have the Stone Lain Stella Porcelain Round Dinner Plates I planned on checking out during my visit but they did have the pink heart plate, which I promptly noped out of when I saw how glitzy it was. The location has limited selection and in my opinion is only worth a drop in if you're in the area and a fan of Sur La Table. Personally I like the Williams Sonoma vibe and style more, so I likely won't be back.

Nicole led a virtual Chevre-making class for my colleagues and I and it was a blast! Pretty awesome…read moreto be able to enjoy such a fun, informative and highly rewarding (we did get fresh cheese out of it after all) experience via Zoom. We were provided with our very own cheese-making kit ahead of the class (with immersion thermometer, cheesecloth and straining basket included) and super detailed instructions to replicate the recipe at home in just 10 minutes. Worth to note that the cheese culture packet that came with our kit was enough to culture an additional 3 quarts of milk beyond the one we prepped, too. Nicole was lovely - she answered all our questions, and gave us pro cheese seasoning/paring and gifting tips. Would highly recommend, especially for large-group/team bonding events. Looks like everyone will be getting fresh cheese this Christmas :-)

I cannot praise Nicole more for her amazing cheese making classes! Our company did an outing here…read moreto make Burrata, Mozzarella, and Goat Cheese and had a blast. Nicole makes sure to explain everything thoroughly, including the history of each cheese. Makes everything super interesting. We also included a grazing board and they were all so delicious. We were eating, making cheese, and having fun the entire time. Parking is a bit difficult so we just did ride share there. The place is a bit hard to find but it's a office room inside a parking gate. I am definitely go back with friends and family the next chance i get. I hope this place doesn't get too famous so Nicole still has time left for us! haha Thank you for everything Nicole!!

A month or so ago, I attended a fermentation and pickling class taught by Dara Merin right in my…read moreown neighborhood! The class was small - about four or five of us in her roomy kitchen. We went over all the recipes in her handout for fermented veg pickle (like kim chee), sourdough starter (I already killed mine), kombucha (I've got the mother now but not the time or the courage to make the kombucha!)... the class is more demonstration with some hands on prep to make the pickle. Everyone was super nice and I highly recommend Dara's classes. Classes are in the kitchen a 1908 house in the Temescal neighborhood of North Oakland, a ten minute walk from the Rockridge Bart station. Each class is chock-full of cooking instructions, specific methods, and tips and includes a comprehensive handout with recipes and lots of other information and resources. The focus is always on how to make delicious food that is nourishing and nutritious too. Classes all feature a relaxed and comfortable dinner in the lovely dining room after we finish cooking, with abundant food and wine to compliment the meal. This part of the class is a wonderful opportunity to connect with the group and feel the sweet community vibe that makes classes with The Sage Table so special. Cooking is done with the highest quality ingredients possible, adhering to the idea of SOUL food: Seasonal, Organic, Unrefined and Local. As much as possible is purchased at local farmer's markets in the East Bay. Classes are vegetarian unless explicitly noted otherwise.

I have taken 4 cooking classes so far. from The Sage Table…read more The cosmic raw chocolate 101 class was the most exhilarating as we ate and drank amazing dark rich and healthy chocolate all night. It took my current cacao skills to a new level. The fermentation class was excellent. I feel confident fermenting foods and drinks. My partner, having watched me make traditional kombucha, began making his own experiments, so we are a super fermenty household now. The vegetarian soup making class opened my mind and palate up to legumes in a new way, and I have yet to try those recipes. The bones, broths and braising class, taught me how to make chicken soup and beef stew, that could have my Jewish ancestors rolling over in shame. The soups/stews we feasted on at the end of the class were nothing short of off-the-BLEEP-hook fantastic. My belly was in pure bliss. Dara was great about answering all my how to cook meat related questions too. There were a lot of things about meat and cooking meat that I did not know before. As a soup lover I can easily say that these were the best tasting liquid meals that have passed through my taste-buds in a long while. I am dairy-free, gluten-free (except for ghee) and so appreciated that these recipes are not dairy dependent. Thank you Dara, for your amazing culinary expertise.

We just got home from the Rome class with Chef Mat in Oakland. Everything was well organized and he…read moremade it all easy to understand and follow. The whole process involved teamwork and a lovely communal meal (family style) at the end. Each food item we made was delicious, and there was plenty of food! We enjoyed getting to know some of the other students too. We would return for another class.

Such a fun experience. We took two classes in January, one for Ramen and the other French Bread…read moremaking. Both were such great and unique experiences. Each instructor has their own style and way of teaching their craft which lends to the fun, and they clearly have a passion for cooking or baking. The focus was very hands on, which I loved; so often in cooking classes you are separated and given a "task" so you may miss something you have not done before. Not here, everyone gets to experience each process and that makes it so much more meaningful. I also came away with very specific knowledge I could actually use. Highly recommend to amp up your kitchen game or gift to that special someone.

I've been to Platter a few times for test kitchen dinners and they are great! The community style…read moreevents are low key and are a fun way to meet new people. The vegetarian and vegan food Austin cook's is delicious. My girlfriend rented the space for my citizenship party and it was great. I would definitely do it again. Looking forward to attending a class and other test kitchen dinners!

From the owner: platter is a vegetarian private chef service. We specialize in creative fine-dining that is elegant…read morebut unpretentious for special events, catering, and cooking classes. platter also hosts live music, interactive cooking demonstrations, private cooking classes, game nights, tasting events, and more!

Bliss Belly Kitchen was one of my daughter's favorite camps this past summer. She enjoyed the…read morecooking and yoga and I enjoyed not having to pack her a lunch each day (the kids eat what they cook for lunch). I found the camp well-organized and enjoyed the cookbook she brought home at the end of the week. Would recommend this summer camp to budding cooks and yogis!

I wish I could rate this 0 stars! A few summers ago I was invited to come work with this kitchen. I…read morehad a background in food and yoga so this felt like the perfect match. I arrived early and excited. After a day of cooking and training I was told that my offer had changed from full time in Berkeley to Part Time in Walnut Creek. At the time I didn't have reliable transportation to Walnut Creek and had already communicated that. I let the City of Berkeley know about how unorganized and unprofessional and how many people had quit this job due to poor management. They couldn't do much but I am glad they heard me out. Please do not waste your money and send your kid here. This terrible experience has inspired me to be the best manager when in a managerial position and to never confuse, lead on or mistreat my workers. I hope the lovely women I trained with never stepped foot in that space after that summer.

The crab poboi was under dressed and under seasoned. With a little extra dressing would have…read morehelped emennsly. The Cajun sweet potato fries were very tasty and crunchy.

As a nutritionist, I thought I knew all there was to know about food. I started the Cooking Habit…read morewith the main goal of learning how to make cooking time with my husband enjoyable and fun. I wasn't expecting to change the way we eat at home entirely. Emily's perspective on food and her ability to simplify the art of cooking is unique and tremendously helpful. Her meal planning formula was without a doubt, what changed our relationship to food the most. It has made a world of a difference in the way we eat throughout the busy week (cooking more often than eating out) and in shortening our weekly grocery store trip. Best of all, my husband and I look forward to cooking together!

Cute store lots of different kits and tools for the novice chef. Got a sourdough starter…read moreunfortunately it did not grow, but thinking about trying a different kit.

Love this store. Like the new location even if parking can be a pain. Got a new vinegar mother and…read moresome sour dough starters for a friend on my last visit.