All the ladies from "City Cooking West End" were wonderful teachers and hosts to us…read more We learned how to make fettuccine and ravioli pasta from scratch! I never thought I would do something like that but it makes me appreciate it so much more. We were given wine and hors d'oeuvres during our pasta making session here. It was definitely a new experience and everything turned out great (although I was a little worried about our cooking skills to begin with). After everything was done we got to have the food we made along with a delicious salad and ice cream! I highly recommend this place if they have these events often and the location is in a great spot too!

I had so much fun at City Cookin'! There are so many unique things about this class, but let's…read morestart with the fact that it's hosted inside an apartment. Steph, the cooking instructor is a recipe blogger in NYC and developed the idea to provide cooking classes in her own apartment. This way, New Yorkers can learn to cook delicious meals in their tiny, less than welcoming kitchen(ettes.) Steph's apartment is also a very unique space and sits at the very peak (literally) of a tall corner building. The space itself is small, but she has an enormous outdoor patio with beautiful views. The second unique part of this class is that Steph worked to recreate dishes from famous NYC restaurants and gives you the recipes at the end of the class so you'll be able to try them at home. Each class has a different menu, but my class featured: US Open Melon Cocktails Serendipity Frozen Hot Chocolate Jean-George's Tuna Tartare (my personal fav) Momofuku Brisket Buns Levain Chocolate Walnut Cookies (we didn't actually bake these, but she sent us home with some and the recipe) I recommend this class for any foodies, New Yorkers, couples, roommates, a Mother's Day gift, a bachelorette party, a divorce party, or anyone that wants to see how NYC Cookin' works.

I truly appreciated all that Chef Toni has done for my son. He was in his shell for so long, I…read moredidn't think he was interested in much of anything. It had been months of him doing the most mundane things until he started cooking with Chef Toni. After the first class I saw his face light up and his demeanor improve drastically. Cooking excited him very much. The program changed his life and had a huge impact on the person he is becoming. He wants to own a restaurant someday!

My son Jeremy has been learning from Chef Toni for nearly five years.  He has come such a long way…read morefrom never having tried cooking to becoming an independent and creative aspiring chef.  He has had tremendous learning opportunities over the years, starting with break and summer programs. As he progressed, he joined her Sunday master classes where he learned independence in the kitchen. He also had an opportunity to volunteer at a charity catering event and to work with the younger students in a summer counselor-in-training internship. Chef Toni has provided just the right combination of encouragement and challenge. During the COVID crisis, he has taken inspiration from Chef Toni to do research of his own and make his own dishes. Working with Chef Toni has been a tremendous confidence builder for my son.

If you've ever taken cooking and baking courses at The New School, and want to take more, you are…read moreprobably confused. When you call them and ask about these classes (which have run forever) you are told that they are not offering any or that they have been cancelled. What they do not or won't tell you is that the company that ran the New School Culinary Arts program, Culinary Center of New York, is now running the same cooking and baking classes under its own name. They were supposed to issue a joint press release about the separation but nothing was done. Was it a deliberate ploy to deny the new venture any publicity? Is The New School trying to drive the Culinary Center of New York out of business by misdirecting people? Are New Yorkers to be denied the cooking and baking classes they love and are used to-- same facility, same teachers, same everything?

De gus I finally…read moremade my way to De Gustubus and really happy that I did! My friend was doing the cooking demonstration and although I got there a few minutes late the staff and crowd was very welcoming. Chef Ayesha is amazing! She is from Shukette which recently opened in Chelsea, a part of the restaurant group of a few other restaurants including Shuka, Vics and Rosies. Also, to have your food prepared by an incredibly high level talented Chef with quality wine pairings is very lovely experience! Sal Rizzo, the owner is very accommodating and very entertaining as a host. he was the perfect energy for the group with very positive and entertaining comments. The space only fits about 30 people and the alcohol was refilled. While the cost might seem high ($145 with fees) for 90 minutes it went a bit over and they did not rush you out. I had five drinks (One proseseco, two white, and two red) so it was well worth it. Service was top not h. The staff were en pointe and attentive. They were always cleaning up after you're making sure that you got your food at the right time. I was also lucky enough that our chef made us laugh the entire time because she has a fantastic personality. Furthermore, every dish was created to perfection and visually appealing with very different interesting flavor profiles. I've been to several of her restaurants and not let down. I will enjoy returning!

Shame on me for not reviewing DeGustibus sooner. I attended several cooking demos pre-COVID and…read morejust attended one last night (the first in years). The format is wonderful. Excellent award winning working chefs make meals or specialties and talk about the food and ingredients. You watch, you eat. The video screens enable you to see techniques. The chefs answer all your questions and you get the recipes. But wait! There's more!!! There are wines paired with each course and a rep (or if you are lucky, the winemaker) tells you about the wine, the flavors, why it goes with the food etc. what a perfect night. You are always among a friendly, diverse, foodie crowd and it's a blast. I went alone last night and enjoyed crispy caper and eggplant campionata with potato chips, baby lamb chop with a delis glaze and pomegranate, crispy duck with plum compote and goat cheese cheesecake with macerated berries. Chef was Adrienne Cavalo from Miami and the wine was Trivento from Argentina (i am now a Malbec fan). Another time I went and it was Passamore caviars with great dishes and champagnes. The staff is amazing--go on the website and look at the upcoming demos and classes. You will not regret it. It's a foodies dream! And one more thing. It's on the 8th floor of Macy's Herald Sq. Yup--who knew?! It's tucked near the elevators by the exit to Santa's workshop.

Karl's Chef at Home cooking class is truly something special. His classes are by nature small,…read moresince he holds it in his own home kitchen, so it felt more like a private cooking session with a chef than a cookie-cutter class. My boyfriend and I were lucky enough to have a private session with him and we ended up staying almost 4 hours cooking, eating, and chatting. The format of the class is refreshing compared to other cooking classes. For one, you get to bring mystery ingredients (we brought greek yogurt and avocado), and Chef Karl will decide the menu based on what you brought and what's in his pantry (the options are vast!). Secondly, you do all the cooking - Chef Karl is a great teacher and rather than tell you what the ingredients in a dish should be, he asks your opinion of what might go well and brings your suggestions into the dish. As an amateur cook, I actually felt like I was learning something I could takeaway and recreate at home. With our ingredients, we made a delicious chilled avocado soup with pomegranate juice, lemon juice, and some spices. Then, we created pork meatballs reduced in red wine topped with pink sauce, which is greek yogurt mixed with chili spice (our favorite). For our main, we did lightly breaded fried rabbit Harlem-style and braised bok choy. Finally, we ended with a bananas flambee using greek yogurt instead of ice cream for a healthy option. Chef Karl provided a beautiful Chianti with our meal and gave us our leftovers to take home. An all in all wonderful evening. Would highly recommend!

Triple a Diner is a long standing E Harlem favorite spot...perfect for my tasty afternoon French…read moreFries & a Coke -- not to mention Cashier Maiba's winning personality.

Took a 2.5 hr. evening cooking class here with a friend and we had quite a nice time…read more Before arrival be warned that although the address is 34th street, the entry is on 10th avenue on the other side of the building. Class started in an actual classroom with brief overview of other classes offered, some culinary tidbits about the cuisine of your class (ours was Moroccan), and some info about working in the kitchen. You then move into the kitchen and work in teams of 3-4 to make your menu. The only reason that I gave this 4 stars rather than 5 is because there was little to no instruction in the kitchen. While our teachers were really kind, helpful, and clearly knowledgeable, the meal prep process is really on your own and they are there if you have any questions but not to walk you through it step by step. As someone who is an avid cook, this was not a big problem (other than I was paying for instruction), but some others in the class needed a bit more hands-on help and the teachers did help out in those circumstances. In other cooking classes that I've taken, there was generally more of a teaching and "do this" type of atmosphere. In short, our 4-course meal was delicious and I got some recipes to take home. Nothing that happened in the kitchen classroom, however, was more than I could read from a recipe and do in my own kitchen. That being said, it was a fun atmosphere and I enjoyed doing it with my friend. I even commented that it would be fun to reserve an entire class as a birthday party.

This was a gift from my husband for a date night. We signed up for the Indian class for Fri, 8/12…read more Diego was the instructor along with two assistants. We chatted with Edgar mainly for tweaking ingredients or instructions. Diego is a phenomenal chef and instructor. He made sure to get acquainted with the class that made it a fun and warm environment. Everyone was assigned to a recipe so that everything was cooked by the end of the class. The only down side was the ingredients were placed in one section of the table. It got a bit chaotic when items and ingredients ran out. Also, the recipes were not formatted to fit the number of people in the class. We made the Fattoush salad that had to be adjusted to feed everyone. Same thing happened with the rest of the recipes, as the groups realized they had to cook more to feed everyone. The recipes resembled closely to Moroccan and Middle Eastern than Indian. Hub's family is from India so we are very familiar with Indian food and the culture. This was definitely not Indian food. Regardless, we still had fun with the class. The class provides the ingredients and kitchen to make all the recipes on the menu. For this class, we made Fattoush salad, Parsi Chicken with Apricots and Potato Straws, Manchurian Cauliflower, Grape Raita, and Coconut Rice Pudding. The recipes definitely had adaptations and influences of Middle East, Persia, Hakka Chinese Indian, and Caribbean. We also had dried currents aside from introduction to Sumac and Madeira spices. Note: The person who made the comment, "Def not a raisin!". *Zante currants known as Corinth raisins, or Corinthian raisins or simply currants are dried berries from small, sweet seedless grapes*. It tasted like a raisin b/c essentially it is a dried berry. I would hate to go shopping with them in a market! Overall, everything tasted great esp the salad! ;) My favorite was the Coconut milk rice pudding. Though Hub was not a big fan of it. It turns out the school preps students to work in the hotel & hospitality industry mainly as line cooks. It's a lot of prep work. For someone that don't normally cook or hates cooking, it can become overwhelming. However, the chef and assistants do guide you. They love questions. We planned on returning for another class!

Great cooking lessons with two friendly and lively chefs for dishes you can't get at a restaurant…read more Five stars!! Chiara and Christine taught our group of 6 how to cook real, homestyle italian food - ricotta gnocchi (no potatoes!) with an eggplant-basil based tomato sauce, and cream puffs, ALL FROM SCRATCH. I couldn't believe how easy it was to make and time flew while we were having so much fun. This is truly a perfect activity for when you'd like to throw an intimate party with active and enthusiastic friends. I loved Chiara's policy of drinking wine while cooking - I was definitely feeling warm and fuzzy all night. Looking forward to having Chiara and Christine over for more private cooking classes...!

This is the best plan if you want to have a chill evening with your friends…read more Chiara will take over your kitchen and bring everything you need (food, supplies, utensils). She will teach you and your crew how to make delicious home made Italian cousin, making it seem so simple, that it will motivate you into cooking for sure!! If the class it self was net enough, she also serves as a host, making sure that everyone has a full glass of and is enjoying their time. And to top it all, she will clean up everything!! Can you ask for anything else? I will definitely book more classes, specially when the cold comes!!

I went to a French cooking class at Sweet Savoring with my husband. My husband isn't really one for…read morethis kind of thing. But, It was fantastic!!! We had a blast! We weren't sure what to expect. But, we had so much fun meeting new people, learning how make a french dish from a French chef and, of course, eating the food once everything was done! We learned awesome cooking techniques. And we LOVED knowing how to make crepes! It was all of 3 ingredients and it was done! We were just visiting New York. But, I wish there was something like that in my area. I'd go time and time again!

HIGHLY RECOMMENDED!…read more I had a splendid time learning about the Guyanese culture and cuisine when I went to a Sweet Savoring Cooking Party. Our chef - who grew up in Guyana - showed us how to make a traditional "Pepper Pot", which is a delicious and strong-flavored meat stew with cinnamon and cassareep (a sweet, brown sauce made from cassava root). We also made a Sorrel drink, using dried red leaves of the Sorrel tree, ginger and cloves. (Of course, our alchie group unanimously voted to spike the drink too, which made it even yummier!) To top off the party, we had milky Soursop popsicles for dessert. Perfect for a date night, meeting people, and just learning about cultures and cuisines.

As a current student, I feel it's important to share some concerns about the way this school treats…read moreits students. Recently, we received an email stating that students are not permitted to enter classrooms before the scheduled class time so that instructors can "prepare the learning environment." However, in reality, many professors arrive exactly at the start time or even after class is supposed to begin. Meanwhile, students are expected to stand in hallways or find somewhere else to go even when we arrive early after work to study. The only alternative spaces are the library or cafeteria, both of which have very limited seating. It feels unreasonable to pay out of pocket for an education and not even be allowed to sit in an empty classroom while waiting. We then received another email about elevator use, which is understandable for accessibility reasons. However, the message stated that misuse could result in parent/guardian contact. This is a school of adults, and many of us are parents ourselves. Including language like that clearly shows how little the administration thinks of its students and reinforces the feeling that we are treated like children rather than responsible adults paying for a professional education. Another major concern is the lack of respect and support from some faculty members. For example, Professor Jayne Kier is extremely unapproachable. Students feel uncomfortable asking questions because responses are often sarcastic, dismissive, or met with long, intimidating stares. There is little guidance provided, yet students are made to feel as though they are wrong for seeking help. This creates a stressful and discouraging learning environment. Lastly, it often feels like students cannot safely voice concerns. When issues are brought up to administration, they are dismissed as complaints rather than taken seriously even though many of us are committed, adult learners who care deeply about our education and future careers. It is incredibly disappointing to be treated this way as paying adult students. We invest our time, energy, and money into this program, yet we are treated as if we are receiving a free service and should simply accept it without question. The tone and treatment are not only disrespectful, they are humiliating.

SPSON like many school has its up and down. Don't count it out. I have been accepted at two…read moreProminent colleges and decided to try SP and I do not regret this decision. I must say it was not always smooth sailing, but no place is perfect. My professors held me accountable for doing my part, they are smart, dedicated and approachable. I have put in the work that my professors set out for me, as every student should, and accomplished what I set out to do. See for yourself, and remember this is a school that is preparing you to have a professional career, think critically and make wise choices In life, if this is not your goal then, this is not the school for you. Nursing is a vocation, it's not a walk in the park. With self discipline, hard work and perseverance you can have your degree at St. Paul's School of Nursing In several months.