What a wonderful, new way to experience food! My husband surprised me by arranging a private chef…read moreexperience at our home through Cozymeal. Now we're spoiled and want to do this more often. This would be a wonderful experience for a variety of situations. It was great for an at home date night. I could see doing this with friends who have kids so everyone could gather without hiring a sitter. It'd also be a fun foodie friend get together option. My husband chose Cozymeals for a couple of reasons. The website has clear menus listed so you can choose a menu you'll enjoy. The website makes it easy to find the cost and to book the experience. My husband chose the Upscale Southern Comfort Favorites with Chef Corby. We were very happy with the delicious food and enjoyed chatting with Chef Corby. Here's how the private chef experience works. Choose your city and private chef experience on the website. They also offer other experiences like classes. From there you'll choose from a long list of menu options like southern food, brunch, Italian, Thai, or surf and turf (to name a few). Choose your meal and then book and pay through the site. You'll soon get notification that the chef has accepted your booking. The experience is three hours with the chef arriving one hour before meal time. You'll book your time based on the time you'd like to eat. Chef Corby and his helper arrived with two large totes, asked a couple of questions about our kitchen, and started cooking. Our Southern meal was four delicious courses. The Louisiana Shrimp and Grits were so good. The grits were creamy and cheesy. The shrimp were lightly breast and a little spicy. The Smoky Macaroni and Cheese with Andouille Sausage was rich and full of thick cheese sauce. The andouille sausage was a tasty addition. The main course was my favorite. Barbecue Baby Back Ribs with corn and garlic beans. The ribs were tender with the meat falling off the bone and the bbq sauce was fantastic. I loved the garlic beans too. The Southern Bread Pudding was a tasty ending with a great caramel bourbon sauce. I loved the entire meal! Chef Corby impressed us with this excellent menu and the tasty execution. I enjoyed watching him cook the meal up and the cooking tips he shared along the way. The portions were very generous, even yielding plenty for leftovers the next day. At the end of the meal, they cleaned everything up and left my kitchen as they found it. I'm a clean freak so the idea of someone cooking in my kitchen made me nervous. I'm glad I gave it a chance because it was a wonderful experience. I highly recommend Cozymeals and Chef Corby for a special, delicious dining experience.

Chef Chris is so patient and understanding! He guided us wonderfully and the food came out amazing!…read moreThank you

Training at the Melissa Coppel Chocolate and Pastry School was an extraordinary experience. Melissa…read moreis not only one of the most creative and technically accomplished chocolatiers in the industry; she is also a remarkably generous teacher. She shares her techniques openly, explains the reasoning behind every process, and challenges her students to think beyond recipes and develop their own creative voices. The program was exceptionally well organized, and the range of products, techniques, equipment, and possibilities we explored was incredible. Melissa's approach to dragees, candy bars, bonbons, flavor development, and modern production completely changed the way I look at chocolate. Even as an experienced chocolatier, I left with new techniques, fresh ideas, and a renewed excitement for what is possible. The entire team worked incredibly hard throughout the week and created a professional, inspiring environment. Melissa's artistry is unmistakable, but what impressed me most was the depth of knowledge behind it. She teaches you not simply how to reproduce her work, but how to understand it. She loves what she does and that passion can be felt through this bootcamp. This was an invaluable investment in my education, and I would enthusiastically recommend the school to any serious chocolatier or pastry professional. Melissa Coppel is a true innovator, an exceptional educator, and an absolute force in the chocolate world. It was my pleasure to spend a week with her.

I have been meaning to stop by and try one of the pop of chocolate events after drooling over the…read morecreations on Instagram. Some Saturdays, they open up from 11 to 2pm and grace the world with their chocolate confections. What is really wonderful is that they have samples out of everything and really encourage you to try each item. The fillings are bursting with flavor, the shells of the chocolate so perfectly tempered. They have a whole section of nut inspired treats! You have to try the smores. It was super unique. If you are able to make it over, you won't be disappointed and can leave with a treat for yourself or a really special gift for someone you care about.

We've now come to this location a few times because it's the only decent restaurant near my…read morehusband's workplace. It's always pretty busy during the lunch. But you don't have to actually wait much for a table because most people are getting takeout. You can tell a lot of working people come to this location to eat. The service is fine but you can tell they are still learning because they sometimes make mistakes on your order so make sure you check the bill when you get it before you pay it. If they make a mistake, they can pay you cash back if you use the card to pay. There is a manager on site that knows how to do everything. It's just a hassle sometimes Mistakes. And mistakes have happened at least twice when we've gone there but we know they're learning so we are pretty understanding. The location is really clean. The bathroom is also really clean so it's a nice comfortable place to eat with kids but there are no kids menus or anything so bring something to keep your kids entertained if you go here and make sure you check the menu to see if there's something your kids will eat. My kids actually don't need anything on the menu so I bring them box lunches and my husband and I eat from the menu. The only thing they eat is a french fries. We've ordered the chicken sandwiches, the pasta, the grilled cheese and the salad. All the food is normal food nothing amazing but the prices are pretty good for the larger meals. The portions sizes are pretty good as well. If you're getting a salad, I'd recommend just getting the big salad because it's a little bit larger than side salad , but the quality of the food overall has been pretty good for the price. You can also upgrade it for three dollars and you'll get a drink plus some french fries. We recommend this place if you're in the area and you're craving some American food. FYI it's called the West bistro so if you put in the culinary Academy on your GPS you would have to look for the actual restaurant which is in the school.

Helped my family get jobs education and certifications. Great for School and work experience.read more

What a wonderful facility. Professional, well-run, and taught by people who truly know what they're…read moredoing. The instructors are knowledgeable, patient, and clearly some of the best in the industry. Overall, an incredible experience and one I'd highly recommend.

After completing this pastry program, I can say it was one of the best experiences of my life and…read moreat the same time a real eye-opener. One of the discussions we would have during the course of the program was to practice the art of "compliment sandwiches": so here I go. After changing careers, I grabbed at as much information as I possibly could regarding pastry between working my day job and ran into so many walls it amazes me that I haven't given up. Then Amaury Guichon Pastry Academy opened up right in the city that I already reside. It was like a message; a sign that I MUST attend and I WILL attend. Prior to class, I would scour the internet, books, and others in the field searching for answers on how to improve in the art of pastry only to get part of the answer or solutions that did not work for me. Starting class here wastes no time. Within the first week you are already versed in a lot of theory and background that is necessary to understand the recipes and techniques that lie ahead. You also make macarons and other petit fours (i.e madeleines) right away and start practicing kitchen skills. I already felt like our instructor Chef Michel was extremely knowledgeable and provided information on the topics that exceeded the questions that I had. I gained a newfound confidence in my abilities and understanding of the pastry arts. Each week focuses on a module as described in the website covering yeast breads, gateaux voyage, plated desserts, confections/chocolates, entremet, ice cream and other various cakes just to name a few. Most of your time is going to be spent with Chef Michel. He has a great way about transferring knowledge to students making it feel casual and always open to questions no matter how many times he would have to explain. I thought he was very kind and he knew so much about each topic that anything I had questions about were answered in a way that made sense. It was a real defining moment for me to finally get answers to everything I always wondered about until then. I was explained before the courses that pending the schedule you would have time with Chef Amaury. His main focus would be to go through the process of chocolate showpieces, sugar and wedding cake showpiece, and his unique entremet. He is a little less hands on than Chef Michel but will help you when things go south. For the most part his approach is that you use this time to tackle the projects on your own rather than have him explain each component. He prefers that you think about the process, internalize it so that you can create these for yourself in the future. I do not doubt that he isn't skilled, his precision, accuracy, and attention to detail is definitely evident! Some of the things that I wasn't prepared for or did not like as much about the program was the cleaning. I came to accept and kept a very open mind about cleaning at the beginning of the program. However, as time went on I started to see that the interns that were there would almost take on a harsher tone when it came to instructing the students to clean or to clean to their expected standards. At one point, one of the students cried and had to leave because she felt attacked for not cleaning enough. I think there is a point where the concept of students being paying customers rather than employees at a pastry shop being paid a salary start to blur here. I believed that we were all responsible adults and that we could properly clean after ourselves. But each class tends to be a mix of people of all ages and from all around the world so there is some variation in our habits and values. Other than that, I still don't understand the school's concept of interns. Supposedly each session picks some of the students to return the next semester to be interns. It is kept under wraps and we only find out through word of mouth but never publicly announced by the instructors/school. It is unclear how they pick their interns such as qualifications or attributes but in the end we are left to wonder if it was because the chosen interns were picked because of their personalities, skill level, or some other factor. If it was more clear, I think the students who were not chosen would more easily accept it and move on. The wondering and questioning "why?" actually ends up hurting the "unchosen" ones more and almost seems like favoritism. I would want students who enroll in the program to be a full part of a majority of the recipes and pastry that we create. A lot of the finishing of cakes and other desserts are mainly done by the instructor (including proofing bread and placing/taking things out of the oven). I see that the main point is so that the end products are "picture worthy" and ready for social media presentation but students miss out in this way by not gaining the experience. Overall, it was a great experience and I don't regret it despite some of the improvements needed

Best catering business in Las Vegas, hands down!! Cannot recommend them enough!! Great people too!read more

My children age (8) and (11) enjoyed the Rizzos cooking classes so much my daughter wanted to have…read morea cooking birthday party. After a few weeks in class my kids were trying and loving new foods they would never eat for me. The around the world classes are not only fun but educational for the kids. They come home with all new foods and knowledge about the origin of the food. At her birthday party the kids got to make fresh pizzas and learn how to fill macaroons. It is her favorite birthday party so far. All the kids had a blast and loved it! The parents loved all of the canapes, charcuterie board and roasted veggie platters. We will definitely have the Rizzos prepare food for future gatherings. Great food and lots of fun!

First time taking a cooking class and Sur La Table with Chef Greg was so much fun. Chef taught us…read morehow to make a arugula fennel salad, risotto and seared scallops and for dessert a chocolate soufflé. Class was informative, funny and delicious. Can't wait to take another cooking class with Chef Greg. Highly recommend, especially for a date night!

This was one amazing experience and a lot of bang for your buck. The class I signed up for featured…read moreFrench onion soup but also had steak, salad, and dessert. Honestly, I'd much rather spend the money on this cooking class and have the food experience this came with, than eat at a restaurant and be close to the same price anyway. The instructor (Chef Izzy) was super cool and did a great job making sure everything came out the right way. The facility and tools that they arm you with are top notch as well. Overall, amazing experience and cannot wait to come back.

We were in dire need of some help with food. I have Lyme disease and going through tough treatment…read more My husband was so tired after work to make anything, so we were eating unhealthy...Then Whole Health Everyday came to the rescue with an amazing personal chef Whitni. We had an initial intake call with Lindsay to get to know our likes and dislikes. They had an intake form that Lindsay completed for me. What a help. Other agencies wanted us to fill out a long forms, so this was extremely helpful. We met the chef on that call as well, so the whole team was informed and organized. Next we scheduled the days and chef Whitni came into our home for the first time. She is so professional and friendly. She made our house feel like home with all of the smells wafting from the kitchen. She made dishes we loved using the Whole30 diet as a required by my physician. She knew the diet well and sent us a link to other recipes. We snapped pics of several dishes and sent them to her. She made our menu and it did not disappoint. We are falling in love with food again. Thank you chef Whitni!!!!! You won't be disappointed, the fees are reasonable and are charged per hour.

I highly recommend this for anyone seeking a personal chef and/or event catering! Chef Whitni has…read morebeen cooking for me for over 10 years and I'm always amazed and impressed at how adaptive and creative her cooking is. Chef Whit also adjusts meals for me based on dietary changes when I need help losing weight. Everything is delicious, ever time. We have also hired Chef Whit for catering events and our friends and family constantly rave about the beautifully displayed dishes, overall delicious flavors and professionalism. Again, very happy with Chef Whit and this service and we look forward to continuing with her.

What an amazing experience for my theater kid! Mrs. G and Mrs. V are kind, enthusiastic, and so…read moreknowledgable! This is the perfect place for kiddos to learn and grow in their theater craft. The play put on at the end of the summer session was so cute and well done! Can't wait for more classes! Definately signing up for the fall session. Great value and experience!

Such a comforting and encouraging atmosphere, you'll walk out every time with more confidence then…read moreyou walked in with. Amazing experience and amazing people involved. Highly recommend for all children (and adults).