Chef Vee and her team were amazing! I had several moving parts with my plans, but Chef Vee was…read moreflexible and accommodating. Responses to my questions were timely and the food was amaaaazing. Her team made a brunch spread and brought it up to my hotel room. My guests loved it. I will definitely look to the Somethin's Cooking team again for any future catering needs in Vegas!

Chef Vee and her assistant helped us host the cutest Little Chef party for our son's 4th birthday…read moreparty! Chef Vee led the kids through making personal sized pizzas and decorating cupcakes, and it was literally the best party! Each kid received a personalized apron and hat and everyone had the best time! And Chef Vee made planning the party so easy - she did everything and was always so quick to respond to messages. If you are thinking about hosting a Little Chef kids' party - call Chef Vee!

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.

Omg -- this cooking class was AMAZING! ‍…read more If you've ever wanted to feel like you're on a Food Network show (without the pressure of Gordon Ramsay yelling at you), this is your sign to sign up for a class here! Seriously -- check out their website and book one ASAP. The store itself is a total foodie paradise -- full of gourmet goodies, fancy oils, spices, cookware, and all kinds of culinary treasures you didn't even know you needed. But the real gem here? The cooking classes. That's what sets this place apart from any other kitchen store. We went to the Tuscan Surf & Turf class last Tuesday evening, and it was such a fun and hands-on experience. The class started at 7 PM, and right away the chef made everyone feel welcome. The setup was super organized -- all the ingredients prepped and waiting at our stations, everything spotless and professional. We started with steak tagliata (so tender!) served with arugula and crispy fried capers. Then we made risotto, and wow... I had no idea what goes into making a proper risotto. It's a full-on process that requires patience and technique -- constant stirring, timing, and tasting. I walked out of there with a new appreciation for every chef who's ever made a creamy risotto from scratch. Before we even started cooking, the chef did a demo showing how to make brittle and vanilla panna cotta for dessert. Watching the sugar caramelize and seeing the panna cotta come together was so cool -- and of course, we got to taste everything! A few notes: You do have to wash your hands and tie your hair back. Hygiene matters when you're sharing a kitchen space with others! You'll be working in small groups -- so be ready to mingle. We got lucky -- my boyfriend and I had our own station, which was perfect because we could do our own thing and keep it clean. (Some people washed their hands once and called it a day ). At the end, you get to take home all the food you cooked, which is honestly such a win. We had a full dinner for two ready to go by the end of class. The class was the perfect mix of education, fun, and laughter. It's such a great date night idea or even something to do with friends. We learned, we laughed, and we definitely ate well. We've already signed up for another class next month because we loved it that much. And let's talk about the store -- they truly have everything: baking tools, cookware, sauces, spices, chocolates, gadgets, and more. Yes, prices are on the higher side, but honestly, so are their competitors. You're paying for quality, and the whole experience is worth every penny. If you love food, cooking, or just trying something new -- this is the place to go.

Had a great experience cooking at Chef Keith's place…read more We made a variety of different sushi and learned a ton!

The sushi tasted very bad and the chef was unprofessional…read more If you're gonna drive around with your truck, maybe don't be angry and throw shit out your window. A**hole.

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

Had a fantastic experience with Chef William. The Coq Au Vin was so delicious...Chef made it seem…read moreso simple --- dessert was fabulous Will be taking several classes with him. Highly recommend Chef William

The class was enjoyable and very informative. Chef Luna did an outstanding job with being patient…read moreas I was having minor difficulties due to my disability. She was encouraging and supportive even though I was falling behind everyone else. But she also made me feel as though I was doing everything right the first time. We learned to make 3 different types of pasta, shaping them ourselves based on the instructions given. Then we made a butter and some other ingredient sauce to go over the noodles as well as enough cheese to make a goat jealous. All in all this was a fun class and definitely something we will try again in the future!

Ok ok ok!!!! This was so much fun and a great date night !! It was at the north 5th brewery, behind…read morethe bar area there is a separate section where they brew the beer. They had a cute set up with picnic tables and all the supplies and apron and everything was laid out and easy for you. Think of PaintNite but with cooking. You buy your drinks at the bar and then come back to your table, no server. This place specifically only served beer and wine, and non alcoholic drinks by the can. But the beer was good!! The pasta was fantastic, and so easy to make! Just 2 ingredients! She was a great teacher and you learn 3 different styles of pasta to make. My favorite was the gnocchi. Also, you get to take the recipe home with you so you can make it again later. I would love to do this again, but maybe try a different type of class next time. I know they have sushi and a couple other options! You definitely got to give this a try!!!! So much fun!!

Excellent the food was great and the mimosas were great. We sat outside, which was good for this…read moretime of year. I'll definitely go back.

Chef Brandon makes the Most Delicious food, you won't be disappointed. Everything he makes is so…read moreflavorful and well crafted. Salt & Fire gives Great Customer Service from beginning to end, from the planning, setup, and cooking. I highly recommend his Gumbo, Dungeness Crab and Garlic Noodles. They were the Best I've ever had in my Life. I will defiantly be using Salt & Fire for every occasion.

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

We just completed our second cooking class with Chef Luis. It was such a wonderful evening for our…read morefamily. Chef Luis gives great tips and is very patient with our novice skills, and the quality of food is amazing. After doing the cooking, it's great to sit back and relax while Chef Luis and his wife served all 4 courses. We can't wait to try another class!

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.

I ordered a box of chocolates for my husband and I for Valentine's Day after reading a great review…read morein The New York Times. They were delicious, well packaged, and full of flavor!

Hey there! I just…read morehad to reach out because I'm still buzzing from the incredible cocktail party we hosted recently, and it was all thanks to Chef Lisa Cornish and her amazing team! We had a pretty intimate gathering, about 40 wonderful guests, complete with a fantastic bar, delicious hors d'oeuvres, and some truly divine desserts. Honestly, from the moment the first guest arrived, Lisa's staff were absolutely on point. They made sure everyone felt totally welcomed and completely taken care of, which was just so lovely to see. It felt like every single person on her team had a genuine smile for every request, big or small. Their professionalism combined with such warmth really shone through. They were, without exaggeration, simply outstanding. My guests haven't stopped talking about how impressed they were with everything - the food, the drinks, and especially the impeccable service. It truly made the evening a memorable one for everyone, and I couldn't be happier. Lisa is a dream to work with!! Just wanted to share this glowing feedback. Chef Lisa and her crew are truly exceptional! Jan

We were invited to a very lovely 65th birthday party that Chef Lisa catered inside of the home of…read morethe birthday boy. Lisa and her assistant were there very early and did a fantastic job preparing dinner. Lisa and her assistant were very personable and we even got a little bit of a comedy show. Our meal started off with the lobster bisque which was absolute perfection. Next we had a wedge salad, which was topped with bacon and blue cheese, and some other items, including tomatoes. I am not a wedge salad person, and I was converted. For our meal we had filet mignon on top of a bed of potatoes with asparagus. It was absolutely delicious and I could barely finish it. The meal ended with crème brûlée, which I cannot say enough great things about. Overall, it was one of the best dinners I have ever had. From the presentation, to the wonderful personalities of Chef' Lisa and her assistant, to the great company, it was a beautiful night with beautiful food.