Took my 7 year-old grandson for his first cooking class today and he really enjoyed himself. He…read moreloved the food and the other kids in the class. The ladies are amazing and were so patient with my rambunctious grandson. Looking forward to his next class. Thanks so much.

After searching high & low for a cooking class, I came across Now You're Cooking. Communication was…read moresuper rough throughout, but this was such a great experience. Was a surprise cooking class for my boyfriend's birthday and he LOVED it! Beforehand, we were sent the menus and picked our favorite as a group. Our class was pushed to around 730 due to booking conflicts & when we showed up, everything was already laid out and prepared. Obviously, we cooked our own meal! We really enjoyed the conversations and tips Debra + her sister had for us throughout the cooking process. Very informative but not condescending on us young folks & our ways. Once done, we took our meals over to the other side with tables and ate (just us) then our dessert was over. Kinda sad we didn't make our own dessert but we were lowkey tired after all that cooking! The bruschetta was something new for all of us and we loved it! Shrimp scampi was amazing (oh wait, because we cooked it ourselves, duh) and the Italian donuts were delicious (would've loved some ice cream or chocolate with it). We were also gifted a bottle of champagne for our troubles. I'm always down for a new and different experience with my love and the ladies provided just that for us & so much more.

Mary prepared a delicious seasonal menu... without the seasonal entrée. She was flexible enough to…read moreprepare another menu entrée for me. Mary also kept my daughter entertained for at least 2 hours! If you want a night off from kitchen duty (shopping, cooking, serving, cleaning), this is a great luxury to experience. Get the season pumpkin butterscotch lava cake while you can!!!!!

Last year, friends of ours got married on our anniversary and we thought it would be nice to have a…read moredouble date on their first (and our 18th) anniversary. We have had two great experiences with Chef in My Kitchen, so had them to our home again. One of our group doesn't eat meat, so they created a fish centered meal that was delicious, inventive, and looked beautiful on the table Everything was perfect. Chef Emily was skilled and very friendly. We had good conversations with her and an amazing meal. When we realized you could see the aurora borealis from our house that evening, she joined us outside for pictures. It was a lot of fun.

As a single person in their 60's, I looked for a meal service to reduce cooking for one or dinning…read moreout. I found Foodies a couple years ago and started using their meal delivery service. It was extremely easy to see what meals were available on-line, order, and have delivered. My credit card was always charged correctly and I was never let down by the meals or delivery service. Since Foodies is very near to me, I started shopping in house. Over time there have been many positive additions to their in-house menu selection. There is a delicious breakfast and lunch menu offered for in-house dinning or take out. When I stopped in the store today, I saw complete meals in one container. Previously, I purchased each item a la carte in-house. I'm extremely pleased with this new menu selection. Pasta, fish, meat, chicken, etc. as primary meal selection with sides. The chef's and staff are very open to suggestions for sides as well as main entrees. There is fresh sliced bread (large package), cookies, brownies, a nice variety of cakes and pies, pizzas, a good variety of drinks - no alcohol, fresh made cold cuts, a tasty selection of a la carte meals and sides, and now the new addition of complete meals in one container. The sides include, sweet potatoes, rice, grilled vegetables, mashed potatoes, and much more. So it was never an issue with selecting a main entree with sides; however, it is so much easier to purchase a complete meal because my main focus has always been on the entree and not the sides. There are dinnig tables as well as contemporary chairs to to sit while waiting for your order. There is also a private dinning area for larger parties. Located in a strip mall area off Lynnhaven Blvd, parking is normally sufficient; however, I would avoid Saturday mornings as there are many other activities going on at this time. There is much to this location. Cooking classes, catering, personal chef, and so much more to purchasing breakfast, lunch, or dinner. The staff is awesome in all respects. If you are looking for a healty meal for yourself, need to pick-up something to feed the family on the way home, need a unique/healthy party tray, catered event, or just want to sit back to enjoy breakfast or lunch - this is the place. I most strongly suggest you check out their web site. I'm positive they are able to meet your meal requirements for you, your family, your office, or your corporations.

Did I take a picture of the menu or the interior? I did…read morenot. Did I enjoy a sandwich that goes down in my rankings as number 2 of all time favorite sandwiches and take a picture of it to share? I hella did :) After a not so easy decision was made from a menu that any choice would not have been a bad one, pictured here is the sandwich I went with called "The Bourdain". It came with delicious in-house made pickles and chips. Lots of the ingredients used are made in house, including most of their meats. They have big variety of local products for sale as well as a la carte items that would easily make an easy lunch or dinner. Or snack, I don't judge. LOL Food price point was extremely reasonable for the quality of the food and stellar customer service received. I'll definitely be going back again either for food or a cooking class! Thanks Foodies!

Chef Nae was amazing from menu selection to delivery of the food. She was friendly and explained…read moresome of the ingredients in the food. The pan seared whole tilapia with lemon herbs was a hit. Chef Nae's food was absolutely delicious. My family loved it and will definitely invite her back.

Let me tell you, I would recommend chef Nae to everyone! She was prompt, inviting and very…read moreprofessional. The food and conversation was delicious. The table setting was beautiful, customize menu with my personal message on the back to top off my romantic dinner for two. Plenty of leftovers for the next day. I can't wait to do business with her again.

This is some of the best food i have ever eaten…read more I use Chef Jesse for every event Meal prep ..and personal catering! He is professional, reasonably priced and extremely creative!!

Chef Lin and his staff were utter perfection! They recently…read morecatered my Italian family reunion for 100+ people and everyone raved about his food! Such a great selection from horsd'oeuvres to main courses. And the flavor was ah-mazing!!! I would definitely hire the Tailored Chef again for catering! KUDOS Chef Lin!!! ‍

If I could give this 10 stars, I would. What a wonderful evening for my husbands birthday. Above…read moreprofessional, friendly with an amazing talent for food. The best part was they cleaned up everything. They spent some time educating us on food preparation, temperatures and seasonings. This is a nice experience for a special occasion that is as intimate or festive as you'd like.

Holly's classes are amazing! I booked a class for my group of four and Holly didn't disappoint. We…read moremade tarts (sweet and a savory one) and beignets all of which came out so deliciously. Holly kindly welcomes you into her home kitchen and fills the class with cooking tips, funny stories from her culinary days in France, and lovely historic facts and recommendations in Williamsburg. She has a lively personality and teaches based on her 7 published cook books that she wrote. I've attended many cooking classes throughout the US on my travels and Holly's is one of the best. I highly recommend her for a fun afternoon adventure where you're bound to add a few more recipes to your collection.

Holly is wonderful and her cooking is amazing! We had such a blast! My sister and I surprised our…read moremom with Holly's cooking class for her 60th bruithday! We all had a great time and really was the highlight of the trip! Holly was wonderful to work with and was even with the last minute planning we did. The recipeis were amazing and I learned a ton! I highly recommend taking a cooking class from Holly! The chow chow deviled eggs are a hit! And the dessert we have been raving about since October. Everything was just perfect! Thank you!!

It is a cool place to go and learn all the way to know about culinary arts. The instructors are…read morepersonable and help you in every way.

I'm currently a student here, and I'm very happy with my experience. The instructors are all…read moreprofessional, and certified by the ACF in their respective fields. I don't know that I've had an instructor who HASN'T worked as an executive chef or owned their own restaurant at some point. That insight into your future is very valuable. Every instructor I've had has infectious enthusiasm for teaching us their trade, and even though I work full time and it's exhausting me to go - I look forward to every class. My only complaints are tied to ECPI. CIV is actually the School of Culinary Arts for ECPI. ECPI's policies/support of the school are sometimes shady at best. First - during a blizzard in Virginia Beach, ECPI responded that "if 7-Eleven is open, we're open." Way to think about the safety of your students/instructors. I trekked in - and then STILL had to make up the class because of the instructors that said "screw this." Second, a lot is web-based. Not a problem - if ECPI could keep the internet up in the school. Internet goes down for HOURS at a time probably twice a week on campus. Third, for $36,000 per student - you think ECPI would let us keep our culinary books. NOPE. We've only got to keep 2 so far - and I'm in my 7th semester. Oh, and I have a Bachelor's Degree from the US Naval Academy, and I'm halfway through a Master's program at Embry Riddle, and ECPI only transferred 3 classes. It's all about the money! Very happy with Culinary Institute of Virginia, but wish they weren't associated with ECPI.

My taste studio experience was exceptional! The theme was Beef & Bourbon. I mean, already off to a…read moregreat start. A three course meal prepared by a talented team of culinary masters lead by 2012 World Chef Challenge champion, Executive Chef Travis Brust. The food was scrumptious, exceeding my expectations. Each course was paired with a delicious bourbon beverage. All while enjoying the history of the all time American whiskey. Needless to say we left with full bellies and rosy cheeks, hopeful to return again.

My husband got me a cooking class for my birthday and I was excited to go! I had never done a…read morecooking class before! We drove out to the culinary institute and were excited to get started. The class we were doing was New England cuisine. We thought we would be cooking lobster, clam chowder and other seafood recipes. When the instructor started talking and handing out the packets of recipes, we were surprised with the recipes (beet salad, chowder, chicken, root veggies, johnny cakes). We had to pair up with people we did not know and then each person in the group had to choose a recipe to cook. I chose the clam chowder. It took me about 20 minutes to get all my supplies because they didn't have everything out (food and cooking utensils). The instructor came around and said I was super behind...well thanks for making me feel the pressure! So I rushed to get everything in the pot. It looked like my husband and the others were rushing as well. I did NOT like this. It is supposed to be fun. We aren't cooking students and we aren't familiar with the kitchen. They kinda just threw us in the kitchen and said OK start cooking. We plated our food, along with the other groups, and ate our food. Overall it was fun, besides feeling rushed, but I did learn a lot.

As a current student at CIV, I've come to firmly appreciate my choice in pursuing a professional…read morecareer in the Culinary arts. All of the Instructors are certified and have been Executive Chefs or opened or owned their own restaurants. They are all deeply passionate about food and it conveys through their teaching. My favorite instructor has left the school, and while I was greatly looking forward to having him as an instructor for his specific area of cooking, I'm completely confident in the knowledge I'll learn from another instructor based on the standards set forth by the faculty. Courses are laid out in a comprehensive manner and are aimed to to prepare you to work in real kitchens. The school has a wide array of connections to some of the best local restaurants, and ones in other states, to help you get the off site training that you want most. The school gave me the opportunity to get in the place that i not only wanted to train at, but work in after graduation. And the certifications you get pay for themselves. i will say that the fast pace of the school is hard for some to keep up with. A lot of information is packed into ten days over five weeks. But it does tend to help adapt to the quick pace of most kitchens. Some of the classes are more web based than others, but no matter what the class, all the information can be accessed online with power points and lecture notes. another drawback is that it's affiliated with ECPI. Classes like English and Algebra are done through ECPI. The instructors are not a part of CIV and are therefor not held to the same standards. For legal reasons, i will not mention any instructors names, but at least one has consistently been reported and has the same students SHE FAILED TO TEACH put back into her class. But that's ECPI, not CIV. Overall, I firmly encourage anyone who is looking to get started on the path of becoming a Chef to Check out CIV and see if it's for them. Definitely a great stepping stone.