WOW! What a fun experience! My work team came here for our Christmas party/teambuilding. Nobody…read moreknew what to expect. It was one of the best teambuilding events ever! The Chef and his staff were super helpful with the competition. To feel like you are on chopped or Iron chef was super cool. A great commercial kitchen. And Big Green Eggs to grill with. They had every ingredient you needed! Everything was super fresh. We ended up with a super yummy meal. My team won the competition of course! LOL. Everyone left happy. All we talked about all the next week is what we went home and thought to cook. Location is very clean with great equipment. Staff was super friendly and helpful. I will be back. I want to come again with friends and then with my family.

Such a fun spot! Took a work group for team building and it was fantastic. Great team, assistance…read morefor success and competition. Will definitely be back!

A group of us went at the end of last year. It was fun, educational and ended up being very tasty…read more My favorite part was the libations. They kept them flowing.

This is something that I would not have done... My wife (Cary) talked me into a class. We have…read moremaybe 5 under our belts now. It's a great date. Take your spouse, etc. You get together in a kitchen set up with 4 cooking stations, stove/cooktop, sink, etc. and three of four other groups of people with 2 to 4 per group. Pick your class to set your menu - great chefs teach the thing - they serve wine, cheese, snacks, crackers, etc. It's hands on cooking - lots of fun - you learn how to cook something that is generally really great to eat - then you eat it. It's like a wine tasting / cooking entertainment and a meal all wrapped into one evening. I'm thinking it was 90 bucks for the two of us and lasts maybe 3 to 3&1/2 hours.

This is a review of the school and not their restaurant…read more If you are really serious about becoming a chef or a pastry chef, think twice and think again before coming here. This place is like the Wal-Mart of culinary schools. The school admits anyone who has a heartbeat, meaning they only want the money. The curriculum sucks and looks like they need to revamp the program. Also the equipment is old has hell and the kitchens are dirty. For the money you will be investing (@20K), you are better off going to the CIA in NYC or French Culinary School.

I had the pleasure of dining at the colleges restaurant (lumiere) last night. The cuisine was…read moreWONDERFUL. I myself played it on the safe side. Fried Oyster appetizer, ceasar salad, chicken breast entree and creme brule for dessert. And there was hardly anyone there. If you are in the area go if you can.

I took the class last November and loved it! The instructors were, fun, engaging, funny, and very…read moreknowledgeable. It was an all-day course, but the time seemed to just fly by because everyone was having a good time. There was a comfortable mix of skill levels among the students - from guys who had been 'queing for years to first timers who have never even lit a smoker. There was even one guy taking the class for the second time as an "honored alum" because he just enjoyed himself so much the first time around. Everyone came out of the class confident about their ability to make some BBQ. Everything was hands on. I was very happy that a lot of the material had to do with the science and lore of cooking. These are guys who have spent decades perfecting their craft - they've done all the experimenting, research, and failing required to get to the professional level in the BBQ world. They even recently took grand master at a pro tournament competing against the famous BBQ Pitmaster Myron Mixon. Everyone comes home with a really nice bound book with everything we learned in class and more. We also got to keep our 'Que University aprons, which are actually really nice. They also feed us the food we made, which was amazing. The bloody mary bar was a nice initial pick me up with breakfast. And despite the fact that the venue had a bar with $2 craft beers, people seemed to be more interested in the class than they were in tossing back too many, which is really a testament to the instructors and material (engaging and well paced). I'm the kind of guy who likes to teach himself how to do things, but I'll have to admit there's just no substitute for this class. Having pros stand over your shoulder/hold your hand through the hands on stuff is invaluable. And there are little gold nuggets of wisdom dispersed throughout the instruction that you can just tell these guys fought hard to acquire for themselves.

Went today and thoroughly enjoyed it and learned a lot!! I've been smoking meats for years but it…read morewas hit and miss technique. Now I have a better understanding as to what real BBQ is and how to make it right. They truly have a knack to train even an old dog like me!! If you want to get a good education on how and why to BBQ then you need to sign up for their class.

I love the awesomeness that is Nicholas Lodge and the cakers in this city are lucky to have him,…read morehis school and his cake shop here. It's one of two cake supply stores (of decent quality) in the metro area and my favorite to go to. For one, the pricing isn't too bad. Most of my supplies I get online from various places but if I'm in a bind and need something quick or it will work out to about the same if I ordered online (and added in shipping), I will happily trek up to ISAC. They have a good selection of molds, boxes/boards/drums, color dusts, fondant and candy making supplies. During the holidays (and Easter), there is usually an Open House where Chef Nick, Scott and others will have various demos going on and you can sample some goodies. I've yet to take a class but can't wait to. Time to sharpen the some skills!

Ok, so, I totally disagree on ISAC needing to be bigger. They have, or will order for you, anything…read moreyou could possibly need. What you are seeing, once you enter the extremely clean, attactive and well-organized store, is the best of the best. They've done away with the cheesy cake kits and plasticky walmart make-your-own-cake gunk. This place if for folks, professional or amateur, that want their end result to look professional. I do agree the staff is awesome. Helpful, friendly, welcoming. God Bless them they are never pushy. They also have the best box and board prices short of ordering your own mega-quantity

Went to a workshop ! Loved everything about the class from Chef Jeff to the drinks and food. Such a…read moregreat experience. Worth the money and you leave full :)

From the owner: The Cooking Schools Tri-Cities is the latest addition to The Cooking Schools Atlanta family…read more Co-owned by Kate O'Toole and Jake Rothschild, this location opened its doors in Hapeville, GA, during the spring of 2024. Our mission is to offer enjoyable and educational culinary experiences for individuals of all ages and skill levels. Whether you're a novice or an expert, we provide a range of public, private, and team-building classes. Additionally, our spacious and vibrant venue is available for events.