I've cooked "Indian food" a number of times, mostly various kinds of curries, but until I took…read moreMukti's class I had no real idea of what I was doing or why. She explains things clearly and as she might say, "scientifically," and takes you through the making of several dishes step by step, plus offering tips that were new to me. There were only three of us in the class, so each of us had plenty of opportunities to get our hands full of dough/potatoes/onions, to grind spices, to fry parathas, etc. And then we got to eat it all and chat -- so delicious and relaxing. I'm taking two more classes... can't wait!

My friend and I had been excited to try one of Mukti's classes since pre-pandemic. One of the best…read morebirthday presents ever was doing the Vegetarian Cooking class with Mukti. I've done over 15 cooking classes in NYC and when we travel and this was by far the best I've been to. The class was an intimate group hosted in Mukti kitchen in Brooklyn. Mukti's background as a scientist brought a different perspective from most of the cooking classes I've been to. She would explain each step from the scientific perspective as well her personal connection to the food and culture. Mukti facilitated a warm atmosphere was very welcoming and every student was able to participate rather than primarily demonstrations. We made several familiar Indian dishes (Chana, eggplant and rice) but everything was the BEST version we have had. We have been inspired to cook with whole spices and love the recipes. Thank you Mukti for such a special evening. We look forward to coming back. I would highly recommend a class with Mukti if you are looking to cook healthy and delicious food. The class size is kept small which is a huge plus especially since Mukti's knowledge of Indian spices and Ayurvedic cooking is just as powerful of an experience as the physical cooking aspect of the class. I couldn't recommend enough - what a gem!

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.

I am so grateful I have stumbled into this place and met Divya. Cooking of course can be an…read moreeveryday chore that we look sometimes as difficult, time consuming, and exhausting. But after I met Divya, this prospective completely changed for me. Her passion for ayurveda, health, and making the right choices that are essential for your body, will inspire anyone. I advise anyone from any background to take her Intro Class or attend one of her dinners. I met fabulous people and felt at home right away. Divya's recipes are exquisite, especially helpful for those who are confused about what to do with so many vegetables and to get ideas on how to use spices so that you can actually benefit from them. All the ingredients she uses are organic, seasonal, and wholesome. We made recipes such as a wonderful Daal, Vegetable Au Gratin with Almond milk bechamel (we learned to make our own Almond milk - amazing! ) phillo dough spinach and paneer cheese rolls (we made fresh paneer cheese - wow!), sweet potato pie (sugar free and one of the best pie I have ever had), grains such as basmati and quinoa and learned some tricks to make them very tasty! I learned so much in a few hours. Divya also makes her own ghee and she is so kind to offer this to buy to her students. Homemade ghee that is actually good for you is very hard to find. Divya is a true inspiration, and her passion shows in every dish. She is extremely patient, caring, and professional. I am so happy I found Bhagavat Life. Please try a class and support this marvelous non-profit hidden gem in the East Village.

I took the intro course which I highly recommend. I learned so much from Divya that I developed an…read moreinterest in Ayurvedic cooking and will look into the resources she provided. Divya is very warm and engaging and she's a wonderful educator. I enjoyed every minute and hope to have the opportunity to take more classes with her. I am so impressed by her passion and knowledge. this course is an introduction to developing a healthier balanced diet and lifestyle. She demonstrates and prepares a delicious home cooked meal for us to enjoy. Her cooking is so creative and satisfying to the senses. I am not a vegetarian- but I may consider if I can learn to cook like her.

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!

I took a cooking class on Italian pasta making with Marco and a few friends. Marco came up with a…read morelist of traditional and unique pastas, which we made as a group. We made the dough, then rolled out different types of pasta and cooked. Marco was really knowledgeable about Italian cooking and he shared with us a history of pasta in Italy before we started. I found this unique and personable relative to other cooking schools that are more skills oriented. This is a class that serves primarily as a great social activity - but you will learn cooking skills as well. Keep that in mind when booking a class. I'm definitely looking forward to trying more classes. I also heard they've started doing mixology classes seems awesome! All in all, a wonderful experience - and I highly recommend signing up for a class with a group of your pals.

I took a Paleo Baking class in the chef's home in BK. They were an adorable couple with an up and…read morecoming cupcake business and truly went above and beyond to make the class a welcoming and enjoyable experience. Their knowledge of healthful baking (as well as cooking) was apparent and I would absolutely recommend this class to anyone interested in learning about healthy, paleo, or gluten-free baking alternatives. The cupcakes were delicious and you would never have known they were good for you too! I can't wait to try get a group together and pick another class where the chef comes to us too!

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.

Long story short, I highly recommend The Flower for any bride to be looking for a florist!! Sarah…read moreand Mia are absolutely amazing to work with. My husband and I had chose The Flower as our florist for our wedding back in early November. They did all of our floral arrangements (bouquets; boutineers; cocktail hour centerpieces; ceremony flowers including aisle petals, unity candle, and arch; reception centerpieces and sweetheart table). Let me start from the consultation. Mia and Sarah were very willing to work with our budget and incorporate as much as they could. They offered helpful suggestions and were able to offer us a few quotes that were actually within the budget we mentioned! I went back for a second consultation before deciding so that my then fiancé could meet the florists (he didn't come for the first consultation) before we made our final decision. Despite the major downpour we were experiencing, Sarah still drove into the city just to meet with us. We had an extremely pleasant meeting and brainstormed a bunch of new ideas. We both felt like we connected very well with Mia and Sarah, and we were able to work together to come up with exactly what we wanted! Prior to the wedding, we had a sample meeting to preview the centerpieces, make any necessary changes, and confirm details for the day of. When I saw the samples based on our discussions, I was floored! The centerpieces were stunning and breathtaking! Our vision was executed better than we ever imagined. The flowers we chose were a combination of white and off-white hydrangeas and roses, hints of light purple roses, mint leaves, and curly willow (for the tall centerpieces). The arrangements looked extremely elegant and paired perfectly with our dark tablecloths! On the wedding day, the florists had a team of people come to set up and they stayed until the reception started. They were so helpful and made everything perfect! They moved any flowers that were to be reused in different rooms. They were able to set up reception within an hour since our ceremony and reception took place in the same room. They made our wedding day perfect!!! Again, I highly recommend using The Flower! They'll work with your budget, listen to all your ideas and visions, and exceed your expectations! You cannot go wrong with choosing them as your vendor!!! I will definitely be recommending them in the future :)

Longtime user, first-time reviewer here, coming out of the shadows to sing the praises of this…read moretop-notch flower shop. Floral designer Sarah Jung is a wonder! I've been going to her since she opened her NJ location a couple of years back, and she's been with me through it all--birthdays, funerals, and you bet she'll be the one to do my wedding, too! From baskets to bouquets, Sarah brings real artistry to all the floral arrangements she puts together. Each one is unique but unmistakably hers. Her combinations of colors and textures are like none I've ever seen at any other florist (no banal baby's breath filler here), and her attention to detail extends beyond the flowers, right down to the layers of paper in which she wraps each bouquet. For first-rate blossoms that are sure to impress, give The Flower a try. You won't be disappointed.