Founded by two lovely ladies, Becs (from the UK) and Lisa (from Ireland), the school offers many…read moredifferent types of cooking classes showcasing all the traditional recipes that the British are renowned for. From traditional three course meal to British summer puddings to traditional afternoon tea - you can take your pick. Run in a home kitchen and completely hands-on by design, these classes offer you an opportunity to learn by trial. At the end of the class, you get to sit down at a beautifully laid table, with your fellow classmates and enjoy the delicious spread that you helped prepare.

Had my sister's bachelorette here, as she married a guy from England. Becs and Lisa were so…read moreaccommodating and helpful in the planning of the evening, and it went more perfectly than I could have imagined! Cozy home, friendly women, and delicious food! Perfect for a night out with friends.

I think MOPAC is a great concept. You don't have to do the shopping or the cleaning - just come,…read morechit chat, cook and eat. Genius. I attended Thai, Thai, Thai with a friend and we had a great time. The food was delicious, easy-to-make and something I could remember how to make at home. But, I probably won't because I don't cook... ever :) That's why I came to MOPAC - they basically do it for me. I subtracted one star for three reasons: 1. There were some games involved that not everyone enjoyed. I really loved them because I'm an outgoing and particularly loud person. However, it was obvious that a few chefs were uncomfortable. I say just stick to the cooking. 2. I wish we made a dessert. We made an appetizer and an entree, but no dessert. I wouldn't have minded paying a few extra bucks for the event to include a dessert as well. We certainly would have had enough time if we hadn't played the games. 3. Manhattanites - watch out when you get off the subway. I've never been to this neighborhood before and my first thought was just, "where the F am I?!" There's no signage outside, so be sure to look for the big black door at 47 Thames. If MOPAC was in Manhattan, it'd be awesome.

I had a lot of fun at the MOPAC event I went to! I signed up for the Irie Jamaican cooking night…read moreand it was so much fun! We had a chance to chat with other participants throughout the event. Our group was a really fun group I must say! The food was great..and even though I consider myself a great cook (and a food television addict)..I STILL learned a some cooking techniques that I hadn't used before. You have your own cooking station, but you are sitting in a "group" style set up. You are assigned your own set of tools and food portions at your station and the place is very clean. Another review mentioned that there was no wine, but you can bring your own if you choose to. I think someone brought a bottle of rum that they shared with the whole group when I went...I definitely had rum and coke that night. It's definitely a great experience!

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!

Chef Toni has moved to a new location in Hamilton Heights. She continues to offer an amazing,…read morecreative program. Jeremy has been to other cooking programs, but to compare them would be to compare a fine art class to a paint-by-numbers kit. Jeremy, age 15, is now taking Chef Toni's weekend "master class" and interning as a counselor in training for the camp.

Chef Toni is a wonderful chef and an absolute treasure! My kids went to her camp for several years…read moreand are now 9 and 13. They both developed a love of cooking with Chef Toni as well as necessary skills regarding safety and cleanliness n the kitchen. They have both brought these skills hone and regularly cook dishes they learned with Chef Toni. They also learn about finances and budget when they are given a certain amount of mo way to obtain ingredients for their dishes. Because of their training I feel very comfortable allowing them to try new recipes. Chef Toni is extremely kind and patient with the kids, and they have the best time with her! We cannot wait for Chef Toni's cooking camp to reopen this summer, and both of my kids will be in attendance!

I first found Chef Mark Tafoya online when I was looking for a private chef to celebrate my wife's…read morebirthday, and the experience exceeded every expectation. Chef Mark is Yale educated, incredibly knowledgeable, and clearly experienced in a wide range of cuisines, but what really stands out is how easy, thoughtful, and personal he makes the entire process. He can do anything you can think of, French, Italian, Japanese, Indian, and on and on. We told him the type of dinner we were interested in, and he came back with several options for each course. We were able to choose and adjust the menu until it felt exactly right, and then he took care of the rest. He ordered what he needed ahead of time, went to specialty markets the day of the dinner for the freshest and highest-quality ingredients, brought any supplies he needed, worked smoothly in our kitchen, served a beautiful meal, and cleaned up absolutely everything before leaving. The kitchen was sparkling when he was done. Chef Mark is also just a genuinely kind person. He takes real time and effort to design the menu around the specific event and the person being celebrated, which made the dinner feel far more personal than simply hiring someone to cook. He is warm, engaging, and a wonderful host, with great stories and a clear love of Broadway, which added to the intimacy and fun of the night. Final Menu for anyone interested: A tomato and basil tart with shaved Gruyère, baby spinach, walnut and orange salad with raspberry vinaigrette, steak au poivre with brandy cream sauce, and nectarine puff pastry tarts. Each course felt thoughtful, seasonal, and restaurant-quality, but the best part was getting to enjoy it privately at home and not worry about cleaning up after. Chef Mark also left us with leftovers from every course, which was such a great bonus, we got to have the entire meal over again. We enjoyed the experience so much that we later hired him again for our 10th anniversary. For anyone looking for an intimate dinner at home, amazing food, and completely professional service from start to finish, Chef Mark is an easy recommendation.

I must confess, this was a service I didn't know I needed, but now can't live without I have used…read morethis chef service several times for birthday celebrations. Chef MARK comes up with creative menus based on discussions as to what I would look for in a perfect dinner party. My guests have never left the table with anything but extreme compliments for the food and creativity of the menu. Chef always comes prepared and manages to execute flawlessly. He is personable and efficient. ReMARKable Palate Personal Chef Service is now my go to for all my future celebrations..

I have gone to Cumpanis on multiple occasions, and this place is not only an event space/cooking…read moreschool, it is really a safe haven and escape from the hustle and bustle of NYC. 10/10 recommend!!!!!!

You will not find a more inviting, intimate, space in the South Bronx providing a whole dining…read moreexperience; whole-ambiance, whole-food, whole-heart. Every single time I'm in this space I leave feeling full; mind, body, soul and community.

Just finished a DJ course at Garnish and very happy I made this choice. The course felt intimate,…read moremy instructor Ron was very knowledgeable and professional and just an incredible human being- always understanding, friendly and engaging. He taught me everything he knows about mixing in a very chill non formal manner which I appreciate. He went beyond syllabus by sharing insides of the industry and answering millions of my questions patiently. Thanks again Ron and also Dave the studio manager for being awesome. I do recommend this course.

I highly recommend Garnish for anyone looking to get a clear understanding of the ins and outs of…read moremusic production, including sound design, mixing, mastering and music business basics, such as how to get your music heard. The teachers are all very friendly and make themselves available for their students. Once you become part of the academy it's like you become part of the Garnish family for life (if you choose to keep that connection!) The class sizes are small and the curriculum has recently been revised to optimize productivity. They also do additional courses on beat-making, film scoring and vocal recording. They are open to hearing students' ideas for new classes as well. Everyone behind the scenes here works really hard to make this a great place. Much appreciated.

This was an amazing experience! Me and a friend learned to cook several Thai main dishes and…read moreappetizers (including Pad-Thai, Pad-See-Ew, soups and spring rolls) from scratch. The lessons took place in Chef Phensri's own kitchen in Oldbridge, and right away we were made to feel at home. The Pad-Thai was the best I've ever tasted, and I'd actually made it myself! By the end of the class we were bursting with great food and cooking knowledge. I would highly recommend trying the classes. They also do them in Manhattan, and I was told they do events and private cooking parties, as well. P.S. - this review may sound solicited, but it's completely on the level. We had a fantastic time - Sam.

I lived in Thailand for a number of years but unfortunately never had the chance to take classes…read morewhile I was there. I've always wanted to learn how to make authentic thai food, given that I know how it should taste. Online recipes were always unclear and my frustration led me to finding out about Fantastic Thai. I chose to take the all day cooking class (9 hours) at Chef Phensri's house in Old Bridge, NJ. Great cooking class! It was a small class, only 3 of us in all so we learned loads of dishes and everyone had a chance to make most of them. We learned about 10 - 14 different dishes and even took home some laminated copies of other popular recipes. Not to mention, we ate all our food and took home all the leftovers :) Definitely recommend this class if you're dying to learn how to make authentic thai food. Chef Phensri does a great job simplifying it and making it fun. Thanks again and can't wait to come back!