I don't have anything bad to say about my experience here. The staff welcomed us. Friendly, helpful…read moreand knowledgeable. They guided us through the cooking experience. We ate the food we made and cooked. Offered us wine to go with our food. Spacious and cozy

My daughter was signed up for a 3-week stint at the Chef Upstairs. The cost worked out to…read more$100/class. Her friend from school was given a choice of just one class. When I called to inquire about the one class, I was told that wasn't an option. My daughter was sick for the 3rd session. I sent an email the night before she was going to miss the session. I heard no response, and when I called to inquire about a make up session, I was told "kids miss things when they are sick". I was also not offered any kind of reimbursement. I was given no options, and I'm now out $100. Pertaining to the actual classes, there is a lot of standing around for the kids. For the cost of the classes, the group should be smaller, or have more staff present. Avoid this place at all costs.

There is a student café on the second floor (not the mini food store on the first floor) which is…read moreopen during the semester. They have a variety of food and they post their weekly menu on instagram (@georgebrowncafe). I got their daily special which was around $12 and it was a delicious porchetta roast with a refreshing summer salad! All their containers and utensils are compostable and there are lysol wipes on all the tables. Bathrooms are conveniently nearby in the building as well

I figured i should dedicate my 100th review to something i really really like. I attend George…read moreBrown's culinary arts program (for fun) and all of the classes i have taken here are fantastic. You get to keep all the food you make in the culinary arts classes so i usually attend classes on the weekend. The classes also double as my meal prep session for the upcoming work week. I suggest attending a sunday morning class (if possible) to all part time students because street parking is free on sunday mornings. The quality of the ingredients are superb. I remember learning how to fillet fish and the seafood came from Diana's seafood. The butter we used is from sterling creamery. The salmon we used to barbecue was sashimi grade so our instructor made us ceviche with the leftover salmon! You can definitely taste the quality of the ingredients that are provided in your classes. The instructors i've had are patient, laid back and funny. I think my three favorite elective courses would be BBQ, Indian cooking, and Thai cooking. The introduction to culinary arts course (compulsory course) gave me the confidence to attempt more difficult recipes and different types of cuisines at home. The course covers the fundamentals of cooking and is well worth the investment (even if you are not interested in the culinary program). I cannot wait till social distancing rules are lifted and GB offers culinary classes again. For now, i will read the course outlines and drool while deciding what to take next.

My boyfriend and I went to a Hands-on: Dim Sum Delights with Chef Florence Kwok last night at the…read moreLoblaws on Lower Jarvis Street. The class was 2 hours long and there was 10 other people with us. We made Pot Stickers, BBQ Pork Puffs, Sweet & Sour Wontons and Baked Shrimp with Sriracha Aioli sauce Chef Florence showed us how to make the filling for each dish and we got to rotate around four stations to wrap the pot stickers ( made with pork filling), bbq pork puffs, and wontons (made with pork filling). We also got to coat the shrimp in panko (Japanese bread crumbs) and put them on skewers. I liked that Florence asked us to rotate through all the stations so we got to learn how to cook each dish. After we finished cooking, we got to eat our creations and was provided with a glass of wine with the meal. You won't get full on this and will most likely need to eat before or after the class, but I enjoyed it because we learned some neat things! We paid $45 each for this class and found it to be worth it. Chef Florence was strict, but also funny. She used a blend of English and Chinese techniques to make and cook the food. For those of you that are vegetarians or cannot eat pork - this is NOT the class for you as pork was used in 3 out of 4 dishes!

I went to a cooking demonstration with Florence Kwok "What's for Dinner" she cooked ground beef…read morestroganoff. Florence had a warm and funny demeanour and I found her class UTTERLY entertaining. She taught me a few things as well. I really enjoyed this class and the food was outstanding too. Highly recommend this experience.

I have been leaving voice messages and sending email to Cirillo's Academy since August and have not…read moreheard back from them - are they still in business? I have a "Cooking in Twos" gift certificate I would like to use for one of their events but they are not responding to the two methods of communication they want us to use. I am also not able to use the gift certificate to book events online. Any thoughts? This is very frustrating. I would give them a zero for communication, if that were an option.

What a wonderful experience! This is the second cooking studio and class I've been to in Toronto,…read moreand it is my favourite. It's modern, extremely clean, organized, new equipment, beautiful floor to ceiling windows and bright lighting, and lots of space. Class was fantastic, with a professional chef instructing and assistants coming around to support with any skill level you are (and trust me I'm a true beginner). The owner's daughters were so kind, had good energy and walked around to continue to check in. The Irish instructor was fantastic, so knowledgable! Overall, such a lovely experience I can't wait to go back to more classes.

A friend invited me to a bread baking class with Natalina; a Southern Italian cook who runs…read more"Natalina's Kitchen" school from her home. The basement is set up as a commercial type kitchen with plenty of room for a class of 10 people. Natalina is a very welcoming, friendly lady with lots of great tips (even for seasoned cooks!) and stories stories of her travels etc. She shared 3 recipes for focaccia, no knead ciabatta and a sweet no knead ciabatta with dried figs and cinnamon. The whole class got involved and we also had a lovely salad and we made pannini's with grilled chicken, basil pesto and provolone...lovely!!! We all thoroughly enjoyed ourselves and each other's company. Make sure you bring an LCBO paper bag to take home the hot bread! Classes sell out very quickly so you'd best get on her email list. Www.italiancookingschoolguelph.com Enjoy!!!!

From the owner: We are a small,private, Italian Cooking School that specializes in Italian Classics and Southern…read moreItalian Specialties. We are located on a beautiful rural property with fruit trees,vegetable,flower and herb gardens. Some of our services include 4 week, 1x per week classes,1 day workshops,kid's classes and camps, corporate team building and interactive dinner parties.

Very disappointed in the cooking classes at Applewood Longos…read more The instructor was very disorganized, one of the ovens was not working properly which delayed the cooking of the meal. There was not proper instruction on the prep of this dish. The registration was misleading. Our group thought each one of us would be making our own individual pan meal. Instead the class shared the prepared meal. Would not recommend this to any of my friends. I would recommend when offering these classes, instructors should have ALL ingredients, knives,cooking utensils ready for the students. There was time wasted on finding knives and hetting organized. Very disappointed.

Amazing staff worked so hard to keep so many kids content. My daughter came home with delicious…read moretreats from the cooking camp, full and happy plus the recipes so we can bake together again. Great value for the money

Went to one of Maria's pierogie making workshops - what an awesome cultural experience!…read more Everything from learning some interesting Polish tidbits , to listening to some traditional Polish songs ,to learning some Polish basic words. Oh and of course the food! Maria is a great teacher and is well organized ...makes perogie making so fun and easy. Fun to make and fun to connect with others. Highly recommend especially as a date night or with a friend!

I attended one of Just Be Cooking's pierogi workshops and was very impressed! Maria's instructions…read morewere easy to follow and the pierogis were delicious. Maria even sang some Polish songs, which made it an amazing cultural experience. She really knows how to entertain and make people feel comfortable. There was a lot of laughter and fun, and I was sorry when the evening was over. I highly recommend this workshop. It's so much more than just a cooking class - it's an immersive experience that will leave you with an appreciation of Polish food and culture.

My favourite events are the ones where I have no responsibility or role in planning, and I just…read morehave to show up. This particular event was my 39th birthday (yes, this is the first 39th birthday) and it was held at the aptly named Richmond Hill Culinary Arts Centre. My girlfriend and brother handled all of the planning, and the staff at RCAC were not only very helpful, but also very accommodating with any of the requests that were made. When I arrived, I was greeted by 26 of my friends and a fine selection of cocktails and hors d'ouvres. I believe (in an effort to keep costs down) that our group provided these items. The vodka was delicious, and I had no problem doing my part to make sure there was none left to take home. Anyhow, let's talk about the event...it was an Iron Chef competition. 30 minutes to devise a menu, choose ingredients, prep, cook, plate/present your meal. The rules of the competition and the judging criteria were explained in great detail by Program Director Frederick Oh. Frederick patiently endured my jokes and our collective A.D.D., and we were almost ready to get down to business. Sixteen (of 26) of us participated, and there were four judges (3 friends + Frederick himself). Four team leaders were named (I was one), and three of them chose their members while I fumbled around asking who was participating and who wasn't. The upside to not knowing who was participating (the event was a surprise to me), I simply had 3 people left to choose from. I chose them all. From the dining area where we were all gathered, Frederick opened a set of double doors to reveal a huge, bright clean Kitchen with four large stainless steel work areas in the middle. On one end there was a market table with all of the fresh ingredients, spices/herbs and oils, and on the other end there were ovens, two burners/team, a grill and a bunch of other things that you can't possible get around to using because, well, 30 minutes is next to no time, and being unfamiliar with the kitchen is the equivalent to being a nervous, sweaty handed 15 year old trying to undo a bra for the first time. Our mandate was for each team to prepare a (single) appetizer (using a vinegrette) and an entree using the secret ingredients and a starch. These dishes would be judged on criteria established in international cooking competitions, and I just don't have the space or memory to list them here. In order to find out what our secret ingredients were, each group had to nominate a delegate to shuck three oysters as quickly as possible. As it turned out, our ingredients were a quail, two quail eggs and a large dehydrated mushroom (it wasn't one of the usual varieties). Anyhow, everybody had a fantastic time. The 30 minutes absolutely flew by, and necessitated great team work and communication. There was simply no way to have dead weight. Everybody needed to have a task assigned and execute it in a timely fashion while keeping the work areas clean and orderly. There was staff in place to take care of cleaning all of the utensils used, but outside of that you were on your own as a team to find and decide what and how to do your plates. After the judging and my group being awarded the Certificates of Culinary Supremacy (my name for it at least), we went back to the dining area where we were treated to an absolutely fantastic meal prepared by people who are far better in the kitchen than many of us could strive to be. The food was excellent, and prepared and presented beautifully. Everybody truly had an excellent time, and I would highly recommend this for a unique gathering of friends, or a corporate team building event. I for one am glad it was friends, because the likelihood of enjoying the company of that many people you work with could just lead to a stabbing or involuntary bobbing for french fries incident. Frederick and his staff were very professional and we all truly appreciated the seemless execution of ever aspect of our evening. The only downside to having an event that runs from 6pm - 12am is having a person like myself making decisions like inviting everybody back to my house for more drinks afterwards...because that's what we all needed...I don't think I got out of bed until 3pm the next day...but that my friend's is my own, personal problem. ;)

The team at the Richmond Hill Culinary Arts were a pleasure. I was enthralled and entertained by…read moreChef Fred. He effertlessly lead a group of 18 in a three course that included two protiens. His helpful tips extended beyond food preparation to buying, storing and the composition of the ingredients. Looking for something different to do for a team event or a birthday, I would highly recommend this place.

My husband and I usually love to come here for fresh produce and meats, but this time we decided to…read moretry something new. I came across a promotion for Longo's cooking classes and decided to give this a try. You can book the classes through the Longo's app, and they regularly have sales like $10 off per person or BOGO 50% off. The classes are sorted by age groups (kids, teens, parents and child, or adults) and offered as an interactive class (hands on cooking) vs. Demonstration (watching and taking notes). You will be very well fed during these classes so remember come hungry!

Simple yet delicious and addictive! Freshness and the freshest ingredients make for a sandwich…read moreexperience you won't soon forget

From the owner: The claim to Lesley's fame is her crust-free finger and pinwheel sandwiches, made only using the…read morefreshest ingredients that will wow your guests. But that's not all. Lesley is also well-known for her creatively arranged dairy platters, fresh fruit and vegetable displays, office lunches, salads and wraps. For your guests with a sweet tooth, try Lesley's freshly baked English scones with clotted cream, scrumptious homemade cookies, dessert squares, cupcakes and strawberries dipped in white and dark chocolate and much much more.