During the beginning of the pandemic, I did a LOT of virtual cooking classes. This kept me…read moreconnected to others and helped me to feed my family, who all came home, a variety of international and local flavors. So happy to see a virtual cooking class on the Weekly Savor from Central Market. So easy to invite several of my friends who I met cooking virtually at many, many Yelp cooking events. The free live online class and discussion with Chef and Restaurateur Einat Admony, who is known for her fresh, sophisticated Mediterranean palate, was fabulous. So interesting to learn about Chef Admony's journey and challenges as a chef and then cook along with her using chicken, lemons, herbs, onions and olives in Braised Chicken with Olives and Citrus. She also did a bonus Tahdig recipe. The food turned out amazing!! Chef Admony was one of the first chefs to introduce Israeli cuisine to Americans. I would love to eat at her flagship New York eatery, Balaboosta. She sold her Taim franchise to Chipotle, the Mexican fast-food chain. She has competed on the Food Network's reality television show Chopped and won twice. She is also a comedian and is a great teacher. Her passion really shined during this virtual class. Thanks to Chef and Restaurateur Einat Admony for sharing your wonderful story as a chef and your cooking tips. You are an inspiration. Thanks also Central Market Cooking School for offering this great class virtually. Thanks for the recipe and the recording. Braised Chicken with Olives and Citrus. Preheat the oven to 400°F. Put the chicken, olives, onion, preserved lemon, dried limes, lemon slices, oil, honey, salt, cilantro, garlic, turmeric, cumin, paprika, and red pepper flakes in a large bowl. Using your hands, mix everything thoroughly, making sure the chicken pieces are well coated with the spices and herbs. Arrange the chicken pieces skin-side down in a deep baking dish in a single snug layer. Arrange the rest of the mixture over the chicken. Whisk the stock with the orange juice in a measuring cup and pour over the chicken.

Thank you,to Central Market Cooking Classes and Chef Admony for a fun and creative cooking…read moreexperience. A special thanks, to my friend Helene for recommending this class. In this busy world we live in, I love the simplicity of a one pot dish. I feel like I have made every chicken dish imaginable, until I learned Chef Admony's recipe. The chicken, onion, olives, lemon, limes, and spices all go into one dish. You bake it on 400 degrees for 40 minutes and take it out, flip the chicken skin side up and put it back in for 20 more minutes. Voila! Your dish is done. It is delicious and aromatic! My kitchen smells so good. I also really liked Chef Admony's recipe for a Jasmine rice cake with saffron butter and toppings. A perfectly balanced and tasty meal, that I can make in my kitchen. I really enjoyed listening to Chef Admony talk about the balance between work and kids, that is a real struggle for women everywhere. I have seen Chef Admony on Chopped and Beat Bobby Flay. She is a fierce competitor and knows her flavor profiles. I am kicking myself for not taking pictures, but I was taking careful notes on the cooking procedures and tips to making these dishes successful. I really do miss Yelp's virtual events, but Central Market Cooking Classes really helped fill that niche. Thank you Chef Admony and Central Market Cooking Classes.

In addition to Kris Bistro, the wonderful restaurant inside Culinary Institute LeNotre, the…read moreinstitute holds monthly movie nights. They have one showing in the afternoon and one in the evening at 6:15 and they are complimentary. Located inside the Crump Amphitheater, the institute selects movies that have food or beverages as a focus. The theater can probably hold 60 or so people, give or take. There is a couch and two nicer chairs closest to the projector screen and then rows of regular seats. Since the films are streamed from a computer, the picture and sound quality isn't going to be as nice as a movie theater but hey it's free! We were there for a documentary on the winemaking business. We were also the only people there lol so we had our own private screening. Balling! I don't think that many people are aware of their movie night as not enough people are aware of their restaurant. Make it a dinner and a movie! While the location is a little sketchy, the interior is nice and it definitely makes a great date spot.

If you want to drop $86K for a bachelor's degree just to sit through professors reading PowerPoints…read moreand taking attendance like you're back in high school, this is the place for you. The "campus" is a joke -- you share a breakroom with the custodian, it's tucked in the middle of the ghetto, and there's nothing inspiring about being there. Most of the "chefs" are rude, condescending, and clearly not trained to teach. Just because you can cook doesn't mean you should be in front of a classroom -- but here, that's apparently all it takes. One chef actually got mad because I didn't know how to make puff pastry -- like, isn't that literally why I'm here paying you to teach me? Level 5 was the biggest waste of money and time. After Level 1, all you really do is follow a recipe and plate the food. There's hardly any focus on technique or real culinary growth. If you expect to leave here with polished skills and industry-level training, prepare to be disappointed. Graduation ceremonies? Don't get your hopes up -- they're not really about the students. They spend way too much time handing out awards to guests, faculty, and even random employees, instead of recognizing the people who paid tens of thousands of dollars to be there. Bottom line: this school is about profit, not students. They care about your tuition check, your attendance sheet, and that's about it. The degree isn't respected in the industry, and most restaurants don't take graduates from here seriously. CIA, ICE, and other real culinary schools are 100x better -- they actually focus on technique, education, and setting you up for a real career. Before you sign up and get buried in debt, really think about what you're paying for. This place is a culinary clown show. Save your money, save your sanity, and go somewhere that will actually invest in your success

I am truly in love and I will keep coming back!!! This place has replaced all of the other places I…read morehave tried. They were not natural and this place has healthy fresh veggies that just crunch in your mouth!!! Most places have veggies that are soggy when over cooked or have sat out too long.. you will not get that with this food truck!

From the owner: Raw Vegan Take-out and Delivery 24/7. Order must be placed in advance, some recipes take as long…read moreas 3 days and some as little as 10 minutes. Classes, Catering, Shopping, Take-out, Delivery, Gift Certificates, and Gift Baskets

Professional quality baking supplies. And Cindy runs an amazing baking academy program for kids…read more Really wonderful!

My Son shops there for the Mrs supplies. I have gone into the Shoppe with him on occasions Friendly…read moreTeam

I've taken several cooking classes at markets and restaurants around town. This, by far, has been…read moremy favorite. There were four chefs, and just 10-12 cooking students, so we always had someone to step in when our pastry cream started to clump, or we looked just a slice shy from chiffonading off a knuckle. Pizza Party was equal parts its namesake: we had calzones and pizza, followed by a fruit tart "pizza" PLUS we had an absolute ball making it all. Oh, and fresh salad and wine tastings throughout. All for $45, plus our own cooking sweat equity! The chefs never judged us for putting croutons from the salad in our calzones, or trying to fold our fruit tart NY pizza-style. Nope, it was completely a Have It Your Way style with assistance when requested. I can't wait for the Harry Potter theme class this fall. Rice Epicurean Cooking School - see you all again soon, and thanks for. Fantastic evening.

All of the equipment is old and greasy. The entire place smells like sour milk and sewage.read more

I attended Chefs 2B from March of 2008- August 2011. I loved it! I was friends with 2 of the chefs!…read moreI learned a lot about cooking, I cooked many different things. I attended the summer camp classes 3 days for 3 hours. The owner had a few different courses. I also helped out with the adult gourmet classes, I learned many different things while I was there.

Hello, The first…read moredate of my class was September 28, 2011. I have a saved email from that day. Again, it was a morning class. We were charged $180 to pay upfront for 4 classes, or $50 per class. Yes, the review was posted much after the class ended because I thought it was fair to share my bad experience with others. I was sent an email with information about additional classes, and thought it was only right to make your other customers aware of the falsely advertised class I attended. After the class, I also spoke with the 1/2 owner of the business that is a man. I am aware that you are the other 1/2 owner and I have met you as well. Again, I was told that the money would not be refunded and that the instructor was already paid. He was the one who offered the "free" cooking class for us to make up for the bad experience. I did inform him that I was not interested and requested a refund instead, which was denied. I can assure you that there was no confusion regarding this problem at the time as he was fully aware of this entire situation. If you are now able to give the refund I requested, I will remove my review. I am including additional details to assist you in finding my registration and payment information. You set up a private class that began on September 28, 2011 which met in the morning. I think at 11 am, pretty sure on Monday or Tuesday. I would hope these details will make your time easier to find my enrollment information since we were told you had "never" done a daytime cake decorating class before, and we needed to find at least 4 people to attend. The fact that the class met on Monday morning was instrumental in the instructor leaving early to pick up her sick child since she was in school. This instructor told us that she owned a cake making business in the Atascocita area and her apron/chef's coat did have her business name embroidered on it. She had pretty short hair. I do hope that helps you in researching the instructor that was assigned to us. The recipe we received for the cake filling included pineapples. One of the four of us mentioned that she was not a fan of pineapple, and asked if there were any other recipes she could follow for the filling. We were told she could research it on the internet, and the instructor bragged that she had an 'amazing' recipe for a raspberry filling. However, when we asked for it, she told us she "just couldn't give the copy to us since it was one of her most popular sellers. We were not provided with an additional recipe, so we made 4 cakes with pineapple filling. I do agree that purchasing the supplies for the class was to be expected. The instructions about the materials needed was unclear. Most, if not all, of us purchased several items that weren't right, and, by the time we attended the class, it was too late to buy the materials...we did a lot of sharing. Again, we also purchased several items we didn't use. One that I remember was to purchase several mini cookie cutters, and it turned out that we didn't need to use them unless we "wanted to". I purchased several sets of them, spending at least $25, only to find a regular cookie cutter, or shaping the fondant with a knife, would have been just fine. We also purchased many items that turned out to be wrong since the instructor's supply list was not clear. After the last class I attended, I did learn that there are many free tutorials on fondant cake decorating. I did appreciate the option to learn in person. However, the poor quality of instruction was clearly not worth the money. I will await your response. UPDATE 10/23/2013- I have still not received a refund. I have also not been contacted by Chefs2B regarding this situation. You must think it makes you look better on yelp to offer to make the situation right. It's really too bad that you have made no efforts, while you are suggesting that you would right here. Horrible customer service.

I saw this adorable house converted into a Swiss pastry store during a BCO bike ride from Onion…read moreCreek to Urban Harvest Farmers Market. There were homey hand-written signs, the Swiss flag banner, and this lady standing on the porch waving at us as we rode by. I already knew that this would be a cute pace with sincere, friendly service. I immediately made a mental note to return. I did and am so happy to have done so! This place is owned by a Swiss family who used to have a bakery long ago but now sells Swiss pastries wholesale to various grocery stores and for holidays. They decided to open a this neighborhood store to bring their unique Swiss pastries to the community. They host birthday parties, have chocolate bar making classes, and host special Swiss raclette dinners. Sylvia and Lance welcomed me in with much enthusiasm and immediately began to show me around. As we looked around, admiring the adorable Swiss decorations, Lance told us that the red chairs with the Swiss symbol were specially ordered and made in Houston for them. There were cuckoo clocks on the walls, paintings of the Swiss countryside, and more adorable Swiss decorations. It really makes you feel like you are in another country! They explained how a few rooms is for the various classes and parties, and these rooms people tend to come in for a nice communal Swiss breakfast. They explained that they sell Danish style filled croissants, pretzel-shaped butter cookies, key lime cheesecakes, apple strudel, quiches, sweet breads, and more. All the pastries looked so good. Sylvia explained that the Danish style of croissant is different than French and American, plus they had the option of hazelnut or almond fillings. She immediately got excited and gave us samples of the croissants and butter cookies. I loved the hazelnut-filled one and loved the butter cookies. The almond one was good as well, but hazelnut was better. The prices are affordable too: :$2.50 for the filled croissants and $1 for the cookies. They also left gingerbread men for sampling at the front. They also offer espresso so you can sit down and enjoy the pastries there. I want to return to try the apple strudel! Sylvia showed us a giant gingerbread man that you can decorate in one of the parties. It is actually a traditional lebkuchen, not gingerbread, dough. This is a flavor and texture that old-world Germans may be familiar with and enjoy, but I warn Americans who are used to butter and sugar-laden gingerbread, that this is not what that tastes like. This particular lebkuchen is denser, less sweet, and has a strong anise flavor, which is like the original recipe. Don't let this turn you off; the dough is more structural than edible for the purpose of the gingerbread man-decorating and gingerbread house-making parties. All-in-all, my first experience was absolutely charming. Sylvia's father even came in and chatted with some other Swiss people. It is such a cute neighborhood place with good pastries and is a great place to host kid's parties or attend a fancy Swiss dining experience. I highly suggest stopping by! *PS, as of this post, it is only open Saturdays from 9am-2pm.

Kindli House is a cute little shop right down the street from Gelazzi, and Kindli House definitely…read morefeels like a family-run place. I think they're only open on Saturday. It's decorated outside with gingerbread men, so when I walked in that's what I wanted, even though they have tons of other pastries and sweets. The gingerbread man was delicious--soft enough to be delicious and just hard enough to keep the gingerbread man shape.

Went here with some friends for a cooking class. Our theme was Tuscany and we had a wonderful time!…read more They give you everything you need to cook. Some of the meals you're cooking are simpler than others. We had a pear arugula salad, bolognese, and olive oil cake on the menu. The chef and her crew were great! They took their time and explained everything to us. For the pasta, we actually made the noodles! Which was really cool! The whole experience was so much fun! You get to eat the food after you're done, but make sure you eat it because you cannot take the leftovers. Everything was yummy! Tip: you can BYOB! We brought our own bottle of wine! They don't charge a corkage fee and have glasses for you. I highly recommend a cooking class! Especially with friends or a date night. It was a lot of fun! We want to do their surf and turf one next.

We had a great experience at the Memorial location of Sur La Table for a dim sum cooking class…read more This was a Christmas gift from me to J. and was on a Sunday a bit after lunch. When we got to the class, it was completely full and we were paired with another couple. Among the 4 of us, we made potstickers filled with shrimp and pork, as well as bbq pork bao buns. Our instructor was great - I enjoyed his humor and he made the class lively! We were greeted with tea to sip on and the ingredients were prepped in advance with small containers of each sauce, veggies, mushrooms, etc. We took turns chopping, or whisking, or using the stand mixer. I learned some useful knife skills as well! It was fun learning how to fold the wonton wrappers as well as the dough for the bao buns. I appreciated the chance to learn multiple delicious recipes and we had a fun group! I would have appreciated more observation of making the bbq pork as that was pre-prepared, and going through the multiple ingredients we used as they were not labeled. That being said, we received recipe booklets so that we can try them on our own. We had a pause midway through the class during which the Sur La Table staff steamed our potstickers and bao buns and we browsed the store with our day-of discount. When we returned, I enjoyed sharing the delicious dim sum! We were pretty full towards the end but learned that we can't take any of the food out of the store due to any risk on the store which was a bummer. Nevertheless our group chowed down and finished our tasty meal! I enjoyed all the instructors and staff at this location and would certainly be open to coming back, though for a special occasion as their classes are on the pricey end.