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    Chop Cook Cake

    5.0 (7 reviews)
    Closed 10:00 am - 7:00 pm

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    Arlene W.

    I loved the cake decorating class at Chop Cook Cake in East Williamsburg. Classes are taught by owner Erika, who was super knowledgeable and patient, and did a great job showing examples for all the students. We learned how to ice, pipe and decorate these mini cakes, and were given many options for icing and sprinkles. You could really use your imagination and make such cute creations! We had a couple and a group of girls celebrating a birthday in the class. This seems perfect for date night or girls activity! Erika was sharing other classes they have (dinner and a movie, pasta making, pizza making) and I can't wait to come again for another cooking/baking event!

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    1 month ago

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    Erika M.

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    8 months ago

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    1 year ago

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    2 years ago

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    2 years ago

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    2 years ago

    We loved our experience! My kids had a great time. Will definitely be back and recommend!

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    3 years ago

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    Monique Bogni

    Monique Bogni

    5.0
    (2 reviews)
    1.4 mi

    I can say with absolute certainty that Monique's holistic nutritional guidance and healthy eating…read morecoaching have transformed my eating habits (and my looks!!! - Yes, I'm being vain, but I'm just keepin it real). Since working with her, I have noticed that I rarely get the midday headaches that used to occur frequently, and when I look in the mirror, I slightly feel like I'm aging in reverse! #benjaminbutton. (Note: I used to eat a lot of processed food before Monique's coaching changed my whole approach to eating). When I confessed my deep adoration of fast food, she was refreshingly non-judgmental all the while helping me kick the craving. She is super spunky, motivating, and extremely passionate about what she does. What is it that she does, exactly? Well, from my experience with her, it seems to be a bit of everything, and she was very flexible with me about tailoring her services/guidance to my needs. She was as "hands on" as I wanted/needed her to be, which even included a trip to the grocery store together to help me identify brands/items that would be the perfect blend of healthy/tasty while also teaching me to understand ingredient lists much better and with a far more discerning eye - which I find extremely helpful and rather empowering (Farewell to the days of being duped by confusing ingredient lists...victory is mine!!!) She also frequently coached me via text, which often was able to be in "real time" (e.g. if I was at a grocery store by myself trying to figure something out) and Monique would give me feedback if she was available at the time. (I'm realizing I sound kind of needy as I write this, but fortunately she was totally cool with it!) Another interesting factoid is that apparently she herself is omnivorous (while still erring more on the "plant-based" side of things), but is also trained as a "Raw Vegan Chef" (in addition to more generally being a Holistic Nutritionist), so I can see her appealing to people with many different types of dietary restrictions or preferences. Also, I personally was extremely unsophisticated about food/health at the time that Monique started coaching me, so she simplified her approach in accordance with my primitive level of nutritional knowledge. But I could easily imagine she would also work really well with more health-conscious folks that could benefit from a higher level of eating coaching/guidance. So, bottom line - she's great! If you're looking for a healthy eating coach, she's your gal!

    Monique is an absolute pleasure to work with! I needed help with my son's incredibly limited food…read moreoptions (about 10 ingredients total). She was up for the challenge and it was a HUGE success. Her attention to detail, our needs and preferences is so appreciated and valuable. The process of recipe selection was easy and went from snacks to dessert. A simple shopping list, fun foods to make and great company made it an amazing event, not another to-do! I learned so many new skills and most importantly got my 5-year-old eating eggplant, cabbage and other delicious snacks and meals that he would have previously dismissed. The best was at the end of the our time together my son came home from camp. He saw the freshly made stuffed cabbage on the stove and immediately said "Noodles, I want that!" - I let it be and he ate 2 stuffed cabbage rolls! I've since evolved the recipe to cabbage noodles with meat sauce. My approach to cooking has changed because of Monique and I am forever grateful! I had a blast. It felt like I was hanging out with a friend I've known for years. And I can't wait to have Monique come back to my home for a Girls' Night In cooking event with my besties.

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    Monique Bogni
    Monique Bogni
    Monique Bogni

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    Cozymeal

    Cozymeal

    4.7
    (84 reviews)
    3.2 mi
    $$

    Tim was an excellent guide as we strolled through the different cultural experiences of Hell's…read moreKitchen, getting to try Japanese BBQ, Georgian cheeseboat, Mediterranean tapas, as well as comfort food with meatballs and the broadway cookie treat. With great storytelling flair and a caring attitude, Tim took us on both a gatstronomical and historical adventure that was well worth the experience.

    Had the most magical time at Chef Paul's Miette Culinary Studio through Cozymeal! I brought my…read more12-year-old niece, who absolutely loves to cook. When signing us up, I mentioned in a note that her dream is to become a chef. The class included seven or eight adults and us, and Chef Paul went out of his way to make her feel welcome. He took her under his wing, showing her basic techniques and treating her aspirations with such respect that she felt truly seen and encouraged. We arrived early, and Chef Paul shared that he began cooking in a professional kitchen around the same age as my niece, then apprenticed under a famous chef in Paris at 15. He later became the head chef of two restaurants before opening his own culinary studio. The class focused on French cooking and included a four-course meal. I loved that it was small and intimate--just 10 people--compared to other classes I found that had 16 to 20 participants. Although we worked in groups of four to prepare each dish, Chef Paul brought everyone together where he demonstrated key steps across all the courses--techniques that many cooks get wrong--and showed us how to do them for the best results. He even provided special recipes for us to take home and ensured that each student got hands-on experience with parts of multiple dishes. It truly felt like a shared and collaborative learning experience. By the end of the three-hour class, our class of nine or ten had shared a delicious meal and great conversation. My niece was absolutely thrilled and left even more inspired to pursue her dream. If you have a child who loves cooking, I can't recommend Chef Paul highly enough. He even offers children's group classes upon request. Thank you, Chef Paul, for such a warm, generous, and unforgettable experience!

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    Cozymeal
    Cozymeal
    Cozymeal

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    Atelier Sucré

    Atelier Sucré

    4.6
    (93 reviews)
    2.3 mi
    $$
    Private events
    Gluten-free friendly

    This is always such a fun baking class to attend! I definitely recommend going in a group of 4…read morebecause that is the way the stations are set up. The paper recipes don't 100% follow what the instructor is telling you, so definitely pay attention as they are demonstrating each step. We made fruit tarts and madeleines in this class, but the dessert menu rotates, so you can check which one interests you before you book ahead of time! They walk you through some of the baking techniques and it's a great hands-on experience. Whatever you bake you can try on the spot and they provide takeout boxes and bags for you to take the rest home. Highly recommend if you're looking for a group activity in the city!

    It's so fun when you find gems like Atelier Sucre in the city to enhance your love of cooking and…read morebaking! I bought a class for my husband's birthday through CourseHorse and I'm so glad it brought us to this fantastic location to learn all about making macarons! I now appreciate why those tiny little cookies are so expensive! There is a lot of time and labor that goes into making them. We took a class on a Sunday afternoon with Chef Makenna, who by the way is very knowledgeable on cooking sciences, which my husband and I found fascinating as we are nerds at heart and loved learning about why everything was done the way it was and what the difference is between an Italian, French and Swiss meringue. She is also no-nonsense, which made me appreciate the class so much more. It was like taking an actual culinary course! The shop is quite small and they have 3-4 people to a table. I was slightly disappointed in this only because I had imagined my husband having a more solo hands-on experience for his birthday. It turned out to be fine and it was nice to meet new people and work together. Everything was pre-measured, the sugar was already boiling, and Chef Makenna made the meringue for us. The class is already almost three hours long, so I can understand why they do this in the interest of time. We were able to mix our ingredients, pick the color for the macarons and pipe our batter. We then worked together to make the lemon and caramel ganache filling which was fun. The strawberry filling is imported from France and was ready-to-go. I love that they sent us home with macaron templates for the baking sheet and the recipe and instructions (I highly doubt I'll make this on my own given all the tools you need and the amount of time it took). It was a fun class and I look forward to coming back to take the croissant class. I loved that we got to take home about 15 macarons each! They have a complimentary water, coffee and tea station and if you like you're also able to BYOB!

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    Atelier Sucré
    French wedding cake "Piece montee" in New York city by Chef Simon Herfray
    French wedding cake "Piece montee" in New York city by Chef Simon Herfray
    Atelier Sucré

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    Chop Cook Cake - cookingclasses - Updated July 2026

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