Please note that this review is based solely on our experience with the Handmade Dumplings Class. I cannot comment on the quality of any of the other classes or courses offered. Very disappointing experience. The class did not match the description at all. The fillings were pre-prepared, we didn't make the dough, and we didn't prepare any sauces. Bao buns, which were listed, were not included at all. Our only hands-on activity was filling dumplings, and even those were cooked by the staff while we were already seated. Several participants asked about dough making and Bao buns, and the chef seemed unaware they were supposed to be part of the class. For $85 per person, this was not a true cooking class and we didn't learn anything new. read more

Classic Cooking - Some of the ingredients we didn't get to use. - Cooking Schools Near Me - Scottsdale, Arizona

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We had a fabulous night with Chef, Sharon and Chris. We met someone great people that we cooked with. I ended up, stepping in with my husband to make the lamb chops, seared to perfection. I love the green beans. I love the appetizer with the mushrooms and goat cheese. Even the chocolate eclairs for dessert were wonderful. I WOULD RECOMMEND read more

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I've taken multiple classes at Classic Cooking Academy over the years, and they never disappoint. Most recently, I completed their Asian cooking series--a six-week dive into the flavors of Vietnam, Korea, Japan, and Thailand. Every class was hands-on, delicious, and incredibly well-organized. Chef Andrew and Chef Jenny were fantastic--knowledgeable, fun, and great at breaking things down in a way that made everything approachable, no matter your skill level. The recipes were thoughtfully chosen, the ingredients were high quality, and the end result? Always something I was proud (and excited) to eat. It's the perfect mix of learning and fun. Whether you're looking for a night out with friends, a date night, or just something new to try, I can't recommend this place enough. I'll definitely be back--again and again. read more

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Knowledgeable staff, great food, fun meeting new people - I'm already registered for another class!

Had an awesome fun team event here tonight! I have done team cooking events multiple times and this is my favorite so far. They made sure that we had the right level of support and everyone had a blast! The French owner/chef Pascal is obviously very good at what he does but also very funny. He was salty in a funny way when folks asked him questions during the demonstration...I think it's part of the persona and experience. He was actually very nice when we engaged with him 1-1. The food was excellent if I may say so myself. read more

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Thank you for having the kid classes my girls really enjoyed it and learned a lot! We will definitely sign up for more

I came in with a very big group for a team event. After a really long day of nonstop meeting , only a few of us were looking forward to a cooking session but by the end of the evening I feel everyone left happy . When we arrived we were shown our table and offered some beverages. After that the head chef gave an introduction of himself and the team , and we were ushered to two different cooking spaces .The menu as they described was Mediterranean - Tapenade Crostini ,Arugula Salad with Manchego Cheese, Walnuts & Classic Vinaigrette , Grilled Chicken Breast with Sun-Dried Tomato & Caper Salsa ,Lemon Orzo with Asparagus and Fruit Crostata. As Is my favorite I got to work on the dessert and calling it work is a stretch .. the chefs had already prepared the pastry dough and all we had to do was cut the fruit and fill it and bake . She did teach us a cool trick or two but overall it wasn't a very labor intensive session for atleast our group . we were than seated back and were served the dinner we prepared . The chefs came in and checked on us frequently and generously refilled our glasses and plates . The location is gorgeous with the mountains as the backdrop but the décor Inside leaves a lot to be desired. Pretty lack luster imo . The kitchen space was big and could accommodate a lot of people at the same time . Overall , the chefs came across as knowledgeable and approachable and the whole experience was better than we expected . read more

My son attended the basic school and pastry. He enjoys and is very good cook after the classes

Went with two other couples during COVID 19 restrictions. They did a good job with safety precautions. OK on to the fun stuff. It was a 5 course food and wine pairing dinner. The menu is pre fixed and changes every week. From the Beet Soup appetizer to the Dessert, each course (see pics and I missed the Chicken Marsala in my haste to eat it!!) was paired with an appropriate wine. The chef spoke about each wine, where it was from and why he choose it. All and all a pleasant and tasty experience to share with our friends. Also they do food boxes, serving 4, at a reasonable price for pic up during the week. Get on their mailing list to see what they are serving that day and order by noon! read more

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I am planning on taking their six month advanced cooking class starting in July when I retire. I audited one of those classes and last Sunday went to one of their special cooking events, this one featuring a Nicoise Salad and lemon curd puff pastry brunch menu. It was one of the best things I have done in Scottsdale in all the years I've been here! There were two tables prepared for the students/guests, with flowers, no less! Chef Sharon gave us an introductory session where told us all about melons, how to select, cut, and season them, what kind of prosciutto to buy for wrapping the melons later, and of course instructions on how to grill them later in the main kitchen. After that we went into the main teaching kitchen where all four prep tables were ready with all the ingredients necessary to make the brunch. Chef Sharon gave another VERY informative mini-lecture on a whole host of topics like the salmon selection, what salt to use, how to cut shallots, proper onion-cutting technique to avoid tears (and injured fingers!) how to make the vinaigrette, etc. Then everybody chose a table and each team prepared a portion of the breakfast. With guidance from the two other chefs we all helped make what was without a doubt THE BEST BRUNCH OF MY LIFE!!! We made a Nicoise salad for the ages, with simple, yet exquisitely flavored salmon, couscous with vinaigrette, boiled potatoes, fresh tomatoes, green beans, PROPERLY boiled eggs, and WORLD-CLASS lemon curd tarts. They had fresh-squeezed OJ and for those wanting a little something extra, mimosas made with the same OJ. It was a fantastic meal, and I learned more about cooking in those three hours than I have in the past five years. (Granted, I don't watch cooking shows, but still!) I can't recommend these group events enough. You learn a lot, work a little, and take home a recipe that will wow everybody who has the privilege of tasting your new Nicoise salad recipe!!! I'll close by also saying Chef Sharon and the two other chefs were incredible. They really care about their craft and about making sure everybody learns something valuable in the process. read more

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A delicious meal and delightful culinary adventure. My experience was nothing short of exceptional. The chefs pamper you with their knowledge, assistance, and grace every step of the way. The food is fantastic, full of complex flavors and you learn the techniques that they use to bring a 3-course meal together. Truly a warm and inviting atmosphere that makes learning and eating alike a marvelous time. Any time spent with Classic Cooking is a wise decision. They offer so many ways to either eat new or old cuisines, or get in the kitchen yourself. A must visit. read more

Classes are OK--not great. My birthday is in December, so hubby found this school and purchased the Christmas Brunch class for 3. (Hubby, myself, and our adult son.) The food was all good, but wasn't really full of things I needed to learn how to make. As a home cook who watches her fair share of cooking shows, I was unimpressed. Here was the menu: Baked Brioche French Toast with Fresh Berry Compote Holiday Crab Cakes with Smoked Tomato & Red Pepper Sauce Pomegranate Arugula Salad Fresh Fruit Parfait with Greek Yogurt & Homemade Granola Pumpkin Pecan Muffins with Cardamom Honey Butter They kind of talked through the menu with the whole class (about 24 people), and then--as some others have mentioned--everyone picked a dish and then worked only on some portion of that one dish. I HATE cilantro, and have no idea why you would put that into a crab cake (love or hate, the amount that they used would mean that you would lose the other, subtle crab flavors), so I worked at that station with about 4 other people, so that I (and another classmate) could get a cilantro-less cake. Son made granola with 2 others, and hubby made muffins with a group. All of the food was good, and everyone got a little bit of everything, there were seconds available on many of the dishes, and nobody left hungry. Here's what I learned: buy lump crab meat from Costco (Phillips brand). If you are going to put goat cheese on a salad, toss the salad with the dressing first, and add the goat cheese on top at the end. And, as the recipes go, they email them out the day before, and don't provide printed copies or anyplace to take notes while you're actually there. (If you do take a class and want to take notes, print at home before you arrive.) The good thing is that this does make it easy to make changes. Like the fact that the "Smoked Tomato and Red Pepper Sauce" didn't actually have red peppers in it... but they did not change the recipe title on the set we were emailed. As a gift, hubby also bought me a knife skills class, as I have expressed an interest to hone (get it !?!) my skills a bit more. This time I used the "Notes" app on my my phone. As with the first class, first they talked through the skills and the menu (stir fried chicken with veggies) with the whole class. Then everyone rotated around each of five stations: onions, carrots, celery, bell pepper, and deboning half a chicken. Everything we cut up was used by the chefs to make "lunch"--which ended up being more of a light snack than a meal. Here's what I learned: the Japanese knives that I own and love so much are the wrong ones to be cutting carrots with (blades are too delicate). Always cut onions in half (top to stem) first. Bell pepper ribs are bitter. To fry chicken breast chunks, dredge in 1 part flour to 2 parts cornstarch (cornstarch adds crispness, but won't brown.) And something they didn't teach, but I did notice: use a piece of rubberized shelf liner under your cutting board to keep it from slipping. While helpful, this just wasn't what I expected. Which kind of cutting board should you use: wood or plastic? Why? (They use plastic.) Nothing about cutting herbs, chiffonading, or rocking a knife to cut. A small demonstration of knife sharpening, with no hands on experience to see if you're doing it correctly. Save your money and watch the 12 minute knife skills video that Epicurious posted to YouTube. read more

My aunt had wanted to go to a cooking class for her birthday. What a wonderful present idea! Never done one before and so we had decided to do a Sunday brunch one April 7th that consisted of making ricotta pancakes with a berry compote, poppy seed scones, mango shrimp salad, potatoe salad, and as a bonus we got to make spinach/dried tomato frittatas! I do like the concept as people move from various stations to prep, and cook the different components to complete our brunch feast. My aunt and I worked on the scones and frittatas and moved around to see what other people were making. They definitely could use more staffing as some points we were standing around wondering what to do next. Maybe have a staff member at each station. They do stress cleanliness and want to make sure everyone washes their hands. The chef himself wouldn't eat anything anyone made and has aaid he doesn't. Makes you wonder! Also, when he was demonstrating making part of the salad, he was wearing his wedding ring. Pretty sure there are lots of germs right there! The class was fun, not sure I'd do it again here, would love to try a different cooking class. My aunt had a blast and that is all that matters! Definitely look on groupon for a great deal! read more

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Thank you for your response. I would have been more than happy to purchase an additional ticket. My husband's ability to join me was a surprise. I was on the waitlist and called each day asking if there had been a cancellation. I assumed you couldn't add an additional ticket because you didn't have additional portions. To be very clear, my husband and I shared a single serving of food and wine. The server was especially kind and helpful. I did know from previously attending other events that you have plenty of chairs. I used one extra fork and one water glass. My statement to Pascal was accurate, that my ability to eat was different. I have a medical condition that prohibits eating more than a few bites of food. I never told Pascal I wasn't going to eat or drink anything. When I attend wine dinners I waste/take home ¾ of the meal. I don't ask for a discount because it's my issue. I was extremely insulted when Pascal accused us of not tipping! How rude and totally inaccurate. Obviously, Pascal only noticed what he described as inappropriate behavior, but he missed my husband putting money in the tip jar up front. My husband did take the remainer of the nuts because he said they were too good to get thrown in the garbage. The way he spoke to us was completely rude and inappropriate. He ruined what had been a very special treat for my friends and I. read more

We have visited Classic Cooking for a couple of their wine dinners now and they are always an absolute blast! In addition to enjoying some delicious food paired with some great wines, I find that I walk away learning something about the culinary arts. Chef Pascal has so much incredible knowledge to share, makes the material interesting and his love of butter is quite welcome! Highly recommended for a fun date night and a great way to decide if youd like to join them for a cooking class! read more

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We had a Groupon for the 5-course wine dinner so we signed up for dinner that was hosted this past Saturday. When we arrived, we picked our seats and plopped our butts down. There is a menu with the wine pairings at each seat. For each course, the chef would explain how each meal was prepared and the ingredients that were in it as well. After that, the wine sommelier would speak about the wine that was paired with the course. Both of them also provided some fun facts. For example, did you know that tiramisu is one of my favorite desserts? I ate it everyday when we went to Rome. Tiramisu is made with mascarpone cheese. Mascarpone cheese is 75% fat according to the chef. So much for my wedding diet. Who am I kidding? I'm not on a diet but I want to believe I'm on one for the wedding. Our courses came in this order: Salmon Tartare, Eggplant Parmesan, Chicken with Olives (& polenta), Filet with herb sauce and Tiramisu. My favorite was the Salmon Tartare. Would we go and pay regular price? Probably not. I think we would have had more fun if we joined a hands-on course. It was also very warm in the room where we were all seated. I thought it was me at first but everyone else at the table agreed. If you go and you're not driving, pick up a bottle of wine at the beginning of the meal. If you like it, buy it by the case because you won't get it for those prices anywhere else. How do I know? I'm neighbors with someone that works for the distributor they go through. read more

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We went to a Southwest Cuisine cooking class with our team from work. It was memorable experience. Chef Sharon explained in a simple and informative way how to make guacamole, pico de gallo, fried tortilla chips, Spanish rice, and pork tenderloin with a spicy mango salsa. The recipes were excellent (and you get to take the recipes home with you). But what I really took away from the experience were the pro tips and techniques about how to cut tomatoes, dice onions without tears, cube mangoes, mince cilantro, hollow out tomatoes, and even the proper way to hold a chef's knife for rolling cuts. The final results of the meal we prepared as a team was outstanding all around. I can't believe we made the meal as a team of amateurs. I highly recommend Classic Cooking for team events. read more

Excellent Team building activity! Highly recommend! We have been here twice for team building events and had a great time! Everyone came away having learned something new and really enjoyed the whole experience. Food was amazing and staff was super knowledgeable and friendly! 5 Stars all the way! read more

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A few years ago I attended Classic Cooking's Practical Series. I wanted to become a better cook (I am definitely an amateur) and that once a week class made such an improvement in my cooking. I realized recently, and thus had to post this review, that all these years later I still am using the training they gave me. I have also attended two of their evening recreational classes with friends and we had a great time. Would highly recommend anyone attend a series or just a recreational class, you will get a lot out of it. read more

It was fun, educational, and delicious! A fun Friday night experience. The kitchen was amazing and fully equipped. The hospitality was warm and welcoming. read more

I wasn't even going to come on here to leave a review but I was a bit taken aback by the sassy response this establishment gave me to my constructive review. So here I am posting it. I never mentioned guests slighting my dishes. The lamb was undercooked and the mussels were rushed. I felt, and still feel, that the flavors were bland and more could have been done to create a more savory dish. To be clear, you don't learn how to make a 5-course meal. You and your table get put in a section where you work on THAT meal. It might be stuffing tomatoes, it might be just beating eggs and sugar, or it could be something more elaborate such as arranging the lamb, seasoning it and skinning the fat off. I will stand by my review, albeit it is a great idea for a date night and learning new culinary tricks, the $150+ would have been better spent on a fancy dinner for two. (May 17, 2019): Response from Classic Cooking: Hi Priscilla. Thank you for the review. We would love to take responsibility for your the quality of the food, however most of the accountability would have lied within the other guests' participation. Considering you learned new techniques and information of kitchen preparation, our staff for that evening worked as instructed. We wish we could take responsibility for whichever guest(s) slighted your dishes, but we do not have any names to name (not that we could do so anyway). Regardless, we hope this response is satisfactory. My comment/review on Groupon: (May 17, 2019): The teacher and the learnings of cooking, in general, were fantastic. I learned some new tricks and things about kitchen preparedness and how to prep foods that I was not aware of. The food, however, was terribly bland. I think the best thing was the creme brulee. The meals weren't savory or tasty, extremely watered down and lacking flavor. For this price, I was disappointed read more

Awesome cooking class! Really enjoyed my experience here and I would definitely return. Be sure to book well in advance because their popular classes tend to fill up fast. We booked over a month in advance for the Mediterranean Cuisine Class. Everything about this class was great from start to finish. After checking in, you can find a seat at a table with other attendees and enjoy an alcoholic or non-alcoholic beverage of your choice. Staff were attentive and chef was thorough in explaining everything. Just enough structure to feel like you're cooking and preparing the meal, but also enough time to meet others and truly enjoy the experience. Food turned out great! We made two kinds of hummus, pita bread, lamb stew with couscous and roasted veggies as well as lemon olive oil cake. Lots of fun and I learned a lot! read more

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I took the 24 week cooking class and it was great. The school did something I didn't think possible which was to take the vast field of cooking and distill the fundamentals into a few months. At the end I not only understood some important fundamentals of the science of cooking but also learned to make at least 2 dozen delicious meals. You also learn enough to mix things up on your own with mixing and matching the techniques and ingredients for additional recipes on your own. Plus I now understand recipes I read in books or online much better. The classes are not intimidating and had a great time with fellow students. Plus the chef is a very interesting gentleman who has been all around the world and his stories were just entertaining. So I recommend this series without hesitation.. I only wish there was a part 2 as I would enroll in a heartbeat read more

I came with a large group for a corporate team building cooking night. We were with Chef Joe, who was friendly and funny during his instructional sessions. While we all had fun doing this as a team event, I wasn't that impressed with the food that we made. The food was pretty simple and easy to make. I probably wouldn't come for a class by myself, but as a corporate event (spending someone else's money) this was a good use of our time and energy compared to other typical company events like top golf or go kart. I felt the chef team wasn't all that prepared with the recipes. For example, we decided as a group to add salsa, onion, and tomatoes to the chicken enchilada filling. Before that, it was just going to be chicken. I also don't feel I learned that much from the class. Dessert, which I didn't see, was probably the most complicated thing since we made salad, enchiladas and Mexican rice. Even for the enchiladas, they had already made the white bechamel sauce (odd in enchiladas) prior to our class, so it was just a matter of shredding poached chicken and rolling it up. While they did try to accommodate different dietary needs, we were taken aback to find out that the simple strawberries and oranges dessert for the non egg eaters also contained alcohol, which wasn't cooked off or anything - we only found out after double checking. This could have been a problem for one person in the group. Overall, we still had fun and ate an okay but not spectacular meal. For good food, we should have gone to dinner at a restaurant, but as far as team activities go, this was fun since we could kind of cook - and drink - during the process. read more

Fourteen friends spent an evening of cooking, learning, laughing, and dining. What could be better. Most of us consider ourselves as "good cooks" but there was still much to learn. read more

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Continuing my quest to eat apples as many ways as possible this fall...here is a dessert prepared with friends at the Classic Cooking Academy in north Scottsdale. Friends introduced us to this place, which they found via Groupon. We took a recreational cooking class on Mediterranean cuisine and got to cook, plate and eat everything we made with our classmates. Chef Joe Cambria kept us busy, entertained and educated throughout. He demonstrated the steps to prep each dinner dish, then we split into four teams, each making one of the dishes with constant guidance from staff. I think people with little kitchen experience would feel comfortable in this class, and those with more experience can definitely pick up some tips and techniques. I appreciated Joe's comments about focusing his teaching on what flavors taste good together, rather than specific recipes or measurements. We prepared the Baked Apples in caramel sauce. They are stuffed with apricots, cranberries, candied ginger, cardamom and butter. Marscapone White chocolate mousse on the side. This would be a fun social outing for you to try with friends. If you are seeking more in-depth instruction they also offer eight and twelve week classes in addition to their single class recreational cooking outings. Thanks Chef Joe and the CCA staff. read more

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I was invited to Sunday brunch at this school.. It was awesome! They greet you with mimosas & coffee. Chef Joseph walks the group through all of the recipes and gives quick demo on what we are going to be doing.. Teams are formed and you get to work.. Jumping from table to table to help out with whatever's needed. We had strawberry stuffed French toast with berry sauce, bruschetta with pesto and scrambled eggs - topped with fresh veggies, roasted potatoes w/garlic and pancetta, watermelon salad with a honey/lime vinaigrette .. Everything was fresh and delicious.. Karen and chef Joseph were great to work with.. We really enjoyed the experience and hope to go back soon! read more

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We had a splendid time at our recreational cooking class. Not only was Chef Sharon and the staff entertaining, they were also helpful, friendly, informative and instructional. We liked that Chef Sharon demonstrated the task at each of the work stations and then cut us loose to complete the tasks for each of our meal courses. Once our course was complete we were able to adjourn to the dining room, enjoy a glass of wine or other beverage and chat with our new found friends and kitchen mates while Chef Sharon and her staff finalized the dishes with their finishing touches for serving. Each group had a chance to shine as their dish was presented and described by Chef. We will definitely return for additional recreational classes. We are already checking out their calendar for our next culinary adventure! Highly recommended! read more

Whether you are making your way to the Chopped trials or you simply want to up your culinary knowledge and skills, THIS is the place to park your butt and sashay in your apron. The list of classes available is so extensive and the practical series is taunting that anyone can cook. The staff is incredibly knowledgeable and courteous. The beautiful kitchen stations and dining area makes you feel like you should be spotlighted as a contestant/guest chef of a Food Network show. I came here for 5 course meal with wine pairing; what a fantastic deal for every thing they serve you. Every month there is a different set of menu for you devour but I naturally came for the tarragon chicken salad in cheese puff, clam chowder, squid ink risotto with shrimp and chorizo (HANDS DOWN THE BEST), skirt steak in wine sauce and a chocolate terrine with almond sauce. Being the little miss piggy that I am, surprisingly the servings were just perfect to keep your interest and easy on the waistline. Sommelier Christine Rizk and Chef Lou expertly walk you through the neutron bombs of happiness exploding on your taste buds. And if you haven't given them your entire checkbook from enrolling for the cooking classes, they also offer you the wines from the dinner at their cost where you can buy bottles under $14. I gave my heart to the Malbec like everyone else. You could just come for the alcohol discount but why not embark on a journey of foodie paradise? Don't be afraid to be the one who eats and drinks the most because I didn't! read more

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Everyone here is so accommodating and lovely. The food is amazing and their expertise is superior. Will definitely come back!

My mom and I took the Practical Series course (24 weeks meeting one day a week) to learn solid fundamentals of classic cooking over the period from the Fall of 2013 through spring of 2014. In short, it was phenomenal. I think this is something everyone should experience. If you're considering it... do it. We loved each class and we were sad when it ended. To start, we heard about the Practical Series while taking a quick free class there one day on broths, ghee, and traditional foods. I had so much fun learning from Chef Pascal that I went back that night for a wine pairing event, which was equally fun and educational. These first tastes from CCA and Chef Pascal sold me on taking the 6-month Practical Series course. I signed up that night. I have always had a passion for food and cooking, but last year I ended a decade of eating a vegan diet. As a result, I felt a bit clumsy in the kitchen when it came to classic cooking and animal products. There's only so much you can glean from a cookbook, blogs, TV shows, and youtube (oyster shucking anyone? I don't know about you, but watching that on youtube is just not as good as practicing in a class with a professional to guide you). Furthermore, I'm keenly interested in learning life-long skills, and cooking is a solid one. As the magnet on my fridge reads, "Good cooks never lack friends." Classic Cooking Academy offered the perfect opportunity to learn from a true pro in a format that would ensure these precious skills are embedded deeply. Specifics: The Practical Series is a course that lasts 24 weeks where you attend school once a week for 2-2.5 hours. If you miss a class there is nothing to worry about because makeups are possible. Various classic cooking techniques are taught in a format that starts with an entertaining and educating lecture followed by hands-on work in the kitchen. We covered everything from spending 3 weeks on eggs (they're that important) to various animal proteins (lamb, beef, pork, fish, shellfish, veal, duck(!)), pastry, chocolate (learn how to temper it), stocks, sauces (this class alone is amazing not to mention all the sauces you learn through the whole series), vegetables, soups, desserts, grains, sushi, and much more. The Practical Series is worth every penny. It gave me the confidence and skills I needed to up my culinary game. Chef Pascal is extremely entertaining and his teaching goes beyond just cooking to teach some history of foods as well. I can see why some people want to take the whole 6-month course over again because you know you'll continue to learn and be entertained. The classes in this series are beyond anything you'll learn at local culinary stores. One of my favorite aspects about the course design was Chef Pascal's point of view on nutrition and foods. So many people could truly benefit from this. Learn how to make delicious food while staying healthy, too. (And... it includes butter!) It's my understanding that they'll offer some courses to people who have completed the 6-month program to further compliment the education. I'm excited about that and plan to take as many as I can. They also offer single classes, such as pizza making etc so it's worth keeping an eye on their calendar to see if any entice you. Taking this course with my mom made it extra special and I highly recommend that if you have a friend or family member interested. It would be awesome for a couple to do, too. That being said, most people in the class came alone and it wasn't long before we were like one big family. read more

Classic Cooking - Lobster day. Scary but fun. - Cooking Schools Near Me - Scottsdale, Arizona

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Finally got to utilize the groupon that my fiancé got me for Christmas.. we made a salad, chicken with couscous and honey custard .. everything came out good.. there was about 20 of us in the class and we broke up into small groups to make each part of the meal.. the cooking instructor was nice but a little irritated throughout cooking the meal bc some of the questions that were being asked.. but the food came out good and I can't wait to try the chicken and the honey custard recipe at home read more

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I'm sitting at 3.5 stars at the moment simply cause the 2.5 hour cooking class was definitely a lot of fun and worth the experience, but I don't think I'd go for it again. I was hoping to pick up a few tips and tricks on cooking and to have a more hands-on cooking experience but there were just too many students and for some students, it ended up being being a lot of standing around. We got a quick introduction at the beginning of our class, of course with some drinks to loosen things up, and we moved over to the kitchen. In the kitchen, each part of our meal had its own work station and we were told to choose a station we would like to work at. So with there being 20 people in our class, and 5 work stations, things got a little crowded especially at the dessert and steak work stations (understandably so), but not so much at the crustini, street corn, or chimichurri sections. Chef Joe was a wonderful teacher, making the class a lot of fun, even throwing in some fun facts (the sulphur in onions is what makes you cry) and tips on how to replicate the dishes we made at home, but at least one of his helpers came across more as just a waiter following Chef Joe's direct instruction, much like the rest of us students. I was hoping that his helpers would be able to give us tips and tricks on cooking since Chef Joe was doing a lot running around, but unfortunately the helper assigned to our station didn't seem to know any more than we did. That aside, if you're looking to have a nice meal that you can say you helped cook, this is for you. If you're hoping to learn more about cooking, I'd say look elsewhere, or maybe to their 4 month practical series, which sits at a steeper price tag of $2500. Correction! The practical series is 24 weeks long, not 4 months - definitely a better deal there! read more

I had a wonderful time here! My boyfriend got me this as one of my Christmas gifts and we finally used it in May. There was all you can drink wine, beer, water, or soda. We sat down at one of the large tables right away and got talking to others who were at the table. The chef soon came over and shared the menu with us. We then went into the kitchen and he gave us a demo of what to do at each station. I had lots of fun making the homemade pasta at our station. The food was phenomenal, we had Wild Mushroom Cannelloni, Rosemary Chicken with polenta, and Chianti poached pears. It was amazing!! I highly recommend taking one of the cooking classes! read more

I stumbled upon a Pizza making class on Deal Chicken one day and ended up at Classic Cooking. Right from the beginning I could tell this place was great. We were walked in sat at a table and brought beverages (wine/beer/water/soda). Chef Swartz was our instructor and came in and introduced himself and went over the agenda of the class for the evening. We then followed him into the kitchen to start our lesson. While in the kitchen he went over step by step on the dough making process including showing us how to twirl a pie which I think it the coolest. I was able to easily follow along and take notes. We then were turned loose with pre-made dough to make our own pizzas and calzones like we had been shown. The pre-made dough helped save time so we didn't need to wait for it to rise. I chose to make a calzone which I put peperoni, pesto sauce, sun dried tomatoes, and cheese. It came out in just a few minutes and was excellent. I can't wait to try some more at home. The Chef also went through a simple yet yummy ceaser dressing from scratch. I was amazed at how simple it was that now I think I will just make and bottle my own for use at home. Overall this class was a blast and I really learned a lot about my favorite food and I can't wait to try making pies at home now. My attempts in the past just never turned out that good and now I see my flaws in dough making. I totally will look into another class or two as I think they are well worth the money even without the coupon. read more

Really fun experience. Took a gourmet cooking class here and we'll probably be back again. Wonderful instructors and staff, amazing food, all you can drink beer, wine or soda. They let everyone participate and there are plenty of professionals on hand to help out. Extremely knowledgable, fun, courteous and helpful. Beautiful kitchen stations and dining area as well. Dinner is served after you take part in the preparation (dessert also) and there is more than enough to go around. Highly recommended! read more

Classic Cooking - Phenomenal - Cooking Schools Near Me - Scottsdale, Arizona

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We were a little unsure of how a group of people with varying skills and interests would come together to make a three course meal but with the direction and support of Sharon and Jason we were epically successful! So fun and adaptable to every level. Great way to spend an evening. Would recommend and can't wait to do it again. read more

Classic Cooking - Came in as strangers...went out as friends! - Cooking Schools Near Me - Scottsdale, Arizona

I took a cooking class here a couple years ago and still tell people about it regularly. We made pasta a lamb and to this day, made from scratch pasta is my favorite thing to make. I had no idea it would be so easy and am so glad I learned how to do it here! We learned so many unique things in the kitchen and it was a great experience. The bottomless drinks while cooking was a nice touch until one guy in our group got really drunk and was annoying to be around! read more

Classic Cooking - Cooking Schools Near Me - Scottsdale, Arizona

We had a great time and the staff was awesome! We learned a not and the food was really good! We made the pound cake and the salad. read more

Classic Cooking - Cooking Schools Near Me - Scottsdale, Arizona

Came to the 5 course course dinner and wine tasting and it was fabulous! It was hosted by chef Pascal Dionot. I had no idea what to expect, but it was so great! I'd highly recommend checking it out! read more