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    Conrad Gallagher

    1.6 (36 reviews)

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    11 years ago

    This Company is a scam! They offer cooking classes through Groupon, and then cancel the event. What a joke

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    12 years ago

    super experience!! great food, high energy, keeping it real.

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    11 years ago

    got scammed! can't believe it. merchants from groupon sucks, esp this one. beware people!

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    Ask the Community - Conrad Gallagher

    Review Highlights - Conrad Gallagher

    3) Come early to grab a seat in front so you can see all the action and take all your pix.

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    Co-Lab Culinary Collective

    Co-Lab Culinary Collective

    4.8(61 reviews)
    5.6 mi
    $$$

    I was nervous about signing up for the home cook course, felt vulnerable in a new environment in…read morewhich I had no skills or training in. I can't recommend this beginner course enough. Even after the 1st day my meals at home were suddenly consistent and significantly better. 12 weeks later and I am confidently relaxed in my kitchen. I enjoy the ease that I feel now; from preparing dinner, menu planning, temp control, and little tips you just can't learn on google. Learning in person from Chef Jason and Chef Ben with a group of funny, eager, and caring adults has really shaped how I can give back to my family. This was the common denominator for all the students in our course. We wanted to learn a new skill to share with the ones we care about most, our families. "I haven't made a sh**** meal since day one of this course" - quote from my fiancé Take the leap and invest in yourself and your family plus laughing about it along the way is always a plus.

    I took the home cook course in 2023 as sort of a self care thing with a toddler at home. For the…read moreprice, I found this class to be too large and rushed to learn optimally. The instructors were charismatic and knowledgable. Whenever I asked a question they answered the hell out of it. They were incredibly generous with their time and expertise. That said, I often went home unable to connect what I experienced in class with the home environment. I understand they were trying to discourage relying on recipes, but the handout was rarely referenced during class and it seemed not to be the chef's own recipe? As a beginner to many of these dishes, I found it difficult to recreate some of them on my own. A few yrs later I remember certain things like knife skills, seasoning tips, and how friendly the other students were (belated thank you to my table partner who sliced my live lobster's head for me because I was too squeamish)

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    Co-Lab Culinary Collective
    Co-Lab Culinary Collective
    Co-Lab Culinary Collective

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    Chef Stephanie Chinchilla

    Chef Stephanie Chinchilla

    5.0(47 reviews)
    0.1 mi

    We had the most memorable evening at Chef Stephanie Chinchilla's chef's table. The experience was…read moreintimate, warm, and beautifully executed from start to finish...every dish told a story and every detail felt intentional. We began with the Aji tuna on crispy rice, topped with a delicate sliver of jalapeño and crispy shallots, a perfect balance of freshness, spice, and crunch. The second course was Stefanie's famous focaccia...one sweet and one savory. The savory version featured parmesan, her homemade bread and butter, pickles from her garden, and a touch of mustard seed. The bread, made simply with flour, water, and salt, takes two to three days to create. The sweet focaccia was equally impressive, topped with brie, honey, and a guava jam made from her own garden-grown guavas... truly special. Next came the sweet potato course, made from her garden's harvest and paired with roasted pine nuts and coconut-shaved gnocchi in brown butter. The flavors were rich yet comforting, and the presentation was artistic and thoughtful. The main course... short ribs with a stunning potato gratin, was a showstopper. The short ribs were tender and deeply flavorful, garnished with delicate edible flowers from her garden, while the gratin was layered beautifully and topped with a fragrant chimichurri. Dessert was one of the best I've ever had: a sticky toffee date cake with a caramel apple sauce made from apples in her garden, served with raw cream vanilla bean ice cream. The balance of warmth, sweetness, and texture was perfection. The wine pairings, thoughtfully curated by Oscar from Sequoia Grove Winery, elevated the entire experience, from the velvety Merlot to the bold Cabernet, every sip complemented the food flawlessly. What makes Chef Stefanie so special is her warmth and authenticity. She shares her passion for food and where it comes from in a way that's engaging and educational, never pretentious. She spends time presenting each dish beautifully, with an artist's eye and a chef's heart. Her artistry, attention to detail, and genuine love for her craft come through in every course. I'll absolutely be attending her future chef's table events, a beautiful evening of intentional cooking, soulful flavors, and gracious hospitality.

    I can't speak highly enough of the incredible experiences we've had with Stephanie Chinchilla. She…read morecatered our daughter's graduation party, she catered an intimate COVID birthday dinner, and we've taken several cooking classes from her over the years. For Christmas one year, my husband gave me the gift of her recipes. Every experience is top-drawer, from the incredible food, the personal touches, the elegant yet casual atmosphere she creates around every event. Her entire staff has been wonderful. After every event, people flock to us and ask for her number. She's Orange County's number one best kept culinary secret.

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    Chef Stephanie Chinchilla
    Chef Stephanie Chinchilla
    Chef Stephanie Chinchilla

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    Sur La Table - #YelpElite #Yelp #classes

    Sur La Table

    3.2(291 reviews)
    1.8 mi
    $$$

    Such a fun time!! I chose the 'Date Night: Five Star Steakhouse' class and it was really enjoyable…read moreand informative. Our head chef/instructor Anthony brought great energy and charisma to the class. You could really tell he's passionate about what he does and enjoys it, which spread to the rest of the class. It was a very open environment with many of the attendees having little to no culinary experience, so we were all working on a level playing field. The class is decently interactive, with a nice balance where they do a good majority of the tedious prep work beforehand and let you do the rest (as a team of 4) with all of the nicely prepared ingredients. We also did a small crash course on cutting and mixing skills, which was appreciated. The dish we made was a really nice steak with an herb compound butter, grilled veggies, a small side salad, and a nice fruit tart (galette) for dessert. The class flowed really well and the time FLEW by. It was about two hours from start to finish, and it fun the entire time. I'd recommend to eat a little something beforehand, as you eat what you prepare at the end (after 2ish hours) and the portions are split amongst 4 people so they are a bit on the petite side. Overall, this was a really enjoyable experience that I definitely plan on attending again. I recommend you find a class that suits you and check it out yourself!!

    I came with two girlfriends for a birthday gathering. I'm…read moreSO thankful we stopped to eat appetizers before we attended the cooking class. It took maybe 90 mins or so from start of class to chow time and we were ready to eat! I imagine we would have gotten hangry I we didn't, so I would recommend snacking before class!!! The instructing chef was very thorough and helpful. The food was on theme and SO good. We were surprised we could make such tasty bold flavors with simple everyday ingredients. (Our dish we Moroccan chicken night with couscous, beet salad, homemade ice cream with grilled peaches) Plenty of food to eat and even took some home. They were even so gracious to accommodate my vegan/vegetarian diet by subbing the chicken with either vegan chicken or potatoes (I chose potatoes). Flavors did not miss!! Would recommend and will be doing again...

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    Sur La Table
    Sur La Table - Valrhona Shelf!

    Valrhona Shelf!

    Sur La Table

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    Cozymeal - Cooking the fettuccine

    Cozymeal

    3.6(11 reviews)
    1.9 mi

    Our chef, Anthony, was great. He showed us how to make an Italian menu, and we both learned some…read moregood tips. Unfortunately we stood for two hours during the class. By the time all was cooked and ready, we were given a plate and a paper towel w/ utensils. There was a small water cooler where you could serve yourself in 2 oz. paper cups. No seats for eating! Who eats standing up--especially when you've spent all this time cooking a lovely meal!!?? Very disappointed about that. We had 15 minutes to eat, standing up, and they were already cleaning up for the next class. We paid $208.00 for the two of us. Too bad they could not make it more classy. A chance to sit down, take our time to enjoy the meal, and even have a glass of wine would have been lovely. NEVER AGAIN.&

    I booked a Private pasta making class for 2 , as a Father's Day gift to my husband. I paid, and…read morenever received a confirmation for the date requested, which was a couple weeks after. After a 5 day wait, I called to find out the status, and was told the chef was not answering, and that they'll get back to me in a few minutes. They never did. I reached up to them two more times that week with the same reply, and no follow up. On the last attempt I was suggested to change the class to something else, which, of course, I did not; and cancelled the whole thing.

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    Cozymeal - The final product

    The final product

    Cozymeal - Radicchio and arugula salad with balsamic vinaigrette

    Radicchio and arugula salad with balsamic vinaigrette

    Cozymeal - The ravioli filled with ricotta, parmesan,  and egg yolk then topped with brown butter. DELICIOUS!

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    The ravioli filled with ricotta, parmesan, and egg yolk then topped with brown butter. DELICIOUS!

    Conrad Gallagher - cookingschools - Updated August 2026

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