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

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.

We hired Bella Vita to cater our Rehearsal BBQ the night before our wedding. It was so easy to work…read morewith Lauree to plan the menu and she worked with us to make it affordable for us to invite all the guests who had travelled so far for our wedding (instead of the traditional rehearsal dinner with family and wedding party only). The planning process was easy and seamless. When it got close to the event, we found we needed some additional items, including beverages and Lauree was more than willing to make this happen for us. The food was AMAZING - our guests loved the appetizers and the main course was delicious. Would absolutely hire them again in the future.

We hired Bella Vita to cater our wedding reception. We were impressed by the variety of food…read moreoptions. We were able to taste samples of all our menu choices beforehand and were very pleased. On the night of the event, they were able to deliver our food out in a timely manner despite an unexpected staffing shortage. All the guests loved the quality and variety of food. There was definitely lots left over, and the price was reasonable. Many of our guests requested their information and we would definitely use their services again. Thank you so much!

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.

At the beginning of October, we organized an internal conference for about 100 young professionals…read morein downtown Toronto and required food for breakfast and lunch. Overall, our experience left to be desired. The lunch was good, but it arrived without plates when we had specifically asked for them (and had been confirmed to us). The man in charge of the delivery said he would send someone to retrieve some but they never came back. Thankfully, our venue had paper plates on hand. Things get missed in bigger orders and mistakes happen so I understand. Our main qualm was the breakfast. When it arrived, it did not seem to be enough food for 100 people, so we had to run to a nearby grocery store to supplement the food with bagels, muffins and bananas. The menu online specifies that the country basket is 5$ per person and shows that each basket is composed of the following items (Mini Muffins, Croissants, Sliced Breakfast Loaves, Bagels, Butter, Light Cream Cheese, Fruit Preserves). We did not receive the Croissants or the Sliced Loaves. The team agreed: though we paid for 100 people, this was not reflected in the quantity or variety of food received for breakfast. We tried calling that very morning to inquire but it seemed like the office was closed. I think moving forward, it would be good for them to make the menu clearer, explicit and generally more transparent. The value was just not there for the cost. The conference was a success. Unfortunately, it got off to a rocky start with the breakfast situation adding unforeseen stress. Customer service could use some work, especially given the anxiety caused the day of the event.

Rose Reisman Catering brought lunch for two days in a row for me and it wasn't impressive there…read morethere were tonnes of leftover. One breakfast was only two big fritattas in aluminum cases to serve 8 persons. I would've expected some baked goods, fruits but ther was none. Then one vegetarian lasagna at lunch has too much cheese whilst the couscous was undercooked and hard to bite on. The only welcomed food was the fruit platters at lunch, presumably the dessert.

Dish Cooking Studio is a long-standing cooking school in Toronto that offers various themed cooking…read moreclasses year-round. We made a reservation online for one of the themed nights, and the experience was 10/10 right from the beginning. While waiting to enter the 'cooking school' kitchen, we were served drinks (including choice of wine) and we could browse the 'lobby' area where they had ready-made frozen meals, ingredients, and pre-made soup mixes to go. After an introduction by the chef instructor, our class was divided into groups. Each group was responsible for creating 1 dish from the menu that night, which included appetizer, main, and dessert. We were able to learn various practical cooking techniques and skills throughout the night by rotating through the different stations - such as oyster shucking, pasta making (from scratch), how to create the different sauces, etc. Very useful info and hands-on experience. They had a pasta-making machine on site, and it was fun to shape the pasta doughs into different custom shapes using the moulds. We used all natural ingredients for colouring, such as beets to make the pasta pink / purple. What stuck with me the most was learning how to shuck open raw oysters properly. We also made 3 different sauces to go with the raw oysters, including the classic mignonette (consisting of red wine vinegar and eschalots). The main dish of that night was lamb rack, but because I don't eat meat, the chef personally cooked a grilled salmon & vegetables dish for me (that he whipped up quickly in the back kitchen) - it was nice that they were accommodating like that. Dessert was a sorbet with fresh fruits (sliced strawberries). The whole cooking experience took a few hours, so by the time everything was ready, we were all starving. Food somehow tastes better when you know it was the labour of your own work!

I booked Dish for a client event on October for media and influencers and the whole process was…read moreseamless. Courtney and the team at Dish accommodated every request we had and went above and beyond in contributing to the events' success. They supported with things we didn't expect of them as well as anticipated our needs. I would host every event here if I could.

This sushi-making class was very informative and gave us practical hands-on experience. The class…read morestarted with a presentation of the history of sushi and the different types of sushi. Then we got to practice making the different types of sushi, including temaki (hand rolls), maki (seaweed on the outside), and uramaki (seaweed in the inside). All ingredients and equipment were provided (including the bamboo rollers). And of course, we got to enjoy the fruit of our labour in the end. The instructor was very funny, friendly, and engaging. What a fun and interactive class!

So much fun!! For a Christmas present for my family this year I asked Sang to come teach us how to…read moremake sushi (equivalent to the level one class). He came to my parents house and we had the most phenomenal time! Sang is knowledgeable and friendly. He exceeded our expectations and then some. It took about 45 minutes to set up and came extremely prepared with all the items he needed. Then another half hour (maybe a bit more because of all our questions) and then an hour and a bit teaching us how to roll. Overall, this was a fantastic idea and a great Saturday night. Sang accommodated all of our nutritional needs for the pickier of the bunch. I can't speak higher of the experience we had.

I went here for an Italian cooking class. The class plus eating what we made took about two hours…read moreand a bit. It's a very well setup space for cooking and eating. They also do private events, team building, etc. The chef was very clear in her explanations, and was happy to answer questions. The food all turned out great, and I will definitely return for more classes! It is on the 5th floor, but there is a small elevator.