I came as a part of a work (corporate) group for Paella and Sangria making. I love both those…read morethings so I was excited to make and even more so to try our creations! Haha. Overall, it was a good experience. I felt our instruction was detailed between explaining the why behind steps and demonstrating. We got a lesson in knife skills that was cool. Dishes made: -Paella (chicken and a meatless version for our vegans) -Tortilla chips -Pico de gallo -Guacamole -Sangria My only con was that we started late (more than 20 mins) so there was a lot of waiting around at first. I undetstsnd things can happen which is why thebexprrienfe was overall fun and positive. Once we got going, the pace stayed at a steady flow and we were not rushed out at the end. Would recommend if you're in the Atlanta area. The next group after us was also a corporate event, so I'd say the setup works particularly well for that (groups less than 15).

Came here with my colleagues for a team-building class and it was a blast! We made pasta! It was…read morefun to make everything from scratch, including all the veggies that went into the sauce. Our instructor was so entertaining, southern, and sassy (his words lol). He was really patient with some of the people in our group who weren't as experienced in the kitchen and gave tons of tips along the way. I'm not sure it was relaxing haha, but a group of 20 making pasta and sauce from scratch is almost guaranteed to be a chaotic good time. I recommend this for work teams, families who want a group activity, couples, friend groups, or even solo. I'd love to go back and try another cuisine class - there are so many to choose from! Plus there's a drag brunch option that our instructor teaches, which is probably really fun too.

This is a review of the school and not their restaurant…read more If you are really serious about becoming a chef or a pastry chef, think twice and think again before coming here. This place is like the Wal-Mart of culinary schools. The school admits anyone who has a heartbeat, meaning they only want the money. The curriculum sucks and looks like they need to revamp the program. Also the equipment is old has hell and the kitchens are dirty. For the money you will be investing (@20K), you are better off going to the CIA in NYC or French Culinary School.

I had the pleasure of dining at the colleges restaurant (lumiere) last night. The cuisine was…read moreWONDERFUL. I myself played it on the safe side. Fried Oyster appetizer, ceasar salad, chicken breast entree and creme brule for dessert. And there was hardly anyone there. If you are in the area go if you can.

A group of us went at the end of last year. It was fun, educational and ended up being very tasty…read more My favorite part was the libations. They kept them flowing.

This is something that I would not have done... My wife (Cary) talked me into a class. We have…read moremaybe 5 under our belts now. It's a great date. Take your spouse, etc. You get together in a kitchen set up with 4 cooking stations, stove/cooktop, sink, etc. and three of four other groups of people with 2 to 4 per group. Pick your class to set your menu - great chefs teach the thing - they serve wine, cheese, snacks, crackers, etc. It's hands on cooking - lots of fun - you learn how to cook something that is generally really great to eat - then you eat it. It's like a wine tasting / cooking entertainment and a meal all wrapped into one evening. I'm thinking it was 90 bucks for the two of us and lasts maybe 3 to 3&1/2 hours.

Such a fun spot! Took a work group for team building and it was fantastic. Great team, assistance…read morefor success and competition. Will definitely be back!

We just did a team building cooking competition there. Andrew's dry sense of humor was hilarious…read more All of the staff were very helpful and there was a lot of good food made. Everyone was surprised with how well it turned out. I highly suggest taking a group there.

We hosted my son's sixth birthday at YCA in Sandy Springs this past weekend and could not have been…read moremore thrilled with the entire experience. The planning / coordination was seamless, the host was absolutely awesome in keeping 20+ young kids engaged and entertained, and parents were thrilled with how much fun their kids were having. There was a lot of on-site problem solving (the big "6" candle broke so we used frosting; more kids than expected showed up, etc.) but the staff at YCA handled everything like pros and it was really such a wonderful celebration.

They are providing such essential skills our children are no longer getting in most schools.read more

Took my wife here on a date night to the food and wine pairing. Amazing experience, will definitely…read morego back again. We also took advantage of the discount :-)

I attended my first cooking class at the Cook's Warehouse and absolutely loved it. The facility is…read morewonderful, and was very conducive to hands-on learning. This class was the Neapolitan Pizza Party, and it covered a lot more than I expected. The executive chef, Michelle Pellegri, struck a wonderful balance between education and fun. She stressed the importance of doing what was critical, but also shared many short cuts that made me, as a non-bread and pastry chef, much more at ease. The end product was truly delicious and I look forward to trying it at home. The Cook's Warehouse offers many different classes, and private events, but sign up early as they seem to fill up fast.

I love the awesomeness that is Nicholas Lodge and the cakers in this city are lucky to have him,…read morehis school and his cake shop here. It's one of two cake supply stores (of decent quality) in the metro area and my favorite to go to. For one, the pricing isn't too bad. Most of my supplies I get online from various places but if I'm in a bind and need something quick or it will work out to about the same if I ordered online (and added in shipping), I will happily trek up to ISAC. They have a good selection of molds, boxes/boards/drums, color dusts, fondant and candy making supplies. During the holidays (and Easter), there is usually an Open House where Chef Nick, Scott and others will have various demos going on and you can sample some goodies. I've yet to take a class but can't wait to. Time to sharpen the some skills!

Ok, so, I totally disagree on ISAC needing to be bigger. They have, or will order for you, anything…read moreyou could possibly need. What you are seeing, once you enter the extremely clean, attactive and well-organized store, is the best of the best. They've done away with the cheesy cake kits and plasticky walmart make-your-own-cake gunk. This place if for folks, professional or amateur, that want their end result to look professional. I do agree the staff is awesome. Helpful, friendly, welcoming. God Bless them they are never pushy. They also have the best box and board prices short of ordering your own mega-quantity

"I may not be able to knit or make plum jam but I can bake a bloody Victoria sponge..." -- Calendar…read moreGirls (2003) What a fun time we had making pies with Sarah Dodge! My friends and I love to spend time together baking whatever, really, and they had some experience working with Sarah on other things - biscuits, breads, etc. So when we found out she had moved to this, we signed up immediately! Signing up had a couple of issues, but luckily Lyn as very responsive via email and we got everything straightened out - kudos to her. The space is set up well, but could use a few things - especially for pie making. A larger fridge, primarily. The little wine-sized fridge just could not keep our pie doughs cold enough for the heat of summer and manage the number of times it was opened and closed as we put things in it. Also, the number of stainless steel tables could not manage the 13 people (it was supposed to be 12) - 8 to 10 really needed to be the max. We were elbow to elbow trying to roll out dough and sharing rolling pins, pastry cutters, etc. Not ideal. Sarah rolled with the punches (pun intended) and we somehow managed to get the pies and galettes knocked out. Baking became the real challenge as the oven space and sizes of pies varied a bit - so luckily we were in the middle of the Curb market, so I shopped for my dinner. Bring your own containers for taking things home - they don't really have anything for you to take stuff out in. By the time my stuff was done, there was not a single bag, sleeve, or anything left for me to put my hot pie into. I'll remember this for next time and bring my own boxes, bags, or whatever based on what I sign up for. Sarah was amazing - she managed the class with ease and explained every step of each process - the whys as well as the whats. I felt as if I understood why my doughs have never worked out and what couple of things I could change in the future to make this process easier. Thanks Sarah for the help in making my pies a future success.

We took the intro to sourdough bread class & it was SO much fun!! We learned enough to come home…read moreand do it ourselves. We left with a loaf of bread & tools to recreate our masterpiece on our own. Would totally recommend this!

Went today and thoroughly enjoyed it and learned a lot!! I've been smoking meats for years but it…read morewas hit and miss technique. Now I have a better understanding as to what real BBQ is and how to make it right. They truly have a knack to train even an old dog like me!! If you want to get a good education on how and why to BBQ then you need to sign up for their class.

Best BBQ cooking school. Great info. They cover the basics and make it fun too. It's a full day…read moreof BBQ.