I stopped in here because I was picking up my sandwich at the deli. The staff is super polite and…read morehelpful, I was able to try the gelato which was delicious 10/10 and I purchased two lemon cupcakes 10/10, a whipped pastry 10/10, and lemon cloud pastry 10/10. I love this place!

Okay, this review might be a bit of a stretch, but I felt compelled to write it. I have never been…read morehere, but my friend was. And they were kind enough to bring be back a package of the Currant Walnut Rugelach. Because my know my love of premium bake goods, and specific passion for pastries that go with Chai Latte, this was a real treat. I am thinking of making my own trip to Ann Arbor just to stop in a get some more. So good!

Recently took a class with Chef Wendy. My daughter and I attended 'date night' Thursday night…read moresushi class. We loved the class! the Chef kept a great pace so that we made 3 versions of sushi, even though there were 14 people in the class. We often make sushi at home but we still learned some new techniques. Not everything was traditionally perfect but who cares! It was a great class and fun

My friend and I took a New England Coastal Classics cooking class. The website said we would be…read moremaking: Classic Connecticut Style Lobster Roll Butter Lettuce Salad with Radishes, Cucumbers & herbs Buttermilk-Herb Dressing Sea Salt and Vinegar Smashed Potatoes Crustless Blueberry Pie Homemade Brioche Roll Raspberry Lime Rickey I was so excited to prep and cook all of these items! The room for the class isn't very big. The class consisted of 3 tables of 8. Twenty-four people per class is too big. It felt too cozy. I've taken a Sur La Table class before but it's been awhile. I remember it being more hands-on. In this class, we barely did anything. The lobster was cooked and cut for us. We cut some herbs and mixed the dressing. Not very exciting. The potatoes were pre-cooked and one person from each table got to smash them. We were given all the ingredients for the pie and we threw it all together and into a pan. The dough for the roll was premade for us. We each took a piece and rolled it into the shape of a roll. The Rickey was made for us. I wouldn't take another class.

I have been take classes at BAKE! for almost fifteen years. The classes I've taken include all…read moresorts of breads, cakes, cookies, and pastries. Recently, I completed a Bake-Cation where I learned to bake strudel, rustic Italian bread with roasted garlic, banana bread, burnt honey torte, chocolate chess pie, lemon clouds, morning citrus buns, and dill butter rolls. This was over two full days and I had the time of my life.

This was a great class to take and you get a few different recipes to try plus dinner as well as…read moredessert made for the family!

My daughter and her friends recently attended a cooking class with Lilian Anderson, owner of…read moreSprouting Chefs. Sprouting Chefs is new to the Ann Arbor area, and offers hands-on cooking classes for children and teens ages 8-16. Reasonably priced at $45 a session and conveniently located in the spacious kitchen of the Westminster Presbyterian Church on Scio Church Road, Sprouting Chefs offers attendees the chance to make new and theme based meals in a safe, fun and supportive environment. Throughout the 2 1/2 hour class, Lilian and an assistant provided supervision and instruction to the students, as they moved through all of the steps to make three age appropriate, yet creative menu items. In the class my daughter attended, they made a cucumber salad, homemade Southern-style macaroni and cheese, and mixed berry shortcakes with lemon curd. Completely at ease with the children, Lilian infused the class with instruction on technique, such as how to properly hold a knife; kitchen rules, such as to always say "behind" when you are coming behind someone with boiling water or a hot pan; and nutrition information, such as information on the differences between organic, locally grown and conventional produce. At the end of the class, which included a generous tasting of all the dishes, my daughter and her friends left with a take home bag of the dishes they had prepared and a recipe booklet so that they could make the recipes at home with their families. The girls had a wonderful time and I would highly recommend the class to other children and teens who enjoy and want to learn more about cooking.

From the owner: Sprouting Chefs trains the chefs of tomorrow, by offering hands-on cooking classes for children,…read moreages 8-16. Each themed 3-hour class incorporates cooking skills, food and kitchen safety, nutrition and meal-sized tastings. Vegetables harvested in our nearby Project Grow garden site are featured in seasonal dishes. Private classes can be arranged.

The students and culinary faculty perform a wonderful experience by serving themed cuisines each…read moreweek for a price fit for students or any person that wants to explorer finer foods. Each week entrees are featured (one vegetarian dish) along with appetizers, soups, and salads. Just know that there is always a fantastic burger to fall back on made from scratch by the culinary students. Also, I enjoy the modern makeover Washtenaw Community College gave Garrett's. The only challenge is finding a quick parking space so give yourself some time and you have to catch service time between 11:30 am and 12:45 pm. I promise you it will be worth it!

A Must Try restaurant! Featuring a daily rotating menu. Operated by Culinary Students under the…read moresupervision of Accredited Chef Instructors, putting in 100% effort to deliver the best product at very fair prices! Please come and enjoy delicious food from tomorrow's Chefs!

Our family, which consisted of multi-generations, took a cooking class with Vicki this past week…read more The how to, and how not to "Eat A Plant-Based Diet," was utterly overwhelming. We are a meat-loving, diary obsessed family with 60+ yrs of unhealthy eating habits. Before meeting with Vicki, we were collectively ten days in on our new food journey, and it was pretty much the blind leading the blind. Vicki's class not only cleared up many of our questions but gave us a new sense of confidence that we could not only change to this way of eating but enjoy what it has to offer. The level of assistance before and after the class is impressive. Not a one and done event, Vicki offers levels of individualized support as we move forward. I highly recommend Vicki and her services. Others have said this in reviews and now know what they are saying. "Vicki is the real deal." If there were more than 5 stars, I would give them. The Harmon Family Columbus, OH/Paradise Valley, AZ

From the owner: Welcome to Ann Arbor Vegan Kitchen, specializing in highly customized personal vegan coaching,…read morerecipe creation, menu planning, and plant-based culinary instruction. Together we'll explore your specific dietary goals, as well as specific challenges. Then we'll design creative strategies and solutions to make your transition to a plant-based diet the best decision you've ever made. Let's work together to truly ensure your success!

I took a Halloween inspired cooking class with chef Austin. Everything was clean and well prepared…read more It was a fun way to get out of the house. It would be fun for a date night, kids event or employee team building event.

From the owner: We don't just teach you how to cook we teach you about where it came from and the people who make…read moreit.

His food and attention to detail are amazing. If you want healthy cooking that is based on…read morenatural, quality foods with unique flavor profiles, then this is your guy. Every dish is put together with expertise and fresh ingredients. Your tastebuds and appetite will thank you.

From the owner: Private chef for the Ann Arbor Area. Unparalleled trust in…read moreprivacy. Top tier references apon request. Well versed in all cuisines. Former Vegan , Classically Trained French Quisine "A" lister Private Chef.Executive Chef for two nationally recognize restaurants. Private chef,18 years for well known family. 
Specially requested by many for classes and dinners on open dates. 
Cooked for dignitaries, celebrities, foodies and top professionals of many fields from around the world. . Executive Chef of two top tier nationally recognized restaurants. 
Awarded by Gourmet Magazine, Vegetarian Times ,and Bon Appetite Guest Chef American Embassy , Rome James Beard Star Chef 
Classically Trained by Americas First Master Chef, American Culinary Federation Gold Medalist.. Food Network ...
 Author of," Private Chefs’ Ten Commandments” and The Path To Magic. 
Current on most food science and updated weekly on food chain concerns. Extensive network. Big dogs not a concern. 
Comfortable in High level Security environment. 
Hospitality plus plus...non intrusive. 
Rower, Volunteer with Therapy Dog. More mature gentleman ,semiretired.Benefits not needed. Dinners. Lessons, gifts, part time, intermittent , or resident chef depending on on nature of client.