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    Hipcooks

    4.3 (86 reviews)
    Open Open 24 hours

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    Making the butternut squash filling for ravioli
    Colleen F.

    When I had the idea for a cooking class, I looked at a couple of different schools locally and I selected Hipcooks because it's very close to my house, it has great reviews, it has an attractive lineup of topics, and it promises an adult experience with a no minors policy posted on their website. Hipcooks is conveniently located on trendy Williams Street, just a couple of doors down from one of my favorite restaurants, Tasty 'n Sons. The space is roomy and attendees are instructed to grab an apron, wash up, and belly up to the counter for a hands on lesson. And hands on it was. We started by creating our dough, which was deceptively simple as it's really just flour, eggs, and water. The time consuming part was kneading the dough until it was the right texture and consistency. I must have had really dry hands that day because it seems like it took me forever and a lot of extra water to get my dough just right. Our bubbly instructor, Tina, was constantly checking on us, though, and making sure that we were doing things just right. But eventually I did finally get my dough just right and we were able to move on to fillings: a butternut squash filling for ravioli, a ricotta, lemon, mint filling for caramelles, and a mushroom and spinach filling for rotolos. The food processor was out of order, so Tina had brought her personal Ninja Chopper to blend up the filling for the butternut squash ravioli. She asked for a volunteer and I eagerly stepped forward, since I have a Ninja Chopper at home I felt comfortable with this task. Unfortunately there was a lot of the butternut squash filling to puree and the Ninja Chopper has a very small capacity, so my guy and I had to do it in batches and it took quite a while to complete. It took so long, in fact, that we completely missed how the ricotta, lemon, mint filling was put together as well as the mushroom and spinach filling. In hindsight, we should have asked someone else to take over after we completed the first batch so that we could catch more of what was going on in the class. Once the fillings were done, we began rolling out our pasta. I am still a little amazed at how easy it was. We learned how to use the KitchenAid stand mixer to roll out the dough to the perfect thickness and then, for a dill fettucine we were also making, how to slice it up into noodles. By this time it was about 1:00 p.m. and I think Tina could see us drooling and hear our tummies rumbling so things progressed quickly from there. Ravioli was pressed, caramelles and rotollos were rolled, fettucine was cut, and suddenly pasta was getting dunked in boiling salted water. The class gathered at a large dining table, the assistant, Eric, poured glasses of wine, and we dug into our creations. Sitting around the table, enjoying our creations, and getting to know our classmates was a really fun experience. Hipcooks definitely lived up to my expectations. The only downside... As I mentioned earlier, one of the reasons I selected Hipcooks over other establishments is that they have a no minors policy posted on their website. Now let me just say that I have nothing against kids - I have 2 of my own - but when I go out with my guy it's not to hang out with kids. I've also been in situations before where I paid for an event like this and there were kids in attendance that were very badly behaved and neither the parent(s) or hosts did anything about it, making for a very unpleasant situation. So imagine my disappointment and frustration when we walked into the class and there was a 10 year-old in there. I was more than frustrated initially, I was irritated and even angry. Why have a no minors policy if you're not going to follow it? Thankfully, the girl was very well-behaved and wasn't an issue. But, I would have preferred knowing that there would be a kid there going into the class. I contacted Hipcooks after the class and expressed my concern. They still have the no minors policy on their website. Tina explained, however, they "very occasionally make exceptions to the policy when there is a mature child with a rabid interest in cooking" and minors would never be allowed to take a class on their own. In order to avoid this in the future, she said I could indicate in my registration that I do not want to be in a class with minors and they will "keep communication open." So bottom line, my guy and I both enjoyed the class and learned a lot. Instruction was very hands on and recipes were provided so that I feel we could easily take what we learned and immediately transfer it back to our own kitchen. The quality of the ingredients and recipes were excellent and there were great tips on technique as well. I will look for other classes with Hipcooks, but I will do so cautiously and hope that if they do register a minor for the class that I've signed up for they will allow me to reschedule or even cancel without penalty.

    Thai Cooking Class Ingredients
    Monica B.

    I just attended a Thai Cooking class at Hipcooks and loved it! I learned a ton of great information and the owner, Monika was really fun and engaging and kept the class moving. I also appreciated her emphasis on clean hands for everyone since everyone contributes to the cooking. It was nice that she broke the class up into courses of the meal, so we'd make the appetizers and then all eat and then the main dishes and ate, etc. We even got Singha beer with our food for an authentic Thai experience. I definitely plan to take more classes at Hipcooks and would recommend it to anyone who wants to improve their cooking knowledge.

    Tofu Pad Thai from the "Thai One On" cooking class.
    A. M.

    I recently took my first class at Hipcooks (Thai One On). The Good 1. Great menu (8 different items from appetizers, salad, curry, etc.) 2. Atmosphere was bright and cheery 3. Instructor was very knowledgeable about the topic 4. The placement of the cooking space was good, students are able to see at every angle. 5. Instructor promotes interaction from all students. Not so good 1. I was a little disappointed that there wasn't as much cooking as I had hoped. Stirring for a few minutes or cutting one thing shouldn't be called a cooking class. Instead it should be described as an interactive demonstration. 2. The location while fun, it's very difficult to find parking. 3. Germs. Even though students are instructed to wash their hands routinely during the class, when it comes to the tasting portion (tasting for adjustments i.e. salt, sugar, etc.) Hipcooks needs to invest in some biodegradable tasting spoons. I found it off-putting to pass around a spoon or a knife that everyone was expected to run their finger across to taste something. Also they should make students wear gloves when mixing with hands. I had definite reservations about eating after seeing my classmates use their bare hands on food. Other than the whole "hands" thing, I had a good time and would consider taking a class in the future.

    Delicious run cocktail with our Indian meal!

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    2 years ago

    Amazing! One of the best gifts I've ever received! Gone back twice since and I can't wait to do it again

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    Love! I learned knife skills and made yummy food! We had a great date night! I can't wait to go back again.

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    Page 1 of 3

    Ask the Community - Hipcooks

    Review Highlights - Hipcooks

    There was nothing pretentious or difficult about this class; Monika made everything seem easy and fun to do.

    Mentioned in 11 reviews

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    Class Cooking - Buckwheat Crepe with avocado yogurt cream

    Class Cooking

    4.6(11 reviews)
    7.5 mi
    $$

    I attended a private cooking class last week as a corporate holiday event. It was a blast! The…read moreteacher was organized and thorough with her preparations and cooking instructions. We had a group of around twelve people and everyone was kept occupied with some task, but not so busy that they couldn't sip their wine and chat. Once our meal was prepared, we sat down at one long table and enjoyed the fruits of our labor. I will certainly return again on my own, and I highly recommend this as a group activity. What's great is that Class Cooking is not only next door to Burnt Bridge Cellars but the same couple who owns Class Cooking also co-owns the winery. They utilize both spaces, at least for our private event. And the wine is delicious!

    I wish i could give this business a rating, how ever - never had a chance…read more If you wake up with a sore throat and fever on the day of your scheduled the class, you better show up, regardless how you feel or who'm you may get sick in the process, otherwise kiss your money good bye! This business expect you to know that you may be sick the day of class SEVEN DAYS in advance, to be able to reschedule. How ever, to be able to read their policy on cancellation, you need a password to get to the Terms & Cancellation site. So schedule your summer cold carefully. They may be in the hospitality business - but not very hospitable. $80 lesson to learn!

    Photos
    Class Cooking - Paella

    Paella

    Class Cooking - New Kitchen

    New Kitchen

    Class Cooking

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    NW BBQ and Grilling School - Final Exam

    NW BBQ and Grilling School

    4.2(27 reviews)
    8.9 mi

    I had never been so excited to go to school in my whole life. For my birthday The Wife and the…read moreMother in Law had teamed up to get me a smoker grill to compliment my gas grill and a seven hour class with the NW BBQ and Grilling School. Ladies, want to make your man really, really happy? Buy him this class. You arrive at the school to the wafting aroma of wood chips and charcoal as the smokers and grills are all ready to go as you arrive. Traegers, grills, a big green egg... it's all there, all the best equipment. After checking in and getting to know your classmates it's into the classroom/kitchen for some "chalk talk" about the basics and then prepping some dishes. The main lesson that Stu (the instructor) tries to get across to you from the start is that barbecue and grilling are a "concept" and that there are almost no wrong answers. The answer of the day was, "Yep". How long does that cook for? Yep, it cooks until it's done How much cayenne pepper should I put in that sauce? Yep. Should I use hickory wood or applewood or mesquite? Yep. The time went by so fast as we prepped St Louis style ribs two ways, steamed and smoked. We prepped chicken several ways from beer can style grilled to smoked. We made our own barbecue sauce and smoked chicken wings. We made an amazing pulled pork and grilled apples and nectarines and stuffed green peppers. We grilled sweet potatoes and regular potatoes and spaghetti squash. Then, at 2:00, we had to do the best part of the school, we ate everything we made. But is it over? Hell no! Bloated from food from drink and in a semi-coma, Stu takes you back out to the grill to show you how make grilled pizza. The man is a devil. In between Stu dropped pearls of wisdom on us to make our own personal grilling experience better. Stu told us the best places to buy our meat, the best thermometers to use, the best liquids for injecting and more importantly, what not to do and use. If you go you'll be surprised at how laid back it is, and yet how intensely the information comes flying at you from every direction. You get to bring BYOB and many did, from beer to soda to water to wine, people brought their favorite grillin' beverages. You can also bring take home containers because let me tell you, you and your classmates are not finishing all that food. At the end of the class the email you all the "concepts" (recipes) to keep. I ran right home and made grilled pizza's for the Wife, the Mother in Law and the Tax Deduction. I was a freakin' hero. Isn't that the way it should be? A man, grilling for his family. Next week, pulled pork and grilled potatoes. Super Bowl at my place, Yeeps!

    Interesting to read the varying reviews ranging from 1 star to 5 stars. My review is somewhere in…read morethe middle. One thing to remember is that in the past that had been different instructors. A review for one instructor may not reflect another instructor's class. Stu was the instructor for the class I attended. There were pros and there were cons to the class I attended. To begin with I did not find that he was pushing sales items too much as one reviewer mentioned. It's nice to know what is available and he had it available. Prices were not high. He also had different spices and rubs but none of them were pushed in this class. I felt Stu covered an awful lot of information in a very short time. I think it might have been a little too much with too many people for what was presented. However, with that said, I also think everyone walked away with a great deal of knowledge from the class. For the most part it was very good. A slide presentation was shown and moved along with a few items. The presentation and all the product knowledge from the class was available for sale as well as a website link to all the recipes. There was no way he could have covered all the information in the presentation on this class and stay within the time limit. The slide presentation was very nice and the ability to have it once you left the class, even nicer. Food items prepared were done in several different ways using spicy seasonings and not so spicy seasonings. In addition to brisket, ribs, chicken and pork, he also demonstrated cooking several different vegetables on the BBQ. There was a lot of food to eat and to take home. I believe we all learned a lot. However, with all those compliments about the class, there was definitely a big con with Stu. At the beginning, I actually thought about booking a private session for family. However, that was before he repeatedly used sexual innuendos and insinuations in his presentation. He thought he was funny using them as examples over and over again. He wasn't funny and it was extremely unprofessional. In addition, it left several in the class feeling uncomfortable. No way would I invite that behavior in our home with family. Thus, what would have been a 4 or 5 star rating, is dropped to 3.

    Photos
    NW BBQ and Grilling School - Left the class stuffed to the rafters!

    Left the class stuffed to the rafters!

    NW BBQ and Grilling School - A wide variety of offerings!

    A wide variety of offerings!

    NW BBQ and Grilling School - The "snack"

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    The "snack"

    The American Barista & Coffee Workshops - American Barista & Coffee School

    The American Barista & Coffee Workshops

    5.0(8 reviews)
    0.6 miIndustrial District, Central Eastside, Buckman

    I just took the training in late Sept. 2020. I really enjoyed the class and the hand on training…read more The instructors are very knowledgeable and it's a great learning experience. The training happened during the Covid and it was kind of nice in a way because we only have 4 students which gave us plenty of time one-on-one with instructor and asking question. I highly recommend the class to any one who interested to learn more about coffee making or opening a coffee shop. It's not as simple as it seem.

    So I just took this class last month and all I have to say is WOW!!!!! It was an amazing experience…read moreand I learned a lot.I took both the business/barista class. The business portion covers everything about starting a coffee house. It covers negotiating a lease, startup cost, employee management and training. There is much more involving stuff that is too long to list but they do give you a binder with all the info and a USB with their presentations and handouts. They also give you a book written by Bruce Milleto. The barista portion was 100% hands on and you learn by doing and doing and doing. They have over 10 commercial espresso machines and more than enough milk to practice latter art. They are very easy going with the equipment and are not anal at all. They are very user friendly. I had some knowledge on how to pull shots and steaming milk but they really opened my eyes and taught me knew information.They also teach you other methods of brewing coffee. The class is led by Josh and man he is such a cool ass dude. Very friendly and outgoing and patient. I can tell he really loves what he does. Great guy with a lot of soul. Matt Milleto who is the vice president is such a down to earth guy very easy going and mellow. They both gave good hospitality to the students and provided us with really good food as well. They are both very welcoming and make you feel at home from day one. The school is also very intimate and the classes stay small.

    Photos
    The American Barista & Coffee Workshops - Molly being molly!

    Molly being molly!

    The American Barista & Coffee Workshops - Overview of the class

    Overview of the class

    The American Barista & Coffee Workshops - Josh and the class of april 2017

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    Josh and the class of april 2017

    Hipcooks - cookingschools - Updated May 2026

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