If you want to drop $86K for a bachelor's degree just to sit through professors reading PowerPoints…read moreand taking attendance like you're back in high school, this is the place for you. The "campus" is a joke -- you share a breakroom with the custodian, it's tucked in the middle of the ghetto, and there's nothing inspiring about being there. Most of the "chefs" are rude, condescending, and clearly not trained to teach. Just because you can cook doesn't mean you should be in front of a classroom -- but here, that's apparently all it takes. One chef actually got mad because I didn't know how to make puff pastry -- like, isn't that literally why I'm here paying you to teach me? Level 5 was the biggest waste of money and time. After Level 1, all you really do is follow a recipe and plate the food. There's hardly any focus on technique or real culinary growth. If you expect to leave here with polished skills and industry-level training, prepare to be disappointed. Graduation ceremonies? Don't get your hopes up -- they're not really about the students. They spend way too much time handing out awards to guests, faculty, and even random employees, instead of recognizing the people who paid tens of thousands of dollars to be there. Bottom line: this school is about profit, not students. They care about your tuition check, your attendance sheet, and that's about it. The degree isn't respected in the industry, and most restaurants don't take graduates from here seriously. CIA, ICE, and other real culinary schools are 100x better -- they actually focus on technique, education, and setting you up for a real career. Before you sign up and get buried in debt, really think about what you're paying for. This place is a culinary clown show. Save your money, save your sanity, and go somewhere that will actually invest in your success

This is a phenomenal culinary school with passionate chefs eager and willing to teach the new…read moregeneration of chefs!

Made a visit with a friend for Houston Restaurant Week (HRW) $20 lunch…read more Entered a fairly quiet dining room with 3 other tables, and was greeted immediately by a friendly waiter. I opted for the charcuterie board and the salmon. Presentation was a beautiful work of art for both plates. Charcuterie board had a decent variation of meats and also had a sort of super rich salmon pate (initially I thought it was cheese). As far as the entree goes, I felt as if I had a plate of salmon alongside a bunch of random decorative vegetables. Presentation was very nice, portion was fairly large, just more so random to me. Taste was ok. We didn't opt for the $5 supplemental dessert, however we were given 3 delightful complimentary coconut and banana white chocolate truffles upon receiving the check. I'm thankful for opportunities like HRW to give me a chance to try places that I normally wouldn't go to. Not sure if I'd return though.

Le Bistro is a French restaurant located inside the Culinary Institute Le Notre. What initially…read morestarted off as a bad experience made a dramatic reversal. I tried to stop by on a Friday evening for dinner. Le Bistro is located on the north side of town, is not in the best area, so it was a bit of a drive. Once we arrived, we were asked if we had a reservation. We did not. They were unwilling to accommodate us as they require reservations. We had to leave and dine elsewhere. For the inconvenience, we were offered a free glass of wine on our next visit. Le Bistro is a small restaurant so I get it. But, when we visited the next week, the restaurant wasn't full. That's not to say it wasn't when we tried. Either we were unlucky or they use an antiquated system without the flexibility that diners expect in this day and age. Rant over. Fast forward to the following Friday and we stopped by for Houston Restaurants Week. They start you off with some warm bread, fresh out of the oven, with butter. A lot of it too. We demolished all of it. For my appetizer, I had the scallops which are served with risotto. Scallops are easy to mess up but they cooked them just right. Soft in the middle with a nice crispy sear on top. The risotto complimented the scallops nicely. For my entree, I had the waygu strip which is served with potato sticks (the fancy kind) and green beans. For all the steak eaters out there, you know that waygu is an expensive cut of meat. I was expecting a small portion as a result. It was not. 10 ounces which was a lot more than I expected. This dish alone is probably worth more than the $45 you pay for three dishes during HRW. This was my first time having waygu and it was as advertised. A little fatty on the outside but flavorful, chewy, and buttery when you take off the fatty ends. An excellent cut of steak that everyone should try at least once! The sides were also good. For my dessert, they were out of two out of three of the desserts listed but offered us some alternatives. I went with an apricot flan which was alright. Throughout the meal, we had a bottle of red wine which was also great. Eating at a culinary institute is an experience in itself. You're going to receive excellent service. The waiters and waitresses are students so they have an incentive to provide great service. Not only are they getting a tip but they're being graded. At the end of the meal, they give you a card to rate your experience and sign up for any culinary classes that you're interested in. Not only do they have several classes available, but you can also get a diploma as well as an associates or bachelors if you're trying to become a master chef. The chefs are from France so you're learning from the best. The presentation of the food should also be noted. The food looks like art. Which is what you would expect at a fancy French restaurant. We had a 5-star experience. The service was friendly and efficient. Just make sure to make a reservation.

Chef Reggie and Team provided my husband with a beautiful fusion of Southern Cuisine and Haitian…read moreKreyol staples for a lovely Haitian Flag Day Celebration for all to enjoy. I highly recommend, from the tasting and the followed through recommendations left us pleased as well as our invited guests. Thank You! Best, Crystal & Mathieu JN Baptiste

I really wanted to support this business for my 25th wedding reception, but after receiving quotes…read morefrom other vendors before speaking with Miranda, who I believe is the owner, I couldn't move forward with them. They are affiliated wIth MATCH Houston, and are the required vendor for beverages. This may explain their lack of professionalism, especially when compared to the other catering companies I had spoken with. I cannot speak for the quality of their food, but if you're planning a special event, such as a wedding or anniversary, steer clear of Lemond.

During the beginning of the pandemic, I did a LOT of virtual cooking classes. This kept me…read moreconnected to others and helped me to feed my family, who all came home, a variety of international and local flavors. So happy to see a virtual cooking class on the Weekly Savor from Central Market. So easy to invite several of my friends who I met cooking virtually at many, many Yelp cooking events. The free live online class and discussion with Chef and Restaurateur Einat Admony, who is known for her fresh, sophisticated Mediterranean palate, was fabulous. So interesting to learn about Chef Admony's journey and challenges as a chef and then cook along with her using chicken, lemons, herbs, onions and olives in Braised Chicken with Olives and Citrus. She also did a bonus Tahdig recipe. The food turned out amazing!! Chef Admony was one of the first chefs to introduce Israeli cuisine to Americans. I would love to eat at her flagship New York eatery, Balaboosta. She sold her Taim franchise to Chipotle, the Mexican fast-food chain. She has competed on the Food Network's reality television show Chopped and won twice. She is also a comedian and is a great teacher. Her passion really shined during this virtual class. Thanks to Chef and Restaurateur Einat Admony for sharing your wonderful story as a chef and your cooking tips. You are an inspiration. Thanks also Central Market Cooking School for offering this great class virtually. Thanks for the recipe and the recording. Braised Chicken with Olives and Citrus. Preheat the oven to 400°F. Put the chicken, olives, onion, preserved lemon, dried limes, lemon slices, oil, honey, salt, cilantro, garlic, turmeric, cumin, paprika, and red pepper flakes in a large bowl. Using your hands, mix everything thoroughly, making sure the chicken pieces are well coated with the spices and herbs. Arrange the chicken pieces skin-side down in a deep baking dish in a single snug layer. Arrange the rest of the mixture over the chicken. Whisk the stock with the orange juice in a measuring cup and pour over the chicken.

Tres magnifique! The hubs and I had the pleasure of joining Chef Mike and company for the "French…read moreSteakhouse" couples cooking class and man, it was a real, 3-course success! Salad of Frisee, Bacon Lardons & Poached Egg Steak au Poivre (Steak with Peppercorn Sauce) Pommes Anna (Thinly Sliced Layers of Potatoes) Haricots Verts (French Green Beans) Chocolate Pots de Creme Wine pairings: Malbec Rosè & Malbec So many skills included, such as egg poaching, flambéing, a mini knife skills lesson, and steak seasoning and cooking the right way! The wine pairings were spot on also. The class was so fun and interactive that I can't wait to return. The chefs truly made it a date night done right!

I had such a great experience in this cooking class! Ashley was incredibly knowledgeable and made…read moreeverything feel user friendly. She broke things down in a way that actually made sense and gave helpful tips throughout the process that I know I'll use again. The highlight for me was learning how to make amazing grits (seriously), they came out so flavorful and perfectly textured. I've had. Overall, it was fun!! I'd definitely take another class with her!

Ashley was so great!! Thanks for having us!! Highly…read morerecommend! It was fun, interactive, a great group activity!

Etta's Little Kitchen is a pop up restaurant on Wednesday and Sunday at Bar 5015. This was my first…read moretime visiting bar 5015...really cute bar! I also enjoyed the music collaboration with DJ RedSoda. We came on a Wednesday for dinner. We ordered at the bar and were given a number. I think the menu changes. I tried to shrimp and grits and oxtail: the grits are served in a tasty fried square. The oxtail was very tender. Excited to come back for more and maybe brunch (although it sounds like there's a wait!)

I decided to give Etta's another chance after my bad experience. The customer service was amazing…read more It was a complete 360 from the time before. The food was delicious as usual. I'm glad I didn't give up on Etta's. I will be continuing to support!!

One of the best cooking and dining experiences of my life!! I learned so much and Tina really makes…read moreit feel like the experience is personalized to what I am most interested in cooking/eating. The intimate setting is perfect for getting to ask all of my detailed questions and figuring out my personal cooking style alongside an expert. I recommend this to everyone who loves Indian food and/or wants to learn how to cook healthy meals for themselves or their family.

I had the pleasure of taking an authentic Indian cooking class with Tina and it was wonderful!…read moreShe's knowledgable about all things food related and very patient as a teacher. Her decades worth of experience shows through. She brings joy into the kitchen and makes you excited for the process of creating and especially feasting. Her food is mouthwateringly delicious and I'm excited to show off some of my new skills at our next dinner party! I very highly recommend her.

My daughter and I did this last Summer and it was great!!…read more We had the most beautiful mother-daughter date at urbanCHEF, and it was truly an exceptional experience. We made paella, and it was absolutely delicious! Learning the techniques, working alongside each other, and then sitting down to enjoy what we created made the entire evening so special. The instructors were engaging, patient, and made the class both fun and informative. From the atmosphere to the organization of the class, everything was seamless. You can tell they take pride in what they do. The space was welcoming, the energy was upbeat, and the overall experience felt elevated yet comfortable. Every detail was simply amazing. We left full, happy, and already talking about coming back.

Had a great experience here with one of their group cooking classes for a work outing. Staff was…read moreexcellent at guiding the class, keeping us on track, while also keeping it fun and engaging. We all had amazing food to eat at the end, and it was a fairly complicated meal - a testament to their methods and abilities!

This is my second Classpop class--the first was a French steakhouse cooking class, and yesterday I…read morewent to Chef Ed and Chef Olga's Italian cooking class. My foodie friends and I had a blast! I had never made pasta from scratch before, and he explained everything clearly. It was super interactive and we had a lovely time! My favorite part was being part of the assembly line of chefs making a massively long sheet of pasta that we would then cut ravioli from. Really fun! I'm looking forward to keeping an eye on the Classpop site and taking another class soon. It's a great way of learning new recipes and cooking techniques, and then getting to eat what you've prepared at the end. Three cheers!

Please, please, please stay away from Classpop. I registered for a class and got an email saying…read morethe class was moved to another date. I has another Classpop class scheduled that day. I contacted Classpop via their incompetent chat bot. The chat bot went and canceled the wrong class. I couldn't get it to understand the issue and both classes ended up canceled. They have a phone number but you are not able to reach a human during working hours. It tells you to leave a message and no one calls you back. They also have an after hours email to reach them but of course they don't reply to that email or the 4 other emails sent to their other email address. This entire experience has been awful. Now I had to contact my bank to get a refund. Please avoid anything associated with Classpop!