I recently attended a virtual cooking class hosted by Culinary Artistas. It was fantastic! The…read morefeatured dish: udon paired with rosé. It all began when two days prior to the class, a package containing the ingredients and recipe card arrived at my apartment. All the items were thoughtfully packed and labeled. Chef Eliza and the Culinary Artistas team created a wonderful experience on the day of the class. Their energy was warm and welcoming. The class began on-time. And the instruction was clear and judgment-free. They took care to make sure everyone felt comfortable with the steps and never hesitated to answer questions/repeat instructions. They threw in some unexpected steps too - such as kneading the udon dough through dancing to disco music! Overall, a pleasant and memorable experience.

We visited this place as part of a work event. It was a great vibe, the semi-cook and serve…read moreyourself environment was great too for informal conversation with co-workers. The food was okay, I am vegetarian and left the night pretty hungry to be honest because the dinner lacked in (edible?) vegetarian options. The desert was great! The service was kind and homely.

What an amazing evening we had last night with Chef Carlos! He is a hidden treasure in your…read moreCozymeal Team. We enjoyed our program very much and he far exceeded our expectations! He's a great teacher, a fun person and was full of energy and kept the program moving. I've already been receiving multiple comments from the participants, all who enjoyed their time at the event VERY MUCH! Chef Carlos was AMAZING! It was 1AM in Madrid and you would never know it from his abundant energy, fun personality and professional teaching skills. His camera angles showed us each step and he kept the show at a high, entertaining level. We were all VERY impressed. Our Cooking Event was a complete success! Thank you, Debbie, Chef Carlos and everyone at Cozymeal!!! I'm so glad I found YOU, Chef Carlos and Cozymeal and we were able to share this experience with my colleagues. I couldn't be happier with how everything turned out. Very professional, very personal and very kind. The world needs more Debbies and Carloses!!!

booked Cozymeal's "Chef Rick / Latin Cuisine Made Easy" experience as a birthday event for my wife…read more It was advertised as a hands-on cooking class where we would create a four-course Latin-inspired meal with instruction. That is not what happened. There was essentially no hands-on cooking. My wife and I repeatedly asked how we could help, and the only participation we were given was washing lettuce and chopping a small amount of pepper. There was no meaningful instruction, no real teaching, and very little engagement. The ingredients were also very disappointing for the price. Store-bought tortilla chips were used despite the menu advertising homemade chips. The carne asada was supposed to include chimichurri, but it was seasoned with store-bought seasoning from a jar and no actual chimichurri was prepared. I contacted Cozymeal immediately with detailed feedback. After delays, they refused to refund the booking and offered only a 15% gift card toward another Cozymeal experience, which is useless because I would never use them again. This was an awful experience and Cozymeal did not stand behind it. I would strongly recommend avoiding this platform.

I don't know where.. but I read somewhere that someone had a decent meal here at a very reasonable…read moreprice. So I thought why not give it a go. At $15 for 5 courses I was like...you can't even buy all the ingredients. (Avocados cost $1.50-2 each so $15 seemed like nothing) Space: Nothing fancy. Clean. It did feel a bit awkward having so few tables in such a large space. I almost felt like I was in some school cafeteria. Service: Except for having difficulty getting hold of them via phone, the service in the evening was excellent. The instructor came out and gave us suggestions and answered questions and it was all very nice. Food: Some people in my party thought food tasted gross. Particularly the chicken dish..which one person thought looked and tasted like dog food ((harsh!)) However for $15, most dishes were decent. Pizza we had for appetizer and the fried mozarrella stick salad was pretty good. Shrimp risotto...I initially thought that it was mashed potatoes because I couldn't taste or see rice grains that you should see with risottos. Flavouring was a bit bland too. Tuna tartar - it was wayyyyyy too spicy and salty. There was a lot of soy sauce at the bottom. For the entrees, initially we all picked a dish each. Then the instructor came out and said that for a "large group like ours" that he would recommend a sampling of ALL the dishes. We literally got 3 dishes of each main dish (there were 5) for the whole table. After that he said that if we wanted to try more of anything that we could. I felt like we were at a AYCE buffet haha. - Shaking beef with crispy rice - not bad. Beef seasoning was a little too salty but totally edible - Steak - probably the best entree out of the lot? - Pork with polenta - it was okay. - Chicken - definitely not their best... - Fish - was okay. Dessert was probably the best dish. It was some kind of an apple filled spring rolls with cream and honey? It was crispy, not too sweet and delicious. The total came to around $20 per person for the meal which, considering the amount of food we got, was amazing. Ohhhh and they are very generous with their wine pours too. Half glasses are $3-4 each (and I'd say it's equivalent to a single glass at a normal restaurant). Their full glass was literally to the brim. I was nicely buzzed with a glass of wine here. Would I return?.. That's a tough one. While I thought the value was great, the food wasn't amazing. If I feel like cheap dinner but don't feel like fast food, then yes I would probably come back.

5 course meal for $15 (3 stars)…read more YOU ARE THE GUINEA PIG!!! AND... quality ingredients used (occassionally put to waste); depends whos doing the execution. - Food, hit or miss - Price, can't go wrong with 5 courses for $15 - Service, friendly but professional.... uhm ... (yup dot dot dot) - Ambiance, very clean space Decided to finally come and try Le Cordon Bleu Restaurant at the CCA. My expections, uncertain. Are you suppose to have high or low expections for students cooking food and you are the guinea pig? I can't complain, $15 for a meal that fills you!!!! Must make reservations and they only take x-amount of people a night. We were seated, greeted, and served. Level of professionalism is, well, don't expect it. I felt like I was talking to friends instead of staff. Good thing but kind of bad thing; this is a "restaurant". My friend mentioned that the service kind of sucks and the food was hit or miss. yup, it was a hit and miss for me. And service, i didnt care much because it's a student ran restaurant but we had to ask when to bring the next plate out for us, constantly asking for more water, and when asked to pack the left overs, to them it means "throw in garbage". And NO TIPPING; 15% is included to go towards some scholar fund. thanks for the experience! HEFFER-STYLE STATUS. (**SEE PICTURES***) Meal #1) MUSHROOM AND CHEESE PIZZA - i think they forgot to mention the other ingrediants... bacon and asparagus. This was okay. I only had one piece and removed the bacon (sorry, can't eat pork or redmeat at this time). Meal #2) "first plates" LEVAIN FERTINE w/ ASPARAGUS, SHRIMP AND LOBSTER BISQUE - when we took our first bit the first words that came out of our mouth was "interesting". All we got from the waitress was that it was a 16yr old starter; kinda dont know what that means. So the "interesting" taste came from the 16 yr old starter? I wasn't that much of a fan of this plate. Meal #3) another "first plates" MIXED GREEN SALAD WITH PANCOTTA, MAYTAG BLUE, AND CANDID PECANS - and again, they failed to mention there are two crunchy slabs of bacon ontop. What if there were vegans in the joint, they'd be shocked. Wasn't a fan but did munch on it. Best part was the candid pecans Meal #4) "main plate choice" Had an option between Grilled Beef short ribs, roasted chipotle chicken, or fried fish & chips. My homegirl got the Grilled short ribs and liked it; no picture of it. Portion was just too damn small. ROASTED CHIPOTLE CHICKEN - it came out looking pretty. two piece of chicken stacked nicely, garnished with some cilantro leaves, laying ontop of a bed of chipotle sauce. The taste was was okay/good for what it is. UNTIL i turned my chicken over and saw (see loaded pictures) and said, that doesnt look very appetizing. The chipotle sauce was good and had these little black balls split in half that tasted like pototoes. Also on the side was this chicpea"hash" that was like on a pie crushed masa; liked it but wish pie crused like masa texture wasn't so hard (it felt like of stale). My portion was pretty decent! Then i looked over and saw at a different table and wish ordered the fish & chips. ***PALATE REFRESHER** (suppose to be served before the main dish but we got ours after) served in a small cup was a purple-pink sorbet. with something else chopped on top and watercress sprouts. I am not a fan of the watercress sprouts but everything else was good. Meal #5) "chef's choice dessert" CAKE DUET - I was a fan of this, however my friend was not. Reminded me of pudding cake. The portion of this was huge, we barely put a dent in it. Will I be back? The group of students tonight is their last class. I won't be back for a few weeks/months until the new wave of students have had some experience in the kitchen first. LOL. But it's a hit or miss; maybe next experience will be a hit. Until the next review....

Sour Flour had a booth today at the Noe Valley Farmers Market, San Francisco. It's not a farmers…read moremarket normally on my radar, but I spied a TGTG order $4.99, and given their high rating I opted to buy a spot. The order was put together upon my arrival which was comprised of 6 bagels, a small loaf, and 3 baguette shaped breads. Great baked goods and an excuse to visit Noe Valley on a Sunny Day, it was a win win.

We had SUCH a great time at a private starter workshop with Sour Flour! Oozie, our baker, was super…read moreengaging and explained everything in a way that made it easy to understand. The class was hands-on, full of laughs, and honestly way more approachable than we expected. We left feeling totally ready to make our own bread at home, including with our own sourdough starter. Highly recommend it if you want to learn, have fun, and eat great bread!

I purchased a Classpop credit for a signature pasta making class on Groupon about a year ago and to…read moredate I have had nothing but issues trying to use it. First there are no signature cooking classes available in my area. Only premium classes are available which is more than double the cost of a signature class. Locations and dates were limited and it was difficult to use the credit. I finally booked a paint and sip class a couple months ahead of time only to have the class canceled a few days prior due to low turn out. Classpop credited the out of pocket money I paid but did not credit my credit from Groupon. I emailed customer service about this and never got a response. At this point I will just call it a loss but I wanted others to think twice before getting pulled into the Classpop Groupon scheme!

Recently booked a cooking experience at a chef's home through Classpop. We had a wonderful…read moreexperience in a beautiful home. Booking through Classpop was simple and smooth. We made gnocchi and enjoyed a three course meal in a beautiful San Francisco house. I will definitely book through Classpop again

This a a FREE, that right I said FREE baking and pastry program offered at the City College…read moreDowntown Campus. The class all aspects of baking and pastry, from yeasted doughs, and breads to laminated doughs, and cake decorating. The class is a big commitment--6am-noon, M-F for 2 semesters but when you are done you will have no loan to repay. The instructor is baker with over 30 years experience and she know how to teach adults form all backgrounds. I am very happy I found this class--before plunking down 25k for the Sf baking institute (which I am sure is a great school but completely out of my price range.)

So you know how, when you are suddenly thrust into the world of reality after 15 to 20 years of…read moreK-12 + college, you are shell shocked at myriad things? Not the least of which is the feeling that school was a big pile of horse manure, cuz no place can operate without a bottom line. Yeah, don't scoff at me; it happened to you, too. That sense of self is a takes-one-to-know-one. This baking program? The antithesis of the la-la land my undergrad program was. This is the vein I *wish* my original higher educational path had run in, one much more like an apprenticeship. The one that says, "Hey, welcome, glad you want to learn; let's throw you into the realistic mix get your hands dirty, let you screw up or succeed in your own time. And let's call it all a learning experience so you don't have to pay me and I don't have to pay you, but we both still end up very satisfied, and with what we originally sought." The formidable Chef Betsy instructs, and talk about a woman of multiple facets... to describe it in words may be impossible, to learn from her teaching scratches the surface. If you're interested in dedicating yourself to two full semesters of hard mental and physical work to learn the basics of commercial baking, I could not dream up a better program.

Kenji is such an amazing teacher. He's super professional, calm, and funny. His kitchen is equipped…read morewith everything you need to make these dishes successfully, and you'll get recipes to replicate them at home. We took the udon class and it was super fun. The entire group had an amazing time and we were stuffed with so much yummy food. Arigato, Kenji!

I took an online Japanese souffle pancake cooking class taught by Kenji with my coworkers. Kenji…read morewas an incredible teacher, the class was delightful, I learned a lot and the pancakes were delicious! I've taken other online cooking classes, and Kenji's was by far the best organized, and he repeated instructions and measurements so that everyone could follow along and be successful. I would highly recommend his classes and hope to take another one!

What an amazing experience team building with a cooking class Emily is such a good teacher she is…read morepatient and kind taught us the science the aromas and the art of cooking thank you so much for this amazing class and the food was delicious a chefs kiss!

I can't say enough great things about Emily and the class she hosts. I had a tough time finding the…read moreright cooking class in San Francisco that balanced quality and budget for my team--and Emily's class exceeded all expectations. She was incredibly accommodating and went above and beyond to ensure my team had the best experience possible. One of my team members is pescatarian and needed dietary accommodations, and Emily handled it seamlessly. That was a huge win! The feedback from my team was overwhelmingly positive: - The food was delicious - They picked up new cooking tips - The vibe of the space and Emily's hosting were top-notch If you're an admin like me or just someone looking for a fun, engaging team activity, I highly recommend booking a class with Emily. You won't be disappointed!