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    Recommended Reviews - Le Cordon Bleu

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    Pie class - baking our lattice apple pie
    Maile N.

    This review is for the Blue Ribbon kitchen one-day classes, namely the All-American Diner Pies class that a friend and I took, that the California Culinary Academy offers mostly on Saturdays from 9AM-3PM. My friend and I purchased a 2-for-1 TravelZoo deal, otherwise, the classes are $125 each. It was easy to register for the class on their website, even with our online deal. They have a wide variety of classes to pick from, but the All-American Diner Pie class stood out for us. We drove to the class, but the Muni 19 runs right by the school as well. We arrived a few minutes early. Once you enter the building, there is not clear signage to the class, but ours was located on the 4th floor (signage said there are classes on the 2nd and 4th but no one was on the 2nd floor). Our class was quite large so they split us up into two classes in order of last name, and we were paired with Chef Stephanie. She gave us a quick overview of the school, the class agenda for the day, and the layout of the kitchen. The best part of the class was watching her demonstrate making the 4 pies we were going to make later: lemon meringue, coconut cream, chocolate mousse. double crust apple pie. As she is a highly trained chef, it was an artful orchestration of starting one pie from crust to filling and in between starting the crust or filling for the next within a span of a couple hours for the four pies. I especially enjoyed watching her make the lattice pie crust for the double crust apple pie and whipping up the meringue. She kept things flowing, organized, clean and fun with her lightly sarcastic humor. And of course, we were able to taste the fillings before they went into the pie and the finished product pies after baking! Yum! :) Then we broke into groups of 4 at the pie-making stations with all of the ingredients neatly provided in small containers, apples in a bowl, knives, cutting boards, all cooking pots and pans in the next room. We went at it! We doled out what everyone was doing, each making a crust, rolling it out and putting it into a pan to bake. We worked on the fillings together and were most proud of our own double crust apple pie complete with lattice top crust (please see picture)! Ours of course, could not compare to Chef Stephanie's pies but we gave it our best shot and it was fun to get our hands in and make these pies. After we were done, we took our finished products home in cake boxes - love! Volunteer cooking school students help where they can, and they washed pots, pans and containers as we went along. Thank you to Chef Stephanie and all of the student volunteers for making this class so fun to take! At the beginning of the class, they gave out a few Kitchen Passes where you can sit in an actual cooking class at Le Cordon Bleu and see what the students experience. I got a pass and just registered to go to a class next week so stay tuned for an update!

    Lixa M.

    I took a class here in october and really enjoyed it. I wish I could of tried making more advanced recipes but I guess I have to actually enroll in the program to learn what I am truly looking to experience. I will take more chef classes and just have fun with it.

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    6 years ago

    Hands down one of my favorite spots in the city. Delicious food, great service and good price!! Please open for takeout.

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    Ask the Community - Le Cordon Bleu

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    18 Reasons - Ricotta gnocchi

    18 Reasons

    4.6(71 reviews)
    1.3 miMission
    $

    My friend has attended several cooking classes & dinner events & invited me to attend the duck and…read moreEastern European wine dinner recently. The communal table seating is a fun way to meet new people, talk about shared passion for food & culture. The food was beautifully presented & delicious! Chef Gracie & her crew did a wonderful job. The dining tables had small appetizers waiting for us upon arrival to graze and enjoy until the formal service started. I overheard her say that she knew we'd be hungry so she prepared some wonderful breads & dips in advance. The strawberry soup was interesting, not too sweet but had savory toppings that added flavor & texture. The beet salad and duck were presented family style and the duck was perfection, tender & flavorful. Dessert (lemon gelato) was served individually & was a refreshing end to our meal. Each course was paired with a wine where the history of the wine was shared by the sommelier of the evening. Overall, a fun event with delicious food & we met some interesting people.

    I took a cooking class here and had a lot of fun!…read more Parking is not convenient. The closest parking garages are still a 10 minute walk away. Luckily, it's in the Mission, so there are other things to do to make the parking garage fees worth it. They measure and prep the ingredients for you. The specific class I took didn't require much action other than combining, stirring, and a tiny amount of chopping. You're in groups, so you can skip doing anything you don't want to do. The assistants are friendly and super talkative. Eating at the big table with everyone else was fun. They had beer, wine, and a nonalcoholic cocktail as well. I came with someone, but I think going solo wouldn't be too awkward. It's almost $200 for 3 hours and it's pretty inconvenient since I don't live in the area, but I'd recommend it for a fun evening!

    Photos
    18 Reasons - Winter Solstice Feast

    Winter Solstice Feast

    18 Reasons - 4/26/23 Community Dinner to go: Twice Baked Goat Cheese Souffles, Chicories Salad, Fava Bean Tartine, Pecan Tart with Miso Caramel

    4/26/23 Community Dinner to go: Twice Baked Goat Cheese Souffles, Chicories Salad, Fava Bean Tartine, Pecan Tart with Miso Caramel

    18 Reasons

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    Parties That Cook - Parties That Cook Kitchen in North Beach

    Parties That Cook

    4.6(144 reviews)
    2.7 miNorth Beach/Telegraph Hill

    Came here for a team offsite for 20+ people. It was great to prep a multi course meal. Similar…read morefeedback to previous reviewers, the chefs didn't seem super friendly and happy to host us. With all the food cooking, the kitchen area got a bit smokey. I wish there was better ventilation. Overall solid 4 stars. We had crispy rice patties, veggie risotto, steak, and mini cupcakes. I would recommend for a team event. This was much better than the ramen making event with a different vendor we did as a team event last time.

    To be honest, I expected a little better out of the full event…read more The Good: The recipes were easy and the food was good. There was enough space to go around and not be cramped (16 people on our team). They allow us to bring our own wine bottles. The Bad: The main chef was not very friendly. She was snappy, and sometimes upset when you ask her questions. She almost seemed like she did not want to talk to people or almost talking down to them. The other staff members were really nice. Out of 6+ ovens they had. Only 2 were working and NOT working properly. This is a cooking event space, and if there are no functional ovens, I think it defeats the purpose. In addition, most the knives were dull and barely cut well. You get to cook one of the 4 or 5 dishes. I would highly recommend you rotate the stations, and everyone learns a little more hands on. Way too much teaching compared to doing. Some might enjoy the simplicity, but for a high ticket price, I would expect more. I would say if they fixed the oven problem, and became a little more hospitable, then it would be an easy 5 star place.

    Photos
    Parties That Cook - Hands-on cooking corporate Small Plates event

    Hands-on cooking corporate Small Plates event

    Parties That Cook - A picture of the rear kitchen

    A picture of the rear kitchen

    Parties That Cook - How amazing do these crostini look?? They taste even better!

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    How amazing do these crostini look?? They taste even better!

    Culinary and Hospitality Program

    Culinary and Hospitality Program

    5.0(12 reviews)
    1.3 miSoMa

    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.

    Photos
    Culinary and Hospitality Program - Love all the wonderful desserts.

    Love all the wonderful desserts.

    Culinary and Hospitality Program - So beautiful!

    So beautiful!

    Culinary and Hospitality Program

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    Cavallo Point Cooking School - Stunnin'

    Cavallo Point Cooking School

    4.1(37 reviews)
    6.5 mi

    I wouldn't call it a cooking school, for the class we attended was more of an interactive culinary…read moreexperience. The class isn't designed to ensure that everyone get equal instruction/ demo or time interacting with each dish. Many components were already prepped, so I did a lot of asking to get caught up to speed as to what the ingredients were and how they were prepared. Tim, the head chef was fantastic - friendly, accommodating, and an overall great host. Snacks and beverages were available upon arrival, which was nice because we waited at least 20 minutes after the start time to actually get started. Tim then gave a brief introduction and some cooking tips. We then dispersed to different stations. For the next hour or so, we bounced from station to station to learn about different dishes and participate in making them. Sometimes there was chef instruction, sometimes not. I wish there was a chef at each station to get our money's worth. I noticed a lot of people wandering aimlessly and looking a little lost. I was sad to miss out on learning a couple dishes. Overall, for the price, I wish it was more organized/efficient. If you're looking for a casual cooking experience, then this is a lovely place to go if it doesn't break the bank. For me, it was too expensive for me to confidently recommend to others.

    FANTASTIC cooking experience at Cavallo Point Cooking School!…read more The theme of our cooking session was "New Orleans Crawl." The menu consisted of: Jalapeno Biscuits Eggs Sardou Crab Cheesecake Shrimp & Grits Chicken Gumbo Beignets Max is 18 students in a session; a cozy fit around the dining table. Tim was our main chef and a wonderful host as were his two assistants. This class is interactive as much as you want it to be. If you're intimidated to participate or not comfortable being around the kitchen, that's ok. Feel free to listen and watch but these classes aren't cheap. It wouldn't hurt to get your hands dirty. Realistically, you won't be able to participate in preparing every dish; choose the dishes you're most interested in. When all is done, the students sit around the dining table to share the meal. There was plenty to go around more than once. My favorite was the Shrimp & Grits, Jalapeno Biscuits, and Beignets. YUM! The room is HUGE, clean, and beautiful. They offered a delicious charcuterie board but the drinks were extra to my surprise. I highly recommend arriving half hour early to find parking. Valet parking is available. The location is GORGEOUS. After class, you can sit outside on their porch and enjoy the sun, have a picnic on the grass, or walk around the area and take pictures of the Bay Bridge and Golden Gate. It is stunning when the sun is out! A wonderful experience!

    Photos
    Cavallo Point Cooking School
    Cavallo Point Cooking School - The kitchen & dining room

    The kitchen & dining room

    Cavallo Point Cooking School

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    Le Cordon Bleu - cookingschools - Updated May 2026

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