I signed up for The Naked Bite's "Quick Weeknight Meals and Variations" class last week. I am…read moretrying to incorporate more veggies into my diet, but knew I would need some help making them more exciting and flavorful. The class was a public class taught at Chef Amber's beautiful home, and I was joined by 9 other people eager to become more "green". Chef Amber was super personable, friendly, and clearly passionate about teaching us how to make healthy food that we want to eat, that is nutritious, and quick enough to put together for a weeknight dinner. I not only came away with 5 recipes I feel comfortable recreating on my own (and a multitude of variations, thank you!), but also picked up some knife skills, tips on kitchen utensils to use, tricks on how to store garlic and make my own veggie broth and so much more. Additionally, the atmosphere and vibe at Chef Amber's allows you to feel very comfortable asking questions, sharing life stories, cracking jokes (maybe that's due to the wine?), and overall having a ton of fun. I've already made a few of the recipes, Sunflower & Kale Pesto with Crudite and Kale Salad with Toasted Almonds, Avocado and Lemon Vinaigrette, for friends that we've had over and both received rave reviews. I highly recommend this class to anyone that is interested in eating great tasting food that makes you feel good. This class is not just for vegetarians! There were a few people in this class who had formerly shunned veggies and they came away the most excited about this experience. Can't wait to try out more recipes!

Their cooking classes for kids in the summer are amazing! My kid (11) came home everyday pumped…read moreabout what they made. And they were making everything from sandwiches and pasta, to aioles and pestos. The confidence in our kitchen at home has been a great bonus!

This review is for their Blue Ribbon courses only. I attended a six hour, Saturday course for…read morecooking a Tuscany menu. I purchased the gift card from Travelzoo at half price. So, based off what I paid and the food we ate, the skills we learned, and the class itself, I definitely recommend it. The class started at 9am and we spent 3 hours going through basics of cooking broccolini, cannelloni beans, prime rib, and a pine nut cake. We spent roughly 1.5-2 hours preparing the meal and eating it. For someone who has never taken a cooking course and a husband who is not adept at cooking, this made a great date and fun meal. Of course, I will not say it is for experts or someone looking to go into culinary schools. However, it was fun, different, and interesting. It was also a lot of work. Get ready to learn, sample, and produce. And, eat whatever you produce. Take notes. Come early because the location is totally confusing if you have never been. The instructors were very nice, knowledgable, friendly, and had fun tips. Maybe these are tips people already know who cook, but they were new and fun to me. I recommend this class for a somewhat adventurous spirit, as a couples' date, ladies' day out, or for people who want to check out what it feels like to work in a commercial kitchen. Do NOT go if you feel like you are a master chef already or you will be disappointed. Don't go if you don't want to cook or sit and learn for a few hours. The (I'm assuming) students helping were very nice and cleaned all your dishes, cleared your area, and helped out if you had questions.

This is a long one...I apologize. Basically--from start to finish, this "school" was a big scam…read more I attended the culinary program. The admissions guy, Brent, sold the program very nicely. Made it seem like I'd learn how to be a chef and be ready for a career in the industry, in fact, an externship was a requirement to graduate. I signed the papers and paid for the school...it was not cheap. Almost $20,000. One year and a half later all I have to show for it is a nice set of knives, some books, a $10 an hour job and a much lower credit score. My experience here was horrible. Several students left out of frustration. Most of the instructors seems knowledgable and had some experience in the restaurant industry. However--they would frequently arrive to class late. When everyone else is there at 7 am, it's frustrating when there is no instructor. Also--the curriculum was ridiculous. The instructors usually just read from the PowerPoint presentations that they barely knew how to operate and that obviously weren't prepared by them. We were presented with so much information and such little structure, I don't really understand that they really expected us to retain the information, rather they were just trying to cram as much into such a small amount of time. Needless to say, much of what was presented (if it wasn't written down) was useless. I suppose that we did work with some pretty good ingredients, it was occasionally fun and very, very easy. But that's not really what I was hoping for, exactly. The admissions director sold the school as being something completely different. There was no structure at all. We never even learned the basics of working in a kitchen or even the tools that we'd use in a kitchen. Frequently the instructors would just do everything themselves without explaining how they did it, simply because it was faster than having us do it. Having someone talk you through the process of making gnocchi is great, but it doesn't give you any of the skills you need for a job making pasta in a restaurant...because for that you need experience. When I started my externship (which I had to find completely on my own) I was completely unprepared for the position. I was able to pick it up, through the help of my employers. On top of my fairly disappointing education I received from Le Cordon Bleu, I also received quite a shock when I checked my credit report. The school had taken out almost $5,000 worth of loans that I had not authorized. The money was eventually returned to "the government" and I didn't end up owing them anything, but it stills shows up on my credit report. They did this without my consent. It was unacceptable. Litigation is probable. After all this, if you're still reading, realize...you will learn a few things about food at this school. But that comes at a price that is completely not worth it. This school will not prepare you for any type of job in the industry. Please save your money and your sanity--get an entry level job in a kitchen and move your way up. It's much easier than you'd imagine. If you do decide to attend school here, remember that you will be paying the school for two months while you work...which means that Le Cordon Bleu will be making money off you even when they've done nothing to help you. It's a very elaborate scam. These private schools need to be stopped. They prey on the poor and market to parents and people with good credit so that they can make money off your loans and putting you in debt. Don't become a victim. There are plenty of other options.

I'll be perfectly honest with my review. The concept is understandable however if you are just…read morestarting or thinking about a career in food or hospitality then online is not for you. Do hands on. If you have been in kitchens for years like me then yes, apply. You will learn so many techniques. I guarantee you. Thank you Escoffier for a great experience!

VA/MILITARY STUDENTS BEWARE!!! Their process to certify your classes is non existent. The…read moreresponsibility falls completely on the student. The VA Department youre used to from other schools? Doesn't exist here. I've been to 4 schools, and this is the worst, most grossly inhumane experience thus far. As a student who DEPENDS on my benefits since the passing of my father, Escoffier has left me destitute. They do not care about your Military affiliation, nor do they have any resepect for your service to this country.

Chef Tracy and her food were phenomenal! I loved the "Chef at home" experience and will ask for her…read moreagain. Her street elote was yummy! Tracy was professional, made my birthday dinner so stress free! I was able to enjoy my guests without having to check on food. We had a wonderful time.

I love Eat Cook Joy first because it empowers me to be a mom that can do it all, work, provide home…read morecooked healthy meals for my family, and workout! I never thought a private chef would be accessible to me but when I did the numbers, this was equivalent to the 3-4x a week I was going out to eat and when they go grocery shopping for me, they end of spending less than what I would. In addition, I love that this creates rewarding work for trained chef providing them with the work life balance they need to be happy as well! I can't wait for my birthday and the meal you have prepared for my guest!

Chef KC is amazing! She put together a very memorable dinner menu for my dad's birthday that…read morecatered to adults with a variety of dietary requirements while also making amazing food for the kids. My dad still claims the cheesecake, his favorite dessert, she made is the best he has ever eaten and most importantly, he still talks about the meal to this day. KC was great to work with and her culinary skill showed through. Perhaps, more importantly, she was extremely easy to work with and she is a delight. My family enjoyed having her as part of our celebration and you certainly will.

KC provided a wonderful and creative surprise dinner for my husband on his 50th birthday. She took…read moremy ideas, and his food preferences, along with all of our guests, and came up with a menu that delighted everyone! She even traveled out to our lake house in horseshoe Bay for the event as well and was flexible, responsive and very easy to work with Throughout the planning process and execution. I recommend K C highly, And we will definitely engage her the next time we have a special occasion!

Five of us recently went to a crepe workshop with Stephanie and it was such a great experience!…read more Her workshops are small so you get a lot of personal attention. And it's a hands-on session where each person learns by doing. Stephanie is knowledgable and patient and she makes the whole experience fun. I highly recommend!

My son attended one of Cook, Learn, Grow's summer camps in July, and it was fantastic. The session…read morewas extremely organized, the instructors were knowledgeable and enthusiastic, and the lessons were age-appropriate. Best of all? My son now has an appreciation for food and enthusiasm for cooking! I highly recommend Cook, Learn, Grow to any parent interested in exposing his or her child to the wonderful world of food. What a fun adventure!

We had a Cook, Learn, Grow birthday party for my daughter's 5th birthday. They set the whole thing…read moreup at your home from beginning to end. It was absolutely wonderful and the kids loved making their own pizza!