My boyfriend and I had the BEST time at this Japanese Ramen Date Night at Untamed Chef! The class…read morewas interactive, organized, and easy to follow. We made pork gyoza with ponzu, fresh ramen noodles, jammy eggs, and green tea cookies, and everything tasted amazing. The chefs created a relaxed atmosphere while still teaching real technique, and our ramen bowls honestly turned out restaurant quality. It was a creative, memorable date night and we will definitely be back!!

I did not have the opportunity to experience the business, but I will warn you that if you book and…read morecannot make it for any reason (illness, surgery) you will not be able to re-book. The owner was very nice and offered us the bottle of wine that came with the experience, but it was an absolute waste of our money. Yes, I understand that the ingredients were already bought and ready for use. We did not ask for a refund, but to change to another date.

Mary was easy to work with over email to craft our personal chef dinner menu for 13 people. She…read moresent Chef Mackenzie and her assistant to our house to prep, cook, present, and clean. The food was unique and very flavorful. They even provided custom printed menus.

Last year, friends of ours got married on our anniversary and we thought it would be nice to have a…read moredouble date on their first (and our 18th) anniversary. We have had two great experiences with Chef in My Kitchen, so had them to our home again. One of our group doesn't eat meat, so they created a fish centered meal that was delicious, inventive, and looked beautiful on the table Everything was perfect. Chef Emily was skilled and very friendly. We had good conversations with her and an amazing meal. When we realized you could see the aurora borealis from our house that evening, she joined us outside for pictures. It was a lot of fun.

Chef Nae was amazing from menu selection to delivery of the food. She was friendly and explained…read moresome of the ingredients in the food. The pan seared whole tilapia with lemon herbs was a hit. Chef Nae's food was absolutely delicious. My family loved it and will definitely invite her back.

Let me tell you, I would recommend chef Nae to everyone! She was prompt, inviting and very…read moreprofessional. The food and conversation was delicious. The table setting was beautiful, customize menu with my personal message on the back to top off my romantic dinner for two. Plenty of leftovers for the next day. I can't wait to do business with her again.

It is a cool place to go and learn all the way to know about culinary arts. The instructors are…read morepersonable and help you in every way.

I'm currently a student here, and I'm very happy with my experience. The instructors are all…read moreprofessional, and certified by the ACF in their respective fields. I don't know that I've had an instructor who HASN'T worked as an executive chef or owned their own restaurant at some point. That insight into your future is very valuable. Every instructor I've had has infectious enthusiasm for teaching us their trade, and even though I work full time and it's exhausting me to go - I look forward to every class. My only complaints are tied to ECPI. CIV is actually the School of Culinary Arts for ECPI. ECPI's policies/support of the school are sometimes shady at best. First - during a blizzard in Virginia Beach, ECPI responded that "if 7-Eleven is open, we're open." Way to think about the safety of your students/instructors. I trekked in - and then STILL had to make up the class because of the instructors that said "screw this." Second, a lot is web-based. Not a problem - if ECPI could keep the internet up in the school. Internet goes down for HOURS at a time probably twice a week on campus. Third, for $36,000 per student - you think ECPI would let us keep our culinary books. NOPE. We've only got to keep 2 so far - and I'm in my 7th semester. Oh, and I have a Bachelor's Degree from the US Naval Academy, and I'm halfway through a Master's program at Embry Riddle, and ECPI only transferred 3 classes. It's all about the money! Very happy with Culinary Institute of Virginia, but wish they weren't associated with ECPI.

It was my Family's 50th Girardi Reunion held in Hampton, VA…read more Chef Lin, and his EXCELLENT Staff went ABOVE and Beyond what I Expected!!! Amazing Italian food and The Tiramisu and Cannolis were to Die for!!!

Chef Lin and his staff were utter perfection! They recently…read morecatered my Italian family reunion for 100+ people and everyone raved about his food! Such a great selection from horsd'oeuvres to main courses. And the flavor was ah-mazing!!! I would definitely hire the Tailored Chef again for catering! KUDOS Chef Lin!!! ‍

Some of the best catering I've had in the area. The jerk chicken egg rolls and mac and cheese are…read moremy favorite.

Chef Telly' s cuisine deliciously satisfying! The skills and knowledge of food preparation is…read moreoutstanding,combine that with the love they inject in every morsel takes comfort food to a whole new level!

This is some of the best food i have ever eaten…read more I use Chef Jesse for every event Meal prep ..and personal catering! He is professional, reasonably priced and extremely creative!!

Matt Dad is a small, family-owned business that makes and sells MaD-brand seasonings for BBQ,…read moreseafoods, and general foods. An online friend recommended the all-purpose salt seasoning, so I ordered one bottle of it for $18. Five days later, the business shipped the package to me. Three days later, the USPS delivered the package to me. According to the label on the bottle, this all-purpose salt seasoning contains not only salt but also "spices," garlic, onion, and sugar. So far, I have put this all-purpose salt seasoning on veal, tilapia, and broccoli, and my husband and I have enjoyed its flavors very much. I highly recommend trying this product, and I might purchased additional seasonings from this business in the future.

Great Focused degree school for the fine arts.. the school is young (less than 3 years old) but…read morethey are accredited through the Atlanta Art Institute.. the gallery is constantly changing and is open to the public the student show will run from October to January you should stop by and see the wonderful work that the schools students are producing (including my own :-))

Having one on one interaction with your professor to understand the learning needs, is better than…read moreno attentiveness from a professor and learning little to nothing.