Came here for a team event. After a heavy day of fiery debate and hacking, I wasn't sure if I was…read morein the mood for more feverish competitive activity with the same people but I was quite wrong and a good time was had! Just make sure you save some patience for figuring out the parking, especially in the summer days when you have to dodge kids in swimsuits. The event we did was essentially an Iron Chef-style competition, but we first had a happy hour of charcuterie cheese and fruit and an open bar (although the line for cocktails was a bit backlogged). We were divided into two groups with an assigned chef each to coach us through a 90 minute cooking session to come up with a meal plan consisting of our designated protein (my team got Salmon and the other team got chicken), 2 vegetarian sides, and a dessert. We had nearly access to a seemingly infinite amount ingredients to work with, but not all! Some ingredients even came from the garden outside but mostly the pantry is well stocked with so many different herbs, spices, cheeses, sauces, etc. Not to mention all kinds of kitchen equipment. We feared 90 minutes wouldn't be enough but it seemed to be just enough time without feeling too harried to brainstorm and come up with a plan, split up and prepare various dishes, plate for the judge as well as each other (to eat buffet style after the presentation). Each group selected a presenter to talk through the dishes and then we went to the main dining area to partake in each others' creations - with more drinks! The staff who judged the dishes had a lot of goodness to say about all the creations and the winning team got bragging rights and a blue mug. We dined right on Lake Union by huge windows such that it felt like the event turned into a fancy dinner cruise from there. All in all it was a great event and a great opportunity to connect.

My 13 year old daughter did a week of summer camp here and LOVED IT. She's pretty shy and tends to…read moreget anxious about trying new things, so I was worried that she wouldn't like the cooking camp but I was blown away at 1) the fun she had every single day, 2) the skills and concepts that were taught to her in a way that kids could comprehend, and 3) the dishes she made. The summer camps are a little pricey but I think was worth it, because the kids not only get to cook and eat good food but they also went home with their own apron, knife, and digital recipe book! My daughter now has more passion and confidence to cook independently. Highly recommend!

Our experience with Young Chef Academy and Chef Deb has been absolutely fantastic! Chef Deb is…read morepassionate, knowledgeable, and incredibly engaging. She creates a fun, supportive environment where kids can learn essential cooking skills while having a great time. The lessons are well-structured, hands-on, and full of valuable tips that even parents can appreciate. My children have gained confidence in the kitchen, developed a genuine love for cooking and broadened their palate thanks to Chef Deb. I highly recommend Young Chef Academy to any parent looking to inspire their little ones and teach them lifelong skills in a positive, nurturing setting. Five stars all the way!

My oldest is 9 and has always had a thing about helping in the kitchen. His stepmom happened to…read morecome across an ad for this summer camp at Young Chefs Academy and we jumped on the opportunity to sign him up. For us it was an hour drive each way but it was totally worth it to see the smile on my sons face. What I loved about here is that everyday after class they got to eat what they made so my son was always very proud and they teach kids how to really cook! Everything is made from scratch which even in Highschool classes I remember most things were always made from a box or jar. This summer program ran Monday-thur and at the end of the week they were given a cookbook with all the recipes they made during the week. It is a tad bit pricey but really sooo worth it.

We just learned that there is a Hot Stove Society weekly live radio show/podcast hosted by Seattle…read moreCelebrity Chef and Restauranter extraordinaire Tom Douglas. The show is broadcasted on KIRO radio and streamed on YouTube. You can also listen on a podcast. It is filmed in the industrial kitchen at the Hot Stove Society Cooking School in downtown Seattle. The best part for us is that we learned you can buy tickets to attend a taping of the show and it includes a freshly made breakfast. We immediately signed up and attended the one this past Tuesday. It was so much fun as we were treated to freshly made sticky buns, Shakshuka and Greek yogurt with granola. All of the food was delicious. The show being recorded was also fascinating to watch with lots of behind the scene activity capturing our attention. The guests on the show were informative and entertaining and some door prizes were given away to some audience members. After the taping, we got to take photos and talk with Tom, his staff and the guests. We really enjoyed ourselves and were well taken care of (and well fed!) by the staff. I recommend attending one of these shows for a great behind the scenes look and informative discussions about food and cooking from some local experts.

My wife and I had a great time here, so this review rating is a bit unbalanced. Being spectators to…read morea live podcast production was really fun and educational. Tom Douglas and his daughter were great hosts and their guests were engaging as well. We enjoyed the food that was served as well. What bothered me to the point of dropping 2 stars was being offered a mimosa when we were seated, without being told it was not included in the price of our experience. I was not prepared for the steep charge for the drink when we were getting ready to leave at the end. Had I known in advance, I certainly would have politely declined the offer. It just really left a bad taste in my mouth which took away from what was otherwise a great experience.

Is now Le Cordon Bleu. I go to school here and I am very impressed with the level of experience…read moreand knowledge all my instructors have. My current Chef instructor has a background in fine dining so he shows us some of the most interesting things. We learn the basics but then he throws things in that are really gourmet and its great to be learning the foundations as well as the fancy stuff. I really love my school. We have a few students who make me insane, no passion or real desire to be there, younger, not as driven as I am but you focus on yourself and your goals and take it for everything you can get from it. for the 9 month program (plus externship) and how intense it is, it's a good value for the money.

I recently took a group cooking class with the Primal Chef at the Miele studio in Bellevue. It was…read morereally fun! The recipes were super tasty and we created some outstandingly delicious food. I do think some of the recipes could have been vetted for more clarity though, especially as they build off each other. So you made this sauce and then it goes into this other recipe, etc. My only other comment (and why not 5 stars) is that honestly the class felt rather disorganized. We broke up into 3 groups and each made 1/3 of the recipes. I understand you cover more ground that way, but it was also a little disappointing to literally have no clue what the other groups were doing. You had to make time to walk around and ask questions, which I guess is OK but hard to do when you are also supposed to be planning and cooking your designated items for the group. I also felt like there could have been more structure to what each group was doing and more guidance. Although Chef Gil was very helpful, he was only one person. There were a few sous chefs around, but we had to flag them down to ask questions. I think a little more direction, a planned order to make the items and some more organization could have taken this class from great to amazing.

If I could give higher than a five star I would! Coming in to town last minute, unannounced on…read morebusiness and requiring not one, but two private chefs for not just an average day but Fourth of July DAY and NIGHT, Primal Chef completely came through! Fara & Kai showed up professional, prepared and not only cooked amazing meals, but quite literally took great care of our group for the entire day. The food was phenomenal to say the least and my team and I have, without question, saved their contact information for our next trip to Seattle! Thank you Primal Chef for going above and beyond!

Pranee is a master teacher! She made us all comfortable and we had a great time cooking and eating…read morewith six others. It was delightful yummy and we learned a lot about Thai food. Book a class today. It's fun with a significant other, friends, family or work mates.

This is a great class. Pranee is a wonderful host and very generous with her knowledge and…read moreingredients information. The food was delicious, and the cooking space very comfortable and pleasant. Super happy with the experience and would highly recommend!! Definitely looking forward to taking other classes!

I've never written a review for anything before, but had such a bad time, feel like I need to…read moreshare. So here's your warning: if you go with a group of friends or family prepare to not be able to talk to each other. All she did was yap the whole time (some of it informative but most of it was her just talking about her life). When I tried to have a quiet side conversation with my friend she shushed me! I paid a lot of money for a private class for my friend's birthday thinking it would be a fun light-hearted experience, but I felt like I was in a college lecture instead. Not only did I find the whole experience to be unpleasant, but I also left very hungry! We didn't get to eat all the food that we made AND PAID FOR because she put it away. The food was good but nothing about that experience was worth the money

I had a chance to check out Diane's artisan food class with 5 app and 1 dessert (all vegetarian!)…read moreand found Diane to be super entertaining. I don't think of Diane so much of a chef but much of a friend who doesn't intimidate you with fancy chopping and cooking skills...but rather more like someone who you can feel free to enjoy talking about food and its origin, helping prepare a healthy meal right in the kitchen. What I like most about Diane's style is that her food contains at most 4-5 ingredients. I also appreciate that Diane tried her based to source her ingredients from local producers...(e.g. vote and put your money where you support!). They are simple, health focused, practical and easy to prepare, especially for someone like me who doesn't have as in depth kitchen skills. She didn't intimidate me at all with all the stuff I didnt know what to do or how to use around the kitchen. Overall, I highly recommend Diane's class. I wouldn't say its full blown madness of cooking involved, but rather more light coming and entertaibment of the party you are taking your class with! If I had another chance, I would definitely love to take Diane's class again for sure! P.S. I also appreciated she followed up and sent us information about the local vendors that we can get the ingredients we used in the class and the recipe of the dishes we made that day.