I learned how to make whole grain sourdough bread on Roe's on-line class. It was so great because I…read morecan keep going back to the video in case I forget something. My bread is made with hard white wheat and it is so delicious. I'm very thankful for this class as there is too much information out there on the internet highway and I have made so many mistakes in the past and didn't know why.

This class was amazing and taught me so much that I did not previously know about wheat bread!…read moreThink history and science class and then hands on! On arrival the parking is on the surrounding streets and since it was the weekend I found parking easily but I can imagine it's harder during a weekday. The building has a large sign so you know which door to go into for The King's Roost. I am still an amateur at making sourdough with my regular sourdough starter and when I saw this offered through Renaissance club who signed me up I was excited to learn what I'm doing wrong. Well, this class didn't teach me about how to make my current breads better, but instead taught me about the world of wheat that I've never really understood and how to make a good wheat bread which actually seems easier to do than my regular starter bread. If you take the class you'll understand the whole gluten thing and reason for needing to knead more with one versus only gentle folds with the other! I follow a girl on Instagram who used a countertop mill to mill einkorn and I always thought that's too much work and I didn't think it's something I could do. In this class I got to see the countertop mills first hand and how easy they are to use, I got to see the differences between the white or red grains and I got to taste the different bread examples fresh out of the oven! Not only that, but we were all given a portion of wheat starter to take home! I am really excited about this because as I'm getting older, proper nutrition without added chemicals and additives is becoming more important to me. Right now the dough we made in class is sitting in a bowl rising and I am just so excited to put it in the oven later and see how my very first wheat bread will come out! I'm also converted and probably will be getting my own countertop mill soon!

My family and I took a two-hour class on making mochi and Japanese sweets yesterday. The space was…read moreample and professional, and Yoko was pleasant, personable and a good teacher. The hands-on experience was communal, which helped to break the ice between participants. We each ended up with a few delicious treats to enjoy or bring home for later. My own work was kind of clumsy and I was not made to feel embarrassed at all, just encouraged to enjoy the process. And I did! I recommend Foodstory if want to explore Japanese food and want something fun to do with family or friends.

Perfect date night. Booked this for our anniversary and husband and I enjoyed this a lot…read more We booked Mastermind Sushi class on a Sat afternoon. The class was about 3 hours. Be there a bit earlier as you wanna get free street parking instead of the paid parking $5 an hour next to the building. The class is on 4th floor. Aprons provided at the entrance. Two people share one cutting board. Yoko provided detailed instructions from start to finish including little Japanese culture stories here and there. Everyone gets a chance to cut fish sushi style. Be sure to wash your hands before touching the fish as everyone's eating the fish that multiple people are touching and cutting. Final products were so yummy. Def a bit different from the sushi you get at restaurants. Def a great date night if you enjoy learning about Japanese culture and food.

Such an amazing experience from start to finish! The chef was not only incredibly talented but also…read morea fantastic instructor -- patient, engaging, and made everything easy to follow. The whole atmosphere had such a fun, welcoming vibe that made the night feel special. The food we made was absolutely delicious, and the drinks were just as good -- and yes, they're all-you-can-drink, which was a huge bonus! This is perfect for a date night, girls' night, or honestly anyone looking to level up their cooking skills while having a great time. I would 100% do this again. Highly recommend!

We had such an amazing time taking a cooking class here this past weekend with another couple! Yes…read moreit costs $125 dollars per person but you are getting an experience, lots of yummy food and wine! There were only eight people total, which made it feel really intimate and hands-on. We learned how to make pasta from scratch and enjoyed unlimited wine, honestly, what's not to love? The instructor Chief Marita, was incredibly friendly, down-to-earth, and shared some great techniques we'll actually use at home. Highly recommend!

I selected Taste of Pace for my husband's 40th surprise birthday party due to some great reviews on…read moreYelp. I threw a hail mary and booked without having tried the food myself before and prayed that the experience would be wonderful. To say i was satisfied with them would be an understatement. Though i booked them last minute (literally 2 days before the event), Brooke was more than accommodating and helped decrease the stress! Communication was clear via phone and email and in the course of a couple of hours, she had given me customized menu options within my budget as well as vegan restrictions -- all while i multitasked at work! On the day of the event, her staff arrived promptly at the discussed time and had the food prepared and set up nicely. Everything was beyond expectations and i was complimented all night at how good the food was. Bonus: they are a zero waste company and also used biodegradable eco-friendly utensils! a company after my own heart. I will definitely book them for future events and recommend them to anyone looking for amazing food and great service with a sustainable mindset!

We got married at the Hudson Loft in DTLA and food is a very important aspect for us, so we knew we…read morewanted fresh, delicious food for our wedding. A criteria we had when searching for a caterer was having a family style option so that our guests had a chance to eat multiple items/dishes. We knew we didn't want each person to just get one plate of food with a single protein choice; we wanted a feast! After finding Taste of Pace through some online research, we scheduled a tasting, which completely blew us away! Pace had us come to a loft where she cooked all of the dishes as we sat, ate, drank, listened to lovely Italian dinner music, and chatted with Brooke to go over the menu options. We instantly booked with them after. They also helped with the open bars we had at the wedding, so the food, the alcohol, the staff were seamless and amazing. We keep getting comments on how delicious the cocktail hour appetizers and dinner platters were. For cocktail hour, we had a charcuterie station, hamachi crudo, risotto cakes, and hangar steak. For dinner, we had an heirloom lettuce salad, braised short ribs, salmon, fingerling potatoes, and seasonal veggies w/ burrata. I was definitely not one of those brides that don't get to eat a bite of their food at their wedding. Oh, I sat and ate my ENTIRE plate of food! My favorite thing about Taste of Pace is that they are a zero waste catering company and they use every part of their ingredients. It's so amazing!

I'm going to do this again and again. This is my happy place…read more I was late. Trying to rush out of work early on a Friday never works. Then there was the traffic on the 101. I was going to miss the meet & greet window and show up in the middle of the first class. Late for class on the first day of school! What a nightmare. The sun was setting as the 33 started twisting and climbing into the hills of beautiful Ojai, and my worries melted away. I arrived at Calliote Canyon and was immediately awed by the property. It's gorgeous--definitive California. Jill greeted me at the door with such warmth, and ushered me to the screen porch where Chef Carol was in the middle of her first lecture of the weekend--herbs. Chef gracefully incorporated me into the lecture with brief introductions and catch-up. Jill magically appeared with a beautiful small plate of nosh and a glass of wine, along with the recipe packet and a pencil for note taking. What traffic? I was at work earlier today? Instantly all the cares and concerns of the real world evaporated from my mind. I needed that more than anything. I felt utterly at ease. And I was learning! I learned so much over the course of that weekend. I found myself taking notes right away, because basically every statement coming out of Chef was kitchen gold. I generally pride myself on 'being a good cook' but man, nothing humbles your kitchen pride like learning from a chef. Chef's experience in kitchens and classrooms makes her the perfect educator in this setting. She lectures with a lovely conversational style, making eye contact and ensuring everyone is together, understanding. During practical work in the kitchen, Chef deftly moves throughout the room, giving tips and correcting techniques. All the while Jill is making sure your every need is met, you have all the tools you need before you realize you even need them, and keeping the fantastic tunes at just the right volume. Jill quite obviously put a great deal of care and attention into every detail of the weekend; she is a great host. There were 4 courses total (including a full real course where we learned stuff and made stuff on Sunday! None of this, just wrap up and say goodbyes by noon--Sunday was a full day). Each course was valuable lecture followed by hands-on kitchen work. We covered an exhaustive amount of information and technique without a trace of exhaustion. We cooked delicious food! We ate delicious food! The settings for each meal were picturesque, the ambiance was ideal. A dozen like-minded people sharing a mutual sense of accomplishment, dining under the stars and amongst the candlelight, getting to know one another over a fabulous meal. There is nothing better! Time slowed down. Wonderful new friendships blossomed. Calm, clarity of mind, relaxation, joie de vivre, happiness; these are my memories of this retreat. I'll do this again and again.

My new favorite weekend getaway for FUN, meeting new friends and great cooking for any skill level…read more I've been to two of their cooking retreats and I look forward to more as soon as possible!! I Really can't say enough positive things about each weekend. I left there feeling energized, peaceful, contended and with skills I wanted and needed to learn! Mediterranean and French were equally as enjoyable and all I can say is "I want more please" Chef Carol and Chef Gillian make the experience so easy and stress free. I felt right at home. Love you guys!! See you again next year!!

Chef Cregg made my first cooking class so enjoyable! He was super engaging and knows how to create…read morea space for collaboration and fun. We did his fresh pasta making class and learned how to make pappardelle topped with vodka sauce. The class was 3 hours long but time flew by because of how interactive he made each step. Would definetely recommend him and his classes. He was very knowledgeable and shared neat cooking hacks/tips for that could be applied to every level of cooking. You can tell he really enjoys what he does and that's always a bonus. He creates a very inviting space and in return it allows you to interact with your neighbors and share a meal at the end.

Chef Gregg was a wonderful professor and gave us lots of pro tips and engaged the class very well…read more The ravioli he taught us to make was delicious. Our only feedback is to give a better heads up about the length of the class, it was advertised at 2 hrs, but ended up being over 4. Would have been nice to know we should snack beforehand.

Lena is a wonderful chef and master of the craft. My daughter wanted to have a cooking party at our…read morehouse for her 12th birthday. Lena not only planned the menu, but she came over in advance to get a layout of the space, and brought over items that my kitchen did not have as well as came with beautifully printed menus. The girls had an excellent time, made great food! Lena was organized and as professional as a chef in a real restaurant. It was such a sweet personal and memorable experience for all the kids that attended. I cannot recommend her enough!

I recently took one of HyefeastLA's cooking classes, and it was honestly one of the best…read moreexperiences I've had. She's an amazing home cook and explains everything in a way that actually makes sense. I never felt rushed or confused, and she made the whole class fun and easy to follow. Her recipes were the highlight. They were super flavorful and surprisingly simple to make once she broke everything down. I've made a couple of the dishes at home since the class, and they turned out great, which never happens for me normally. If you're thinking about taking one of her classes, do it. She's talented, patient, and you walk away feeling like you actually learned something useful. Highly recommend.

I'm originally from Missouri, so being a midwestern girl, my cooking repertoire mostly consisted of…read moremeat and potatoes. When I moved to Los Angeles, I adapted my diet to include healthier and "hippie" items. However, I was never really properly taught how to cook them. Briana has always given me helpful diet advice and tips, but when I took her class, my cooking ability jumped to the next level. Not only did I learn some delicious healthy vegan dishes, but Briana took the time to work with me on the most basic of skills, like how to properly hold a knife and chop correctly. I know it sounds silly that my food preparation abilities were so lacking, but Briana was professional and patient as I caught up. I've carried my newfound skills and healthier food knowledge into my daily cooking. I feel much more informed both in shopping for ingredients as well as preparing dishes. I cannot recommend Briana highly enough. Her knowledge of holistic cooking is exceptional, and her ability to instruct others, even the most inexperienced, is encouraging.

I have known Bri for quite some time and her first concern no matter what she does has been the…read morewell-being and happiness of those around her. Combing that selfless nature with her love for fresh organic food, Bri has provided my wife and I with a wealth of nutritious knowledge and recipes to help us maintain a healthy lifestyle without sacrificing variety, and most importantly, taste. My wife and I love to eat and cook all kinds of foods. We are not vegan or vegetarian, but having healthy and tasty options from those categories have been essential to our active lifestyle. Recently, I have been training for a Muay Thai bout and Bri's recipes were essential for me maintaining my weight class while providing me with the nutrients and energy I needed for intense training. Aside from all of that, Bri is an open, honest, and caring person who will work hard to find the right dietary balance for you. So if you need help getting your diet in order, look no further!

As a part of my Christmas gifts, my boyfriend got us an experience with Cozymeal for a sushi making…read moreclass. Cozymeal's platform has a variety of different cooking classes with local chefs all over the place. Such a thoughtful and well executed plan! My boyfriend said he browsed through many sushi making classes and ultimately booked the one he did because it had the best menu, with the most variety of options. We arrived 10 minutes early, because I like being early and it really paid off. We got to pick our workstations, which I feel like were the best spots in that kitchen. The class started on time, so the stragglers got the worst spots and missed out on the intro. Upon entering, we were directed by chef to go wash our hands, and put on an apron that they provided. We brought our own sake for the event to pair with our sushi, as the website indicates that you can bring your own drinks like beer and wine. They did not have ice buckets or anything to chill our drinks, so that's what I would say is an opportunity for improvement. During our class, there was a total of 6 students, which were 3 groups of couples. Your experience is unfortunately affected by the other students. One of the other couples were cool, but one of the other couples were obnoxious and inattentive. I wouldn't care as much if it doesn't affect me but it does when we are mixing communal rice or he's taking 2 pieces when the instructor tells us all to take 1 piece of fish. Then you're just messing with the group's supplies. Sigh. After mixing the rice, we started to form our first menu item, the Nigiri. This course just had one piece of salmon nigiri. I got really good with forming the rice for my nigiri. You can tell since I was able to pick up my nigiri without struggle. Most of the other students' rice fell apart and they couldn't even lift it from their plate. Then was the Sashimi, where we were all given pre-sliced salmon and yellowtail to consume for our sashimi dish. Then we were all given bricks of tofu to practice cutting as it allegedly mimics the texture of the fix. Not that exciting. My boyfriend did really good with his knife cuts so I'll leave the cutting to him in the future. Next was the Maki, or the handroll. This step was fun because it allowed for a lot of customization. You can add your prefer ratio of soy sauce, spicy mayo, and sesame oil to the salmon. You can use chopsticks as guidelines for the area to apply the rice, then sliced cucumbers, avocado, and then finally your fish. Yummm. It was also easy to form and eat. I can see more maki for us at home. Quick public service announcement. Pay attention to when the chef tells you to eat or to wait. The chef clearly told us to plate and wait for the remaining three items so we can all sit down at the dinner table together. One guy in that awful couple pair started eating his food, and his partner ended up eating alone at the end. Super awkward. The Temaki is your typical roll with the seaweed paper on the outside. We got salmon as the filling. This was fun to roll up, and I did really well, but I don't enjoy eating rolls so I probably wouldn't invest in supplies to make this at home. It was still fun to learn. Not to mention it was such a hassle, cause you have to clean your knife in between every cut or else the sticky rice would get all over the place. Then we made the Uramaki, which is the inside out roll where the rice was on the outside. This was even messier to deal with and even less likely for me to make it at home. They gave us lame imitation crab meat for this one, which I don't care much for. Cutting this one was more of a pain than the last. Last was the Chirashi bowl. We were given these stamps to punch out designs out of carrots and cut sweet peas all cute. Then boil them for a minute, to have the same consistency as everything else. We were given a piece of salmon, a piece of yellowtail, and some sweet egg from the instructor to put together our chirashi bowls. Then we took the last 3 items of the menu over to the table for a communal meal. I had such a fun time making sushi with my boyfriend. We will probably make some nigiri, sashimi, and maki in the near future. For anyone interested in these cooking classes, I recommend booking with more friends to eliminate the chances of potentially bad company. And remember to arrive early to seize the best cooking stations.

Complete And total waste of money. No one confirmed with information for log in. Then I get a…read moremessage from the Chef that she was waiting for me in the Zoom room. The owner, Sam, is a scammer. They schedule you, take your money and drop you.

This was my first (and probably only) experience with the Ecole de Cuisine cooking school. I…read morelearned of the school by way of an offer though Travelzoo for a discounted one-day cooking school. I purchased certificates for myself and my wife (one each) at a discounted rate of $65 each. Regular price is listed at $130 per person. I understand there is another facility where they conduct classes, but the one-day "consumer classes" for home cooks are held at 201 E. Colorado Blvd in Glendale, so my review is specific to that location. Class Registration: Their website listed several classes available when I purchased the certificate. Class registration, however, is handled exclusively by email. When my wife and I emailed to register we learned that the site hadn't been updated to reflect that many of the classes were already full. The person responding to the emails was a tad rude and unaccommodating, and couldn't tell us what classes would be offered in the future, nor when they would be announced. We ended up enrolling in the Tamale class. Not our first or second choice, but we both love Mexican food and were looking forward to a day of instruction in making tamales. Location and Facilities: The location at 201 E. Colorado in Glendale is a community Rec Center. Parking was easy, as was locating the class. The classroom was a vacant banquet hall with an adjacent kitchen. There was a strange smell in the building when we arrived. I can't say the cooking class had anything to do with it, but it was a little off-putting. My wife and I have attended great cooking classes before including one held in a converted Bangkok apartment, so I understand that location isn't the most important factor. There were four student stations set up, each with a butane burner. This was designed to accommodate over a dozen students, so the class area was a little crowded, to say the least. Class Instruction The course began at 2:30 PM and was over by 5:30 PM. Instruction was by Susan Park. Farid Zadi assisted and spent most of his time in the kitchen, out of view. The class began with instruction in how to prepare masa (basically mixing it with water), pressing it into tortillas and frying them. The students prepared the masa by kneading it with their hands. Fortunately one of the people at my station brought food prep gloves because the instructors didn't provide them. I kept looking at the hairy hands of one of the students at the adjacent table as he picked sticky dough from beneath his fingernails, thinking there was no way I would eat anything prepared in such a manner. We topped the tortillas with pre-prepared toppings. The class continued with another round of mixing masa, then folding it into prepared corn husks, again with pre-prepared fillings. We then waited while they steamed the tamales. Nearly the full third hour of the class consisted of the students waiting while the tamales steamed and the staff cleaned up. My wife and I made 7 tamales together. When they were finished steaming, we decided to try one and take the rest to go. Our tamales were undercooked and inedible, as were those of several other students in the class. The instructor told me it would take another 30 minutes or so to finish cooking them, and that we were better re-cooking them at home. She offered to throw away the inedible tamales for us if we didn't prefer to re-cook them ourselves. Overall Impressions: Despite the issues with location, sanitation, and insufficient equipment, the class was poorly organized, short on instruction, and lacking in customer service. Since all the proteins were pre-prepared, the only tangible hands-on instruction was in the mixing and hand-kneading of masa, water, and lard. If you've ever taught your kids to make play-dough at home, you (and your kids) have acquired almost all of the skills imparted in this class. Overall, my wife and I tried to make the best of the class, but we couldn't help feeling disappointed. Ultimately, we paid $65 each for two hours of instruction in the mixing of 2-3 ingredients, and received 7 inedible tamales. As of the writing of this review, I can't tell you whether they tasted good, as I have yet to re-steam them. Sadly, at the bargain price of $65 per person, this class was still about $60 overpriced.