Had a GREAT experience!..honestly, one of the best of my life. Talk about a learning experience in…read morea laid back type of atmosphere, low stress and the chefs are highly patient and professional. The administration personnel are top notch and make sure that you're happy and that you "matter". Culinary school is something ive wanted to do all my life and i couldn't be happier that i attended D'avolio

From the owner: D'Avolio Culinary Institute is a post-secondary culinary training program licensed by the New York…read moreState Bureau of Proprietary School Supervision (BPSS), a division of the New York State Education Department. Our staff has actively worked in the culinary field and are sensitive to students with life challenges and disabilities. We offer at least a 10 to 1, student to teacher ratio. This is ideal for an adult learner who finds traditional education difficult; our approach is a hands-on, visual experience. There are no requirements for general studies classes, all math and language skills are directly related to the skills necessary to be successful in the culinary arts world. We are located on the beautiful campus of St. Mary School for the Deaf located at 2253 Main Street in Buffalo, NY; conveniently a short distance from the 33, two NFTA metro stops and the Humboldt-Hospital train station

Jessica has a business that does many things. And I think a "real job" too, but am not sure. She…read moremust have a fabulous garden, as many of the things we had in cooking class were from her garden she said. Pretty cool. I aspire to that type of garden. This year the tomatoes were a mess, but the kale and broccoli worked fairly well. Next year will be better I'm sure. Meanwhile, on to the review. I attended one of her cooking classes out at the Newman Center at UB. Skinnerville road or something like that. Thank goodness for GPS. The class featured a quinoa salad (similar to one I make at home already, but with some great additions, liked spiced cashews (YUM YUM YUM!) and pomegranate seeds, in season right now). Then there was a date concoction that seemed like dessert to me, but pretty much anything with a balsamic reduction can be a dessert. Some version of potato latkes, made with sweet potatoes rounded out the offerings. I wasn't part of making those and while I enjoyed eating them (you get to eat after the cooking!), cant comment much further. Its all vegetarian, and I'm pretty sure this meal was vegan as well, but not positive. Her website has a ton of great recipes, all plant based, and she presents them in a chatty and engaging way. I am looking forward to more of her classes. Very hands on, we all helped on various dishes. Shes pretty informal, so asks the class to divide themselves up. She does stop class throughout to share "helpful info, tricks, methods etc" that all will benefit from. And she almost sold me on a vitamix, but for now my Ninja is holding strong. If you already cook well and want to move to more vegetarian fare, her classes and website are a great place to look. If you don't cook well but want to learn more, these classes are great for that too. I'm working on a more plant based diet for the house, and this was perfect. 4-2017

I love this fabulous plant based eating instructor! She is so inspirational and energetic! Her…read morerecipes and eating tips cannot be beat! Her classes are really fun and educational! You get to try some absolutely delicious and healthy dishes too! Jessica Altman has a great vibe about her! I know when I see her in action I just want to come back for more! Since we have added plant based items into our diet we have felt better and lighter! I hope you will take the time to go to a class and meet the garden fresh foodie and get inspired!

Stopped in this past Saturday, for their Gingerbread contest that is being held, the next few…read moreweekends. My main two reasons to stop in: Fun holiday, creative event, great way too see the school and celebrate holiday season. Next, i was curious too see what was left from Rainbow Mall...a few things were, glass elevator, and original stars. Beautiful, modernized location, with the bookstore, areas for public, private events, Barnes and Nobles store for students, and an area to buy student purchases bake goods. Purchased parmassen chive scone, and the hot chocolate cookie. Both were devine, flavorful, high quality. Sorry forgot pictures.

I was previously here outside normal business hours for a local film shoot, but this weekend was…read morethe first time I had a chance to visit while the space was in operation. There's a restaurant we need to check out, a small Barnes and Noble, and a patisserie operated by students at the culinary institute. Beautiful space. Definite potential to help revitalize the Falls.

"Arie Mazur Student Cooking Blog is a educational, motivating, and fun platform. Whether you're…read morevegan or not, Arie Mazur Student Cooking Blog will inspire you to go home and make the recipes."

Love a good culinary experience. the Artisan Culinary loft, located in Artisan Kitchen and Bath…read moreprovided just that. Attended a Korean BBQ cooking class. Chef Debbie and crew were amazing. The class was very interactive with tons of on hands cooking. Learned some great techniques. The chefs were amazing. They answered questions, provided tips and tricks. The vibe was so much fun from the entire staff to the participants in the class. Thoroughly enjoyed the experience. I would definitely recommend checking out their web site and calendar of events. Reasonable priced. Class was from 6 to 9. You can also bring your own beer and wine to partake while cooking! Make sure you check out the bathroom even if you don't need to go! Our Menu Grilled Chicken Kimchi Scallion pancakes Glass noodles with sauteed vegetables

We came here for a cooking class as a work team building event. It was a blast! The chefs were…read morehelpful and the gnocchi dish we made was delicious. Great atmosphere! Highly recommend if you're looking for something fun and different to do!

We attended this cooking school yesterday as a gift from my husband. Mot knowing what to expect…read morewhen we arrived we enjoyed learning new techniques from Ann. She was a very knowledgeable and enjoyable teacher. Moving with the flow of the class. The time moved along quickly and enjoyable. The wine pairing after the cooking while we enjoyed our meal was also educational. I woukd highly recommend this class to share with a friend. Seems expensive up front but we'll worth the money with the learning, great food and wine.

So what do you do when there aren't any Shaw Festival Shows. Well I found his fabulous cooking…read moreclass and we had a great meal, wine tasting and loads of Fun. We started with an edamame garlic dip and yummy crackers. Each group made the same recipe, yet each finished dip tasted different. How fun. Next came a pomegranate dressing for our salad. It was sweet and savory with pomegranates and roasted pecans on top. For our main dishes, we made a Burgundy chicken with a ginger, shallot and garlic glaze on the stovetop. So easy and a nice presentation. For the sides we roasted cauliflower and made a sweet potato with apple sauce mashed potatoes. Our dessert consisted of baked caramelized pears with a choice of toppings. There was blue cheese and dried cherries, ice cream or raspberry sorbet. I selected the sorbet. We garnished the dessert with a dash of maple syrup and some ginger cookie crumbles. Besides a great meal, I also took The wonderful recipes home an learned some cooking tips. The staff was friendly and helpful. A big plus was there weren't any dishes to wash. Strewn Winery has a beautiful tasting room and a restaurant on the premises. I look forward to making this meal for my family. This is the best compliment. Thank you Jane and Joe, her husband and the winemaker, for a great meal and entertaining time.

There is a student café on the second floor (not the mini food store on the first floor) which is…read moreopen during the semester. They have a variety of food and they post their weekly menu on instagram (@georgebrowncafe). I got their daily special which was around $12 and it was a delicious porchetta roast with a refreshing summer salad! All their containers and utensils are compostable and there are lysol wipes on all the tables. Bathrooms are conveniently nearby in the building as well

I figured i should dedicate my 100th review to something i really really like. I attend George…read moreBrown's culinary arts program (for fun) and all of the classes i have taken here are fantastic. You get to keep all the food you make in the culinary arts classes so i usually attend classes on the weekend. The classes also double as my meal prep session for the upcoming work week. I suggest attending a sunday morning class (if possible) to all part time students because street parking is free on sunday mornings. The quality of the ingredients are superb. I remember learning how to fillet fish and the seafood came from Diana's seafood. The butter we used is from sterling creamery. The salmon we used to barbecue was sashimi grade so our instructor made us ceviche with the leftover salmon! You can definitely taste the quality of the ingredients that are provided in your classes. The instructors i've had are patient, laid back and funny. I think my three favorite elective courses would be BBQ, Indian cooking, and Thai cooking. The introduction to culinary arts course (compulsory course) gave me the confidence to attempt more difficult recipes and different types of cuisines at home. The course covers the fundamentals of cooking and is well worth the investment (even if you are not interested in the culinary program). I cannot wait till social distancing rules are lifted and GB offers culinary classes again. For now, i will read the course outlines and drool while deciding what to take next.

I met Maria about 23 years ago after I underwent gastric bypass surgery. I had lost 158 pounds and…read moreI distinctly remember Maria talking about mindful eating by having us eat a raisin (I HATE raisins), feel it, taste it, focus on it. While I maintained the weight loss for 10 years, life happened and I was not prepared in any way, shape or form. Slowly, 100 pounds crept back on and with it, the feelings of being so stuck in a body that was a traitor. During COVID I decided to become a life coach. There is no way to work up through master certification without getting coached yourself. And something magical happened. I remembered that stupid raisin and thought about being mindful in all aspects, physical, emotional, and spiritual. I struggled for a year or so trying to do it alone, and finally contacted Maria about three years ago. Thank goodness for her patience. I struggled, really, really painfully struggled. I started really acknowledging food, why I ate, what did it do for me, did it serve my interests short-term or long-term. And, lo and behold, I started getting healthy. I started to really listen to what Maria had been telling me all along, and I got brutally honest with myself. Slowly, with Maria's guidance, I changed what I ate, how I ate, when I ate, and WHY I ate. Maria never judged, never criticized, always encouraged, gave me recipes and suggestions when weird cravings would develop. As a result, my relationship with food changed dramatically. I learned how to be a healthy eater. And, nope, still not keen on raisins. I have always felt people come into our lives for a reason. Who knew 23 years ago that damn raisin would lead to all this. I am so grateful for this magnificent woman, her patience and her insight. Trust her, trust the process and trust yourself.

It's been a wonderful experience so far! Maria is extremely…read moreknowledgeable and resourceful. I recently started developing newer food intolerance and was the reason for my visit. She explained the possible cause and recovery steps in a very detailed manner. The resources provided by Maria have been quite useful! If you have any diet-related concerns and are unsure where to start, you should definitely consider going to Maria. Well worth the time and money! You can keep in touch with her through the Healthie app and she is quite prompt with her replies. I will share a more detailed reviewed in a couple of months.

Attended a class here. It was Blue zone eating class, where Sally educated us on the Blue Zones. If…read moreyou are not familiar, I highly recommend being on the look out for another class. Along with the instruction she also prepared us three dishes that aligned with the Blue zones. Purple sweet potato hummus, fruity dark chocolate clusters and Tuscan white beans with garlic, greens and olive oil. All items were very tasty and flavorful. I do not eat beans and Sally got me eat the bean dish! Definitely going to try incorporate more beans into my life. Sally was a amazing lady. The owner of HERS, Sue, what a phenomenal woman. From her story to her vision, absolutely amazing. I highly recommend following her page , there are some great things coming for the summer. They sell NA spirits, which I bought a bottle. I have not tried it yet, so will come back and review after

Really enjoyed their Hands-On/demonstration cooking classes. The mother and daughter duo are…read morefantastic together. They are very open to sharing things to help people become more healthy. It appears that their work is more of a passion than anything else, which is beautiful. They host classes for Hope Chest, Buffalo as well as public classes.

My mother and stepfather gave me a gift certificate for School of Rock last year for my birthday…read moreand I finally just got around to redeeming it. I set up electric guitar lessons and have completed 3 out of 4 lessons so far. Upon walking into the place to setup the lessons, I thought the place looked sick! It's really nice in there and the staff has been really friendly and helpful so far.

Due to my work in the community, I have been present at several of the School Of Rock North Buffalo…read morestudent performances. I have to say, the effectiveness of their instruction method is very apparent. Their students are VERY good performers. I've been in the Entertainment/Music industry all my adult life. These kids sound better than many adult working bands I've seen. They do a very good job and their facility is state of the art. PS, dont know why this has me listed as San Fransisco. Im in Buffalo, NY