We came here for a pasta bianca cooking class. I'd say it wasn't really a cooking class per se, as…read morewe were pretty much only responsible for making the pasta dough; the sauces and all the other dishes were prepared by the chef, with mostly showing and explaining. Going in, for some reason, I had the conception that we were going to be split into groups and then each group would be responsible for one of the dishes. Anyways, it ended up being more of a chill relaxing time, with the chef doing 95 percent of the cooking for us. So, I would classify this as more of an interactive meal experience, where you get to craft a tiny portion of the meal (in this case, the pasta dough), and do some light preparation, such as prepping herbs. It was pretty fun, tasty food and nice dessert. Also super friendly host. Oh yeah, they have chickens in the backyard. And there was this cute kitten around in the front.

1. Agenda: We attended the public Pasta Bianca class this Thursday from 6:30-8:30 PM. Before the…read moreclass officially started, we enjoyed an appetizer prepared by our instructor and took a brief tour of the lovely backyard. We had some casual conversations with the host and other guests, which made for a warm, welcoming start. The class began with a demonstration on how to prepare fresh pasta dough using semolina flour, water, and salt. After watching the technique, we each made our own dough, wrapped it in plastic, and let it rest. Next, we moved on to sauce-making -- a hands-on but light part of the class. The instructor led the process and explained the ingredients and techniques, while we assisted. We made pesto, tomato sauce, and a pepper vinaigrette, learning about how to choose quality ingredients and balance flavors. Then we learned how to shape malloreddus and trofie pasta. As we made our own versions, the instructor gave helpful feedback and prepped dinner items like salad with vinaigrette and homemade croutons. To finish, she cooked our pasta, tossed them with the sauces, plated everything beautifully, and we all sat down to enjoy the delicious meal we had helped create. 2. Venue: The class is hosted in a charming house on Chatham Avenue, decorated with cool artwork and featuring a lovely backyard -- cozy, relaxed, and thoughtfully designed. 3. Teamwork: There were two other groups in the class. Each group prepared their own pasta, and the food was cooked separately. We all enjoyed the fruits of our own labor, but the atmosphere encouraged casual conversation and mutual appreciation. 4. Instruction: Our host, Megan, was fantastic -- warm, funny, and highly skilled. She studied at Le Cordon Bleu (if I heard correctly) and has years of industry experience. She demonstrated key techniques for making flavorful sauces and shaping pasta, offering tips throughout without overwhelming us. 5. Recipe: Everything we made was completely vegan and absolutely delicious. Megan had her own creative twists on classic recipes, and they worked really well -- flavorful, satisfying, and fresh. 6. Tools: The kitchen has everything needed for pasta-making, plus some really neat cooking gadgets. I especially loved their pepper grinder and salt container -- simple but super handy. 7. Parking: Street parking is available. 8. Overall Experience: Megan went above and beyond. She prepared iced water, roasted broccoli, and hummus for us to snack on before class. Although the class was scheduled for two hours, we stayed nearly 45 minutes longer and never felt rushed during the class. When time needed to be managed, she let us know in a clear, friendly way. She also prepared complementary ingredients to pair with our pasta and sauces, and even prepared each of us a delicious vegan chocolate mousse topped with hazelnuts. The basil we used in our pesto came from her garden. Everyone in the class was friendly, and while collaboration wasn't required, conversation flowed naturally. One group offered to take pictures of my husband and me, while another shared pasta-shaping tips. We had such a great time and will definitely be back for another class.

came as a plus one for a company event! if you're viewing this experience from that perspective, i…read morethink it's a great! they're super organized and know how to cater to a large group (~25 people) really well. we assembled a berry tart to bake at the start then got to build our own bruschetta combos. there was whipped feta, turkish apricot, and orange chutney as bases, and you could top it with mint, tomatoes, bell pepper, and cucumber. at the end before we ate, we took turns seasoning the chicken and watched a demo on how she made the carrot hummus. i didn't learn as much actual cooking as i was hoping. i'll have to try their public classes instead!

What an amazing date night experience. It was a full class with about 16 people I think. Mostly…read morecouples but a friend group as well. BYOB but water was provided if you didn't want to drink. The instructors were extremely skilled at walking us through the process and giving us confidence to try to skills and spices. At the end, the full recipes were provided and I've remade some of the items a few more times at home. Great experience all around!

This place is the best. I had gone to many classes about 10 years ago and after a hiatus, I…read morereturned because I saw that there was a cool class for Mardi Gras. It wasn't my first Mardi Gras demo class, it lasted about 3 hours and there was wine pairings. It was a wonderful way to celebrate in a lowkey and delicious setting. The chef spoke about the way to prepare the dishes, we tasted them and I learned that New Orleans cuisine has many sauces which (for me) are quite complicated so I am happy to eat them on special occasions when I'm dining out. Most classes are minimum 60-80 dollars and can cost more depending on the ingredients. The classes can be demos or hands-on. Some are 21 and up and will offer wine pairings as well. Pro-tip, they release next month's schedule (on event brite) on the first of the month and offer a 10% discount if you book your next month's class within the first 7 days of the previous month. This year, I was checking out their schedule and it piqued my interest that they offered a shorter than average (1 hr) Lunch and Learn to celebrate Mardi Gras. I booked my ticket which was about 30 dollars, a steal compared to their usual prices. I was delighted to see that Chef Sid was still there, whipping up delicious New Orleans cuisine. We had the crab creole dip, crawfish etouffee over rice and we finished with a brownie and butter pecan praline frosting. Everything was well seasoned and flavorful. I also learned a few tricks to try. I hope they offer more of these opportunities because it was a quick, and cost effective way, to come back!

We attended the Paella Valenciana class. What a blast! Our two instructors were terrific and fun…read more We started by making an eggplant and bell pepper dip, then a fantastic chicken and duck paella, and then we were served an excellent flan de Naranja. Would absolutely do this again. Totally fun 2.5 hours and went home with leftovers!

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.

I took an online class through Zoom to learn how to make fresh baguettes and loquat jelly. It was…read morean adult class and I had my 17 year old son engaged as well, mostly because he wanted to impress his girlfriend. My son and I worked side by side on our own batches, watching and listening to chef Pascal as she walked us through the process. Bake Austin provided a way for my son and I to spend special time together during quarantine. Not only that, we learned a great deal and have become better cooks because of it. Since the class I purchased an oven thermometer and a scale. I leaned that my oven takes much more time than I thought to come up to temp! My younger son watched a recording of a brownie class from Bake Austin and made a batch of brownies. The next day he flipped through my cook book and made a 2nd batch of brownies. He's baked at least once per week since watching his first Bake Austin video. I think the video made him realize he could bake, and bake he has! During our strange quarantine period Bake Austin and Chef Pascal have been a bright spot in our lives. I'm incredibly grateful for their time and effort and I hope they receive enough paying customers to make it.

Chef Pascal offered donation based quarantine camps for the kids. They were an absolute blessing…read more My daughter is hyperactive she and doesn't entertain herself well. We have a house with five kids so that led to many fights. Chef Pascal's classes kept her focused on something she has been interested in since she was little. They kept her busy, planning, buying, organizing, and led to nice treats for the family. While not everything she made was easy or worked out, she learned to work through it and learned from the mistakes for next time. She has grown much more confident in her abilities and excited to try new things in the kitchen. We look forward to Bake Austin's summer camps and other future opportunities.

Completely incredible dinner with Chef Dan at Gather & Forge. The meal was truly exceptional,…read moreunique, & everything that came out was presented beautifully. Dan was so nice, helpful at explaining each dish, and made the overall experience seamless for all the guests. We had a large 15 person group and this was the perfect evening meal. EVERYONE was impressed and had the best evening. I highly recommend using them for your future chef needs!

Nico did a fabulous job for a large get together for my family! Everyone was so impressed with his…read morecreation for us! I highly recommend Nico at Gather & Forge!

We arranged Chef Danushka in Austin, TX through Cozymeal. We had a great cooking class and really…read moreenjoyed our time with the chef. Chef Danushka is a character and really made the experience fun. Her classes are offered at her house which has a great kitchen and entertaining space. We did a southwestern grill menu. We all got to participate in the making of the meal with different tasks - cutting up veggies, making guacamole and elote corn, grilling the meat, cutting the meat, etc. You can bring your own wine and beer to her classes which we did. We was very accommodating with glasses. Overall the class was fun, the food was delicious and we had a good time. Definitely recommend Chef Danushka.

I tried using the website to find a private chef for a cooking class locally. We were excited to…read morebook our experience and looking forward to the class. Then, 24 hours before the class, the chef updated the posting to notify attendees that the class would be run by Sur La Table. We have been to a class by Sur La Table and it was so bad we left 30 minutes into the class. I contacted CozyMeal to let them know about the bait & switch, and talked to them on chat. They refused to help. I have tried calling them, and they have not answered. This company is an absolute sham and only wants to take your money and run.

Now that I've graduated from TCA, I'm a little bitter. In the beginning they promised they would…read morehelp us get great jobs and be with us every step of the way. Bullshit. Those women in the career services department are worthless (trust me, I used to work with them) I was out of work for 6 months right out of school and they didn't lift a finger to help me. They wouldn't even return my phone calls. It was very frustrating. Also, this didn't happen to me, but like 5 of my friends. If you are behind on your RIC loan payments when you graduate, they will not let you have your diploma, which I don't think is fair at all. I went through 2 very shitty and humiliating jobs (minimum wage baking jobs with other TCA students.) before I gave up on baking, which seems to be the trend among my classmates. We started school with 32 people, less than 20 made it to graduation, less than 5 are actually working in kitchens now, and 3 have gone back to school to change professions. Most of us are unemployed, and some have found jobs that they could've gotten without burying themselves in debt. Save your money and just go get a job. The certificate you receive from this school does not help you get a job, it's just a huge waste of money. I sent out over 100 resumes last summer to plain ol bakeries and cupcake shops saying "Look, I have this degree, I know how to cook!" but the response I got from 99 of them was "But what's your experience. We don't care about this degree, where have you worked, how long have you been in the field" When I finally got a job, I think they hired me out of pity. Seriously, the best advice I can give to someone thinking about going to TCA is just go out and find a job. Save your time and money.

This is a horrible scam school which has had multiple class action lawsuits against them…read morenationally. They misrepresent the value of their education which is worthless at best. Most people that I know who went to this school have either defaulted on their student loans or are in a lifetime amount of debt. Most job prospects for graduates from this school are minimum wage jobs. Please do not go to this school. It is a complete rip off and is not worth the pain, heartbreak, and lifelong debt. I hate having to give this even 1 star...

Cook'D Kitchen is a unique, fun, personal experience with a chef/coordinator who puts her heart and…read moresoul into her craft. The menu for my 30th Mad Hatter Tea Party Birthday Extravaganza was tasty, efficient, and tailored to my specific needs. Danielle makes sure every client is satisfied and happy, and her love of food is evident in every dish she crafts, as well as being professional, personable, and flexible. Do yourself a favor and hire Cook'D Kitchen for your next gig! You won't regret it.

Hosting a shower or party and looking to delegate all things food and bev? Danielle is your girl!…read moreWe all know hosting an event comes with a few stressors, but catering shouldn't be one of them! From the thoughtful menu options sent weeks in advance to the beautiful plating, not a detail was missed! She takes the time to understand your guest of honor, making sure she incorporates colors and tastes that'll make them feel special. That's a quality you don't find often! In addition, she handled all prep, plating, and clean up on her own making sure the rest of the hosts could focus on making sure the guests were happy. It was truly a pleasure working with her!

CyberTex has major problems when it comes to teaching and how the teachers act. Most students feel…read morelike we aren't really learning anything because classes are poorly organized and there's barely any real instruction. We often end up having to teach ourselves instead of getting help from the teachers, which is really frustrating. The lessons are confusing or don't happen at all, making it impossible to keep up. It feels like the school is setting us up for failure, as we are not given the support we need to succeed. Also, YOU CAN'T TALK TO THEM ABOUT ANYTHING; they just don't listen or care. The focus seems to be more on making money than on giving us a proper education. This whole situation makes it a horrible place for students, and it really should be shut down. No one should have to go through this kind of experience when they're trying to learn and grow.

So based on what i have experienced no i would not recommend them. They have some amazing staff in…read morethe office, some teachers are incredible and some self important faculty think far too highly on there past experience spending class time telling you how impressive they are vers going over actual relevant material. When questions for examples in the subject in the outline of the chaper are asked for "i don't know" is the response not a let me find out or let's do a quick surch as I'm not sure . Then if another class mate looks it up on google and states it's an example the instructor will say "no that sounds wrong" then goes back to talking about he got days vs the subject in the curriculum