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!

This review is for their Blue Ribbon courses only. I attended a six hour, Saturday course for…read morecooking a Tuscany menu. I purchased the gift card from Travelzoo at half price. So, based off what I paid and the food we ate, the skills we learned, and the class itself, I definitely recommend it. The class started at 9am and we spent 3 hours going through basics of cooking broccolini, cannelloni beans, prime rib, and a pine nut cake. We spent roughly 1.5-2 hours preparing the meal and eating it. For someone who has never taken a cooking course and a husband who is not adept at cooking, this made a great date and fun meal. Of course, I will not say it is for experts or someone looking to go into culinary schools. However, it was fun, different, and interesting. It was also a lot of work. Get ready to learn, sample, and produce. And, eat whatever you produce. Take notes. Come early because the location is totally confusing if you have never been. The instructors were very nice, knowledgable, friendly, and had fun tips. Maybe these are tips people already know who cook, but they were new and fun to me. I recommend this class for a somewhat adventurous spirit, as a couples' date, ladies' day out, or for people who want to check out what it feels like to work in a commercial kitchen. Do NOT go if you feel like you are a master chef already or you will be disappointed. Don't go if you don't want to cook or sit and learn for a few hours. The (I'm assuming) students helping were very nice and cleaned all your dishes, cleared your area, and helped out if you had questions.

This is a long one...I apologize. Basically--from start to finish, this "school" was a big scam…read more I attended the culinary program. The admissions guy, Brent, sold the program very nicely. Made it seem like I'd learn how to be a chef and be ready for a career in the industry, in fact, an externship was a requirement to graduate. I signed the papers and paid for the school...it was not cheap. Almost $20,000. One year and a half later all I have to show for it is a nice set of knives, some books, a $10 an hour job and a much lower credit score. My experience here was horrible. Several students left out of frustration. Most of the instructors seems knowledgable and had some experience in the restaurant industry. However--they would frequently arrive to class late. When everyone else is there at 7 am, it's frustrating when there is no instructor. Also--the curriculum was ridiculous. The instructors usually just read from the PowerPoint presentations that they barely knew how to operate and that obviously weren't prepared by them. We were presented with so much information and such little structure, I don't really understand that they really expected us to retain the information, rather they were just trying to cram as much into such a small amount of time. Needless to say, much of what was presented (if it wasn't written down) was useless. I suppose that we did work with some pretty good ingredients, it was occasionally fun and very, very easy. But that's not really what I was hoping for, exactly. The admissions director sold the school as being something completely different. There was no structure at all. We never even learned the basics of working in a kitchen or even the tools that we'd use in a kitchen. Frequently the instructors would just do everything themselves without explaining how they did it, simply because it was faster than having us do it. Having someone talk you through the process of making gnocchi is great, but it doesn't give you any of the skills you need for a job making pasta in a restaurant...because for that you need experience. When I started my externship (which I had to find completely on my own) I was completely unprepared for the position. I was able to pick it up, through the help of my employers. On top of my fairly disappointing education I received from Le Cordon Bleu, I also received quite a shock when I checked my credit report. The school had taken out almost $5,000 worth of loans that I had not authorized. The money was eventually returned to "the government" and I didn't end up owing them anything, but it stills shows up on my credit report. They did this without my consent. It was unacceptable. Litigation is probable. After all this, if you're still reading, realize...you will learn a few things about food at this school. But that comes at a price that is completely not worth it. This school will not prepare you for any type of job in the industry. Please save your money and your sanity--get an entry level job in a kitchen and move your way up. It's much easier than you'd imagine. If you do decide to attend school here, remember that you will be paying the school for two months while you work...which means that Le Cordon Bleu will be making money off you even when they've done nothing to help you. It's a very elaborate scam. These private schools need to be stopped. They prey on the poor and market to parents and people with good credit so that they can make money off your loans and putting you in debt. Don't become a victim. There are plenty of other options.

Their cooking classes for kids in the summer are amazing! My kid (11) came home everyday pumped…read moreabout what they made. And they were making everything from sandwiches and pasta, to aioles and pestos. The confidence in our kitchen at home has been a great bonus!

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.

Five of us recently went to a crepe workshop with Stephanie and it was such a great experience!…read more Her workshops are small so you get a lot of personal attention. And it's a hands-on session where each person learns by doing. Stephanie is knowledgable and patient and she makes the whole experience fun. I highly recommend!

We had such a delightful birthday party here and I would do it again in an instant! Not only does…read morethis place run like a well oiled machine, they had these kids make frittata bakes, crepes, fruit kebabs, cinnamon rolls, decorate cupcakes, and sing happy birthday in a 2 hour block with a minute to spare. The cooking space is very clean and they're careful to insist on and demonstrate good cross-contamination protocol with kids. My girl had so much fun, and I didn't do a single thing. Just a lovely experience overall

The interior is adorable, and the employees were kind and welcoming. My son had a wonderful time…read morehere--he got to create several treats, all of which were delicious. I highly recommend this place for kids who want to learn more about cooking or just have a fun and engaging experience!

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.

I had an excellent time at Antonelli's for a cheese tasting…read more This was my first formal educational cheese tasting and I really enjoyed it. I learned a lot more than I thought and I really liked how all the different pairings stimulated different parts of my brain. I know that sounds strange but certain things didn't taste like I expected or tasted completely differently when eaten with the items they were paired with. It was so cool. The service was excellent. The presenters were so passionate and it really came through. High energy and enthusiasm and so much knowledge about all the ingredients not just in the cheese but in the items they were paired with. Completely impressed! The ambiance was great. Small enough to feel intimate but big enough that you could feel the energy in the room. Would love to come back! I love how they support local and ethical businesses.

We went on one of the Cheese-y bus tours and it was AMAZING! This was our first bus tour and it was…read moreto Pure Luck Dairy, and it was a wonderful day. We started out the day with a cheese tasting & rose on the way out to the dairy. The bus was very comfortable and the team was so lively on the bus ensuring we had a great time. They shared so much about cheese that we didn't know and the pairings were great. We the arrived at Pure Luck Dairy and the little baby goats were to die for! Amelia & Hope were so kind and gave us a tour of their land and their daily process. We got to visit with the goats and do a tasting of their cheeses with some delicious pairings and I understand why they've won so many awards! I could eat a whole tub of those cheeses no crackers needed haha. We returned back to Antonelli's tasting room to end with raclette & some pairings and just debrief about the whole day and it was wonderful. The team really did think of everything, down to providing booties for us at the farm. The rain that day was a non factor, as they said, it was a grand soft day!