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Had a great time! Was just us and another couple - so we had a LOT to do!
Nicole B.

My in-laws gave my husband and I gift certificates to Whisked Away for Christmas (A no-brainer if you ever need ideas on a unique/fun gift!!!), and I finally got around to scheduling it for March 29. Maggie was very responsive to emails and even though she had to reschedule due to a personal emergency, she made sure when she reschedule our meal/menu it worked for us. As others mentioned, the class takes place in Maggie's charming home, and was not intimidating at all. Only 3 couples signed up for our night (Delicious Duck Dinner), and one didn't even show! Their loss - in more ways than one! That left 4 of us to tackle: Haricots Verts & Artichoke Salad with Hazelnut Vinaigretter, Polenta with Wild Mushrooms & Robiolo Cheese, Pan-Seared Duck Breasts with Red Wine-Raspberry Sauce and Meyer Lemon Shortcakes with Meyer Curd & Mixed Citrus. Maggie started the "class" by introducing herself and telling us about her career and background. Then we reviewed each recipe step by step, and she would demonstrate any tricky or unique ingredients/prep (artichokes, kumquats, etc). Since it was the four of us, she volunteered to take on a dish, and we happily obliged! Maggie got started on the mixed citrus marmalade/sauce for the dessert, and we split the rest up from there. She has all the measuring cups/spoons, utensils, bowls, cutting boards, knives, etc. all ready, so it makes the process a lot smoother. She even cleans up after you as you go - which helps to not destroy her kitchen in two seconds flat. I would consider myself a pretty good home-taught cook, but was really intrigued to learn how to prepare duck. I even picked up some other little tips and tricks along the way, surprising but very welcomed! She also has enough aprons for everyone, which was a very charming touch, and has since made me pull mine out more often at home! At the end, we sat down to a massive feast and had enough food to feed a small army!!! It was late by the time we finished since we were short on cooks, but she never rushed us even though we started to feel bad it was getting so late. She even sat down to enjoy the fruits of our labor with us and chat. You can't take the leftovers home due to Maggie's business license/regulations, so I hope she was able to use the leftovers somehow! She also allows you to BYOB - but, no drinking in the kitchen. Safety first people! She also gives everyone print-outs of the recipes so you can brag to people about the fancy pants meal you just made! Overall, a great experience and I hope to go back soon. In fact, I plan on setting up a private event with Maggie for my team off-site event at work!

Dim Sum class 2/2015. Perfection.
Laura F.

A small group of friends and I attended Maggie's Dim Sum class this past week. My young children did Maggie's summer cooking camp a few years ago and I also attended a parent/child private class at Whisked Away, but this was my first time participating in an adult class. I can't wait to go again! Some details: - Whisked Away is in Maggie's adorable Arcadia home and she immediately makes you feel welcome. Her kitchen is set-up perfectly for her introduction, demonstrations, and hands-on work. - Classes are typically 3 hours long and start with an introduction of her background and culinary experience, overview of the recipes, and demonstration of skills and techniques you will need for the class. I feel like I learned more in this first hour than I have in all my years of cooking (did you know that cilantro and parsley are the only herbs you can chop the stems into your recipe too? ME NEITHER!). She also gave really helpful information about where to purchase unusual ingredients. You should attend one of Maggie's classes just for the first hour. - Maggie then breaks you into pairs to work through the recipes. We had a group of 7 at our class, so one person worked with Maggie's help but at the end we all chipped in and helped finish recipes. We were a group of 4 and it is fun getting to know the other 3 attendees. Everyone was so friendly and fun. Maggie has the kitchen throughly prepped before you start with all of your ingredients, measuring cups, bowls, etc. When the cooking starts, Maggie weaves her way in and out of the kitchen, doing the dishes, grabbing items from the refrigerator, gently providing helpful hints and working with you on your skills. She was a huge help with my knife skills (i.e. Prior to this class I had none, so what I actually mean by "my knife skills" is my zero knife skills). I left with a ton of helpful hints for the kitchen. - The last hour we all helped finalize our dishes, make the sauces, and enjoy the amazing recipes! We made four dim sum recipes with three sauces: traditional spring rolls, salmon money bags, golden shrimp balls, flower dumplings, sweet cilantro sauce, ginger soy dipping sauce, and sweet and sour sauce. Everything was awesome and it was so nice to sit down and enjoy a glass of wine (you can drink during the class to, just outside of the kitchen) and visit with our new cooking friends and Maggie. - I highly recommend one of Maggie's classes! You should go to her website now and sign up. You won't regret it.

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5 years ago

Great opportunity for kids to learn how to cook and work safely in the kitchen. Always happy when these classes are offered.

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5 years ago

Maggie is the best! Such fun, informative classes! Our group has been going for years and we always learn a lot and have a great time!

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10 years ago

If you are hesitant about taking a cooking class, don't be! Our group had a great time, and the food was unreal. Highly recommended

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Review Highlights - Whisked Away

Maggie was fantastic and gave us great tips and advice and answered so many questions with such patience.

Mentioned in 36 reviews

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The Farm Sessions - Image taken from http://www.thefarmsessions.com

The Farm Sessions

(5 reviews)

OTFM was a zoo today (in a good way). I've never seen it so packed with people, but it's…read morerefreshing to see that so many people are looking to buy local lately! I was lucky enough to get one of ten seats for the kick-off of The Farm Sessions... what a treat. For those that don't know, The Farm Sessions will take place each week at the Farmers Market from now through the end of the season (May 29, 2010). Each Saturday, a local chef will demonstrate (to a group of ten people), as they shop the farmers market and prepare a dish using fresh ingredients. Viking is the main sponsor, and I believe the space itself is there thanks to the Chef's Loft as well. But The Farm Sessions' concept is thanks to Joe Garcia, who brought his vision to fruition - kudos for that! Today's session was led by Chef James Porter of Petite Maision. He did an incredible job, keeping the session fun and interactive. I learned a ton and I scored one of the eco-friendly totes as well. Chef James made it look easy to create a gourmet meal of pork chop with salad and goat cheese and a fresh melon drizzled with honey and goat cheese for dessert. Our group of foodies followed James around the market and found the ingredients from the following vendors: -Made By Bees -Triple V Farm -Rhiba Farms -On the Vine -Seacat Gardens -Queen Creek Olive Mill -Pork on a Fork While today was free since it was the first one, going forward, the cost will be $40 per ticket and participants will receive enough ingredients to prepare the same dish at home for two, a recipe card, shopping/resource list and a market shopping tote. I am excited to see the line-up of chefs that are participating for future sessions - I am sure this will sell out each week, so plan on purchasing your tickets early! (You can do so on their website).

Through our friends staying at the Valley Ho (tee hee!) we had the pleasure of getting a cooking…read moredemo/tip sesh with Sean Currid (chef at Valley Ho). Not only was Sean incredibly friendly and helpful but the food was (DUH) phenomenal. We had a moz and tomato salad (perfect starter) followed by a kale with white bean side accompanied by some awesome pan made croutons. Using some ingredients straight from the stands at the market was a cool way to incorporate local goods (woot buy local!) This was a great way to start day two of our trip.... a definite must check out local or tourist alike! Only criticism: We had reservations but by the time we got there non reservation folks had taken our bags/seats... flipside of that is that the guy who was hosting the event went out of his way to get chairs and ensure we were taken care of...

Arizona Culinary Institute - Where Passion Meets Profession at Arizona Culinary Institute

Arizona Culinary Institute

(41 reviews)

The Institute is in an office complex. The buildings are numbered. The Culinary Institute on your…read moreright on the protruding right side of the building as you face the building. When you exit from Shea Boulevard, it will be the very first left you can make on 114th St. From there on in you will be in the office complex. Just follow the numbers to where the institute is. The complex may be new and the maps have not changed. You may get proper directions when you. Just keep this in mind. Have a safe trip. The institute is a school, and you will be served food by students prepared by students. At the end of the meal you will get a short form asking your opinion of the meal and service. The school has its own way of doing things. Please be patient with them, they are students. For example they will not seat incomplete parties. You can be less patient with established restaurants that do the same things. The service is fine the students personable. Despite our group ordering almost one of everything, the execution was timely. No one complained that any of it was bad. We were served, without choice a seared Tuna appetizer. Some in our party did not care for anything close to raw, and were unhappy. Soup followed, of which the Gazpacho, (a cold soup) was excellent. They served a Pasta dish of bucatini: with heavy cream and panchetta. It was done to perfection, with the pasta being almost aldente and the pancetta lightly browned on one side. Other selections were chicken, short ribs and salmon. Prices varied but not very much. Expect to pay $30 plus tip and drink. Some items were a little less. The meal included a dessert of German Chocolate cake, which was thick and dark, permeated by coconut and abounded with a thick frosting. Coffee is served on request. What's served is what I call "ingredients food": it's flavor come from the ingredients themselves. Little technique is required. although technique was required for the Gazpacho. Salmon or Short ribs need steady cooking, and they had no adornments. You must know how to cook them. The how is simple, because baking is the one method. This is a really good place to go. Aside from having a very good meal you help others. Life as a Guinie Pig is not so bad at the Arizona Culinary Institute. Lunch anyone?

The student restaurant needs a more user friendly site, with reservations, upcoming menus, etc…read more Now, there is absolutely no menu or reservation information--no times of service, no location directions.

Chef Lori Brooks

Chef Lori Brooks

(5 reviews)

Fantastic doesn't seem like enough of a compliment for Chef Lori! She had clear and quick…read morecommunication from the start. Her food was all amazing. She catered to what we wanted for our wedding and everyone raved about the variety and taste. She prepares your specific food, cleans up and puts all leftovers together. No need to worry about anything because Lori thought of it. Highly recommend. Very professional and reasonably priced. Thank you Chef for making our special day perfect!

Chef Lori changed my parents LIFE and made it so I (their daughter who lives 600 miles away) can…read moresleep at night. Chef Lori shops for the ingredients and makes them enough dinner meals for the week, AND delivers them to their front door weekly! My mom is a very picky eater. Everything is either too salty or too spicy. She does not like to try new foods, new methods of cooking, nothing new in the kitchen. Chef Lori is a magician! My mom will try everything she makes and tells me that she actually likes certain NEW foods!! Unbelievable! I never imagined that happening. They rave about how clean she would leave the kitchen when she was cooking in their home. Now, with Covid 19, the meals are made in Chef Loris home. They've developed a beautiful relationship. When it was my Dad's bday, I asked Chef Lori if she could bake his favorite birthday cake. Her response? "I would be honored!" I asked if I could send a banner to hand in front of their home, announcing his bday during this Stay-at-Home situation and she excitedly said: I look forward to making your Dad's birthday one he'll remember!" That just shows her level of commitment, her passion for food, and her beautiful character. If you need any type of food service. this is your GO TO GAL!

Whisked Away - cookingschools - Updated May 2026

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