Awesome instructors! We've been to several of their classes. Been happy every time. This is a good…read moredate night activity, or if you just want bonding experience with a loved one

Victoria is a master cook and teaches in a very hands on method. Her commercial stove serves as a…read morecenter point next to her large butcher block island. Each student gets her recipes, a pencil for notes and an apron. She explains and then guides you through the preparations. Participation is expected but not required. When ready we move on to the huge stove where we cook the main dish. She usually adds an accompanying side dish with possibly a sauce. The finale is we all sit at her extra large table and enjoy the fruits of our labor. Each student can get direct supervision if the need arises, or asked for.

Victoria is a great teacher of all types of cooking. I have taken the Ramen Noodle class and Dry…read moreRub for meats. Both were loads of fun and left the attendees with a new set of knowledge and skills. I will be signing up for more!

My visit here pretty much started off online, where my bestie and I decided to sign up for a…read moredumpling class and found this place. We were put on the waitlist after doing so but then got a text several days later saying two spots opened for us, so I snagged our seats as fast as I could. Really appreciate the staff on the other line for reaching out to me and "reserving" my spots unless I let them know I'm not interested! Getting here, there is the Meyden Garage that offers 3-hour free parking for customers of Whisk and other surrounding businesses though most spaces inside there did not have the signage saying that so it was confusing parking around there. Getting inside the building, you'll see what can only be described as a haven for chefs and aspiring cooks of all levels; you have cooking tools, pots and pans, cookbooks, plates, neatly folded cloth napkins and a bunch of other things strewn around in such a colorful and organized manner. The kitchen for our cooking class was clean and spacious, with all the ingredients we need prepped and set out in front of us. We worked in pairs prepping and cooking all our dishes throughout. Chef Thanh Tang was very informative and engaging throughout the whole process, and the other staff working with him were efficient in cleaning used utensils and keeping everyone's prepped items in check. Instructions were very clear, and directions flowed very well since we made one dumpling after another! Since both of us don't really cook and we had many questions to ask, it took us a bit to catch up with the rest of the class, but all the folding techniques became much easier to do thanks to our teacher. For this particular class, we pan-fried the shrimp and chive dumplings, while the wontons and steamed vegetable dumplings we prepped were steamed while we all took a break. As for the spicy green beans, I actually had the chance to stir-fry a non-spicy version of them in front of the class! All the food we made here was really good, and we came close to having to box some of it home too! Everything here was worth the $150 per person from the experience to the food, and I'd take another class here in the future! For reference, the class I took is called "More Dumplings, Dumpling?" and ran on a Saturday from 5:30-8:30pm though that's just a timeframe since I did stay slightly longer just to finish my food!

The store has some cool kitchen gear but this review is mostly in response to the cooking classes!…read more Did their Italian-American Dinner Pasta Bolognese class with a Caesar salad and panna cotta with chef James! It was a fun experience. You show up and get greeted by their staff. You'll find your station and go to work! Some of the ingredients are pre-prepped which is nice otherwise you'd be there all night haha. The class was roughly 2 hours long and then we enjoyed dinner all together so roughly a 2.5 hour experience when it was all said and done. The fans kick in so it can be a tad bit loud when everyone is cooking but the instructor was great and made his way around the room to make sure everyone was doing what they were supposed to do. They had 2 additional staff members helping out to make sure any ingredients you needed were available. Plus - you get a glass of wine :) Fun date night!

Is now Le Cordon Bleu. I go to school here and I am very impressed with the level of experience…read moreand knowledge all my instructors have. My current Chef instructor has a background in fine dining so he shows us some of the most interesting things. We learn the basics but then he throws things in that are really gourmet and its great to be learning the foundations as well as the fancy stuff. I really love my school. We have a few students who make me insane, no passion or real desire to be there, younger, not as driven as I am but you focus on yourself and your goals and take it for everything you can get from it. for the 9 month program (plus externship) and how intense it is, it's a good value for the money.

We just learned that there is a Hot Stove Society weekly live radio show/podcast hosted by Seattle…read moreCelebrity Chef and Restauranter extraordinaire Tom Douglas. The show is broadcasted on KIRO radio and streamed on YouTube. You can also listen on a podcast. It is filmed in the industrial kitchen at the Hot Stove Society Cooking School in downtown Seattle. The best part for us is that we learned you can buy tickets to attend a taping of the show and it includes a freshly made breakfast. We immediately signed up and attended the one this past Tuesday. It was so much fun as we were treated to freshly made sticky buns, Shakshuka and Greek yogurt with granola. All of the food was delicious. The show being recorded was also fascinating to watch with lots of behind the scene activity capturing our attention. The guests on the show were informative and entertaining and some door prizes were given away to some audience members. After the taping, we got to take photos and talk with Tom, his staff and the guests. We really enjoyed ourselves and were well taken care of (and well fed!) by the staff. I recommend attending one of these shows for a great behind the scenes look and informative discussions about food and cooking from some local experts.

My wife and I had a great time here, so this review rating is a bit unbalanced. Being spectators to…read morea live podcast production was really fun and educational. Tom Douglas and his daughter were great hosts and their guests were engaging as well. We enjoyed the food that was served as well. What bothered me to the point of dropping 2 stars was being offered a mimosa when we were seated, without being told it was not included in the price of our experience. I was not prepared for the steep charge for the drink when we were getting ready to leave at the end. Had I known in advance, I certainly would have politely declined the offer. It just really left a bad taste in my mouth which took away from what was otherwise a great experience.

My 13 year old daughter did a week of summer camp here and LOVED IT. She's pretty shy and tends to…read moreget anxious about trying new things, so I was worried that she wouldn't like the cooking camp but I was blown away at 1) the fun she had every single day, 2) the skills and concepts that were taught to her in a way that kids could comprehend, and 3) the dishes she made. The summer camps are a little pricey but I think was worth it, because the kids not only get to cook and eat good food but they also went home with their own apron, knife, and digital recipe book! My daughter now has more passion and confidence to cook independently. Highly recommend!

Wonderful experience working with Blue Ribbon Cooking. They catered my wedding and every step of…read morethe process was exceptional. Everyone we dealt with there was friendly and kind. They were very understanding of any of our concerns and requests. We originally went to an open house they were holding so between that and the tasting we had with our contract, we got to try a variety of their food and it was far better than the food we had at other caterers we were considering. They also took all our guests' food allergies and restrictions seriously (unlike another caterer we visited who offered us a "vegan caesar salad" that was made with anchovies...). Also we chose the option to hire our day-of coordinator through Blue Ribbon and working with David Short was a dream. He got our unconventional wedding concept from the beginning and was excited about it and happy to collaborate with us on it or talk through ideas. He was very supportive at every turn and such a kind and calming presence on the actual wedding day. He tried wherever possible to take stress off of us. He let us drop off decor and things to him in the days before the wedding so we wouldn't have to worry about how to get it there. When I realized we hadn't put any thought into the decorations for the ceremony itself he came up with a lovely design repurposing lanterns and greenery we we had gotten for the tables later in the evening. And he brought us a variety of appetizers for me and my spouse so we'd have something to eat after the ceremony while we were signing the paperwork. I would highly recommend Blue Ribbon Cooking for any event. We will definitely be reaching out if we're planning future big events.

I had been experimenting with eating more of a plant-based, raw food diet when I came across an…read moreoffer through Living Social for a two hour educational class on the subject taught by Pamela. I loved the way she presented her knowledge and I came away from the class with lots of useful information. Whether you are concerned about your health, preservation of the environment or the suffering of animals for food this is a great place to stop in. I will be taking more classes from Pamela! Oh, and did I say that we made ourselves a delicious lunch!

I have really enjoyed Pamela's Raw Cooking Class today. It was very interactive, packed with…read moreinformation and lots of practical advice. The small class size really allowed everyone to get some individual advice and recommendations, whether they were new to healthy eating, already highly aware or just wanted to learn about quick and easy food preparation. Because health is such an important topic, we owe it to ourselves to get better educated and make smarter decisions for our families. I recommend Pamela's class as a great way to help in this journey to being and feeling your best self. I will definately be looking for an opportunity to take more of Pamela's classes.

We took the chicken pho and spring rolls class on a Saturday afternoon. Class was so much fun, we…read morelearned and ate our way through the class. They also have a small storefront so you can take home anything you need to repeat similar dishes at home. Highly recommend!

Great! I took a virtual pad thai making class and the results were phenomenal! The pad Thai tasted…read moregreat, but I learned so much about East Asian cuisines and ingredients from the instructor. The pace of the class was just right and there was always space to ask questions. I would totally take another class.

I recently took a group cooking class with the Primal Chef at the Miele studio in Bellevue. It was…read morereally fun! The recipes were super tasty and we created some outstandingly delicious food. I do think some of the recipes could have been vetted for more clarity though, especially as they build off each other. So you made this sauce and then it goes into this other recipe, etc. My only other comment (and why not 5 stars) is that honestly the class felt rather disorganized. We broke up into 3 groups and each made 1/3 of the recipes. I understand you cover more ground that way, but it was also a little disappointing to literally have no clue what the other groups were doing. You had to make time to walk around and ask questions, which I guess is OK but hard to do when you are also supposed to be planning and cooking your designated items for the group. I also felt like there could have been more structure to what each group was doing and more guidance. Although Chef Gil was very helpful, he was only one person. There were a few sous chefs around, but we had to flag them down to ask questions. I think a little more direction, a planned order to make the items and some more organization could have taken this class from great to amazing.

If I could give higher than a five star I would! Coming in to town last minute, unannounced on…read morebusiness and requiring not one, but two private chefs for not just an average day but Fourth of July DAY and NIGHT, Primal Chef completely came through! Fara & Kai showed up professional, prepared and not only cooked amazing meals, but quite literally took great care of our group for the entire day. The food was phenomenal to say the least and my team and I have, without question, saved their contact information for our next trip to Seattle! Thank you Primal Chef for going above and beyond!

Chef Joni is a pro!! What a wonderful evening…read more From fresh herbs for our ragu from her garden, music reminiscent of Italy and pasta made from scratch - it was a perfect night! And also our latest night out since New Year's #2020. We started off munching on appetizers including rosemary almonds and some delicious cheese and crackers while we made our dishes. The last time I made pasta from scratch was in my seventh grade cooking class during which I was always worried about being late to the next class period since the teacher never left us time to clean up. And I had to bribe my Spanish teacher to not mark me late by giving him my finished product. Needless to say I did not remember anything and this time was a much more pleasant experience. The pasta machine is super cool and I won't share the secret to the best alfredo sauce...you'll just have to take the class and learn it yourself! Then while we let the pasta sit we worked on the ragu. Veggies galore and Joni is great at ensuring everything can be vegetarian and working with your dietary preferences. Joni shared many different techniques and also the science behind the making of the food. For example, reasons that cooking a veggie a certain way provides more flavor. For dessert, tiramisu. Honestly, we were stuffed but always leave room for dessert! Anything you don't eat you can take home! Joni is super organized and was very accommodating of my wild schedule. Her kitchen set up is outstandingly beautiful with high end appliances and also ensuring COVID-safe measures. Plus the candle-lit dinner and recipes to take home are just a few of the wonderful detailed touches. Plus LEFTOVERS FOR DAYS. Like leftovers for a week. Of it all! A great date night in Italy!

I found Chef Joni Sare on Cozymeal and booked her for my team offsite as my 3 other team members…read morefound her Master Italian Classics Cooking Class to be a fun learning experience. Boy were we right. If you don't read my full review, all I can say is that Chef Joni was an EXCELLENT instructor and my team members and I had such a good time. We were smiling ear-to-ear the entire time we were there. Highly recommended from this Yelp reviewer. Detailed review below: Communication (5/5): We used the Cozymeal platform for everything and found their interface amazing. Chef Joni was very pro-active and communicated with me several times before the event date on January 17, 2020. What stood out about this communication was that she really wanted to know us. She asked good questions like "Why did you choose this class?", "What do you hope to learn from it?", "What are your goals?" etc. Really appreciate this since she can cater the class to exactly your needs. She was also very accommodating when I told her that one of our team members was a vegetarian so she made sure she had a vegetarian option on hand during our class. Finally, before the event, she gave us extremely detailed directions to the location of the event (including a picture) and what to expect. Really outstanding communication here. Location (5/5): Her location is in her house located in Sunnyvale near major highways. Lots of street parking once you arrive so no issues on parking. The inside is well decorated and everything seems to be remodeled including her kitchen which was very modern. See pics to get an idea. Food (5/5): The Master Italian Classics Cooking Class contains the following menu: 1.) Antipasti - Cheese, crackers, almonds, pepper jelly to snack on throughout the whole meal while you are there 2.) Handmade Fettuccine Alfredo 3.) Ragu (Mushrooms, many vegetables) - Our protein was lamb for the meat-eaters and tofu for our vegetarian team member. 4.) Tiramisu - for dessert. I don't want to spoil too much of the class but I'll share some of the highlights for me at least. Preparing the Fettuccine Dough from scratch including folding it, kneading it, was a really fun experience. Also running through the dough through the pasta machine to stretch it and finally cut it into actually the noodles was such a cathartic experience. I'm really happy I got to experience that. The Ragu was so delicious and so healthy at the same time as we barely used any vegetable oil and we put in so many vegetables. Finally, the tiramisu making was actually pretty easy but delicious at the same time. Now that I have been through how to make Tiramisu, I am confident I can make it for a party without issue. Also, if you can't finish all the food you make, Chef Joni gives you take-out boxes to bring home so you can enjoy the food again! Our group also had leftover uncooked fettuccine and we got to take that home. Chef Joni (5/5): Last but not least Chef Joni was an excellent instructor. She was so bubbly and easy to talk to and really put the group at ease very quickly. She was masterful on dividing up certain tasks in the kitchen so we can all participate in the cooking journey and made sure we were doing the steps properly. We asked her so many questions during our time in the class and she happily answered every single one of them without being annoyed. It was nice to finish the class with all of us including Chef Joni eating at the table. Chef Joni's passion for cooking really shines through her class and we had a great time! Our team can't wait to come back. Thank you Chef Joni for a great class.