Sauces

Reviews

• Jill P.

  Knife Skills June 8, 2013

  I've been here several times for different classes. Both Chef Paul and Chef Manny are really great teachers. I admit, it can be pricey but it's cheap as far as cooking classes go. Plus, if you sign up for their email list you get notified when they have specials. I would recommend starting out with the knife skills class and buy the knife! You learn how to hold your knife properly (sounds dumb, but it's important) and all the different cutting techniques. You also learn to cut up a whole chicken - extremely helpful. The sauces class taught me how to properly make an amazing hollandaise sauce. The one-hour meal classes are really fun. A great idea for a first date or just something different to do. AND it's BYOB...just not for the knife skills class. I am looking forward to the grilling classes this summer :)

• Natalie R.

  20 Minute Meals June 3, 2013

  Went for the 20-minute meals class and it was fantastic. The chef was very helpful and knowledgeable and did a great job explaining what he was doing and his rationales. They provide the recipes to take home and I've made the salmon twice so far, tastes delicious! The school is beautiful inside, very well kept, clean, quality ingredients. A couple kinks to work out: e.g. the iPad stopped working in the beginning of the presentation, we had to wait to eat our pork while we made the salmon so the pork was cold by the time we got to eat it. But overall, can't wait to come back and try another class. Thank you much!

• Amy D.

  Sushi Making April 20, 2013

  If you're a hands-on learner, take a class at Cooking Skills Academy.
  
  My boyfriend and I attended the Sushi Maki'n class for our Friday night "date night", and enjoyed ourselves immensely. The time flew by.
  
  We each had our own cooking station, set up in a semi-circle, so students could see demonstrations, and everything at our station was set up neatly before the start of class.
  
  The instructor, Chef Paul. . . .This guy knows what he's doing. His teaching skills mirrored his knowledge of making sushi - both excellent. He didn't just show us how to make sushi, but he explained all the reasons why it is done a certain way. He explained what to look for when buying a fresh piece of tuna, secrets in making the best rice, and tips on where to purchase ingredients locally. His enthusiasm for his work definitely showed.
  
  We will be back for more classes in the future!

• Judy P.

  Pasta Making March 3, 2013

  Chef Paul...the butcher, the baker and the pasta maker. Or sushi maker, or pizza maker or knife skills guru.
  
  Super fun date night! Definitely a great option for friends or couples that want an experience instead of another dinner out. First time taking a cooking class and it was really fun! No experience needed for the pasta making class. We made homemade gnocchi and ate it right away. Then we made linguine or spaghetti to take home.
  
  I do remember Chef Paul instructing us to put the linguine on a hanger when we got home. Oops! Too much fun and excitement over making perfect gnocchi (or maybe it was the wine...you can BYOB here), but I forgot. So tonight for dinner I made "lumpy linguine". It was pretty stuck together in the baggie that we brought it home in. Still tasty though!
  
  Lots of two-seater counter/work surfaces set up around Chef Paul's demo table complete with video to project a close up view of anything he is chopping/cooking onto the screen. 16 to 20 ish people in a class. Really want to check out the knife skills class at Cooking Skills Academy. Has anyone taken that yet? I am a little worried that I might need a smaller class for that one.
  
  Leave your rings and watch at home. You don't knead doughy jewelry...oh, need doughy jewelry. ;)
  
  P.S. Wash your hands, wash your hands, wash your hands.

• Kaye D.

  Sushi Making February 11, 2013

  Just recently took the "Sushi Maki'n" class. Wow - pretty popular class. (It is a BYOB class... as are all their other classes, EXCEPT the knife skills class. There were 20 students this night.
  
  In this 2 hour class, Chef Paul made an important point to use good ingredients, especially fish. To paraphrase: "If you use canned, you might as well not make it at all." Point taken. The sushi we made and ate was pretty fantastic!
  
  I tip my hat off to the sushi chefs and masters of this craft. It's A LOT of precision. My husband and I had a ton of fun though. It definitely says something about having to work to get your food =P
  
  Also to note: the Academy has recently installed an overhead camera. So if you do get the tables in the back, you can just look at the screen behind the main demonstration table to see what's going on. It's a level about those demonstration tables that have the mirror reflecting what's happening to the group.