Sunday May 31st, 2:30pm - 4pm Eastern Time
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An exciting culinary adventure awaits. Book memorable, fun and hands-on cooking classes with the best local chefs at top restaurants, bars and hotels!
Great experience while learning several new skills. The instructor was defiantly experienced and knowledgeable in what he was teaching. I'd defiantly like to do more classes with him.
Great class and very tasty. 12 people in the class (3 groups of 4) just about worked. More people would have been bit uncomfortable. We got through plenty of recipes. Will probably go back for other classes.
Same review as my gf. We entered a bar type venue. No welcoming signs. No greeting from anyone. Everyone was confused as if this was the correct venue etc. Thought we were going to make Sushi and not deal with loud people getting drunk. Not opposed to drinking at all. Just wished a little more organized. No we did not stay. Very UNCOMFORTABLE! I think my gf requested at least half of a refund back. Thx
Such a great experience with Chef Katie! Our class size was intimate so it really felt like we were just hanging out with friends. Great music was playing, we were allowed to bring our own bottle of wine, and the recipes were easy to follow and tasted delicious. Would highly recommend this course for a birthday gift, date night, parent anniversary gift, etc. Chef Katie's ambiance and decor is so cute and inviting! We were able to take home a huge portion of what we made in a box and she even gave us a great suggestion on where to get a bite to eat/drink locally after. 5 stars from my cousin and I!
Andy was great! The venue was awesome too! We had time to get Drinks and socialize before the class as well.
I enjoyed the class and got what I wanted from it. However, I would have liked it better if there had been more time to finish things properly (fully cool the creme patissiere, fully dry out the eclair and cream puff shells) and if there'd been freer people per station. Four people sharing the hand's on part of the class with one batch of ingredients and one set of equipment for all of them to share, felt like not enough hands on for me.
We turned up and were told the class was cancelled:
This class was very hands off, and we spent most of our time sitting around. We didn’t learn any new techniques or unique recipes
She is a great chef who is patient in teaching various baking techniques. However, some recipes done in class were not listed on the recipe page, but rather explained verbally afterwards, when asked upon request. The chef said it was completely alright to take pictures, but when I did during her demonstrations on more difficult or skilled techniques, she would block or cover her hands, suddenly move away, or stopped demonstrating the technique altogether, and refused to show the technique again. What the chef says does not match her actions in class. Outside of that odd experience, the chef seems to have a pleasant personality and teaches well if you do not take any pictures. So I give the class an overall 4 stars.
I was honestly pretty unimpressed with this cooking class. I think Chef Danielle was trying and she was very friendly, but there was just way too many people (almost 30) to make this a viable cooking class in any way. The space (The Board Room) was also horrible for a cooking class. It was way too small for the amount of people in the class, and it was impossible to see the chef demonstrate anything well because of the way the room was designed. We ended up only learning really how to make the pasta because there wasn’t enough time with so many people to actually cook the pasta. There also were too many people to even make the sauce. So basically, we learned how to mix, roll out, and shape the pasta dough and had to take it home to cook ourselves with our own sauce, which is ridiculous for a cooking class. The room itself was just a back party room of a bar, which is not sanitary for a cooking class. The chef only showed up 5 minutes before the class started, so we helped push together a bunch of tables in the back to create our “prep” area, so even more time was lost. The chef also didn’t have anything prepared for the class in advance, so we also had to wait to roll out the disposable tablecloth and set up all the ingredients. It would’ve been much better if “stations” with ingredients had been set up in advance, especially given the time constraints. Additionally, for 25-30 people there was only three or four measuring cups for all of us which made everything go even slower. It was honestly such a frustrating experience and I would not recommend Golden Apron cooking classes to anyone.
Friday Jun 5th, 6pm - 7pm Eastern Time
Sunday Jun 7th, 4pm - 5:30pm Eastern Time
Friday Jun 12th, 6pm - 7pm Eastern Time
Saturday May 30th, 5:30pm - 7pm Eastern Time
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