Chris Bayer
It could have been so much better. My wife and I attended the scallops, risotto, and lava cake class. To start, the location and setup didn’t even feel like being in a kitchen. The location is in a single white room in a strip mall using metal tables and extension tables. There is no ventilation so the room was getting a little hazy with all of the hot plates being used. We liked the chef, Tony, and the assistants were friendly but this wasn’t a class where they showed you how to cook. They just told you how to cook. We were expecting a chef to actually make the recipes as we were going it so that we had something to compare to. There wasn’t even an explanation on how to cook the 7 small-medium sandy scallops, to be shard between 2 people, that you should constantly flip them or move them around as we saw others doing so. Most of the class was focused on making risotto which we loved. We spent about 10 minutes mixing the lava cakes with pre measured ingredients. Someone else cooked them and plated them so I wouldn’t say that we actually made those. We probably won’t do another class with this company again because of the atmosphere, equipment used, and how the class is taught based on what we paid.
