Boulder Cooking Class: Golden PÃ¢te Ã Choux Workshop

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WHAT CUSTOMERS ARE SAYING ABOUT THESE Cooking Classes in Boulder

Jesse R.

So amazing! I had a blast and learned a lot - can't wait to do this again.

Top-Tier Croissants Review Photo from Cooking Class in Boulder

Beau N.

Sarah was such a skilled and chef and host. We loved the food and really appreciated the insights on cooking she provided during the preparation. Would 100% recommend!

Phil H.

It was absolutely amazing. And our chef was so kind, knowledgeable and made it fun. The team got a true hands on approach to pasta making and everyone thoroughly enjoyed. Plus the food was really good. We would definitely do it again. Thank you.

Shelby G.

Chef Tyler was amazing! His passion and love for the food we were making was so apparent and made the class even more fun. Office holiday party well spent!

Mila S.

Very enjoyable and informative! I am glad I went and definitely will use what I learned. Mary was a great host!

Tamika P.

My husband and I had a phenomenal experience with Chef Robert and his wife. The two vibe together effortlessly as we moved from one treat to another. We devoured each creation and I certainly took mental notes of the tips given and tools suggested. I am still riding cloud nine after such a great experience, with a fantastic couple, and their ABSOLUTELY delightful pastries! We will definitely return!

Navya P.

We had a great time with Chef Robert and Mrs. Chef! They were wonderful and friendly hosts who set a beautiful table for us, and provided us with some great tips that we are going to use going forward. The best part is that we made recipes that we can easily recreate on our own now that we have the knowledge!

Eduardo E.

It was a very enjoyable evening where we started with simple ingredients and ended up with a beautifully presented dessert. Thanks for making my wife's birthday even more special!

Sarah K.

This is the second event we've held with Chef Maggie! Everyone had an amazing time and we'll definitely be booking again!

Patricia H.

We were in for a work a trip and wanted to have something fun to do together so we chose this cooking class. Chef Tyler was great and was so perfect for our personalities. Chef Maggie is the one who coordinated everything for us and she was so accommodating to the food allergies we had and gave me recommendations for wine and beer pairings for what we ate. Chef Tyler was incredibly kind and genuine. He truly was a fantastic teacher and he answered ALL of the questions we had (which were a lot!). We absolutely had the best time and even our team member who is Italian said she learned things! HIGHLY recommend. Also, we loved that we used a kitchen that had such a great story and we were able to play a role in giving back to the community by using it.

Cecilia Hendrix .

The class was great and chef Maggie made it a lot of fun. Our macarons turned out amazing.

Karen H.

Maggie is great! She's personable, patient, knowledgeable and fun. Shd creates such a relaxing environment to learn. Will definitely do another class with her! Thank you Maggie!!

Derek A.

My wife and I spent our anniversary evening with Chef Robert. He and his wife made us feel at home right away. The desserts were excellent, and the conversation was fun and lively!

Rod T.

Excellent experience. Very low key and fun. Will definitely use this recipe going forward, and learned some new techniques.

Cari C.

We did holiday treats with chef Becky. It was fine, but I didnâ€™t really like getting scolded multiple times and feeling like we were always scared to do anything because we would do it â€œwrongâ€. I donâ€™t think Iâ€™ll be coming back.

Edie C.

Ashley was not the chef. We enjoyed the class, but felt it was a bit rushed, and the last half hour we were told to take a break for 10 minutes and they were prepping for the next class. Based on what we paid, the chef was not as prepared as I would have hoped. It was just okay.....

Tammi H.

Unfortunately we did not have the best experience at this class because they did not have our reservation or the reservation for one other couple, so they were scrambling the whole time to get ingredients and fit us into the class. Because they were rushing, the proportions that got measured out for our class were all wrong and we were having to improvise on the fly, compared to the other couples in attendance. The proportions were really small and we didnâ€™t eat anything until 8:45pm. The instructor seemed pretty flustered and didnâ€™t do much to teach us during the class or share stories to make us feel at ease. The food tasted good at the end, but definitely not the experience we expected, I would probably not take a class here ever again.

Frank E.

for a 3 hour class it would have been a plus if we had chairs to sit on while the chef talked or during fridge/oven time.

Andrew K.

It did not appear that the chef had taught this class before or made these recipes The chef kept looking at the ingredients and directions on how to make these dishes, and stumbled through explaining things. Rather than have the class make the aioli, the chef did it. While adding oil, the chef had the aioli at a good consistency, he glanced down at the directions again and added another 2 cups of oil, which broke the aioli. He then had to start again from the beginning and remake while the class looked on. Why wasn't the class doing this, and why doesn't a professional chef know how to do this off hand? The chef didn't speak up enough to hear instructions in the back of the classroom. Kitchens are loud, but it feels like a key part of being an instructor is ensuring everybody can hear the instructions. Chef kept looking at his assistant to confirm line items on the recipe The classroom format was sloppy Lettuce and other ingredients were not prepped for the students ahead of time. Crammed quarters at the front of the classroom with all three burners next to each other. There wasn't much room to have the class gather around and watch/participate. We kept running into each other. After the first glass of water, there was no water for drinking in the container. One of the participants asked if we could have some more, but it was never refilled over the course of 2.5 hours. There was no seating in the classroom - we had to stand while eating, which made for an uncomfortable meal. The chef kept pushing items for sale in the store - this felt more like an advertisement than a cooking class. It happened at least 3 times during the class. There wasn't much instruction on how to cut or use kitchen techniques. When we sliced shallots and other items, the teams were just expected to do vs. learn techniques appropriate for the dish. The students were excused for ten minutes halfway through the class while the chef prepped the next dish. This didn't feel planned and was more due to disorganization. It's odd to roam a retail store to just kill time. The steaks were not ready when we got to that portion of the class, and the chef had to go into the refrigerator to get them, remove them from packaging, and portion them. Then the chef seasoned and prepped steaks vs. allowing students to do so. I thought the purpose of a cooking class was to have the students do the work. Things felt rushed throughout the class, and especially towards the end. It would have been nice to have this a little better paced, and not feel like we were getting in the chef/team's way while we ate our meal. The food was not done properly While cooking the steaks, there were no meat thermometers to see internal temps. The assistant went out into the store to grab one off the shelf, which ended up not working. We then had to rely on the thumb test to see "doneness", which led to the thicker steaks being rare. The solution to this after cutting them open was to sear them on the grill. This resulted in seared steaks with no juice, and little flavor. Really disappointing to have the main course being such a miss. Steaks and salads were ready first, but not the fries, which were brought out after we were mostly done with the meal. The point of cooking steak frites is having those dishes served together. Overall this was one of the least instructional cooking classes I've ever taken, and it was disappointing to see the chef doing the work I expected us as participants to be taking on.

Patricia F.

Continued throughout saying she didn't understand the recipe. So why were we doin it?

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