Cooking Class - 3-Day Foodie Fun Kids: International Delights

With Chef Ashley or Resident Chef

4.6 (29 Reviews)

CHEF’S PLACE

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This cooking class does not have any dates.

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Fun Kids Kids Cooking Series Mediterranean Spanish

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Your CHEF

Verified Chef

Chef Ashley takes extreme joy in sharing her love of finely-made food with budding chefs of all abilities. Her skill for turning humble ingredients into extraordinary dishes is a treat for all who taste them. She adds a sense of wonder to her lessons, demonstrating that cooking is indeed a form of magic. With a steady hand and a true love for stunning cuisine, Chef Ashley infuses her classes with talent and passion.

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Where You’ll Be

Chef’s exact address will be shared once the booking is accepted.

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CANCELLATION POLICY

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.

Cozymeal Benefits

World-Class Hosts

Join the best chefs, mixologists and guides in the industry.

Beginner to Expert

Every skill and interest level welcome.

Endless Options

From cooking to mixology to tours and beyond.

Flexible Locations

In-person or online.

WHAT YOU’LL DO

Expand your childвЂ™s culinary horizons with international cooking classes.

If youвЂ™re looking for something to broaden your kidвЂ™s knowledge of international culture and cuisine, check out this fun, interactive cooking series. Structured for ages 7-11, your mini chef will learn all about the basics of cooking while following step-by-step recipes designed by top-rated chefs. From crispy schnitzel to steamed pork buns and Italian-style pasta dough, your little learner will take their taste buds around the globe in just three days. Plus theyвЂ™ll get to take home a special printed menu and graduation certificate at the end of the class.

Classes typically run for two to two and a half hours, unless specified otherwise. Group work is a key component; kids can expect to collaborate with four other students. The class involves standing, cooking and active participation throughout. Comfortable, closed-toe shoes are required and long hair should be securely tied back for safety. Please note that these are drop-off classes.В Parents do not stay during the classes.

This event is suitable for kids aged 7-11

Your Menu

About This Experience

CLASS SIZE

1 (min) to 20 (max) people.

EVENT DURATION

0.05 hours

CONTACT

For larger parties or private events, contact service@cozymeal.com or 800-369-0157.

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Cancel or reschedule your reservation up to 48 hours before the event

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CANCELLATION POLICY

Flexible booking: Cancel or reschedule this event's reservation for free up to 48 hours before the event.

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Similar Cooking Class Experiences

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Kids
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Your CHEF

Verified Chef

View all of Chef Ashley or Resident Chef's Experiences >

Where You’ll Be

Chef’s exact address will be shared once the booking is accepted.

REVIEWS

Chef Ashley or Resident Chef's Overall Rating

4.6 / 5

Based on 29 reviews

Reviews guests left for other experiences with Chef Ashley or Resident Chef

Jesse

03/01/2025

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

Carrie

02/10/2025

The resident chef was kind and caring. It would have been nice to start with an overview of how the evening was going to proceed. We weren't sure of the steps and cooking tips would have been helpful. We had a good time and the food was delicious.

Andrew

01/05/2025

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.