Cooking Class - Master Seasoning Techniques

With Chef Michael or Resident Chef

4.7 (32 Reviews)

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CHEF’S PLACE

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Every skill and interest level welcome.

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This cooking class does not have any dates.

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Your CHEF

Verified Chef

Chef Michael is a classically trained chef with over 25 years of diverse culinary experience, including formal training at a Le Cordon Bleu affiliate in Chicago. His impressive career spans work in restaurants, private chef roles for athletes and celebrities and extensive time cooking across North America on yachts and sport fishing vessels. Outside the kitchen, Chef Michael enjoys family time and road trips through Baja California, bringing a rich background and vibrant personality to each cooking class he teaches.

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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

Learn seasoning skills and take home your own Le Creuset Salt & Pepper Mills.

Learn the importance of proper seasoning during this cooking class and discover how salt and pepper can add depth to your dishes. You'll get to cook pepper-crusted steak as well as salted caramel sauce and at the end of the experience take home your own Le Creuset Salt & Pepper Mills.

Tea, coffee and water will be provided. Guests are welcome to bring non-alcoholic beverages.

This class is suitable for ages 14+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.

Your Menu

About This Experience

CLASS SIZE

1 (min) to 16 (max) people.

Meal Courses

3 courses

EVENT DURATION

2-2.5 hours

CONTACT

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

FLEXIBLE BOOKING

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

PROTECTED PAYMENTS

Our Secure Cozymeal Escrow System™ allows you to book with confidence

CANCELLATION POLICY

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

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Your CHEF

Verified Chef

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Where You’ll Be

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

REVIEWS

Chef Michael or Resident Chef's Overall Rating

4.7 / 5

Based on 32 reviews

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

SARAH

08/04/2024

It was so great!! The chef was so kind and professional.

Linda

07/10/2024

It was very great, but sometimes he ran thru the instructions too fast to comprehend.

Roberto

07/09/2024

The Pie baking experience didnвЂ™t really live up to my, very beginner, pie making expectations. Chef Mike was a nice guy but he was very open about the fact that he was a savory chef not a pastry chef. He didnвЂ™t have much to add to the process of baking other than to say he wasnвЂ™t into measuring very much. This was evident in the prep for the class. We made one full size pie of peaches and blueberries. After getting things mixed, we pored the filling into the crust and it was about 1/3 the amount it should have been. Not a huge deal but it doesnвЂ™t show any attention to basic prep. When doing the lattice on the pie the sous chef (who claimed to be a pastry chef) didnвЂ™t know the process for weaving the lattice. She instructed us one way and was corrected by, IвЂ™m guessing, the manager of (the store where the class held. The kicker was that the ovens apparently werenвЂ™t baking our pies as fast as they should have been. So, our pie came out almost baked by the end of the class. The chef instructed the sous chef to take it out of the pie tin and put it in a cake box, for us to take home and finish baking. Well this assumes we have a pie tin at home and also assumes that weвЂ™ll be able to get a fully loaded pie, sitting in just the crust, off of a cardboard box and into a pie tin. Not easy for an experienced chef IвЂ™m sure, let alone a couple of novices. I would have guessed working ovens or better prep with timing would be a basic feature of a class like this. There was so much down time waiting for the pie to slowly bake that the chef started teaching us how to cut onions and mince garlic. Nothing wrong with that, just a lot of standing and waiting that seemingly shouldnвЂ™t have happened. The one thing everyone on staff seemed prepared to do was push sign-ups for their other classes and products in the store (for which we were given a 10% off coupon). All in all, I was disappointed. This was supposed to be a nice gift for my wifeвЂ™s birthday but it turned out to be a big let down. I would not recommend the Cozy Meal classes.