Cooking Class - Merry Macarons
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Meet your chef
In 2004, Chef Paula followed her passion for food at L’Academie de Cuisine, graduating at the top of her class in 2005. Beginning as a Sous Chef in the Executive Dining Room at the Washington Post, Chef Paula went on to spend a decade crafting regional recipes before advancing to Executive Chef. After a brief hiatus, her love for food drew her back to teaching, where she now shares her enthusiasm for cooking with each of her students.
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Reviews guests left for other experiences with Chef Paula or Resident Chef
Eran
06 Oct 2024
The chef was friendly, polite and knowledgeable. He took us through all the steps carefully, and was very helpful. I enjoyed the session.
Nicholas
30 Sep 2024
It was an OK experience. I did learn a couple things, mostly what not to do. The most important lesson was that humidity and/or temperature significantly affects pate choux preventing it from thickening, resulting in runny, unpuffed pastry. So, our eclairs were a catastrophe. Not sure if we will be back.
Kerry
29 Sep 2024
Paid for a booking for 5 but called on Fri as one had Covid. Called again this morning as second person was ill. When I checked in chef was quite rude as the person I spoke to hadn’t told them. Also no one spoke to me about refund since first party size reduction was over 48 hours. When you pay almost $100 person you expect certain things. Safety is utmost. Took our mandolin protector to give to another group and told us offhandedly to use a towel. Spent 90% of the time dealing with that same group and got irritated when other groups asked for help. We had no salt and pepper, butter, some other ingredients were missing and again chef got annoyed with us. Unacceptable. Certain chefs may be great in the kitchen but not instructors. This was one of those occasions. Chef did not know recipe and so did not instruct well at all. Class ran over and recipes were not available. This class was disorganized and honestly expected much higher quality for . Will never attend or recommend this to anyone.
