Richard O.
It was a decent class. However I learned only 3 things from it. The dough needs to spring back full for the noodles, basil should be shred not cut with a knife. And an super expensive device is needed to shred the dough into noodles. Dish was decent but shared cooking space kills the return on investment. I'd give cozymeal classes another shot but with lowered expectations on the learning. I suggest cozy make videos of the class to be attended to fill in the knowledge gap. Then attendees could come into class for the hands on experience. That would lessen the buyers remorse from the feeling that I could have just watched a YouTube video. That way when the Chef says "You dont have to go home, but you can't stay here" hits smoother and the class feels less rushed. Also it would be nice to have the recipes ingredients and measurements printed out on the table so it's less of a dump, fry and go experience.
susan l.
