Cooking Class - Plant-Forward Greek Fare
With Chef Ashley or Resident Chef
CHEF’S PLACE
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.
$89 PER PERSON
all-inclusive: 2-hour class,4-course meal.
BOOK NOW
($89/PERSON)
Your CHEF
Chef Ashley or Resident Chef
Boulder
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.
Where You’ll Be
Chef’s exact address will be shared once the booking is accepted.
Cozymeal Protection®
Certified Chefs
Payment Protection
Free Concierge
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
Celebrate the signature flavors of Greece in a vibrant vegetarian menu.
In this hands-on cooking class, you’ll learn how to prepare a delicious and satisfying Greek menu. Follow along with the chef as you season, form and cook flavor-packed falafel to pair with aromatic lemon-oregano roasted potatoes. For dessert, dip into a delicious baklava crumble ice cream.
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
4 courses
EVENT DURATION
2 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.
Similar Cooking Class Experiences
Your CHEF
Chef Ashley or Resident Chef
Boulder
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.
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
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.
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