Pasta Mastery Basics
- Fri, Sep 18 • 8:00 AM +More Dates
- 2 to 30 guests
- 3-course meal Beginner friendly
- Travelling to guests in Nashville
Trusted by food lovers in Nashville since 2014.
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Vegetarian cooking classes in Nashville on Cozymeal are hands-on, beginner-friendly and designed to help guests learn, cook and dine with confidence.
Booked the class Plant-Based Garden Feast with Chef Laura
Amazing experience. Chef Laura was so great and she took time to give us techniques to use so not only was it a hands on but a great learning event. I appreciated learning new recipes and also the correct way to slice with a knife.
Booked the class Pasta Made By Hand with Chef Dylan in Nashville (Watkins Park)
Chef Dylan was amazing his class was informative and provided an intimate date night for me and the wife to relax learn and enjoy ourselves
Booked the class Pasta Made By Hand with Chef Dylan in Nashville (Watkins Park)
Chef Dylan was amazing! We had a wonderful time in the class!
Booked the class Pasta Made By Hand with Chef Dylan in Nashville (Watkins Park)
Chef Dylan was GREAT!!! Any constructive criticism I have is towards the coordination of the class. There were WAY too many people in this class. The spacing around the table was very tight and poor Chef Dylan didn't really have enough supplies for everyone. This class should be 10-12 people, max, in my opinion. We had double that amount and it left the people at the end of the table being there way past the class timeframe. We had to double up on knives and quadruple up on the pasta machines and pasta cutters. Chef Dylan handled it all beautifully, but it seemed like the location booked more people than he was aware of and had prepared for.
Booked the class Pasta Made By Hand with Chef Dylan in Nashville (Watkins Park)
Only one pasta making machine for large group of 19 people. It was supposed to be a one hour class but there wasn’t enough time for everyone to use the pasta making machine. I left after an hour and an half and several people followed me out. The group was too big to get actual feedback from the chef and it felt disorganized and a bit chaotic. The set up in a brewery didn’t feel the most sanitary to me either. No one was told to wash their hands when the class started.