Holiday Bread-Making
- Thu, Nov 19 • 10:00 AM +More Dates
- 1 to 16 guests
- 3-course meal
- Raleigh (North Hills)
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Vegetarian cooking classes in Raleigh on Cozymeal are hands-on, beginner-friendly and designed to help guests learn, cook and dine with confidence.
Booked the class Create Sweet Savory Confections with Chef Meribeth in Raleigh (North Hills)
My two teenage sons and I attended the Macaron class, and we had a wonderful time! The chef was kind, helpful, and knowledgable! I would definitely go back again!!!
Booked the class Beignets, Bomboloni and Churros with Chef Meribeth in Raleigh (North Hills)
Great class. Enjoyed learning and the donuts were delicious.
Booked the class Beignets, Bomboloni and Churros with Chef Meribeth in Raleigh (North Hills)
Donuts. Everything was great. Ideally would have like to have instructions to take home but otherwise was amazing and we'll structured.
Booked the class Craft Fresh Fettuccine From Scratch with Chef Lucas in Raleigh
Chef Lucas did a very good job, and we enjoyed this class very much. I gave this experience a 4 star review because I was surprised that the class was at a bar. I had expected it to be held at a cooking school, office location, or a restaurant.
Booked the class Choux Pastry Masterclass with Chef Florence
This was such a great memory making experience for my daughters & I. We learned, we laughed & found a French speaking friend. The evening was an absolute success & I’m so glad I found this option. Chef Florence is engaging & just lovely in the way she imparts her knowledge of baking. I highly recommend.
Booked the class Make Flavorful Pasta From Scratch with Chef Meribeth in Raleigh (North Hills)
I wasn’t able to attend due to unfortunate unforeseen circumstances so no I didn’t enjoy it nor did I enjoy the way Cozymeal treats people and conducts business.
Booked the class Make Flavorful Pasta From Scratch with Chef Meribeth in Raleigh (North Hills)
We did not have Chef Megan. We had a young, male chef who was somewhat rude and hurried. He was so set on finishing at the 2 hour mark that our pasta was not even cooked when he returned it he rushed so much. He was too blunt with his critiques and somewhat snarky. When he showed us how to make bitter pasta and I asked if I could have small piece of his dough to try, as our was gone, he said, “no, you get what you getâ€. Seriously? I’m 59 years old and I need a child talking to me like that. I thought I was the customer and the purpose was to learn and have a pleasant experience. I learned what I went there for but his personality had a lot to be desired.
Booked the class Craft Fresh Fettuccine and Marinara Sauce with Chef Anthony in Raleigh
Overall, it was a frustrating experience that didn’t meet the expectations listed in the advertisement for the class. Not enough time, guidance, or equipment for all the participants in the class. The bar/brewery was great though.
Booked the class Craft Fresh Fettuccine and Marinara Sauce with Chef Anthony in Raleigh
Unfortunately, this definitely fell below our expectations. I would not call this a class. Just a bunch of people cooking the same thing in the same room. This was billed as a class for making homemade pasta and marinara. When we arrived we found out it was just the marinara. So bait and switch there. But also the organization of the ingredients, utensils, and cook space (if you can call it that) was non-existent. We enjoyed our time being together, but otherwise this was a waste of $200+. Sorry for the blunt feedback. Hopefully this helps improve future sessions.
Booked the class Craft Fresh Fettuccine and Marinara Sauce with Chef Anthony in Raleigh
I honestly don't feel like we got our money's worth with this class. For starters, we didn’t even do everything that the class event said we would do. We didn't get to learn how to make the pasta, which was the main reason I booked this class. Second, there weren't enough burners for how many people were in the class. We had some groups that were completely done and leaving before the final group even got to touch a burner for their marinara. Third, this wasn't a CLASS, which is what we expected. We were given the recipe, we picked up our ingredients, and then we were on our own. We were not guided in the process at all. It would have been cheaper just to do that much at home. Fourth, the little interaction that I had with the chef wasn't fruitful. I asked for assistance in understanding what to do, and I was essentially told "I don't know." Sooo.. that wasn't helpful, either. I also felt like we barely saw him at times, too. On the plus side, the owner of the establishment was extremely present and social with everybody. We still had a good time, but it was very lackluster compared to what we expected from the event description.