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Judy V.
Verified
Report | a year ago
Fun, informative class.
Tracey M.
Verified
Report | a year ago
Loved the class. I will be taking more.
Christina
Verified
Report | 2 years ago
We had a great time in the pizza class. We even learned how to throw the dough. The instructor, Dan, has a wealth of information.
Cindy J.
Verified
Report | 2 years ago
I am looking forward to picking out another class soon!
judy j.
Verified
Report | 2 years ago
Great BBCue class! After class we made the cedar planked salmon and the beer can chicken!
kate
Verified
Report | 2 years ago
It was great!
Susan G.
Verified
Report | 2 years ago
The knife skills class was great. Learned a lot.
Dana R.
Verified
Report | 2 years ago
What a fun evening! Great food, great instructions. Loved the small group setting. Will definately be doing classes again and shopping at the store. Buy local!
Susan L.
Verified
Report | 2 years ago
Delightful experience!
Anita L.
Verified
Report | 2 years ago
The cooking teacher was great! She really made the class and when they say hands on they mean hands on. Finally! A cooking class where I am actually making the dish. :)
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From Our Editors

In business for 22 years, Cook's World Cooking School infuses aspiring epicureans with cooking expertise in an appetizing assortment of hands-on classes. During each one-night class, a rotating cast of skilled and professionally-trained local chefs guide students through the basics of a specific type of cuisine, cooking skill, or saucepan percussion technique. Go Italian in a doughy pizza-making and throwing class, create sophisticated small plates of flavor-packed treats in the spanish tapas course, or slather on new skills in a barbecue class, in which students learn to tame the wild elemental forces of fire, smoke, and tangy sauce.

Classes run for three hours each with 15 or fewer students, ensuring ample time for participation and one-on-one guidance. All class sessions are held in Cook's World's well-equipped culinary studio, which houses a cornucopia of professional cooking equipment and a carpet woven from retired chefs’ hats.

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