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Tips

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Krystal E.
Verified
Report | 4 months ago
Come hungry! Tons of sushi!
James F.
Verified
Report | 4 months ago
Great experience bring cash for drinks an tips
Janet R.
Verified
Report | 4 months ago
Come hungry. Pay attention. Be open to meeting others. Try the saki, you'll like it!
Irene C.
Verified
Report | 6 months ago
Great night! Chef Matthew was amazing. It was truly a fun night learning to make sushi and it tasted delicious.
Kelli M.
Verified
Report | 6 months ago
For those who may not like seaweed, just ask if you can use soy wrap instead. Even if you don't like sushi, it's still a fascinating class and a super fun experience! Highly recommended!
Jan R.
Verified
Report | 6 months ago
the sushi making class at Stone chef was a wonderful experience. It lasted about 3 hours and it was very in-depth information about how to make sushi. I really enjoyed the event and would recommend it to anyone.
Ayden D.
Verified
Report | 6 months ago
Had such a great time. It's a great experience to share with a friend or a date. I'd definitely take the class again and would recommend it to my friends.
Lisa M.
Verified
Report | 6 months ago
Be prepared to have a good laugh, meet new people and enjoy a fun informative evening.
Kristen G.
Verified
Report | 6 months ago
It was a great experience learning to make sushi. The chef / instructor made in fun and the food was great!!!
Reut B.
Verified
Report | 7 months ago
great experience, completely fun and interesting way to spend the evening
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From Our Editors

Chefs Anthony Sanschagrin and Matthew Beilstein fuse their culinary passions for Italian, Latin, and Asian cuisine, designing menus for special events and divulging their secrets at hands-on cooking classes. Equally capable of creating edible display pieces or full dinner buffets, the duo can forge eclectic spreads with baked lasagna, crispy beef empanadas, or sweet 'n' sour chicken.

They also share their insights by leading internationally themed cooking lessons, which allow students to try their hand at basic recipes and then taste their results afterward. Much like the number of centimeters in a mile, the menus change constantly, incorporating new recipes and accommodating students' food allergies.

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