Hands-on Cajun Roux Cooking Class in New Orleans

Chef Raymond was a great cook and a fun storyteller who shared his experiences learning to cook, and his life in New Orleans. This was our party of 8's favorite experience of the whole trip - the Roux class was engaging and the best food we had all weekend. The hands-on cooking with Chef Raymond's tips was so fun! Thanks for the amazing class! Highly recommend! PS the Mardi Gras School of cooking is also a modern and sleek kitchen.

This was just the best time. Chef Mark was amazing but we also chatted with Chef Sassy and she's great. They are super welcoming and kind. I have seafood allergies and they worked with me to make sure that I could still do the roux class and make all the meals with substitutions. The instruction is clear and presented ina fun way with history and stories. The food we made was amazing. Just an all around perfect afternoon. I would do it again in a heartbeat!

Chef Erika was amazing. Taught us more than how to cook. Had a history lesson along with food chemistry and few family secrets. Best meal during this trip to NOLA. Will come back next time.

This is in regards to our November 10th cooking class. I puchased this class as a gift for my husband, myself and our two friends as a 60th birthday gift for my husband, who is passionate about cooking. We were excited to learn to make rieux and enjoy a great dinner. Unfortunately, this experience did not meet our expectations. Our chef was unfriendly, slammed dishes and equipment around and was very reluctant to engage with the group. This behavior was so bad, we were prepared to walk out of the class after the first 30 minutes. It was only through my friends constant efforts to warm our chef up, that we were able to proceed through the evening. While we eventually enjoyed the food, we did not enjoy feeling uncomfortable with a seemingly angry/annoyed chef working with us. We later learned that the original chef called in Sick and our chef was filling in. We later learned Our chef was sick as well. While it was understandable that he would be annoyed while having to work ill, it is not acceptable to pay almost $700 to have to be in this kind of environment for what should have been a fun evening. I also question why the company would have an ill chef working with the group while handling food.

Our family took the Cajun and Creole cooking class at the Mardi Gras School of Cooking, and it was honestly one of the best experiences we had in New Orleans! We happened to be the only ones in the class that day, which made it feel like a private session—such a lucky bonus! Chef Erika was incredible—so knowledgeable, funny, and full of great stories about her background (including time in James Beard Award–winning kitchens). She made each of us feel comfortable, involved, and confident, no matter our cooking skill level. The class was hands-on and centered right in the French Quarter, the heart of New Orleans food culture. We learned how to make a perfect roux and cooked three classic dishes from scratch: gumbo, étouffée, and bananas foster. Erika shared tons of helpful tips, kept the energy light and fun, and made sure everyone had a great time. It was such a memorable and delicious experience that brought our family together in the best way. We left full, happy, and excited to try these dishes at home. If you love great food and want an authentic taste of New Orleans, this class is a must!