Boulder Cooking Class: Build Tarts and Pies for Autumn

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CHEF’S PLACE

WHAT CUSTOMERS ARE SAYING ABOUT THESE Cooking Classes in Boulder

Kristen W.

07/04/2025

We had a great time with Chef Tiff. We learned some very fun new recipes that we will continue making into the future! She was also incredibly knowledgable and taught us lots of great kitchen techniques that we have been practicing since. She shared lots of information about healthy cooking and eating that we both really appreciated. Overall, we had a great experience and plan to cook with Chef Tiff again in the future!

Plant-Based Thai Delights Review Photo from Cooking Class in Boulder 5

Plant-Based Thai Delights Review Photo from Cooking Class in Boulder 6

Plant-Based Thai Delights Review Photo from Cooking Class in Boulder 7

Plant-Based Thai Delights Review Photo from Cooking Class in Boulder 8

Plant-Based Thai Delights Review Photo from Cooking Class in Boulder 9

Farhan M.

03/04/2025

Chef Tiff was awesome. We learned so much and the food was excellent. Highly recommend. We couldnt keep the spring rolls on the plate as we were devouring them so quickly

Plant-Based Thai Delights Review Photo from Cooking Class in Boulder 2

Plant-Based Thai Delights Review Photo from Cooking Class in Boulder 3

Plant-Based Thai Delights Review Photo from Cooking Class in Boulder 4

Jesse R.

03/01/2025

So amazing! I had a blast and learned a lot - can't wait to do this again.

Melt-in-your-mouth Croissants Review Photo from Cooking Class in Detroit

Kevin P.

03/31/2025

My friends and I had a fantastic time with Chef Tiff. Chef Tiff was extremely knowledgeable but also made the evening fun, and her crème brûlée was absolutely incredible!

Michelle B.

01/03/2020

Friendly. Fun. Great teacher and awesome cook. Made everyone feel comfortable and a gentle teacher and soul. Great dinner - can’t wait to do it again.

Mila S.

12/09/2019

Very enjoyable and informative! I am glad I went and definitely will use what I learned. Mary was a great host!

Jamie K.

07/02/2019

Chef Syd was awesome. Beyond accommodating (happily waited as some guests arrived late), and put up with our wine-filled lively crew with tons of patience and silliness. Food was yummy. Totally recommend!

Andrea L.

02/15/2018

Had a blast with Sydney for our Valentin'e Day dinner! She did a great job explaining and teaching some of the cooking methods while giving us enough leeway to leisurely enjoy the process. I was nervous about having someone in my home and the potential for it to feel awkward but Sydney was an absolute pleasure and I can't wait to try another meal soon!

MARK M.

04/02/2025

Chef Tiff is awesome!! My wife and I totally enjoyed every minute of the experience. We learned a few new techniques....and had so many good laughs sharing stories. We also learned A LOT about some of the science in cooking...Chef Tiff definitely knows her stuff!! We also learned a few new techniques....like how to cut an onion so that it doesn't make you cry!! The meal turned out incredibly yummy too! You can't go wrong with Chef Tiff....just book her and get ready to learn....and be hungry!! :)

Carrie N.

02/10/2025

The resident chef was kind and caring. It would have been nice to start with an overview of how the evening was going to proceed. We weren't sure of the steps and cooking tips would have been helpful. We had a good time and the food was delicious.

Abby H.

03/02/2024

Thank you so much for such a fantastic class! We had an amazing time!

Janet Gates .

02/06/2024

The food was amazing, and it was fun! The chef/instructors seemed to be enjoying themselves! I struggle with verbal instructions, so it would have been helpful to have a printout of the recipe and instructions at each workstation.

Rebecca T.

03/11/2019

I had such a great experience with Chef Marlette! Coq au vin is one of my favorite dishes, and I'm so excited that I now know how to cook it! Marlette explained all of the steps in detail and we had such a great time with her! Can't wait to do another cooking class!

01/28/2019

I really enjoyed my time with Chef Salvatore. He is VERY knowledgeable about the ingredients he uses. My favorite dish was the Miso Ramen Bowl with homemade noodles. There were so many flavors and it had a nice kick of spice to it! I can't wait to make this at home!

Edie C.

03/30/2024

Ashley was not the chef. We enjoyed the class, but felt it was a bit rushed, and the last half hour we were told to take a break for 10 minutes and they were prepping for the next class. Based on what we paid, the chef was not as prepared as I would have hoped. It was just okay.....

Joanne V.

06/22/2025

I was very disappointed with this experience. Sur la Table hosted the event. There were 10 guests and only 3 cooking stations! I was at a station with 3 other people. Although the food was good and the chef was very nice, I paid $103 to stir some rice and cut a shallot. There was no “culinary experience” unless you consider standing around and watching. I didn’t even receive a copy of the recipe so that I could try this at home. I’ve done other cooking classes where I actually cooked for less than what I paid for this class.

Frank E.

05/18/2025

for a 3 hour class it would have been a plus if we had chairs to sit on while the chef talked or during fridge/oven time.

Andrew K.

01/05/2025

It did not appear that the chef had taught this class before or made these recipes The chef kept looking at the ingredients and directions on how to make these dishes, and stumbled through explaining things. Rather than have the class make the aioli, the chef did it. While adding oil, the chef had the aioli at a good consistency, he glanced down at the directions again and added another 2 cups of oil, which broke the aioli. He then had to start again from the beginning and remake while the class looked on. Why wasn't the class doing this, and why doesn't a professional chef know how to do this off hand? The chef didn't speak up enough to hear instructions in the back of the classroom. Kitchens are loud, but it feels like a key part of being an instructor is ensuring everybody can hear the instructions. Chef kept looking at his assistant to confirm line items on the recipe The classroom format was sloppy Lettuce and other ingredients were not prepped for the students ahead of time. Crammed quarters at the front of the classroom with all three burners next to each other. There wasn't much room to have the class gather around and watch/participate. We kept running into each other. After the first glass of water, there was no water for drinking in the container. One of the participants asked if we could have some more, but it was never refilled over the course of 2.5 hours. There was no seating in the classroom - we had to stand while eating, which made for an uncomfortable meal. The chef kept pushing items for sale in the store - this felt more like an advertisement than a cooking class. It happened at least 3 times during the class. There wasn't much instruction on how to cut or use kitchen techniques. When we sliced shallots and other items, the teams were just expected to do vs. learn techniques appropriate for the dish. The students were excused for ten minutes halfway through the class while the chef prepped the next dish. This didn't feel planned and was more due to disorganization. It's odd to roam a retail store to just kill time. The steaks were not ready when we got to that portion of the class, and the chef had to go into the refrigerator to get them, remove them from packaging, and portion them. Then the chef seasoned and prepped steaks vs. allowing students to do so. I thought the purpose of a cooking class was to have the students do the work. Things felt rushed throughout the class, and especially towards the end. It would have been nice to have this a little better paced, and not feel like we were getting in the chef/team's way while we ate our meal. The food was not done properly While cooking the steaks, there were no meat thermometers to see internal temps. The assistant went out into the store to grab one off the shelf, which ended up not working. We then had to rely on the thumb test to see "doneness", which led to the thicker steaks being rare. The solution to this after cutting them open was to sear them on the grill. This resulted in seared steaks with no juice, and little flavor. Really disappointing to have the main course being such a miss. Steaks and salads were ready first, but not the fries, which were brought out after we were mostly done with the meal. The point of cooking steak frites is having those dishes served together. Overall this was one of the least instructional cooking classes I've ever taken, and it was disappointing to see the chef doing the work I expected us as participants to be taking on.

Patricia F.

06/02/2024

Continued throughout saying she didn't understand the recipe. So why were we doin it?

Cooking Classes in Boulder, CO

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Build Tarts and Pies for Autumn

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