Chef Yasmina

Yasmina’s cooking class was the PERFECT way to connect and have a joy-filled, yummy new year's eve. The vibe was welcoming and friendly the moment we stepped in the door. We had some snacks of delicious farmers cheese spread on toasts with smokey harissa and olives — while she told us the stories and culture of each of these ingredients, the cooking tools and processes, and even the morrocan mint tea we sipped. The conversation flowed as we learned about her experiences in Morocco and elsewhere in the world, as well as sharing some of our own stories and experiences with her. The food was delicious (Chicken Tagine and cooked Eggplant Salad) and the ambiance was on point. 10/10 would recommend — I hope to return for another meal some day, and I look forward to getting her cookbook when it is published. Cheers! Thanks, Yasmina!

Our Moroccan cooking class with Chef Yasmina far exceeded our expectations. Yasmina is a great teacher, making sure everyone gets their needs and questions answered, and the food was truly amazing. Yasmina is an inspiring chef with a generous spirit - nothing was rushed and she even made an extra sauce just because we were interested. We left the class feeling confident that we could try these dishes at home, and that we also had learned much about cooking in general. We would highly recommend this class or anything that Chef Yasmina teaches.

The evening with Chef Yasmina was more than just cooking and eating delicious food. Our time with Chef was an experience to last a lifetime, for real. Chef Yasmina was friendly and welcoming from start to finish. We experienced traditional Moroccan food, and Chef Yasmina shared history and stories along with everything she prepared (and taught us how to make) that made the evening a pure delight. We had chicken tagine and learned that one does not need to add liquids for the preparation, as the food, when cooked and prepared properly, creates its own flavorful broth that is beyond words. The eggplant caviar was softer than a cloud, and was seasoned in a way that was different from the chicken, yet the flavors provided the perfect compliment to the meal. And for dessert, we were treated to marzipan and fresh orange slices from her personal garden that were seasoned with a citrus liquid, cinnamon, and sesame seeds. Oh, let me not forget that we were greeted with farmer's cheese, olives, and toasts, along with a traditional green tea ceremony made with fresh mint and a wonderful story about the teapot and the centuries-old traditions surrounding the making and preparation of the tea. We cannot write enough superlatives about the evening and overall experience; we can only say that we hope everyone leaves with the same feelings we did.