Cooking Class - The Perfect Brunch Menu

COVID-19 protocols this chef will implement are:
Icon indicating the chef will be wearing a mask Chef Wearing a Mask
Icon indicating the class is social distancing friendly Social Distancing Friendly

Learn how to make a range of mouthwatering brunch dishes in this hands-on cooking class.

Join Chef Crys for a cooking class all about brunch! You'll make comforting breakfast food that will make your tastebuds sing.

First, prepare a luscious honey and herbed fruit salad, and brioche French toast with a creamy custard. Then, you'll learn how to make buttermilk "chicken 'n pancakes," a twist on the beloved chicken and waffles combination that pairs the fresh crispy chicken with fluffy pancakes instead. Finally, whip up delicate crêpes suzette, a French favorite with a New Orleans swing to it — oranges and Grand Marnier.

Guests are welcome to bring wine and beer to enjoy during the class.

  • Minimum Guests 2
  • Maximum Guests 4
  • Meal Courses 4
  • Event Duration 3 hours
  • Labels Adult, Beginner, Couples, Fun, Gourmet, Mother's Day

Cozymeal guest reviews for this experience

Jonathan B.


30 Jan 2023

My girlfriend and I really enjoyed our experience with Chef Crys! She came to our home and brought everything we needed and was very knowledgeable on cooking and nutrition. Highly recommend booking her!

Cozymeal guest reviews for other experiences with Chef Crys

Andali B.


24 Dec 2022

Great experience overall and very fun! Chef Crys was great!

Rob S.


18 Dec 2022

Chef Crys is an awesome instructor and my daughter and I will definitely be taking more lessons from her soon.

$ 95 Per person

all-inclusive: 3-hour class, 4-course meal and taxes.

This cooking class does not have any dates.

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Meet your chef

Chef Crys
Chef Crys Verified chef
Food safety certified

Chef Crys has been in the culinary arts industry for 15 years. An integrative nutrition health and wellness coach, Chef Crys also excels as transitional food and pastry chef. She infuses pesticide-free gardening in the creation of plant-based organic foods and desserts, and has partnered with school districts in her continued effort to teach students the value of transitional eating and organic cooking.

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