Cooking Class - An Authentic Thai Meal

Class was enjoyable and educational, had a nice time. I would recommend! I would like the recipes.

I had the pleasure of a Thai style meal with the Resident Chef. It was fun, educational, delicious and I had a good time meeting the couple at the same table. I learned how to make Phad Thai, a curry soup, and a steak salad. The chef was very engaging and making sure we were following directions while also encouraging us to find the right balance of the ingredients. People would ask " how much pepper to use?' and the reply was something like "add to your taste" , allowing us to creatively make the meal.

Our experience was decent overall, but a few adjustments could have significantly improved it. To start, it would have been helpful if the chef demonstrated each step of the cooking process before asking participants to complete it. Instead, demonstrations were done individually at each station, which led to extended downtime. During that time, some groups made assumptions—like how finely to chop vegetables or which course those ingredients go in—only to later learn they had done it incorrectly. A brief group demo before each step could have prevented confusion and kept things moving more smoothly. For the main pasta carbonara dish, we weren’t involved in key parts of the process, such as boiling the noodles, mixing the eggs and cheese, or cooking the bacon. These steps were completed for us without explanation of quantities or techniques, which made it difficult to understand how to recreate the dish at home. While I understand that time constraints may require some steps to be pre-prepared, it would have been nice to be more involved or at least receive guidance on how to replicate the dish ourselves. There was also a 30-minute break for shopping, which felt unnecessary since most attendees had already shopped beforehand or could have done so afterward. This break might have been more welcome if we hadn’t already experienced so much downtime waiting for instructions. Several participants asked for recipe details during the class, and we were told they would be emailed afterward. Unfortunately, that follow-up never happened. Without ingredient quantities or a written recipe, it’s hard to recreate the dishes we made. In previous Cozymeal classes I’ve attended, chefs shared background on the dishes—such as cultural context, ingredient history, or cooking tips and tricks. That kind of insight adds a lot of value and depth to the experience. This class didn’t include any of that, which made it feel more surface-level than others. Lastly, we noticed that most of the leftovers were given to staff rather than participants. Given the cost of the class (over $100 per person), it would have been appreciated if guests had the option to take home their own portions.