Cooking Class - Tuscany Delights
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Sample the best flavors from one of Italy's most beloved culinary cultures.
Tuscany takes to the table in a hands-on cooking class that makes the most of Italian cuisine. You'll create a selection of starters, entrees and sides that capture the fabulous flavor of this region's timeless dining traditions. With your expert instructor leading you, you'll have all you need for a delicious lesson in international dining.
Tea, coffee and water will be provided. Guests are welcome to bring non-alcoholic beverages.
This class is suitable for ages 14+ with an adult present. Children under 17 must be accompanied by a paying adult. Class price is per person.
- Minimum Guests 1
- Maximum Guests 16
- Meal Courses 4
- Event Duration 2-2.5 hours
- Labels Couples, Date Night, Fun, Italian
Reviews guests left for this experience
Aida
05 Mar 2024
Hello Check Josh- I am writing to request a refund for the class I took on Monday March 4 at 7:00 pm at the Natick Mall with Claire. I did careful research to find the class and ready many reviews. I picked yours because of the ambiance that clients raved about, and the cooking tips that you give. Claire was very efficient, but appeared in a rush to leave and made it feel that the entire experience was an inconvenience to her. Instead of being informative and engaging, she seemed eager to leave and annoyed by the concept of a one-off cooking class. She first started by saying that we should get started because it was a school night for her. Imagine a cooking class starting and you already feel that the instructor wants to go home. There were many comments along the way that were sarcastic towards the class. For example, she said she left the broccolini leaves on the stems because “you all need something to do". She also made comments that were judgemental towards past students such as " let me know if you have any dietary restrictions before we start cooking because sometimes people tell me they are allergic to (some ingredient I forget), when the name of the class has (that ingredient) in it" . Or "sometimes people will tell me they are gluten free but what can I do when we are making hand rolled pasta?" There were no tips except had to hold a knife. I felt I was following instructions like a child without any bigger context. At one point I did ask what the bigger picture and objective was of each step and she said I would see what it all comes together. I told her that is not how I learn. She then gave a very quick and hasty explanation of why we fry when we braise but she said it so fast that I retained nothing. When we asked what the parsley is for she said its there because this is supposedly an 'Italian' meal. The meal did taste good and it was efficient, but I was really paying for learning cooking, and I learned nothing, and the entire time felt I was inconveniencing Claire. I have no judgements on her character as a person, but I am extremely clear that the way she fulfilled the role as a cooking instructor last night was incredibly inappropriate and frustrating. Please let me know how I can receive my full reimbursement. I had bought two tickets, one for me, and one for my friend. It was her birthday. I am a teacher in Boston public schools and told my colleagues I was attending the class last night. They were excited about the notion and then shocked by what I experienced. I hope to rectify my report back to them by letting them know that you promptly and fully addressed my concerns. Many thanks, Aida asadr@gmail.com
Reviews guests left for other experiences with Chef Josh or Resident Chef
Bianca
06 May 2024
Definitely a fun first time experience, but was a little disappointed with how little cooking experience we a had. I thought it would be more time cooking but because we shared the stove and materials with one other couple we had to basically share everything. Overall good first experience though and food was great!
Dalena
21 Apr 2024
chef clare was great. but for the class itself, there was a lack of preparation and supplies. there was not enough eggs, no bowls to eat out of so we used to go containers, the eggs weren’t marinated instead just plain boiled. the pork and pickled mushrooms were the best part. there was no yuzu soda made at all.
Meet your chef
Through his years in the kitchen, Chef Josh has mastered the magic of balancing taste and texture to create dishes that captivate. His specialties range from Italian classics to French favorites, though his culinary imagination is boundless. The notion of a well-made meal drives him to expand his knowledge into new delicious new realms. And when Chef Josh teaches, his students discover a more artful way to consider cuisine.
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