Cooking Class - Pasta Made With Love

Wonderful experience

Croissant Class Review – Disorganized and Unhygienic Experience I attended this croissant-making class with two friends, excited to learn something new and enjoy a fun day out. Unfortunately, the experience was far from what we expected—and not in a good way. To start, we weren’t given the printed recipe until the end of the class, which made it difficult to follow along or understand the steps ahead of time. Instructions were given verbally and often too late. For example, we were told to mix salt into the flour in the first step, but the instructor didn’t know which unlabeled container had the salt. We unknowingly mixed in sugar instead. As we moved on to the dough-making process, the dough seemed overly dry. Rather than helping us adjust it with clear measurements or guidance, the instructor pulled a jug of milk from the fridge and poured an unmeasured amount into the mix. Moments later, she declared the dough unusable and tossed it in the trash, which left us confused and frustrated. The issues continued during the rolling and shaping phases. We had already started rolling out the dough before the instructor explained it had to be done in a very specific way. And when it came time to fold the chocolate croissants, she explained the technique only to one person at a different table. Our group followed what we saw, but when we finally received the recipe at the end, we realized we had folded them incorrectly. But the most unacceptable part of the experience came toward the end of the class: I spotted a roach on our workstation. It climbed up onto the table, and the fourth person at our station had to throw it away. That was the final straw for us. Overall, this class was disorganized, poorly managed, and unsanitary. While the idea of a croissant class is appealing, the execution here missed the mark in just about every way.

We had Chef Westin and the class was great and delicious food. I did however expect that dessert was part of the cooking instructions. It would have been nice if there was at the very least a demonstration by the Chef on making the dessert while we stirred Risotto for the 30+ mins. We were just handed our soufflé rather than learn how to make it. Overall great class. Thank you