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Recent Cooking School Reviews in Chardon

  • A
    Laurel Run Cooking School
    They are absolutely fabulous. The lady that runs it is just wonderful. It's very homely and the classes are small. We can choose and participate or see demonstrations. We get to eat what's made and we are allowed to bring in our own bottle supplying. She has a really wide variety of classes and anything from classes with our grand kids to ladies only. She does a lot of specialty things also. I've probably been there five or six times. The classes are ranged and priced from $35 to $65 or $70 on what we are doing. She provides all the ingredients and everything. There was a romantic dinner class that was $70. It was not inexpensive food but it was everything from appetizer to desert. She is very responsive. She gets back to us right away. It is easy to sign up online or on phone. I sign up a couple of times a year. She had a lot of changes last year. I would definitely be going back out for her soup and bread thing that is coming up.
    - Barbara M.
  • A
    Viking Range Corporation
    I registered online, which was easy. The class is limited to 12 people and we worked in groups of 4. The instructor and her assistant were great. It was a very pleasant atmosphere. We learned about types of knives, caring for knives, and how to use knives. We had hands-on experience with dicing, creating jullienne strips, mincing, and de-boning. It was very informative. We prepared and then ate a delicious salsa, salad and fajitas. The price includes the food (plus iced tea, cheese, and fruit were available while we were working) and wine served with dinner. I had a great time attending by myself, but this would be very fun with friends.
    - SMITHA K.
  • A
    Laurel Run Cooking School
    If you want to learn some great recipes hands on or simply want to bring a friend (they'll have to pay too of course) to watch a great cook teach you how to make some yummy food while you drink your own bottle of wine....oh, and then eat the yummy food, by all means this is the place for you! You learn new techniques, great advice, and hear frgm om different chefs. The owner, Marcia, is wonderful! The school is literally in her back yard. In the summer, she grows a lot of the produce she uses and you get to see her beautiful garden. I've learned loads from these classes. I thank my parents for introducing them to me. I now plan on investing in a chef's santoku knife, a chef's jacket, a half apron and whatever else I need to take her Cooking Techniques series. She gives a 3 part series, 2 days per part, of learning all the different cooking techniques, how to use your knife, how to cook every kind of meat, the different cooking techniques, braising, poaching, sauteing, etc. then on to veggies, pastries...you get the picture. How to be a great cook! I'm saving up and excited. The only drawback is that it is in Vermilion...a bit off the beaten path. I used to live in Amherst so it was a bit easier to get to. However, I've always worked downtown Cleveland and many of her classes start at 6:30 pm and end at 9. I've never been late or had to leave work early, just jump on I-90 heading west. It's a great time and a great way to unwind after work with a bottle of wine, great new friends, and a meal you learn how to prepare! I highly recommend it, and not just because it seems to be the only cooking school out there!
    - Andrea A.
  • C
    The Loretta Paganini School of Cooking Inc
    I would not go back. It a cooking class that was hands on. There were like about 5 or 6 different things we were supposed to make. What it ended up being was that the instructor pretty much just gave us the recipes, told us where all the materials were then we were divided into groups of two. Each group made something. There was no instruction whatsoever. It was like you screwed around, you made something following the recipe and then we all got to sample what each person or each couple made. But, I had expected to learn since it was hands on. I thought it was going to be instructions on learning how to do something. We just went there and cooked it. I didn't make any of the other things. I didn't see how any of the other things were made. We weren't given any tips on what to do when you are cooking. It was just go there and cook. I could have taken the recipes home and cooked them here. I just feel that she should have been there and she wasn't available all the time.
    - Kathleen N.
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Cooking Classes in Chardon

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