What Our Students Say After Cooking With Us

I booked the Egyptian street food class on a whim during our trip and ended up staying almost four hours. Chef walked us through stuffed pigeon and molokhia step by step, and I actually wrote down the ratios so I could redo it at home. Small group, only six of us, so nobody was left standing around.

My daughter and I took the pastry session together for her birthday. We made basbousa and konafa from scratch, and the instructor kept adjusting the pace so she wasn't rushed. We left with recipe cards and a small container of leftovers, which was a nice touch nobody mentioned beforehand.

As someone who cooks Italian food at home fairly often, I wanted to see how their international menu compared, and the fresh pasta and risotto class held up. The stations were set up so each person had their own pan and workspace, not just watching one demo table.

We're a group of four friends who wanted something different from the usual diving trips, so we tried the spice-blending and grilling session. Learned how ras el hanout is actually built layer by layer, not just bought pre-mixed. Two hours went by fast and the food was genuinely good.

I run a small catering setup back home and wanted to pick up techniques for bulk mezze prep. The staff let me ask a lot of technical questions about knife work and mise en place that probably weren't part of the standard class, and they didn't rush me out.

Took my teenage son to the seafood grilling class since he wants to learn to cook before university. The instructor gave him real tasks, not just watching, and corrected his knife grip twice without making him feel bad about it. He's asked to go back already.