Sur La Table Cooking Class

I attended a fall macaron baking class and it was so much fun. Chef Bugg was very good at giving instructions and was very patient. He answered all of our questions an corrected us if our techniques we a but off. The class provided all the materials and equipment. We were put I u small groups and each given a apron. The staff was very friendly and I liked that the offered snacks and refreshments. I was satisfied with the results. We made pecan pie macarons and pumpkin brandy macarons. My family loved them. I loved the experience, I plan to go to another class very soon.

My husband and I attended tonights class making pasta with Chef Yapo. First, let me start by saying what a beautiful kitchen and setting it is. Also, Chef Yapo is fantastic and up beat. He makes you feel welcome and secure. We enjoyed the staff and the store, as well as the mall. It was a great environment to learn something new.
We just had one disconnect that we feel you should know about, because we felt pretty strongly about it. At the last minute a group of ladies, that were not on the schedule or expected, showed up with a friend who was registered. The friend figured she would bring 4 extra ladies. I know that this is a great business opportunity for your company to have more guests per class, however it really took away from ours and others experience. Because there was so many extra people at this point, my husband and I spent more than half the time looking at others enjoy the experience. We were disappointed by this because it is a large expense ($ 140) for us. Also, because of the extra guests we had a shortage of food, we had a very little taste, so we had to go out to dinner after the class, another large expense. I am expressing my concern because I feel like there should be a limit and rule against «showing up» when there is not enough supplies or food to entertain that crowd. Because of this disconnect we would probably never return to another class at your store because I don’t feel that its worth the money. So, I hope that this information can help your program adjust to accommodate people who are willing to invest $ 140 into a class.
Otherwise, the staff, Chef, and kitchen were perfect!
Thanks,
Darlene & Brett Persons

This is a great date night thing to do. You get to have fun cooking, learn to make something new, and sample your food. Not sure if it was just the night we went or not, but it was definitely an older crowd, everyone else was near 50’s ranges. The food was delicious and the chefs are very informative.
The cooking class has a lot of potential, but definitely some issues I had with it. You cook in groups of 4, so if there is only 3 steps to making something you might not even get to touch anything. If I’m learning to cook I wanna get my hands dirty and make everything I’m eating. You’re also splitting a single possibly double portion of food between 4 people. We went for a grilling class. We cooked a couple side dishes (Dijon vinaigrette asparagus, lemon zest shrimp, and brandy honey crème nectarines) but I was really looking forward to the steak with chimichurri sauce. We had to share one steak so you only have a little say over how it’s cooked or seasoned. The chef says «you never want to over cook or over salt a good steak», and the lady in my group proceeds to grab two handfuls of salt and scour both sides of the steak with it. When it was done I got to try 2 small bits and overall I left the night still hungry.

So far, I’ve taken three classes and hopefully I will be taking more soon!
They recommend you take the cutting class first so you know the basics of cutting but obviously it’s not required. I personally think you can skip this class if you can cut without cutting yourself. I took this class as my second class and I did my first class just fine.
I got the chance to take part in the Festive 4^th of July Cooking with Chef Justin Kent – wonderful instructor – with the BF and he LOOVEEEED IT (he doesn’t cook)! We made coleslaw with lemon and fresh herbs, buttermilk fried chicken, new potato salad with blue cheese and bacon, and for dessert, strawberry peach shortcakes. The coleslaw went well with the chicken which was cooked perfectly, the potato salad was OUT. OF. THIS. WORLD. and the shortcakes, W.O.W. just amazing. This, obviously, was my favorite class. It was also my first class, making me want to take more classes here. Everything you make, you eat. This classes portions were huge. I likey.
My second was the «Learning to Cut like a Pro» class. You learn a few tricks, have a few snacks, ask all your questions, and cut some veggies. I would rather stick to the cooking classes. This class is useful but it’s a lot of talking and I’m more of an action person.
Tonight, for my third class, I took the «Date Night: Sensational Summer Cooking,» class taught by Chef Grifka, with a girl friend. We made peaches with watercress and prosciutto, grilled salmon with smoked tomato vinaigrette, salt crested fingerlings potatoes with herb butter, and fresh mint and chocolate chip ice cream. WARNING: CHOOSE YOUR GROUP WISELY. You’re in groups of four and you make and eat the food together. Today, me and my friend kept getting the smaller end of things. The older couple kept taking the bigger portions or just plating more on their plates… I mean, be courteous and take a big and small. not both big portions and not be able to look at us in the eye. Anyway, the smoked tomatoes really helped flavor the salmon and the FRESH mint really made a difference in the ice cream flavor.
All classes are limited to 16 spots so there are four groups. Come early so you can choose a good seat. You check in first to get your name tag, wash your hands, put on your apron, and put your name tag ON THE APRON and not on your shirt. You’re offered water, hot tea, or coffee and take home the recipe and a 10% off coupon for future purchases.

I first took the Learn to Cut Like a Pro class and just yesterday finished the 3-​part Bourdain class, both with Chef Mark Brewington. These classes were FANTASTIC. I’m still a novice in the kitchen, but these classes gave me a great boost of confidence and a solid foundation upon which to build my culinary journey. The classes were super fun and Chef Mark is committed to making the classes both enjoyable and educational. I wish I had done something like this years ago, but I know now that I’ll be back for more classes. I highly recommend these classes to anyone who wants to explore cooking as a passion or hobby or who just wants a fun activity. I’ll see you in class!

I have been wanting to take a class here for a loooonnnngggg time now. If classes were a little Iess expensive I would of tried it out much sooner. Luckly I have a great bf who surprised me with a class! Yay! The theme of the class was Best of New Orleans instructed by Chef Sophia Aguayo. Class starts off with a basic history of New Orleans then an overview of what you will be learning. Service was great, check in was easy, and staff was very friendly & organized.
We cooked Shrimp with remoulade sauce, red beans, Gumbo, and banana Foster. Everything was delicious! Chef Sophia gave us step by step instructions and gave us great tips along the way. Im looking forward to trying out what I have learned. I have never tried New Orleans cuisine before, therefore I am not sure how authentic the food actually was, but it tasted delicious! I had a blast and would love to return.

My husband and I took the summer grilling class at Sur La Table, which was my sister’s gift to us for our wedding. We got really lucky because we were the only ones signed up for the class and pretty much got a private cooking lesson. It was really fun, and we’ve already used several of the techniques (marinating with yogurt, grilling veggies) on our new grill at home.
When you take a class, you get a coupon that you can use an unlimited amount of times for one week. You can bet that we used it to fill in the holes still left in our kitchen inventory following our wedding — mixing bowls, meat thermometer, pizza peel, cooking utensils, and more! We went in again yesterday, and my husband always has to tell me to calm down because I get so excited looking at all the goodies.
Sure, some of the stuff may seem pricey, but the items that I have seen at other stores are the same exact price. They have such a comprehensive inventory of kitchen items that it is truly a one-​stop shop for anything and everything you might need.

Very useful information taught in the hands on cooking classes. I learned a lot about how to work with dough, and a great way to cut an onion. Lots of fun, but wear comfy shoes as you will be standing for two plus hours. Chef Mark was pleasant and engaging and really knew his stuff. Next time I would eat before going, as we didn’t get try our creations until the end. I knew they gave you a coupon to use after class and I wasn’t going to use mine, but I had to have the magic garlic peeler. Never seen anything like that.

Have always been a big fan of Sur La Table — quality cookware. I trust the products here. However, this review is for the cooking class. I enrolled in my first: Vive le Macaron with Chef Mark Brewington. I was excited to see the name tag, apron & packet waiting for us on the chairs. I instantly knew I would like Chef Mark. He seemed fun — I knew when he #1: did a little dance opening the refrigerator to grab a block of cheese and #2 it was a block of Irish Dubliner — one of my favorites!!! He was sweet to prepare frittatas for the class to munch on during instruction. I also liked… Bianca (?) — she was super friendly and helpful. Anyway the class was awesome, I like the tips given, the preparations they made for us beforehand were evident and I appreciate everything. I didn’t feel rushed and I felt super confident (and happy to munch on macs). Worth the $ 69.

Took a Thai cooking class and the class was just OK. The class was based on Pok Pok cookbook by Andy Richter. The dessert (mango coconut rice) was by far the best thing the rest of the dishes were just OK or worse than that. Tom Yam soup was greatest offender. it requires you to cook some of the ingredients with pouring boiling water over it. Well the pork shoulder was cut in half an inch pieces and there was no way this was getting cooked through by just pouring water over it. The pieces needed to be paper thin for that. As a result we were trying soup with raw meat in it. some people ate it hope they dint get sick from it. Chef Mark said the quality of pork is high these days but after reading Food and the way meat arrives in our stores I like it cooked through. The wings were OK but I found recipe by the cookbook author on the web which is a lot simpler than the one presented during the cooking class (on the web they are using corn starch in Sur La Table rice flour and tempura batter mix which you would have to hunt down in specialty stores like Sur La Table olala). Papya salad could have been great had it not been for 2 super spicy unfortunate chilles. I think chef Mark is probably amazing in standard American or European cuisine but seems out of his comfort zone with Thai cooking. It felt like they were doing this class for the first time so maybe it will get better down the line. Nice thing is that we recieved Pok Pok cookbook at the end (granted this class is about $ 20 more expensive than the others so that covered the cookbook). The store itself is nice but waaaaay over-​priced.

My boyfriend and I took a cooking class here for valentines day! I had the best time. Chef Mark really wants you to have a good understanding of the techniques and makes sure you have a good time.
We had to «Cook with love»
You have to cook with another couple and it wasn’t the worst thing. We were able to work together and converse casually. Classes are a little pricey but it was a special occasion. Id love to do a baking class here!
Wear comfortable clothes and shoes. Apron is provided… I don’t think you can take it home lol. Recipes are provided for you to take home. Fun times! Cooking, eating, full three courses. It was delicious whether you know how to cook or don’t! …and I don’t lol

I just did the pizza cooking class this evening (taught by Cherise) and it was fun, exciting, helpful, and best of all deliciously filling! I was with a friend which made it more fun, but I’d enjoy it even if i was alone since the atmosphere is very warm and welcoming. Don’t hold back if you’re solo!
I think that you get exactly what you pay for, a cool professional chef teaching you techniques to use at home that you are able to practice during the class, the best and freshest ingredients, all the tools you could ever dream of to use in a kitchen, you can eat everything you make (I’m still full), and there’s no cleaning up! Gotta love that.
You also get a 10% off coupon when you get to the class, so if your planning on going a little crazy and buying tons of stuff or a large item perhaps, pay for a cooking class first and you’ll get some savings on top of a sweet lesson.
In the store, everyone asked how we were doing and each employee was kind and ready to help/​answer questions — best customer service I’ve had at that mall in a while. Well done!
Overall, great experience and will most definitely do it again — maybe around Thanksgiving when they make pies!

Can I be a full-​time Sur La Table cooking class student? I recently took the Healthy and Delicious class with Chef Mark and had a great time. I learned a lot and it was so much fun. Chef Mark was a great teacher, and our dishes were delicious. Can’t wait to go back!

I had been wanting to check out this place for a while. Recently I went to a French Pastry class with a friend. The classes, though they seem expensive, are comparable to other cooking classes, but the class size was small, and it was hands on, creating a better environment for learning. We had a total of 7 ladies in this class, which allowed us to split into two groups so that each of us could take part in the pastry prep. The pastry instructor was out due to an emergency, so the other chef stepped in. He apologized for his lack of expertise with pastry, but we didn’t see that to be the case. Anyway, the class was enjoyable, and went well over time. The instructor was patient and answered all of our questions. My favorite was using the torch to brown our meringue! I also got to take a bunch of the left over puff pastries that we had made, as I was headed to a dinner party later that night.
I also like the store. There were lots of fun gadgets and a lot of holiday items. I bought a couple of adorable cooking-​related ornaments as gifts.

I took a macarons class for the first time. I was impressed by Chef Andrew, who was very knowledgeable and there was plenty of hands on opportunities. All staffs are super friendly and attentive. Everyone I meet is passionate about cooking :)

I could spend hours in Sur La Table! I am faithful to Crate&Barrel, but Sur La Table offers so much more and I prefer it to Williams-​Sonoma since they carry so many different brands and lines of products for cooking and baking. I took a ‘Date Night: Surf and Turf’ class with Chef Andrew Young and he’s pretty awesome. He even answered a few questions I had after class about cast iron and he explained how to revive my cast iron skillet (I hope it works!). Our three course meal was delicious, but my favorite part was dessert… the croissant bread pudding. Yum. Don’t go to class hungry because it will be awhile before you start eating. I’d love to take another class, but they’re expensive. Who knows, maybe there will be a Groupon deal for classes…(hint, hint)…hopefully one day!

I am so happy that Sur La Table opened up at Fashion Valley. I love my Crate & Barrel, but SLT offers products for more serious cooks and bakers, as well as cooking classes. I just took a «Mastering Macarons» class with Chef Andrea, which was so much fun. I love to bake and had always been intimidated by macarons. There were about 15 people in the class and plenty of hands-​on time to make 3 different kinds of macarons and filings. You get to take home a little packet of recipes and list of tools you need – and some macarons (about 8 of them), of course! I enjoyed the class so much that I signed up for a croissant and a French pastry class in the next couple of months. It’s a great store where food lovers, cooks, and bakers can unite!