Join this fun and unique team building activity with Chef Aaron. You and your team will learn how to work together to prepare a four-course Japanese menu featuring sushi, matcha and miso. You'll learn the proper knife skills and rolling techniques to make California rolls with crab and avocado, and spicy tuna rolls with chili and kewpie. You'll also make miso soup with dashi, shiro miso, wakame and tofu. End this umami-centric meal with matcha cupcakes with white chocolate and cream cheese frosting.
Classpop! guest reviews for other experiences with Chef Aaron
10 Jul 2022
very good service
06 Apr 2022
Loved the food. Aaron was great at explaining everything, giving little tips and tidbits, and generally creating a hospitable atmosphere.
04 Apr 2022
10 Feb 2022
Aaron's class was great! We look forward to taking another and trying these recipes and techniques at home.
26 Jan 2022
Had a good time. Great teacher.
26 Jan 2022
We had such a great time learning to make pizza! We 100% recommend and will definitely be back for his other cooking classes.
22 Aug 2021
Great experience and even better food! Would recommend his sushi class.
10 Aug 2021
Awesome experience. Gave cash tip
07 Aug 2021
Wonderful time! Enjoyed the tips and tricks, atmosphere, and dishes. Would definitely recommend.
06 Aug 2021
We absolutely loved our experience with Chef Aaron. He was very informative, professional and fun. My husband was so into learning how to make pasta and that makes me happy! Thank you we will be back for another learning experience.
07 Nov 2020
Absolutely fantastic! Aaron exceed our expectations of the class, not only was the food delicious but we truly learned a lot about right cooking techniques and history. We will definitely be going back to him!
Chef Aaron was a chemical engineer before he left the industry to pursue his passion by enrolling in culinary school. He went on to graduate from Le Cordon Bleu and now teaches at a culinary school while working as a private chef with his own company. Chef Aaron offers unmatched hospitality through classes offered at his home, in sessions that showcase the fresh herbs, seasonal fruits and pastured eggs gathered from his 1000-square-foot garden and greenhouse.