Cooking Classes in Vancouver

Chef Hamzeh, I wanted to express my sincere appreciation for the wonderful session I attended with you. It was exceptionally well-organized, engaging, and full of valuable insights. Your passion, skill, and attention to detail truly elevated the experience. Thank you for such an excellent session — I left inspired and grateful.

I had an outstanding experience with Chef Hamzeh, who catered my birthday celebration. Choosing him was one of the best decisions I made for the event. From our first interaction, he stood out with his professionalism, clear communication, and thoughtfully designed menu that immediately caught my attention. On the day of the event, Chef Hamzeh arrived fully prepared and perfectly on time. His setup was smooth and organized, and he carried himself with a level of confidence and expertise that instantly put me at ease. Every dish he prepared was exceptional—beautifully presented, full of vibrant flavors, and crafted with real culinary artistry. You could genuinely taste the quality and passion in every bite. What made the experience even more special was how effortlessly he handled everything behind the scenes. He created a warm, elevated dining atmosphere, allowing me and my guests to relax and fully enjoy the evening. Thanks to Chef Hamzeh, my birthday felt truly memorable and seamless from start to finish. I would highly recommend him to anyone looking for a talented, reliable, and innovative private chef. I will definitely be booking him again for future events.

Chef Hamzeh, thank you for being part of my event. Your presence and expertise made it exceptional, and it was a pleasure having you with us.

I had the opportunity to work with Chef Hamzeh, and it was a great experience. He is a supportive and knowledgeable leader who creates a positive kitchen environment. He communicates clearly and always makes sure the team stays focused and motivated. Chef Hamzeh consistently pushed us to maintain high standards, while also being patient and willing to teach. I learned a lot from working with him, and I always appreciated how respectful and professional he was with everyone on the team.

I recently had the pleasure of taking a cooking class with Chef Mariana, and it was an absolutely fantastic experience! From the moment the class began, it was clear how knowledgeable she is—not just about recipes, but about techniques, ingredients, and the little details that make all the difference in cooking. What really stood out to me was her patience and clarity in teaching. She broke everything down into simple steps, making even the more complex techniques feel approachable. No question was too small, and she made sure everyone felt comfortable and confident in the kitchen. Beyond that, Chef Mariana is incredibly encouraging and engaging. She created such a welcoming atmosphere, making the class not just informative but truly fun. Whether you’re a beginner or someone with more experience, she meets you where you are and helps you improve in a way that feels natural and enjoyable. I walked away not only with delicious dishes but also with new skills and confidence in my cooking. If you're considering taking a class with her, don’t hesitate—you’ll learn, laugh, and leave inspired!

Chef Chris gave us a family recipe for real tasty green salsa and was a good fun guy in helping us make the tasty taquitos.

The Thai Cooking class provided great recipes. Chef John provided good demonstration and offered lots of tips about where to buy recipe ingredients, and tips for buying the best products. He showed us how to slice the meat on the grain and the order for adding the veggies, spices and herbs. Plus, he was helpful and had a fun and comedic manner. Very enjoyable. Bring containers as you will make more food than you can eat. Plus, you can buy wine and beer.

Chef Roy hosted my dinner party, and the food was amazing. He showed my guests and I how to make Gnocchi from scratch along with a delicious spicy tomato sauce. For dessert, we made Gran Marnier brownies with a Kahula whip cream. We would definitely have him back for another event.

Throughout the dining experience, Chef Sumeet not only impressed with his culinary mastery but also engaged us with captivating anecdotes from his worldly travels. His personalized service and shared stories added an extra layer of richness to the meal, transforming it into a memorable journey of taste and adventure.

the flavors were exquisite, and every element of the dish was executed flawlessly. From the freshness of the ingredients to the meticulous presentation, the meal was a gastronomic experience like no other, leaving a lasting impression that speaks volumes about his talent and expertise.

Had a fun time at the tapas class - been trying to make Spanish tortilla for awhile now and got to learn little tricks and hear Chef John's suggestions. Was a delicious meal as well with mushrooms, prawns, meatballs and more :)

Chef Joe taught me that it is very important to have a 3 to 1 ratio of vinegar to oil when making a salad dressing. He has worked in some of the best restaurants in the Middle East and North America!

We had such a wonderful experience during our class with Chef Rahul. He shared all of his trade secrets while we created a lovely meal.

Chef Felix has owned several restaurants and worked in several locations in the UK as well. He loves to use local ingredients in his dishes. He has starred on several Canadian food shows such as Top Chef Canada! If you are looking to take a cooking class in Vancouver Chef Felix is a great choice!

Chef Luis taught me how to properly chop an onion safely while also having even pieces. I learned a good tip from him in order to cry less during chopping by always using a very sharp knife. This is crucial in order to not release the gasses of the onion. I will definitely be using his tips and tricks in my home kitchen.

Chef Vish prepared wonderfully tasty dishes. His skill is so apparent and he made sure his explanation was easy to follow. Can't wait to learn more from him!

If I could give a zero star, I would. This was a disastrous experience and a total waste of my $$ and time. I don't think this "Chef" Chris is a real chef. I thought this was supposed to be a cooking class, but everything started incorrectly. When we arrived, the space needed to be set up to teach. There were some half-written, half-drawn recipes on the table, some cutting boards and some ladles. There were four large pre-made balls of what seemed to be pasta dough. Near that, on the same table, there was a smaller, unopened and frozen as well as a half-open ziplock bag of what appeared to be prepared meat (that had been previously frozen) and was thawed out. He said one was pork and the other chicken. Further down the table was a plastic container with flour and a pasta roller. On another table was a pre-made pasta sauce next to a boiling pot of water sitting on a portable butane-powered stove. The water was boiling when we arrived, making the place hot and humid. Chris seemed like a nice guy but seemed a bit lost and did not give us direction on what to do. Usually, in a class, the instructor will provide directions on what to do when you arrive and explain what will happen throughout the class. Chris said nothing other than we would need to wait for seven others to come. A few minutes later, Chris explained the recipe, which was written on the aforementioned pieces of paper. Stating that the recipe itself only takes ten minutes to make. He then got up and, without washing his hands or explanations, opened one of the wrapped balls of dough, started kneading it, and spread it to place through the pasta roller at the end of the table, near the flour. Seeing that he was getting his hands into it, my husband and I thought we should wash our hands. We asked him if we should, and he said, "Sure." So we did. Upon our return, we watched his first attempt to roll the dough end in disaster, with the dough sticking on the roller. From that point on, he seemed embarrassed and even more lost than before. So much so that my husband approached him and suggested he use some flour on the cutting board and the dough to prevent it from sticking to everything. So he did, and although it stuck less, it still stuck. The dough appeared too wet and sticky. My husband asked him if it had to do with temperature as the dough was quite cold. Chris said yes, maybe, and then, after a couple of failed attempts, asked me to help. So, I helped hold the dough after it went through the roller while he worked the pasta roller, and my husband put flour on it. It took three people to do what the teacher should have been able to do on his own. As we nearly finished rolling the first ball of dough, seven more people arrived, and still, there was no introduction, no explanation, nothing from Chris. A couple of the ladies that came in also started working the dough. Eventually, my husband and the girls were able to churn out some lengths of pasta that were structurally strong enough to be used to create something that approximated a ravioli. While they finished rolling out the rest of the pasta ball, Chris pulled out some mystery-meat (what Chris called pork) and started placing it on the pasta he initially rolled, ready to cut and turn into ravioli. Again, no instruction, no recommendations, nothing. While he did that, I explained to Chris that I was under the impression that this was a class where we would learn how to make ravioli. He had the pasta recipe written/drawn out, which he explained but did not allow us to learn how to make it. Similarly, since the filling was already made, we had no idea what the ingredients were, other than one bag had pork and the other had chicken. By this point, I'd had enough, and I looked at my husband, who, in turn, gave me the (what is going on here?) look as he finished rolling out the last bit of pasta and headed to the restroom to wash the flour and sticky dough off his hands. After washing his hands, I returned to the table, only to hear Chris explain his 10-minute recipe to the rest of the group for the third time, trying to convince them that that was all there was to making ravioli. I then approached Chris and advised him that this was different from what was advertised and that we'd be leaving, expecting a refund. All in all, we found Chris to be unprepared; the cleanliness of his station seemed subpar, and so were the items he used for the class and participants. There was no real direction; he asked my husband for guidance and his thoughts on whether the dough was ready to be rolled. I am unsure whether tonight was a bad night for Chef Chris before the so-called class, but I will not be returning to any of his classes.