Cooking Class: Chinese Takeout From Home

Learn to create a fresher, healthier take on your favorite Chinese dishes in this helpful in-person cooking class with Chef Andy. He'll share the secrets for preparing delicious recipes from Chinese cuisine you can enjoy at your own home table. You'll create your choice of potstickers or eggrolls and a batch of fried rice topped with your choice of chicken, shrimp, beef or fresh vegetables. You'll round out your meal with some healthy and flavorful steamed broccoli.


MENU


Chinese Dumpling

Choose one

Potstickers with ponzu 

Egg rolls


Fried Rice

Choose one

Chicken

Shrimp

Beef

Vegetarian


Steamed Broccoli

With fresh seasonal fruit and tapioca pearls

  • Minimum Guests 2
  • Maximum Guests 8
  • Event Duration 2 hours
  • Activity Level
    Activity Level
  • LabelsBeginner, Date Night, Chinese, Asian, Group
  • This is a BYOB venue and alcoholic beverages are not available for sale. You are welcome to bring beer and wine to enjoy during class.

Classpop! guest reviews for other experiences with Chef Andy

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Robert

25 Jan 2022

Great class. The pizza turned out great, would highly recommend!

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Alex

20 Jun 2021

Awesome class! I never knew homemade pizza was so simple! Chef Andy was great! Looking forward to making more pizza and bruschetta in the future.

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Lysander

01 Jun 2021

Chef Andy was great and patient. He made us feel at ease making the pizza and he also provided a few helpful cooking tips throughout the way. We would definitely take another class from him.

$ 105 Per person

all-inclusive: 2-hour class, meal and taxes.


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Event location: Chicago

Chef’s Place

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Exact location is provided after booking.

Meet your chef

Chef Andy
Chef Andy Verified chef

Chef Andy's culinary expertise lies with recipe creation, and food styling and plating that elevates any meal. After graduating from the Illinois Institute of Art, Chef Andy gained years of experience in the kitchen as a cooking instructor and online as a food blogger. From sushi to classic European cuisine to molecular gastronomy, he really can do it all, and looks forward to sharing secrets and techniques you can use to boost your kitchen confidence.

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