Cooking Class: Make Modern-Style Ramen

Nicole

20 Jan 2026

Really good class! She really knows her stuff! Had it down to a science and really was very supportive and walked us through all the steps. Highly recommend!

Yazmin

13 Jun 2025

Chef Erin was quick, personable and enjoyed learning from her.

Travis

03 Jul 2025

Chef Erin was fantastic! She was knowledgable, helpful, and humorous. She kept the class entertained while educating. Highly recommend

Thomas

14 Jun 2025

Excellent teacher was very fun class she made it a very good class.

Joshua

01 May 2025

Erin was great! The brewery wasn’t too busy, so we were able to move around and do what we needed to do where we needed to do it. Instructions were easy to follow. Dishes were simple and delicious. Erin really made the experience!

Anna

21 Mar 2025

We had a blast hanging out and cooking with Chef Erin! She made it super easy and fun! Full bellies and full hearts when we left! 💕

Matthew

11 Feb 2025

Chef Erin was great! We loved her energy, feedback, and hospitality during our class!5”

Victoria

04 Feb 2025

Chef Erin was fantastic! She explained everything super simple, recipe is easy and suuuuper tasty! You won’t regret going to class with her.

Auria

22 May 2024

We had an amazing time! Chef Erin was super nice and knowledgeable. Would totally take another class from her!

Joel

29 Feb 2024

Chef Erin provided an amazing cooking experience filled with fun, laughter, and easy to follow instructions that resulted in a delicious meal! You can tell she thoroughly enjoys what she does and has the best attitude even when having to deal with adversity of different locations she has to teach classes at. I had such a delightful time that I am already looking at additional courses offered by Chef Erin to attend next.

Lisa

28 Feb 2024

Helpful and informative!

Sangeeta

28 Feb 2024

Really enjoyed the hands on pasta making class. This was so different than other cooking classes I have taken. We were not watching the chef cook but actually listening to her instructions and making our own dish. Chef Erin is so calm and clear with her instructions. Thanks

Rachel

05 Jan 2024

Erin was super helpful and knowledgeable! Would definitely recommend her class.

Xavier

25 Dec 2023

Very fun and engaging class. Definitely going to try to make more Italian and shrimp dishes - just needed a guide to start.

Danielle

20 Dec 2023

Class was nothing short of amazing! Such a great experience! Thank you 🙏

Shawna

13 Nov 2023

I really enjoyed Chef Erin's pasta making class! She showed me that making my own pasta isn't as complicated as I thought. And the class size was small so I felt comfortable asking questions.

Julia

12 May 2026

This was such a fun and informative class! I do think it should be noted that you will cook and prepare the meal at home. The class is just to make the fresh pasta and get the ingredients for the dish. The picture I’m attaching is our final result that we cooked at home, very delicious.

Shannon

29 Jul 2024

Good instruction. Venue not really set up for cooking classes, but I learned a lot.

Amanda

10 Feb 2026

Pros: Chef Erin was very friendly and knowledgeable about making fresh pasta, and the social vibe with the other students was fun. The venue (WhichCraft) was also pretty cool, tons of beers on tap and a few wines by the glass. Cons: Extremely poor quality tools and not enough of them to go around. I didn't expect a super premium experience, but some stuff was downright unsafe -- like making sauce in a cheap pot with a handle so loose it felt like it could pop off at any moment, or the rampant use of metal tools on nonstick pans, or the tiny dull knives with no cutting boards. Like so dull that I had to double check that I wasn't accidentally cutting with the back of the knife. Any chef will tell you that dull knives lead to injuries. We were also given a hilariously small amount of shrimp for the "shrimp" alfredo (literally 2 shrimp per person) and weren't allowed to cook all of the pasta we made because there weren't enough burners or pans for the 10+ students. Don't allow so many people to register if you don't have enough stuff to accommodate them. Not sure if that falls on the chef or on Classpop, but it wasn't great. We had fun despite all that, but it didn't feel like we were getting our money's worth.

Gabriella

14 May 2025

I had a lot of fun in the class, but that was due to the people there which was the only highlight. The venue set up was not great for cooking. There were 5 people total for this pasta class, but only two small saucepans for boiling pasta and one saute pan for making the sauce. What would we have done if there were more people? The saute pan had the non-stick coating chipped and flaking off and I was questioning whether or not I should eat the pasta sauce by the end. We were not given cutting boards but instead chopped on wax paper, and the tiny knives were terrible for chopping garlic and tomatoes. I understand not wanting to hand out chefs knives, but something bigger than a blade the size of my pinky would have been appreciated. Chopping garlic with that is not going to help someone find a love of cooking. Furthermore I had onyl about 12 inches each direction for rolling out my pasta due to the size of the table. Overall I was very disappointed by the cooking experience. The Chef was friendly and fun at least and had a good sense of humor.

Michelle

25 Feb 2026

It was a complete rip off. I paid for two individual s to participate in the class, but because we came together, we had to share One. Over $100 with a Groupon for flour and eggs. The so called instructor complained about having to Work due to our classes skill level. She was not engaging or very excited to be there; very stand off-ish. I am sharing this terrible experience with everyone.

Base

05 Sep 2025

This was not at all what we expected. The space was in a bar that was not reserved for the event-- so there were patrons of the brewery drinking among us during class in front of big sports tvs. The setup was poor and seemed unorganized. We didn't have enough ingredients or adequate tools to properly have a cooking class experience. The burners kept going out, and different parts of the dish were complete at different times, so we ate cold food. I brought in multiple guests hoping for a great time-- we left sorely disappointed. A refund would make up for this.

Debbie

31 Jul 2025

We "cooked" on hot plates that took forever to heat up and there weren't enough for the 6 people in the class. It was supposed to be pasta with cream sauce and shrimp, instead it was just canned tomato sauce with garlic that we heated up on a hot plate. Very disappointing.

Chris

20 Mar 2025

Chef Erin was very nice and had no trouble guiding us through our class. That being said, the entire class felt very cheap. Our first scheduled class was canceled 1 hour before it was meant to begin and we were only notified via email. On the day of our rescheduled class we showed up 30 minute early and were told by the venue that they did not think the class would be happening as they had a different event going on at the same time and had told Classpop they needed to reschedule. At the time of the event Chef Erin arrived and the venue made accommodations for us to have the class anyway - two of the attendants had already left. This meant that we were stationed between the indoor/outdoor sections of the restaurant on a windy day. We sat at two high top wooden tables on bar stools. The tables were covered with disposable plastic tablecloths. Our first task was to make the dough for our noodles and we were provided parchment paper to work on that had to be held down with duct tape. We mixed the dough in a measuring cup with a plastic fork. After making the dough we were tasked with mincing garlic, chopping basil and tomatoes. We were given small paring knives and had to cut directly on top of the plastic table cloth - no cutting boards. We were told to put aside excess garlic and basil for the sauce later, but we had no idea how much sauce we would be making, or how much was an appropriate amount for the bruschetta. We also used the paring knife to cut the baguette. After making the bruschetta, we resumed working on our noodles. We were given cheap rolling pins (ours was broken), and we rolled out our dough. We then used pizza cutters on top of the plastic table cloths to cut the dough into noodles. We were told it "didn't matter what size the noodles are". The next step was to cook them in a pot of boiling water. We added our noodles and were given a plastic toothed spoon to stir them. When the pasta was done cooking we started making the sauce, a can of crushed tomatoes and the leftover basil and garlic. We "seasoned to taste" using bottles of HEB spices. Our dinner was served on Styrofoam plates with plastic forks to eat it with. For $110 (on sale), this class felt incredibly overpriced.

Jessica S

23 Aug 2023

Everything exceeded my expectations! From the chef's professionalism, to her prompt responsiveness, and most importantly, her incredible food! Definitely recommend checking out Chef Erin!