After discovering her passion for cooking at a young age and becoming a sous chef at the age of 19, Chef Danielle has since had the opportunity to work under and learn from an Iron Chef in one of Chicago's most high-volume restaurants, and hone her skills preparing globally inspired cuisine and specialty diet fare. Chef Danielle currently works as a personal chef for weekly private clients, at pop ups, and for both corporate and social events.
I was honestly pretty unimpressed with this cooking class. I think Chef Danielle was trying and she was very friendly, but there was just way too many people (almost 30) to make this a viable cooking class in any way. The space (The Board Room) was also horrible for a cooking class. It was way too small for the amount of people in the class, and it was impossible to see the chef demonstrate anything well because of the way the room was designed. We ended up only learning really how to make the pasta because there wasn’t enough time with so many people to actually cook the pasta. There also were too many people to even make the sauce. So basically, we learned how to mix, roll out, and shape the pasta dough and had to take it home to cook ourselves with our own sauce, which is ridiculous for a cooking class. The room itself was just a back party room of a bar, which is not sanitary for a cooking class. The chef only showed up 5 minutes before the class started, so we helped push together a bunch of tables in the back to create our “prep” area, so even more time was lost. The chef also didn’t have anything prepared for the class in advance, so we also had to wait to roll out the disposable tablecloth and set up all the ingredients. It would’ve been much better if “stations” with ingredients had been set up in advance, especially given the time constraints. Additionally, for 25-30 people there was only three or four measuring cups for all of us which made everything go even slower. It was honestly such a frustrating experience and I would not recommend Golden Apron cooking classes to anyone.
I want to start by saying I loved the Chef. She was Personable, Knowledgeable, Good at instruction and presentation. BUT this event was way over booked.. 30 people is too many in the space or for only one instructor. My friend did not work on the pasta as there was no space.. It became a demo for him rather than a Hands-On Class. Maybe a cooking class in a back room may not be the best food venue idea.
Chef Danielle was excellent and made the best of a bad situation - there were way too many people in the course (30!) and the room it took place in was the back room at a bar, not an appropriate venue for a cooking course. There wasn't enough room for everyone to sit and because there were so many people there wasn't time to actually try tasting the pasta we made. No time to make the sauce either. The course wasn't as advertised and I wouldn't recommend taking a course with Golden Apron again, if this is typical for how they book classes