5 - Very Entertaining

4 - Fun

5 - For sure

Being able to ask JP questions while he is cooking as well as talking with him after class is very important. But we also find that the following day we have more questions as we begin to plan preparation of the new recipes. Is it possible to e mail JP with questions after the class when we are trying the recipe for the first time? Obviously, more comfortable chairs would be a big plus. Chairs with a small desk attached, like in school, so you have some place to rest your notes, glass and plate.

Complexity of the information provided: Recipes were average to easy. They are well presented so as not to be too complicated for even a novice.

The Food (or Wine for a Wine) Class: Escargots and beef tenderloin were both fantastic. Chocolate mousse was a little disappointing in terms of depth of chocolate flavor and also perhaps too fluffy with cream. It seemed to depend on the cream for consistency instead of the beaten egg whites. We both prefer a traditional chocolate mousse without the chocolate nibs. Overall, the dinner was fantastic and we have already bought, cut, tied, and frozen our tenderloin following Chef's instructions. Can't wait to cook it and prepare the sauce.

The Skills that you learn were: Jean Pierre always imparts very valuable, correct, and useful information

Would you come back: Would love to come even more often than we do. You can always learn something and the atmosphere is great not to mention the food!

5 - Very Entertaining

5 - Cheerful

5 - For sure

The Food (or Wine for a Wine) Class: The best escargot and BEST CHOCOLATE MOUSSE EVER!!!!!! Great crowd!