4 - Entertaining

4 - Fun

5 - For sure

The Instructor (Chef) was?: Adam gave a great deal of useful and interesting information and kept the presentation moving along. The hands-on instruction was also a great experience.

Complexity of the information provided: Appropriate complexity for this class, with very good explanations

The Food (or Wine for a Wine) Class: Chef J-P created a fantastic frittata for us

The Skills that you learn were: You will use these skills EVERY day in the kitchen!

5 - Very Entertaining

5 - Cheerful

5 - For sure

5 - Very Entertaining

5 - Cheerful

5 - For sure

5 - Very Entertaining

5 - Cheerful

5 - For sure

The Skills that you learn were: would love a follow on teaching more skills. Maintenance tips were helpful, as well

5 - Very Entertaining

5 - Cheerful

5 - For sure

Don't change a thing.

The Instructor (Chef) was?: Adam with Wustof is wonderful. So personable, knowledgable, and down to earth. I really enjoyed him.

The atmosphere was: We had a great time. The class size was fabulous. Enough students to have fun and still get lots of individualized attention during the hands-on portion.

Complexity of the information provided: Adam made learning about knives fascinating. The perfect combination of what to look for, how to use them properly, and what a home chef needs. And he didn't try and sell us a bunch of stuff we'd never use. I was really impressed by his honesty.

The Food (or Wine for a Wine) Class: Chef JP and Leanne made fritata and served wine afterwards with was great. We got a free recipe that is simple and fun to make. And as always they were the perfect host and hostess.

The Skills that you learn were: If you own a knife or ever want to cut something you need to take this class. I can't believe how much easier food preparation is now. I'm embarassed by how much I struggled and how time consuming it was before. I'm going to cook a lot more now. (And do it the right way :-)

Would you come back: As soon as I can.

5 - Very Entertaining

4 - Fun

5 - For sure

The Instructor (Chef) was?: Got you excited about knives

The atmosphere was: told endearing stories

Complexity of the information provided: The basics but very helpful on a day to day basis

The Food (or Wine for a Wine) Class: Went well with the food

4 - Entertaining

4 - Fun

5 - For sure

The Instructor (Chef) was?: Very informative and interesting. Chef and Adam both great !

The Skills that you learn were: Prep made easier, knowledge invaluable

5 - Very Entertaining

4 - Fun

5 - For sure

I think these classes were exactly what they should be. How can you improve perfection? Vaulted ceilings maybe?

The Instructor (Chef) was?: It's always nice to be around people with good energy. Chep Jean Pierre and his trusty side kick had this very good energy eminating from them. Great learning studio

The atmosphere was: Bright and encouraging

Complexity of the information provided: Listne and you'll definitely learn

The Food (or Wine for a Wine) Class: I know it was a knife class and they were beautiful intruments. They cooked a wonderful Egg Stratta with a red pepper sauce that was succulent!!!

The Skills that you learn were: I am really looking forward to using the cutlery we purchased!

Would you come back: I am looking forward to taking some of the preparation classes

4 - Entertaining

5 - Cheerful

5 - For sure

5 - Very Entertaining

5 - Cheerful

5 - For sure

5 - Very Entertaining

4 - Fun

5 - For sure

The Instructor (Chef) was?: Chef Jean Pierre and Adam were both informative and engaging speakers.

The atmosphere was: Nice and relaxed

The Food (or Wine for a Wine) Class: The fritata was excellent.

The Skills that you learn were: I always loved cooking, but dreaded the prep work because my knive skills were lacking. I think I now have a good base and a much better understand about knives in general.

Would you come back: Can't wait to come back.

5 - Very Entertaining

5 - Cheerful

5 - For sure

4 - Entertaining

4 - Fun

5 - For sure

5 - Very Entertaining

4 - Fun

5 - For sure

Great class, had a lot of fun!

The Food (or Wine for a Wine) Class: n/a

5 - Very Entertaining

5 - Cheerful

5 - For sure

Not a thing.

The Instructor (Chef) was?: Great job Adam! You conducted a terrific class that was easy to follow and so informative. Your delivery was so comfortable which made everything flow smoothly. And your approachable nature allowed for the students to ask questions freely.

The atmosphere was: As always, the atmosphere is great.

Complexity of the information provided: Adam knew his stuff! He guided us through each knife category with wonderful information along with an open forum to ask questions. I had taken a knife clas before at another location but it wasn't nearly has informative as this one.

The Food (or Wine for a Wine) Class: Delicious frittata Chef Jean Pierre!

The Skills that you learn were: The class made me want to pick up a bag of onions and cut them all! Just a great class with so many tricks and tips for my daily time in the kitchen. And the class format was effective with the first half as a "classroom" and the second half as the "hands on". I liked the way Adam and Chef Jean Pierre both made sure we all felt comfortable with the new techniques.

Would you come back: Can't wait!

5 - Very Entertaining

5 - Cheerful

5 - For sure

Please offer another knife class, Saturday's are a good time frame, and it was very informative.

5 - Very Entertaining

4 - Fun

5 - For sure

Nothing.

The Instructor (Chef) was?: Adam was great at delivering information to everyone but also focusing on each person during the hands-on portion of the class.

Complexity of the information provided: Great information on the 'classes' of knives and on the more practical elements, like how to properly hold your knife.

The Food (or Wine for a Wine) Class: N/A

The Skills that you learn were: Great!

Would you come back: This was a great class and recommend it to anyone who wants to learn how knife skills.

5 - Very Entertaining

5 - Cheerful

5 - For sure

Not a thing. These classes are always satisfying and helpful.

The Instructor (Chef) was?: Adam was very comfortable with both his audience and his material.

The atmosphere was: As always at Chef J-P\'s school

Complexity of the information provided: At the very least the information -- imparting a skill, informing the class about the construction and use of various Wusthuf knives -- was of average difficulty but made entirely accessible by the instructor.

The Food (or Wine for a Wine) Class: Does not apply

5 - Very Entertaining

5 - Cheerful

4 - Yes

so much

The Instructor (Chef) was?: He was EXCELLENT

The Food (or Wine for a Wine) Class: there was not wine

5 - Very Entertaining

4 - Fun

4 - Yes

I had hoped for more hands-on use of various knives for some tasks, such as chopping a group of herbs together.

The Food (or Wine for a Wine) Class: Did not apply.

4 - Entertaining

5 - Cheerful

5 - For sure

You mentioned an advanced class in knife skills. That would be great and I would hope that it would include many of the ways to cut up an onion i.e. various sizes of dice,slicing for salads, rings for hors d'oeuvres, slicing foe onion soup and anything else the instructor deems appropriate.

The Food (or Wine for a Wine) Class: No food served, this was a knife skills class.

The Skills that you learn were: Straightened out a lot of my bad habits. I expect my knives will appreciate that.

5 - Very Entertaining

4 - Fun

4 - Yes

nothing

The Food (or Wine for a Wine) Class: n/a

The Skills that you learn were: this class was great! I wish I would have learned learned this stuff years ago -- but it was good timing for my daughter, as she\'s learning how to live on her own at college

Would you come back: Looking forward to Knives 102...

5 - Very Entertaining

4 - Fun

5 - For sure

I think the class needs longer time for the hands-on time, but it is absolutly wonderful of Chef to volunteer time to follow up with more instruction.

The Instructor (Chef) was?: The class was 100 % all around. Adam was an excellent instructor and at the same time he kept the class entertained.

The atmosphere was: The class was a lot of fun, but extremely helpful.

Complexity of the information provided: Practice, practice, practice.....from practice it will become very easy.

The Food (or Wine for a Wine) Class: It was more than good. The information Adam gave us was extremely important for anyone who is going to buy good knives.

The Skills that you learn were: Now that I know how to properly hold and use my knives......I should be able to slice & dice food instead of my fingers.

4 - Entertaining

5 - Cheerful

5 - For sure

Practical experience cutting various meats, chicken, etc.

The Instructor (Chef) was?: He was fun and made the class very interesting.

Complexity of the information provided: Adam made sure that he responded to all questions and went into details about the knives and how and when to use them.

The Food (or Wine for a Wine) Class: There was no food.

The Skills that you learn were: Extremely helpful. Adam and Jean-Pierre's instruction was very helpful to me. I cook a lot and have taken lessons all over the world, but I continue to be always happy with the things that I learn at JP Cooking School, which I would not have been able to learn on my own. I have a set of knives by Zwilling/Henkel that I have had for 25 years and now have started to acquire some Wusthoff knives which I find hold the edge longer then the Zwilling Kniives. This class helped me to know how actually to use these knives, which I have been using incorrectly for all these years.

5 - Very Entertaining

4 - Fun

5 - For sure

Great and informative class!

5 - Very Entertaining

4 - Fun

5 - For sure

Let me note here, as Chef Jean Pierre noted in the class, there is at least an additional hour needed for him to demonstrate the cutting techniques one needs to know in order to practice back at home. The rhythm and confidence will come with time and practice, but his demonstration is essential to have a basis from which to begin . Chef did offer individual tutoring for those who wanted to come back as he too recognized there was more time needed for a complete class in cutting technique. I think it is fair to say cutting and prep work is the most involved aspect of cooking, so more time is needed in the knife class, This might be better as a two part class as there is plenty of material to cover and alot of cutting skills that need to be demonstrated.

The Instructor (Chef) was?: The representative from Wustof was energetic, entertaining and very informative regarding the construction and function of kitchen knives. It is always a pleasure to watch someone who loves their job and believes in the products they represent. Although he represents Wustof knives this was not a sales pitch, as he noted that only a few knives are necessary to cover most cutting tasks.

The atmosphere was: The attendees felt comfortable in asking questions and sharing comments regarding their own experiences with knives in the kitchen. The speaker blended highly technical information with funny personal stories relative to knives in his family kitchen as well as in the stores that sell Wustof knives. The attendees felt comfortable in asking questions and sharing comments regarding their own experiences with knives in the kitchen. The speaker blended highly technical information with funny personal antidotes relative to knives in his family kitchen as well as in the stores that sell Wustof knives.

Complexity of the information provided: There is a lot to know about knives. The class takes you from the forging process on the factory floor to the chef's chopping block. The rep explains the type of steel that is used and how it relates to the knife edge, the anatomy of a knife and how it is constructed, the 5 different categories of knives, The importance of size, fit and balance of a knife and which knife is used for the many different foods and cutting tasks a chef and home chef encounters. This is all explained and demonstrated in simple language in an open atmosphere where questions are welcomed.

The Food (or Wine for a Wine) Class: As it is a knife class, celery and carrots were on the menu and only for practicing cutting skills.

The Skills that you learn were: You will learn: How to hold a knife. How to “rock” a knife on a cutting board and how to introduce the food to the blade for the cut. How to use a steel to align the teeth of a blade in order maintain a sharp edge. The importance of care and maintenance of the knife. Which knife design is suited for a specific cutting task and food.

Would you come back: Yes. For me this is a required class for anyone who is interested in expanding out in the kitchen and becoming a better home chef. Think of it as grammar: Most home cooks have a basic vocabulary and can make incomplete sentences that are well enough understood , but a full understanding of the knife and it’s proper function, maintenance and application can turn wasted effort and energy into poetry in motion.

5 - Very Entertaining

5 - Cheerful

5 - For sure

It was a 9:30 AM class - Mimosa's or Bloody Mary's would have been nice...oops, I forgot, it was a knife skills class....never mind :)

Complexity of the information provided: Learning how to properly cut was MUCH easier than I thought it would be!

5 - Very Entertaining

5 - Cheerful

5 - For sure

I thoroughly enjoyed the class I appreciated the hands on with Jean Pierre and the presenter and the lecture was very useful

The Food (or Wine for a Wine) Class: this was a knife class

3 - OK

4 - Fun

3 - Maybe

I want information; not propaganda. While the students must be guided as to what they should use and what's the better quality instrument in the market, the mere fact that CJP carries only Wusthof in the showroom should be enough.

The Instructor (Chef) was?: The gentleman was constantly selling and gave less information than I was expecting regarding the knives. This really made the class much more like a 2 hr commercial instead of providing useful information.

The atmosphere was: Students themselves were fun and enjoyable.

Complexity of the information provided: The depth of information was lacking.

The Food (or Wine for a Wine) Class: n/a

The Skills that you learn were: The hands-on work was good, but rushed due to the time constraints. Proper cutting with the chef was valuable.