5 - Very Entertaining

5 - Cheerful

5 - Delicious

5 - For sure

It was a perfectly lovely evening! I enjoyed learning how to make bouillabaisse and it was delicious! What a beautiful presentation! Just a fun night all around....entertaining and delish!

5 - Very Entertaining

5 - Cheerful

5 - Delicious

5 - For sure

We loved the whole experience. The dinner was delicious and we learned several techniques from the cooking demonstration.

5 - Very Entertaining

5 - Cheerful

5 - Delicious

5 - For sure

You can't improve on perfection!

The Bouillabaisse presentation was the most beautiful plate of food I have ever eaten. Chef's connection of the dish with his Mom and his childhood was especially charming.

5 - Very Entertaining

5 - Cheerful

5 - Delicious

5 - For sure

5 - Very Entertaining

5 - Cheerful

5 - Delicious

5 - For sure

5 - Very Entertaining

5 - Cheerful

5 - Delicious

5 - For sure

Amazing!!

5 - Very Entertaining

5 - Cheerful

5 - For sure

4 - Entertaining

4 - Fun

5 - For sure

Really enjoyed the OUTSTANDING food, presentation and the cooking tips...a very fun evening that my husband and I really enjoyed !! Not knowing what to expect, the evening was better than we anticipated. The Chef was lots of fun too....

5 - Very Entertaining

5 - Cheerful

5 - For sure

5 - Very Entertaining

5 - Cheerful

4 - Yes

Wasn't aware to bring drinks. Last time provided.

The Food (or Wine for a Wine) Class: Missed having clams. Other wise wonderful!!

4 - Entertaining

4 - Fun

3 - Maybe

seat the class at a table to eat. This would make the evening more comfortable and pleasurable.

5 - Very Entertaining

4 - Fun

5 - For sure

Complexity of the information provided: Only in acquiring all the ingredients

Would you come back: Classes are really fun - a great 'girls night out' and you also learn a lot!

5 - Very Entertaining

5 - Cheerful

5 - For sure

Nothing. I am always in positive envy of Jean Pierre’s enterprise-It defines the greatness of small business in America and how the magic within such a modest storefront operation can expand the repertoire of home chefs into a world of cuisine once reserved as secrets held behind the swinging kitchen doors of fine restaurants. Thank you Chef for your vision in building a business that expands the knowledge of cooking from behind “that” door and into our own kitchens.

The Instructor (Chef) was?: As always Chef Jean Pierre combines his cooking lesson with a wonderfully friendly and humorous attitude. The confidence and experience as a professional chef equips him with a variety of teaching tools that simplify an otherwise difficult process, the making of Bouillabaisse, into one a home chef can understand and easily apply in their own kitchen.

The atmosphere was: The crowd was engaged, relaxed and at times "in stitches" ,for example when the Chef explained and demonstrated the process of creating the proper trajectory of a “tip” when beating egg whites we were all laughing. Call it; “Commedia dell’ cuisine”. As well, I am always impressed with his Love of America and slight disdain for the French. For me there was an added lesson of national pride for those who were born here to take home with them along with the recipe du noir.

Complexity of the information provided: I signed up for the Bouillabaisse class months ago in anticipation of learning how to create this wonderful and seemingly difficult seafood mélange. If one takes a look at a Bouillabaisse recipe in a cook book or off of the internet they will find it easier to build an airplane than to prepare this succulent seafood soup as it is described , and you would need that airplane to travel around gathering the ingredients that most recipes call for. Chef Jean Pierre uses local fish and and shellfish along with common ingredients that clears the runway for the home chef to make a Bouillabaisse with relative ease. I made it the following day and was amazed at the flavor of my creation! It was almost as good as the last Bouillabaisse I had…..in Monaco.

The Food (or Wine for a Wine) Class: Chef Jean Pierre’s Bouillabaisse was better than the last Bouillabaisse I had…..in Monaco.

The Skills that you learn were: The making of bouillabaisse requires a lot of time in the preparation of the stock and soup but things happen very fast when the fish and shellfish are added at the end. The most important step for me was in the cooking of the fish in the “soup“. As the chef explains one must enter the fish and shellfish into the hot liquid at different times and according to how fast the fish and shellfish would cook in a different medium. It is important to cook the fish in the base allowing a gentle simmer to slowly coax the fish to a point where it is done but not well done.

Would you come back: Yes. Cooking is adventure, Jean Pierre is your tour guide.

5 - Very Entertaining

5 - Cheerful

4 - Yes

Doggie bags.

The Instructor (Chef) was?: Chef JeanPierre is one of a kind. It's fun and relaxing. Love to watch somebody else do the cooking and we don't even have to clean up!

The Food (or Wine for a Wine) Class: We brought our own wine and it wasn't the best choice.

The Skills that you learn were: Can't wait to start saving shrimp shells to use in our seafood marinara.

5 - Very Entertaining

4 - Fun

5 - For sure

This was the second class that I've attended and definitely plan to attend more. The North Broward Medical Center Group!

5 - Very Entertaining

5 - Cheerful

5 - For sure

I will come back for more lessons. It was a wonderful experience!

5 - Very Entertaining

4 - Fun

5 - For sure

Great job. for future, I would enjoy a class on party foods such as hors douerves.

The Instructor (Chef) was?: Chef JP made it a great time. It was our first class but won't be the last.

The atmosphere was: Cheerful too! Compliments also to the kitchen assistant. Great attitude. Where did you find such a pleasant young person? Not an easy task in today's job market...

The Food (or Wine for a Wine) Class: Loved the trick of thickening the broth...