The instructor was: She talked too much before even beginning to make the meal and did not use her assistant as much as she could to make prep more efficient; she does have much to say but needs to pace herself better.
The atmosphere was: The noise from the kitchen...squeaky door, music, conversation...was very distracting.
Complexity of the recipes: The entire meal was too heavy and rich for the hottest evening of the year; the chef should have been more flexible in her offerings.
The food was: Not enough variety; cherries cooked in goose fat...ugh!
The skills you learned were: most interesting was the information on the different types of salt
I enjoyed myself and had fun: I did not feel very well the next day...combination of heavy late dinner and hot weather, I think