Tasha's Bistro Cafe (Reported Closed)

Doesn't Recommend

MarkS83

Joined 4 years ago

Stay at Home and Get a Cookbook. I have taken classes twice over the course of last year at Culinary Communion. First of all, it's in a pretty bad location on Beacon Hill in a slummy part of town so heading there at night can be a bit worrisome. At first, I thought what a good idea! But after taking his classes, i feel he is just in it for the money. I took both his Charcuterie Class and a Tuscan Italy Cooking Class - both of which he just handed off recipe cards to the class and said go make them. Gab really enjoys hearing himself talk and truly does love cooking, he just doesn't truly care about teaching it the right way. Both experiences the cooking portion always seemed to feel like a rush job from everyone participating. He talks to much, then we need to get the cooking done. Besides all of these complaints - the number one issue of why i would not go back to see Gab at Culinary Communion comes down to his Charcuterie Class. I took the one day Charcuterie Class for close to $200 a person - for those of you who don't know Charcuterie, Sausage Making, Salami, Salumi, Bacon. They all fall under Charcuterie. Most of the Charcuterie we made in the class we couldn't taste because it had to be cured and dry for 1 month or 2. So what does Gabriel do with the sausage that I paid for in the class - he sells it through his new "Swinery" business at local markets and directly out of his beacon hill location. This is just plain wrong!

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johnaka

Joined 5 years ago

Classes for serious food geeks. I am a pretty accomplished self-taught home cook, with little instruction from parents or grandparents. I have taken quite a few classes here, and overall each time has been educational and enjoyable. Gabriel Claycamp is an enthusiastic food geek, and loves to share his knowledge of which he has lots, both theoretical and empirical. He charismaticly engages on all levels, but never haughty, overbearing, or condescending.

Classes are hands on, and can be overwhelming the timid--ask questions, get your hands dirty, and immerse yourself into the experience and education of these exceptional classes. Take the Knife Skills class or the Seasonings class for some eye-opening classes for the self-taught home chef, or the Charcuterie class for the weekend warrior. The menu composition class is a fantastic class for anyone who likes to entertain, and the confit clinic really shows some assembly line techniques that ease the labor into quick work. The Series class are some serious instruction, and great friends will be made.

Recipe cards are distributed as soon as you walk in, and most likely you will get through them all, depending on the speed/expertise of the class. It is better to have felt like there was too much then to be bored.

Often, the class takes home leftovers--these alone are worth the cost of a fancy lunch and dinner!

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benrobin

Joined 5 years ago

Uneven cancellation policy. File this review in the pending category, as I have yet to actually attended one their classes. The three star is for the customer service should your class be canceled. My wife and I were registered for a class on January 8th. The class was scheduled for 6pm that evening, and it was canceled at 4pm that afternoon. It was very short notice and seemed a little unprofessional. They contacted us by phone and email, so they definitely worked hard to notify us. The three star is partially for the rushed cancellation, but it is primarily the delay in the refund. It took three weeks to get the money returned. I do give them credit for having very friendly and courteous staff.

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ngscls

Joined 7 years ago

fun date night. My husband and I took a wine class at the West Seattle location - we had a lot of fun! While it was a little cramped, we learned a lot and enjoyed the evening - fabulous appetizers, great wine, hands-on learning. Highly recommend it!

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Contributor

Joined 10 years ago

Editorial Review. Beacon Hill cooking school caters to local foodies, offering series technique courses and one-time classes taught by well-known chefs.