Mom of nine year old
GBNot enough hands on coming opportunity My 9 year old daughter attended a cooking class this past weekend. The facilities were lovely, and the teachers warm and kind. My daughter was, however, frustrated by the lack of actual cooking she got to do. Would have enjoyed more individual work, rather than making a class dish, which was mostly cooked by the teachers and then divided for all to try.
Dan Gooch
GBSouthern Seasons test of time Growing up in Durham in the 80's, I made my Saturday ritual trip to Southern Season to shop for coffees and other wonderful treats. I have lived out of state for the past 20 years and I still shop on-line. Items I order are accurate and here in just a couple of days. Southern Season has grown and improved every year. I still stop by to shop and browse the wonderful store when I visit Chapel Hill. A great store with great memories.
Jamie Robert
GBThe class was pretty good The class was pretty good, I would have liked a little more hands on practice during the initial demonstration to help retain the instructions, but in general a good class, great facilities!
Anonymous
GBDOn't try to do too much Although chef was very well informed, he attempted to do too much. Often had to move among recipes and he was clearly under pressure. Don't know if latter made him impolite to volunteers (only the women) but it seemed unnecessary and not humorous
Eva Mogensen
GBWonderful Cooking Class with a great guest chef I have taken at least twenty cooking classes at Southern Season Cooking School over the past three years. I have not been disappointed - ever! The three or four course meals the staff and chefs prepare are always so interesting and with the wine parings I feel that it's a wonderful and affordable experience. I have learned many new techniques and tips at the classes. I have been a home cook for over 50 years and have learned, with their help, to think out of the box and try new things. Everyone there is wonderful and I feel very relaxed and welcomed. I'm always looking forward to seeing what guest chefs will be coming each quarter. Keep up the good work!