Find a Cooking Instructor near San Dimas, CA

100+ near you

Find a Cooking Instructor near San Dimas, CA

100+ near you

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Top 10 Cooking Instructors near San Dimas, CA

4. Chef Mumsie LLC
4.6
from 58 reviews
4.6
(58)
IN HIGH DEMAND
  • 28 years in business
  • 114 hires on Thumbtack
"I have to qualify this review first by saying I have worked as a professional cook and have owned a catering business. So I have an eye for and know what works and what doesn't, what can be prepped beforehand without sacrificing quality, and what can be done on sight and off-site with the aim of making sure everything is properly expedited and comes out on time. When I arrived the table was set up nicely set up and decorated. However, we had previously informed Chef that we were going to be 13 and we would like two tables, as some people are uncomfortable with sitting at a table of 13 people. So we had to ask Chef to please separate the two tables. When Bridgette came the day before, my wife mentioned she wanted a table of 6 and one of 7, not two tables pushed together to make 13. There were also no cloth napkins, but paper napkins. I guess assuming that a request for "linens" did not include cloth napkins, only tablecloths. But I digress. Even though this was done in our home where we are well equipped, I still expect anyone coming to prepare food to come fully equipped to meet their needs without having to use the home equipment. This was not the case, as Chef used our Kitchenaid, tongs, and other items. As well, they did not have a serving platter for one of the hors'd'oeuvres. Furthermore, they had to use some of our silverware because they did not bring everything needed (spoons, forks). There were steak knives on the table when we were eating fish, and no other knives. I had no problem with this because, of course, I wanted the event to go smoothly. But other clients might not have been as flexible. Finally, they used all my kitchen towels and had them all wet, from I don't know what- but it's easy enough to bring your own hand towels. As well, because we used the plates on the table for hors'd'ouevres, they had to wash and prepare again for salad plates, as they had expected the hors'd'oeuvres to simply be finger food. Nonetheless, the hors'd'oeuvres-asparagus with prosciutto and chicken bites, or whatever they might have been-still require plates. This delayed serving. More forethought should have been given to how this was all going to go down. Personally, I would have brought the salad all prepped. Because it wasn't prepped, it meant a longer serving delay. The server didn't know the difference between wine and water glasses-some basic protocol needed. The food was excellent and I had several very positive compliments from the guests, this is where they shined, and it was served hot and fresh like it should be. We had a delicious shaved fennel salad with parmesan, and a main course of Blackened Sea Bass with a succotash and roasted potatoes. That is the beauty of preparing on-site. I say this with the caveat, as mentioned earlier, that a few things could have been prepped beforehand without sacrificing quality. This would have allowed the service to flow more quickly and not have such long delays between dishes. As Chef prepared the chocolate mousse on site, some people had to leave before dessert since it took well over 45 minutes between our main course and dessert. While we had agreed that I would supply the chocolate, it I had known it was going to take chef so long to prepare it, I would have suggested it be made beforehand. If I had done this lunch, I would have brought the mousse pre-made. They used up my whole bag of ice too-I would have brought ice. Finally, food left over was taken away and not left with us. I asked the server I f she was going to leave the food to me as she was walking out and she laughed uncomfortably and said no. My assumption is that the client paid for the food, they should get any leftovers. I give Kudos to the Chef for excellent food, but the service was uncomfortably slow and everyone noticed. Finally, the server was inexperienced. Overall, organization and attention to details were lacking. To end on a positive note, they did an excellent job leaving the kitchen just as the found it and were friendly and professional despite the hiccups mentioned. I didn't have to worry about anything. If you are looking for good food, Chef Mumsie does a great job. But please ask that they send you experienced servers, and make sure to point out every possible detail that you can think of, because in my experience, they did not have a checklist or form to check off what you do or don't need for an event."
$65/Person
starting cost

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How much do private cooking lessons cost?

You can take private cooking classes to have fun, to learn a new skill, to improve your health, to bond with your partner, to enjoy a playful first date or to have a unique birthday party experience. Nationally the average cost of private cooking lessons ranges between $100 and $150. Prices can vary, depending on where you live, the type of cooking class you’re taking, the ingredients the chef provides, and the reputation of the chef. Cooking classes with Anthony Bourdain will clearly cost more than classes with a local restaurant owner. The number of people in the class will also affect the cost, with group lessons often priced per person to account for the cost of ingredients. For example, for group lessons, a brunch workshop may cost an average of $70 per person, a steak dinner with sides could cost an average of $80-$85 per person, and a sushi lesson could cost an average of $100 per person. Ingredients play a major role in cost, as the chef will pre-purchase the food you will be working with. Weekday classes will usually cost less than weekend classes.

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