What Students Are Saying
Real experiences from people who've taken our culinary masterclasses. These aren't carefully curated highlights — just honest feedback about what worked, what surprised them, and how the sessions fit into their cooking journey.
We've been teaching at the Galeries Joliette Food Court since early 2023, and the feedback keeps getting more detailed and specific as our program grows.
I walked into that January session thinking I knew my way around a kitchen. Turns out there's a world of difference between following recipes and actually understanding what you're doing. The hands-on approach changed everything for me.
The timing worked perfectly with my schedule, and the location in the food court means I can grab groceries right after. What I appreciated most was learning techniques I can actually use at home without fancy equipment.
My daughter convinced me to sign up last summer. I was skeptical about learning new tricks after cooking for thirty years, but the instructor made it easy to understand why certain methods work better than others. Now I cook differently.
The small group size meant I could ask specific questions about things I'd been struggling with. By the third session, I finally understood why my sauces kept breaking. That alone was worth it.
I came in wanting to improve my knife skills and left understanding how professional kitchens actually work. The February intensive covered everything from mise en place to timing multiple dishes. It completely changed how I approach meal prep at home.
What Students Actually Learn
These numbers come from follow-up surveys we send three months after completion. We wanted to know if the skills stuck beyond the classroom environment.
127
Students This Year
Across all programs from January through December 2025
4.8
Average Rating
Based on post-session feedback forms
89%
Still Cooking
Report using techniques three months later
Why People Keep Coming Back
Most of our current students heard about us from someone who took a class last year. That word-of-mouth growth tells us we're doing something right.
The food court location helps. People can watch a session in progress before committing, and the open kitchen setup means there's no mystery about what happens during class.
We've had three students return for advanced sessions after completing the basics. That feedback loop helps us refine what we teach and how we teach it.
Interested in Joining a Session?
Our next program starts in late June 2025. Spaces are limited to maintain the small group format that students say makes the biggest difference.
Get Session Details