You also get a structured morning inside a real neighborhood food scene. While bagels bake, you hear how bagels moved from Polish roots into a New York icon, with stories that include the Bagel Bakers Union and the bagel machine. The only drawback to weigh: it’s about 2 hours, so it’s a learn-the-core-workshop, not a slow, one-on-one masterclass.

If you’re a food person, it’s a great way to start the day. If you only want breakfast with zero kitchen time, $150 can feel steep—but the deal changes once you factor in what you learn, what you eat, and what you pack to go.

Key takeaways before you go

• Rope-and-loop rolling: the method that shapes a classic bagel, explained in a practical way
• Hands-on workflow: you roll, boil, seed, and bake—so you understand each step
• Bagel history while the oven runs: Polish origins, Bagel Bakers Union, bagel machine, plus trivia
• Real spreads, not garnish: cream cheese and smoked fish show up with your bagels
• You take the results home: you leave with the batch you made and a recipe to repeat

Upper West Side start at Fairway 74th Street Café

Your class begins at Fairway 74th Street Café, 2131 Broadway, New York, NY 10023, with a 10:00 am start. The location matters because Fairway is the kind of place that feels like part market, part neighborhood routine. You’re not wandering to some studio kitchen. You’re starting in a real food spot, which makes the experience feel grounded and easy to fit into a morning.

You’ll get a mobile ticket, and the class runs in English. With a maximum of 24 travelers, the group size stays small enough that the instructor can check in while you’re working, instead of leaving you to figure everything out by vibes.

One practical tip: go a little early so you can settle in and watch the first quick demo without rushing. Bagel making moves fast once people start forming dough, and the sooner you’re ready, the more relaxed you’ll feel when it’s your turn.

Hands-on bagel rolling, boiling, seeding, and baking

This is the main event, and it’s hands-on in a way that actually teaches. You’ll learn traditional techniques that make New York bagels world-famous, including the rope-and-loop rolling method. In plain terms, it’s the method for forming the signature ring shape with a consistent thickness—important because it affects how the bagel bakes and how it chews.

Then comes the workflow that makes bagels different from other breads. You’ll roll, boil, seed, and bake. Each step is part of the “why” behind the final texture:

• Boiling is the part that helps set the outer crust and gives bagels that distinctive bite.
• Seeding lets you personalize while also learning how toppings behave once you bake.
• Baking is where it all comes together: color, aroma, and that classic New York crust.

You don’t need bagel experience to join. The class is built around instruction, not prior skill. That said, come with the mindset of learning by doing. Bagel dough can feel a bit different than casual baking. Your hands will learn faster than your brain will, and the instructor’s guidance is most useful when you’re right in the middle of the step—not after.

Because the group is limited, you’re more likely to get real feedback while you work. If your loop doesn’t look perfect yet, that’s normal. The goal is correct technique and repeatable process, and the class is set up to help you reach that.

And yes—you’ll be able to take your results home. One of the best parts of this kind of workshop is leaving with something you made rather than just notes.

Bagel history while the oven runs

Bagels aren’t just breakfast; they’re a story. During the baking window, you’ll uncover where the bagel came from and how it became a New York symbol. You start with Polish origins, then move into the development of bagels in the city. You’ll also hear about the Bagel Bakers Union, which adds a labor-and-tradition angle you don’t usually get with food tours.

There’s also a stretch of light storytelling about key inventions and cultural moments, including the invention of the bagel machine. You may even hear a quirky story described as a Bagel Wedding—the kind of anecdote that keeps the history from feeling like a textbook.

To make sure it sticks, the experience includes a light-hearted bagel trivia quiz. It’s not about passing a test. It’s a fun way to turn what you just heard into something you remember on the way home—especially if you’re the type who likes turning food facts into dinner conversation.

A small caution: if you’re the kind of person who hates being talked at while you smell bread, you might find the history portion long. That said, it’s tied to the moment you’re waiting for bagels to bake, so it feels like part of the workshop rhythm, not a separate lecture.

What you eat: cream cheese, smoked fish, and classic pairings

The class isn’t just a cooking lesson—it’s also a tasting. As your bagels come out, you’ll enjoy them with gourmet spreads. The sample menu highlights cream cheese and smoked fish, and the format suggests these flavors may be part of what you’re served.

This is one of those details that makes the cost make more sense. Many classes teach technique but skimp on the meal. Here, you get that classic NYC pairing moment—salty, creamy, and perfectly aligned with bagel texture. Even if you’re not a smoked fish fan, you’ll still be able to enjoy the bagels themselves and treat the spreads as part of the learning experience.

Also, eating what you made right after baking helps you understand the payoff of each step. You can connect the rope-and-loop shaping to how your bagel feels in your hands. You can taste the difference boiling creates. That “I did this, I can taste it” loop is the whole reason cooking classes feel satisfying instead of just educational.

Bring the skills home: storage, freezing, and reheating

The best workshops don’t just fill your morning—they extend it. This one ends with you leaving with your bagels and the tools to recreate them later, including a recipe.

Just as important, you should expect practical guidance on how to handle your bagels after you make them. One highlight from the experience is learning how to store, freeze, and reheat bagels. That matters more than most people think. Bagels change fast once they cool, and reheating correctly can mean the difference between a good rewarm and a dry disappointment.

If you’re booking for a weekend project, this is the part that turns the class into a lasting win. You’ll go home knowing not only how to bake, but how to plan your bagel life—whether that means eating them same-day or saving some for later.

Price and logistics: is $150 worth it?

Let’s talk value, because $150 for two hours sounds like a lot until you unpack what’s included.

At a glance, you’re paying for:

• A hands-on workshop with step-by-step instruction (rolling, boiling, seeding, baking)
• Food: you enjoy your bagels with spreads such as cream cheese and smoked fish
• Take-home results: you leave with the bagels you made
• A recipe to repeat the process
• A small group setup (up to 24)

If you’re the sort of person who loves learning cooking skills, this pricing starts to feel reasonable because you’re not just buying bread—you’re buying technique. And technique scales. A single class can help you bake again and again with confidence.

If you’re only looking for breakfast in NYC, you can find cheaper options. But this isn’t just eating. It’s skill-building, plus the story that gives the bagel meaning.

The timing is also friendly: starting at 10:00 am means you get a structured morning activity, then you still have plenty of day left for other Upper West Side plans.

One logistics consideration: with a workshop format and limited time, you’ll want to arrive on time and come with a clear plan for what you’ll do with your bagels afterward. This is an activity that produces a takeaway, not an experience that ends with a bottle of water and a handshake.

Who should book this bagel baking class?

I think this class is best for you if:

• You enjoy hands-on cooking and want a repeatable technique
• You like food history that connects to real local culture
• You want a fun morning that includes eating what you made
• You’re curious about classic NYC methods, not just modern bread hacks

It’s also a smart choice if you’re traveling with a friend who loves breakfast, because this feels like a shared win: you both learn, you both make, and you both get to bring home your own batch.

If you hate cooking activities, hate being around dough, or want a purely sightseeing trip, you’ll probably find this too “in the kitchen.” But for most food-first travelers, it’s the kind of experience that leaves you with a story and something tangible to prove it.

Should you book NYC Bagel Tours?

If you want the feeling of mastering a classic NYC skill, I’d book it. The combination of hands-on rolling/boiling/baking, a real tasting with cream cheese and smoked fish, and the chance to learn how to store, freeze, and reheat your bagels gives you a lot more than a typical food stop. Plus, the Upper West Side location makes it easy to tack on other neighborhood plans afterward.

I’d skip it only if you’re price-sensitive and mainly after breakfast, not technique. Otherwise, this is a satisfying morning that turns a bagel from a thing you buy into a thing you can make.

FAQ

Where does the class meet?

The meeting point is Fairway 74th Street Café, 2131 Broadway, New York, NY 10023, USA.

What time does it start?

The class starts at 10:00 am.

How long is the experience?

It lasts about 2 hours.

How much does it cost?

The price is $150.00 per person.

Do I need any prior baking experience?

No. It’s described as ideal for keen bakers, but you don’t need any experience.

What language is the class offered in?

The experience is offered in English.

What do I take home?

You take home the bagels you make yourself, plus a recipe to recreate them later.

Is free cancellation available?

Yes. You can cancel for a full refund if you cancel at least 24 hours in advance of the experience start time.

The vibe is personal. People describe it like someone welcoming you into their home for dinner, which matters because it changes the mood from learning-by-rush to learning-by-doing. It also helps that the class is in English, so you can focus on the technique without playing translation games in your head.

You can also keep your plans flexible. The experience offers reserve & pay later, and you can cancel up to 24 hours in advance for a full refund, so you’re not stuck if your NYC schedule gets crowded.

Key highlights you’ll actually care about

• Chef-led dumpling making with traditional techniques, not shortcut recipes
• Owen is a standout instructor in the teaching team
• Culture-focused explanations that make the food feel meaningful
• An intimate, home-dinner feel that keeps the class relaxed
• English instruction that makes the whole thing easier to follow

A dumpling-making class that feels like home dinner in NYC

Chinese dumplings have a reputation for being a bit intimidating. Folding dough into neat little parcels sounds fiddly, and it is—at least at first. What makes this class worth your time is that it treats dumpling making like a skill you can learn with guidance, not like a puzzle you have to solve on your own.

The teaching style comes through in the way the class is described: intimate, informative, and welcoming. That matters more than you might think. When the group energy is calm and personal, you can ask questions and repeat the step that isn’t working yet. Dumpling dough forgives less than bread dough, so having a human nearby who can tell you what to adjust is the difference between frustration and figuring it out.

Meet the teachers: expert chef guidance and Owen’s role

This experience is led by an expert chef, and the name Owen comes up clearly in how the class is remembered. People highlight him as part of what makes the experience enjoyable, which tells me you’re likely getting clear instruction plus a friendly teaching presence.

Here’s what I look for in a cooking class teacher: they explain not just the action, but what success looks like. With dumplings, that might mean guiding the feel of the dough, how the filling should behave, and how the fold should stay sealed. When an instructor is good, you stop chasing perfection and start understanding the method.

So if you’re the type who learns better by doing, this setup fits. If you’re expecting a silent class where you just copy a demonstration, you might prefer something different. But based on how people describe the experience, you can expect real interaction.

What you learn: traditional dumpling techniques with cultural meaning

This isn’t framed as a food stunt. The class includes both dumpling-making technique and the cultural significance behind it. That’s a big deal for value, because you’re not just paying to make dinner—you’re paying to understand it.

In practical terms, you can expect to learn:

• Dumpling-making techniques that reflect tradition
• How the process connects to Chinese food culture, not just kitchen mechanics

Why that matters: dumplings can taste amazing even when your shape is imperfect. But when you understand the why—how texture and sealing affect cooking—you get better results the next time you make them at home. You also get more out of the meal itself, since you’re connecting flavors to practices and regional habits rather than treating dumplings as one generic dish.

And yes, you’ll have fun with it. One person keeps it simple: the course is fun, the result is delicious, and they’d recommend it. That’s exactly what you want from a hands-on class: you leave with skills and satisfaction.

How the class flows: from start to first bite

Even without a printed step-by-step schedule in front of you, cooking classes like this usually follow a predictable arc: learn, practice, and then eat what you made. Here’s the way this one seems to work based on how it’s described.

First comes instruction that sets you up for success—how to handle the dough, how to approach filling, and how to shape and seal dumplings so they cook properly. Since the class emphasizes traditional techniques, you’re likely not rushing through a single method. You’re learning enough to feel confident doing it again later.

Then comes the hands-on portion. This is where the intimate format pays off. Dumplings are all about small details: dough consistency, how much filling you add, and whether the seal holds. When the class is smaller and the instructor can watch you, fixes are faster and your confidence grows.

Finally, you eat. People describe the experience as welcoming like dinner at home, and that’s what you should picture: you make dumplings, then you enjoy the outcome right there. You’re not just learning theory and going home hungry.

A possible drawback here: if you’re looking for a class where you only watch and never touch dough, this probably won’t fit. The appeal is the doing.

English-friendly and easy to join, even if you’re a kitchen novice

The language is English, which is a real quality-of-life point in NYC. No one wants to spend a cooking class decoding key steps. If you’re comfortable asking simple questions and following directions, you’ll be fine.

Also, the described vibe is intimate and relaxed. That suggests you won’t be squeezed into a frantic group where timing matters more than learning. Cooking dumplings takes attention, and attention is easier when the atmosphere isn’t stressful.

One more practical point: if you’ve never folded dumplings before, you might be surprised by how quickly you can improve once you get feedback. The instructor named Owen is singled out, which strongly suggests the teaching includes guidance that helps you correct mistakes before they compound.

Price and value: why $117 can be worth it

Let’s talk money without the fluff. At $117 per person, this is not a bargain basement food experience. But it also isn’t just a meal. You’re paying for instruction from a chef, hands-on training in traditional technique, and cultural context that makes the food meaningful.

Here’s where the value shows up:

• You leave with a repeatable skill, not just a souvenir photo
• The class is intimate, so you get personal attention while learning a tricky technique
• The cultural explanations add depth, which turns dinner into a learning moment

If your goal is purely to eat dumplings for cheap, you can find plenty in NYC. But if your goal is to learn how to make them and understand what makes them work, the price starts to make sense.

My rule: pay more when it teaches you something you’ll use again. This class is the kind that can actually pay you back later when you make dumplings at home and your folds look better because you learned what the technique was trying to achieve.

Who this suits best (and who should skip it)

This class is a strong fit if you:

• Want a hands-on Chinese cooking class in NYC and you like learning by doing
• Enjoy food with context, where someone explains cultural meaning
• Prefer an intimate setting over a big, noisy factory-style workshop
• Want an English-led experience where you can follow steps clearly

It may not suit you as well if:

• You want a quick stop and snack, with minimal time in the kitchen
• You don’t care about technique or culture and just want the taste
• You’re trying to keep costs extremely low and would rather buy dumplings elsewhere

The good news is that dumpling making is a forgiving place to start. Even when your first batch isn’t perfect, you still get to eat. That’s the kind of class where the fun keeps going while you learn.

Practical tips before you go

You’ll have the best time if you treat this like a small cooking lesson rather than a performance. Here are a few things I’d do before any dumpling class like this:

• Go hungry, because you’ll want to enjoy what you make
• Expect to get a little messy—dumpling dough isn’t made for perfectionists
• Come with questions. If you don’t ask, you miss the fastest path to improvement
• Bring comfortable clothes. You’ll be using your hands a lot

One more thought: read the vibe as “home dinner energy.” That helps you relax and learn faster, especially if you’re new to shaping dumplings.

Should you book this Chinese dumplings cooking class in NYC?

If you want dumplings plus real instruction, this is an easy yes. The combination of chef-led technique, an English-friendly setup, and a teaching team that includes Owen makes it a smart choice for people who learn better with guidance and hands-on practice.

Book it if you’ll enjoy the process, not just the end result. Skip it if you only want a low-cost meal or you don’t want to touch dough.

FAQ

Where does the class take place?

It takes place in New York, United States.

How much does the Chinese dumplings cooking class cost?

The price is $117 per person.

Is the class taught in English?

Yes, the class language is English.

What kind of experience is it?

It’s a dumpling-making class led by an expert chef, with traditional techniques and cultural significance explained during the process.

Who teaches the class?

An expert chef leads the experience, and Owen is specifically mentioned as an instructor in the teaching team.

Can I reserve and pay later?

Yes. You can reserve your spot and pay nothing today.

What is the cancellation policy?

You can cancel up to 24 hours in advance for a full refund.

What I like most is the small-group setup (max 4) and the step-by-step teaching style, which keeps things relaxed and actually useful. I also really appreciate that you get a complete meal in the experience itself, not just a demo. One thing to consider: the event is BYOB, so you’ll want to plan drinks ahead of time, and the core menu includes chicken unless you request adjustments.

Why This Class Works So Well

This class is built for people who want to leave with real kitchen habits, not only photos. I’ve seen the feedback highlight that chefs make the cooking feel easy to jump into, then share tips you can repeat at home. In at least one session, Chef Jame was specifically praised for making the teriyaki and fried rice especially approachable.

Still, don’t expect total menu freedom. They’ll try to tailor for dietary needs, but the listed dishes are the backbone, so you should speak up early if you have strict restrictions.

Key Points You’ll Care About

• Max 4 people means more attention and less waiting around while your food cooks
• Four-course meal included: spring roll pancakes, teriyaki chicken, broccoli with sesame oil, and vegetable fried rice
• Knife skills + flavor balancing are part of the lesson, not just the final plating
• BYOB setup lets you pair your meal with your drink instead of buying theirs
• English instruction makes the whole class easier to follow step-by-step
• Dietary requests are supported if you tell them in advance

Cooking Class Setup: Small Group, Big Attention

The class takes place in Brooklyn at 136 17th St, Brooklyn, NY 11215, and it ends back there. Expect about 3 hours, which is long enough to cook properly but short enough for a smooth evening plan in NYC.

The big advantage here is the group size. With a maximum of 4 travelers, the chef can keep an eye on your knife hold, your heat control, and whether your sauce tastes balanced as you adjust it. In a bigger class, you’d often get one quick check during a busy cooking window. Here, you’re more likely to get that second or third look when you need it.

A cozy venue also matters. Cooking classes can feel like crowded show kitchens where you stand in line. This one is designed to feel more like a workable kitchen where you can focus on technique and taste as you go. One review described it as a comfortable place to experiment with flavors, and that matches what this format usually means: less performance energy, more learning.

You’re also guided by a local chef. In one set of feedback, Chef Jame came up by name, and people pointed out that the instruction felt relaxed and easy to absorb. That’s the difference between a class where you only learn what to do, vs. one where you learn why it works.

The 4-Course Menu You’ll Actually Cook

This isn’t just tasting dishes from a far-off restaurant. You’ll help make a cohesive meal with clear flavor links across courses. The menu is:

Starter: Vegetable Spring Roll Pancakes + Sesame Scallion Sauce

These are crispy, golden spring roll pancakes filled with cabbage, garlic, and carrots, served with a tangy sesame scallion dipping sauce. The key value for you: you learn how to get crispness without turning the outside greasy or the inside undercooked.

Why it matters: crisp Chinese- and East-Asian-inspired textures often come down to heat, not magic. Once you understand the cooking rhythm, you can scale the idea to other fillings. And one family-style review specifically mentioned that they never expected a spring roll pancake to taste so good. That’s usually what happens when people haven’t tried the technique themselves.

Main: Chicken Teriyaki Glazed with Soy-Based Sauce + Sesame and Scallions

You’ll cook chicken glazed in a soy-based teriyaki style sauce with sesame and fresh scallions. Teriyaki can taste either flat or deep depending on balance. Here, the lesson focus is exactly that: balancing bold ingredients so the sauce feels rounded.

Look for technique points like:

• when to reduce sauce so it coats instead of pools
• how to time scallions and sesame so they stay aromatic, not dull

A couple reviews called out the teriyaki as a highlight. One person emphasized that the chicken teriyaki plus vegetable fried rice was their favorite combo, which tells me the class is paced so the finished plates taste like a real meal, not random dishes at the end.

Side: Sautéed Broccoli with Garlic and Sesame Oil

This side is tender broccoli sautéed with garlic and sesame oil. It’s a simple dish on paper, but it’s a great training ground. High heat, short cooking windows, and controlled seasoning are what keep broccoli green and flavorful instead of soft and watery.

If you want to bring something home, broccoli is a smart target because you can repeat it easily with what you already buy at the grocery store.

Side/Main-Style: Vegetable Fried Rice with Eggs and Fresh Vegetables

You’ll make vegetable fried rice with eggs and a medley of fresh vegetables, stir-fried and seasoned to perfection. Fried rice is where home cooks often struggle most: it can go bland, soggy, or clumpy.

The value here is the method. One review highlighted the vegetable fried rice as very tasty, and another praised the class particularly for the teriyaki paired with fried rice. That combo usually means the chef teaches how to build flavor in layers (not just dump seasoning at the end).

What You’ll Learn Beyond the Recipes

The class is built around more than four plates of food. Your chef will guide you through key technique areas like:

Knife skills you can use again

Even if you’re not a serious cook, learning basic cutting styles makes everything faster and more even. Even small improvements show up in stir-fry and in how your fillings cook inside pancakes or roll-style items.

Heat control and timing

Fried rice, sautéed broccoli, and teriyaki reduction all depend on timing. The lesson helps you understand how quickly things move once the pan is hot.

How to balance flavors

Asian cooking often gets reduced online to ingredient lists. In this class, the emphasis is on balance. You’ll practice making sauce taste right and adjusting as you cook. That is what you’ll reuse when you cook at home and don’t have the exact same brand of soy sauce or sesame oil.

Practical, teachable tips

In feedback, multiple people said they left with tips they could actually use at home. That usually means you get guidance on common errors, like overcooking vegetables, under-reducing glaze, or seasoning in a way that tastes flat.

Also, the teaching approach seems to be consistent with the small-group structure: people described the chef as approachable and the atmosphere as relaxed. That’s a big deal because cooking lessons work best when you’re not afraid to ask what you should do next.

BYOB and the Meal-After-Meal Feel

One detail that changes the vibe: this is a BYOB event, so you’re welcome to bring wine or beer to enjoy during the class. The tour description frames it as a welcome add-on, and that matches what many small classes try to do: create a social meal moment after the cooking.

How to use this well:

• Bring something you like, because you’re tasting your own cooking while you drink.
• Don’t assume the class will include non-alcoholic drinks beyond what’s needed; if you want a specific beverage, plan it.

For a date night, this BYOB format is one of the best parts. You’re not just learning, you’re sharing the meal right there.

A relaxed environment came up in the feedback too, with one person saying the chef made the experience feel easy to enjoy while still teaching skills. That balance is exactly what you want when the goal is both fun and actual cooking knowledge.

Price and Value: Is $159 Worth It?

At $159 per person, this isn’t a casual snack event. But it also isn’t only a small taste session. You get:

• a full four-course meal made during the class
• step-by-step instruction from a local chef
• hands-on cooking time across multiple dishes
• ingredients handled and guided inside the experience
• a small group (max 4), which raises the value of the instruction per person

If you price this out like a normal dinner plus a paid class, it often pencils out because the experience includes the meal in a way many separate restaurant meals don’t. You’re paying for the learning, the guidance, and the included food.

When is it best value?

• If you’re the type who wants to recreate dishes later (fried rice and teriyaki are repeatable wins)
• If you’d rather pay for a focused lesson than bounce between several dinner stops
• If you’re traveling with a partner or family member and want real shared activity time

One consideration on value: BYOB means you may spend a bit more if you want alcohol. Still, for many people that ends up feeling like a fair trade—less pressure to buy something you don’t want.

Timing and Practicalities at the Brooklyn Meeting Point

The start is at 136 17th St, Brooklyn, NY 11215, and the activity ends back at that same meeting point. Because there’s no moving schedule across the city, you can plan dinner and drinks nearby without juggling transit between locations.

You should plan to arrive on time. Cooking classes run on heat and timing, and your chef needs the group ready before the cooking windows close. Also, with a 3-hour session, you’ll want to clear your schedule before and after so you can actually enjoy eating what you made.

A small-group class also means you’re often doing multiple tasks during the lesson. Expect a bit of standing at the counter, some mixing and chopping, and time near the pan. If you’re hoping for a purely seated, watch-and-learn format, this won’t match that vibe.

Dietary Needs: How Flexible Is This Menu?

The good news: the class is designed to accommodate different dietary needs, and you’re asked to let them know in advance so they can tailor the experience.

That doesn’t mean every restriction is guaranteed to map perfectly onto these exact dishes, especially since the listed menu includes chicken teriyaki. But the setup signals effort and willingness. If you’re vegetarian, gluten-sensitive, or have other dietary requirements, message early with specifics and ask what can be swapped.

Practical tip: when you request modifications, focus on what matters most to you—avoidances (like no shellfish) and needs (like gluten-free). That helps the chef adjust seasoning and ingredients more reliably.

Who Should Book This Cooking Class?

This class fits best if you want:

• a hands-on NYC activity that feels different from museums and walking tours
• a real meal experience, not just a demo
• practical techniques you can recreate at home

It’s also a strong option for:

• birthday celebrations and date nights, since multiple people described it as a relaxed, fun way to mark an occasion
• families, since one review called it a family highlight

If you hate clutter and slow group pacing, you might love the max 4 structure. If you want a purely traditional restaurant meal with no cooking involved, you’ll probably prefer dining instead.

Should You Book This Brooklyn Asian Cooking Class?

Yes, if you want an NYC experience where you leave with both dinner and skills. The four-course lineup is practical and repeatable: spring roll pancakes, teriyaki chicken, garlic sesame broccoli, and vegetable fried rice. The small group (max 4) is the secret sauce for getting real guidance, and the BYOB option helps make it feel like a shared night out.

I’d think twice if you’re only looking for light tasting or you’re unsure about the BYOB setup. Also, if you have strict dietary rules, you’ll want to communicate clearly before booking.

If you book, aim to get your spot early—this style of class gets booked about 28 days in advance on average—so you’re not stuck with a schedule that doesn’t fit your trip.

FAQ

What does the class include?

You’ll make a full 4-course meal: vegetable spring roll pancakes with sesame scallion sauce, chicken teriyaki, sautéed broccoli with garlic and sesame oil, and vegetable fried rice with eggs and fresh vegetables.

How long is the cooking class?

The class lasts about 3 hours.

Where is the meeting point?

It starts at 136 17th St, Brooklyn, NY 11215 and ends back at the same meeting point.

Is this class small group or large group?

It has a maximum of 4 travelers, so the chef can provide more direct guidance.

What language is the class taught in?

The class is offered in English.

Is this a BYOB event?

Yes. It’s BYOB, and you can bring wine or beer to enjoy during the class.

Can I request dietary accommodations?

Yes. The experience is designed to accommodate different dietary needs, and you should let them know in advance so they can tailor the experience.

Are service animals allowed?

Yes, service animals are allowed.

What if my plans change after booking?

You can cancel for a full refund up to 24 hours before the experience start time. If you cancel less than 24 hours before, the amount paid is not refunded.