Each member of our team does their utmost to accommodate dietary requirements in a sensitive and considerate manner. As you know, our chef personally meets every guest with food sensitivities prior to their class to discuss personalized menu options. It would have helped us to improve your experience had you alerted us at the time that you were not enjoying yourself and that you were unhappy with the options we presented. Unfortunately, throughout the evening and via the comment cards left after the teambuilding event, we only had great feedback from the rest of your team and thus were unable to detect that there was a problem until now. And by stating on your own comment stated that ”I would be very interested in returning,” it is unfortunate to hear that in hindsight, you would not recommend the school to others.

We would like to assure you that your feedback has not gone unnoticed and is greatly appreciated. We are always looking for ways to improve and evolve the experience we offer, and the best way to do so is by learning from our guests. We have emailed you directly to invite you back to the school in an effort to rectify your experience and to show you what we do best – provide a great evening of learning, cooking, eating, drinking and most of all, fun. We hope that we will have the chance to see you again soon!

All the best,
The team at the Dirty Apron Cooking School

The appetizer team made me a salad. I think all celiac and vegetarians will agree – salad is the biggest cop-out EVER. it was greens with some tomatoes and nuts on top – with lemon for dressing. I wasn’t going to get any of the goat cheese filling that everyone else got in their hand made pasta until a friend of mine interfered.
For the main course (which I was on the team of) Everyone else got herbed crepe with a medium-rare beef tenderloin medallion covered in herbed panko, green beans, and a mushroom red wine creme sauce.
I got the beans, a piece of painfully overdone meat and, some potatoes I had cooked. And was told to leave for later. Well, they had been forgotten about and were sitting in cold water. I had to microwave them and season them. They didn’t even tell me where the salt was.
And the pana-cotta dessert that a friend made for me?
It didn’t set.
Which isn’t really a surprise considering it was only given an hour to do so. restaurants usually let them set overnight to be certain. He told my poor friend who thought that she had messed up making my dessert that it just doesn’t set sometimes. – not true. If the recipe is right it will set – if given the time to do so.
And so they gave me ice cream. really good ice cream. (best thing by far that I ate that night) but i can’t eat more than a few spoons without my stomach revolting on me.
yes – another sensitivity.

So suffice to say I was an afterthought. It was insulting.
And at about $150/$200 I deserved more than greens, overcooked meat, microwaved potatoes and pre-made ice cream.

And to top it off they didn’t teach me anything. We ‘chopped’ our garlic with a garlic press, and he didn’t even show us how to hold our knives properly.

DO NOT come here with a large crowd ESPECIALLY if anyone has food sensitivities. They will be singled out and forgotten about – this is not a team-building exercise.
It was isolating and humiliating and I had to pretend to be happy as to not ruin everyone else’s good time.