Kurkuma - Hamburg

We went to the raw boiled class in the new location in Wandsbek. We were excited about the course, but it started badly. The location was difficult to find, it is in a backyard near the biscuit factory. There was a sign with arrow leading to another back door with 4 name plates, none of which said a turmeric or cooking school. Our next guess was to try one without name, but it turned out that the black garlic loft is apparently a snyonym for turmeric cooking school. After the first obstacle and a gloomy staircase, we greeted from a cooking assistant and received a name stickers. Unfortunately, the assistant did not lead us through the course, she cleaned the dishes and sold drinks to the participants. The course manager, however, preferred conversation with one of the participants and so the course started with a 20-minute delay. Waiting for delayed participants is nice, but it should be something that all participants who arrived on time agreed to. Since the course started 20 minutes later, he ended 20 minutes later. Although it is Sunday, some people can also have other appointments. The course itself was also different from expected. There was no route or so, it started with a small introductory round of all the participants we appreciated. But then the course manager began to speak and explain how some of the ingredients work etc. and also prepared an acidic cream itself to show how it works. This part of the statement and demonstration was far too long for us and to be honest on a Sunday afternoon, with a speaker who has a monotonous and silent voice, open, simply tireless. After this very long part, the participants were divided into groups and given a recipe that they would cook in their group. The teacher would check the work and support of the participant if necessary. So each group made a dish (we actually expected that each of them would cook themselves, do all dishes and learn how to do all dishes). In the end, we could eat everything all the groups have done. There were free samples of drinking powder to take home, but also very overpriced equipment was offered to us to buy if interested. In general, we found the course a little unstructured (or at least the scheduling should have been clearly shared with us all from the beginning). We might try another course with another teacher and another concept. Cooking for all creates an unnecessary pressure well to fulfill.

Great cooking school, the recipes are super tasty and there are so many different types of courses available. I've already done two, and I'll go to a third.

I went to two cooking classes and both were great. Learned a lot and eat more!

We did a Mexican cooking class that was amazing. Small group, magnificent kitchen interior and a wide selection of dishes. Everyone cooked a few dishes and then the whole group would come together in the end to eat, drink and get to know each other. And all the recipes had to take home, which was great!

We went into the raw cooking class in the new location in wandsbek. we were thrilled about the course, but it started badly. the location was difficult to find, it is in a backyard near the keksfabrik. there was a sign with arrow leading to another back door with 4 name plates, none of which said curcuma or cooking school. our next guess was to try one without name, but it turned out that the black garlic loft is apparently a snyonym for curcuma cooking school. after the first obstacle and a gloomy staircase we greeted from a cook assistant and received a name sticker. Unfortunately, the assistent did not lead us through the cursor, she cleaned the dishes and sold drinks to the participants. the cursor preferred to speak with one of the participants, so the cursor started with a 20-minute delay. waiting for delayed participants is nice, but it should be something to which all participants who arrived on time agreed. as the cure began 20 minutes later, he also ended 20 minutes later. although it is Sunday, some people can also have other dates. the curs itself was also different from expected. there was no route or so, it started with a small introduction round of all participants we appreciate. but then the cursor began to speak and explain how some of the ingredients work etc. and also prepared an acidic cream itself to show how it works. this part of the declaration and demonstration was far too long for us and to be honest in a Sunday afternoon, with a speaker who has a monotonous and silent voice, open, simply tireless. after this very long part, the participants were divided into groups and a recipe were handed over that they would cook in their group. the teacher would check the work and support of the participant if necessary. each group thus made a court (we actually expected that each of them would cook themselves, do all the dishes and learn how to make all the dishes). at the end we could eat everything that all groups have made. there were free samples of drinking powder to take home, but also very overpriced equipment was offered to us to buy if interested. in general, we found the course a little unstructured (or at least the divorce should have been clearly shared with all of us from the beginning). we might try another cure with another teacher and another concept. cook for all creates an unnecessary pressure well to fulfill.