Portland’s Culinary Workshop

I had an excellent experience here! I felt instantly welcomed from the moment I walked through the door. The instructors put emphasis in the idea that «our kitchen is your kitchen!» It was a very warm and inviting environment.
I took the pasta making class. I was very happy with the pace of the class and felt that I was set up for everything I needed. It was fun, personable, accommodating (for different skill levels), inspiring, friendly and I left with so much delicious pasta!
I will definitely be back for more classes!

Katie and Nathan were excellent teachers and hosts. We threw a birthday party for our daughter at Portland Culinary Workshop — teaching her and friends to make French pasteries. In ~3 hours they made macaroons, crème puffs, and fruit tarts as well as topping a crème brûlée. It was a fantastic time. The results were great to eat, and the girls had a blast.

We did a sushi and sake event with our 20 person office. Overall, it was really fun. The teacher was great, but a bit snarky and condescending which is the only thing that keeps this from being a 5. Overall, I’d recommend this biz.

Had an excellent experience at the Vegetarian/​Vegan cooking class. Small class size gave us each an opportunity for individual attention. Great date night with my wife.
The food was creative and delicious, the experience was fun and educational, we got a packet with our recipes we learned to take home, and I even had leftovers for lunch the next day.

This place is great! I’ve taken a cooking class with a couple family members and it was a very warm and welcoming environment. I have gotten a couple gift cards for the holiday season. They got lost in the mail but Susana was super quick and responsive on getting me the gift cards the day before Christmas Eve! Very customer service oriented! Will definitely go back.

I attended the Principles of Cooking part 1 class taught by Susana, and was completely delighted with it!!! I searched the web for beginner cooking classes, read a lot of reviews, and couldn’t be more pleased that I found Portland Culinary Workshop! My beautiful girlfriend told me it’s very important to her that her partner participate in the cooking, so obviously learning how to cook is now a priority for me. Susana taught us the differences between dry and moist cooking, and this course involved cooking a meal (delicious, we had it for lunch and I brought home left overs) using most all of the dry heat cooking techniques. She also taught us how to hold a chefs knife and the 3 different ways of cutting. Not only will I take Principles of Cooking part 2, but I’m sure I’ll take other cooking classes at the Portland Culinary Workshop.

My husband and I received a couples cooking class as a wedding present and we LOVED it! Susana was a wonderful teacher with a fun and encouraging teaching style. The class was engaging and informational. It was just the right mix of lecture and technique work. She said to make the kitchen our home and that is exactly what we did! We brought our own wine and beer to put in the fridge and we helped ourselves as the night went along. The ending was a beautiful meal we all created together topped off with a delicious dessert! We would definitely come back again for another class, maybe for some Asian cooking!

My son had taken multiple classes here and hubby and I did a few date nights — not a fan of the group cooking experience — the first time I thought each person would be making their own meal instead of communal (but I guess I understand time constraints). By the third class I was a little tired of the rote spiel in the beginning and getting quite hot.
I signed my youngest and oldest up for a cake class and because my youngest sometimes needs direction I stayed by only to be told parents aren’t allowed near the kids when they are in a lesson — Yeah, I was there for your benefit, not mine. Well, sure enough the one running the class (neither of the owners) had her hands full with a table of girls so my boys went a little unsupervised which lead to a huge mess of globby frosting with no design and a frustrated young boy who kept coming over to the couch area every minute to ask me for help since the «teacher» wasn’t available. I would say a no go for children under the age of ¹²⁄₁₃ on classes since there isn’t much of an understanding of child development and teaching kids.
As for the adult classes — learned some great tips the first class — some interesting recipes too and they are ALWAYS willing and able to accommodate vegans in their general classes it seems.

Can I add 5 more stars?
My cooking doesn’t usually get many complaints but of course, there is a ton of room for improvement. Being more of an experimenter, I tend to throw stuff together and hope it tastes good (it doesn’t always work out)…and I am OFTEN guilty of overcooking meat. So when a friend invited me to tag along with him to Principles of Cooking, I figured why not.
PCW was easy to find, and parking was no issue at 6 pm. The space itself is so inviting, and Susana is just an all-​around engaging person/​teacher from the moment you walk in the door. I don’t know how she seemed to remember everyone’s names throughout the evening, but I need to master that trick. I had a hard time remembering the names of those sharing a cooking station with me.
Susana began the class by teaching how to properly hold and use a chef’s knife, and then she explained the differences between the different methods of cooking. We then went on to prepare roasted chicken, roasted cauliflower, sauteed green beans, braised Thai coconut curry chicken, and pan-​fried eggplant Parmesan. It was a mix of demonstration and hands-​on, with a focus mostly on the latter.
Smelling these dishes cooking throughout the evening was pure torture, and getting to eat it all at the end was such a reward. I got a ton of information out of this class and know that it will all be extremely helpful in my future endeavors in the kitchen. I’m confident I’ll never overcook chicken again at least! I can’t wait to try more classes and bring the boyfriend along with me next time. It was such an enjoyable experience that it is obvious why these classes to fill up so quickly. I’d definitely recommend it whether you’re attending alone, with a friend, for a date night, or even as a gift for someone else. Such a fun time!

Recently I hosted a private Korean-​themed cooking class at PCW for a friend’s birthday. There were 6 of us and we made delicious Korean food from a custom menu created just for us. We had such a great time eating all together at the communal table once we were done with our class. Susana, the chef and teacher, is VERY passionate and VERY knowledgeable and doesn’t get phased with a large group of rowdy adults. You don’t have to have any cooking experience to follow along her lessons, she makes it easy for everyone to understand. I am very pleased with our experience there and would recommend it to anyone!

We took the Knife Technique class. It was more of a Cooking Show followed by a ‘practice on your own’ experience, and not the more interactive style I was hoping for.
The instructor was very skilled, and gave a great 2-​hr lecture on knives and showed off quickly cutting up a variety of veggies.
The class was then released to try cutting up some onions and potatoes for the remaining hour of class — which was disappointing after having just watched 2 hours of more interesting things.
We did pick up a few tips during the lecture portion, but really hoped for more hands on and interactive instruction. We felt like we were released on our own with no instruction on properly holding the knife, angles and actual techniques.
The instructor did meander around the room a bit, but tended to favor the more extroverted students and didn’t pay much attention to the quieter introverts. In my case, the only interaction I got was a rather rude verbal handslapping for putting onion skins in the wrong bowl.
Maybe I just learn differently than others and prefer more interactive instruction than sitting in uncomfortable chairs for 2 hours watching a lecture and then expected to be able to apply what I saw to the cutting board.
This wasn’t my style of class.

Ever thought: You know, I cook the same crap over and over, and, eating out is certainly easy but not always impressive? Yea, Portland Culinary Workshop has you covered.
Want to learn how to make bread or pasta? Yup.
How about a seductive meal to trick your significant other into thinking you know how to actually cook? Yup.
Realizing you have no idea what a yucca root looks like before it’s cooked? Yup.
Point being: PCW has nearly any type of cuisine, any course, covered, teaching their students in very approachable, and organized ways. For me, it was a win all around.
As a belated Maid of Honor gift, I took my MOH and I across town for PCW’s «Travels Through Latin America» cuisine course. OMG my tastebuds were not expecting the flavor-​gasms!
Layout: The classroom is well organized, lending comfort to anyone who perhaps is intimidated just by trying to find a spatula and know what one looks like. The tables seat 4 students, with a large kitchen space to the back of the building, and a very helpful instructor’s assistant. Each table has it’s own amount of items and the tables are all the same– meaning each group is working on the same items, so no one misses out on a component of the dish. The tables are complete with cutting boards, 10 inch knives, wipes, oil, and even an induction unit to cook on.
Instruction: Very friendly. Very hands-​on. Well-​balanced mix of instruction, supervision, and do it yourself. We learned some very helpful ways to remove minced garlic from a knive (Mind…blown) along with proper knife technique and were consistently reminded of how to cut the entire evening, which I really appreciated. I was there to LEARN– not just see how to make a tortilla, damnit! Through Melissa’s instruction it was very clear that she is very passionate about food and helping people learn.
This course taught us how to make banana empanadas, and our own very easy dulce de leche sauce. We made fried plaintains, and a mojito dipping sauce with a palm oil that was amazing. We finished the courses with an addictive, hearts of palm and jicama salad and then a seafood stew with coconut sauce– amazing.
The ingredients were not substantially costly, nor hard to find– if you know what you are looking for.
After this class, I feel very confident in a whole type of cuisine that I have never really explored by myself, which is why we picked this course– to gain education and new flavors. Both were a total success for my MOH and myself.
Overall: The classroom is comfortable and well-​lit and of course very clean. The only complaints was the temperature in the room and the level of students– it was boiling, and some AC would have been really helpful. Like, it’s a kitchen, it’s the middle of summer– c’mon! The front door was being replaced so a cross-​breeze was not an option. They tried very much to accommodate but it was still hot. Although limiting, why not offer an ‘advanced’ level of classes for people who, know how to chop an onion, or that oil should be hot before you put your food in?
There were a few in our class that our entire table just smirked at because while it’s a classroom to learn, and kudos to them– I felt like having a basic understanding of just… a kitchen? Would have helped them and not sidetracked our instructor.
My biggest advice if taking a cooking class– do your research to match your level of «work» you want to do in the class, with a venue. For example, we both wanted really hands on and organized. Some may want to feel like they are just watching a cooking demo and not doing a ton of work– PCW is a good balance between learning and doing, or learning through doing.
Can’t wait for more schoolin’!

What a great time! I attended a private Thai Street Food class for a birthday party and had a great time. The instructors are extremely knowledgeable and friendly and made us feel right at home. They had us slicing and dicing with the best of them. I love that the class was a mix of instruction, prep work, hands-​on cooking in the kitchen and grilling outside. They set up a wonderful spread of all of our hard work and we dined like kings… green papaya salad, chive cakes, grilled pork skewers, green curry shrimp over rice noodles and coconut rice with fresh mango. We also got to take everything home with us! I am definitely going back to explore all the other classes that they offer.

I took a pasta making class from Melinda and absolutely loved it. We made two types of noodle (fettuccine and angel hair) as well as ravioli and gnocchi. Melinda was great to talk to and a fantastic instructor. After an hour of instruction we were «turned loose» in the kitchen to make our pasta gnocchi and ravioli filling. This was a fantastic departure from the other cooking classes I’ve taken where the instructor does most of the heavy-​lifting while the students watch.
I signed up for their sauces class and I’m sure I’ll be back for many more to come!

As a gift, someone purchased me a cooking class at PCW and it was great! Friendly, knowledgeable staff and a very open and fun atmosphere. Almost like cooking in the kitchen of a friend who happens to be a professional chef.
They have a wide selection of class offerings and I plan on going back more than once.

Fun and very educational!
I took the Broth/​Stock class. We learned how to make beef, chicken, fish, and veggie broth, and got to take home a quart of each — to be green, bring your own containers!
I’ve made lots and lots of bone broth and veggie broth, and yet I learned enough in this class to make it totally worthwhile. I learned the reasons WHY for steps that I already take, and debunked a couple ideas as well. There was one gal in the class who was very new to cooking, and the class seemed very accessible to her as well (in fact, she signed up for more classes at the end, so I know she liked it!). We got a brief review of «how to cut an onion» — this alone is worth taking the class — or any of their classes that include anything onion related, as they love to teach this simple yet amazing skill.
My husband has taken classes with them on knife skills and «flavorings» and liked both of those classes.
Melinda and Susana are friendly, easy to work with, and very happy to share their knowledge.

I LOVE this place! My boyfriend and I have been to 2 classes and they have both been fantastic. As a foodie I fancy myself to have a skill set slightly above the average home cook. Not only did I learn a thing or two from Mel, I was also pleasantly surprised how the class was both advanced and basic at the same time. Mel presents some seriously advanced techniques, but do not fear. Her approach is very straight forward and easy and after demonstrating she walks around and encourages everyone.
Our first class was a fall seasonal class focused on cooking what was in season for fall. The 3 hours class flew by and in what felt like no time at all we were sitting down to a delicious meal.
The second class was a 2 — day course called «Duck Divine». In this class we learned and practiced breaking down a duck, rendering the fat, preparing duck confit, and making stock. On the second day we learned how to cook the breast and make side dishes for our entrée. It was a great 2 days.
I would recommend PCW to everyone from the novice home cook to the knife welding epicurean because everyone can learn something from Mel.
By the way, you eat everything you make and you can BYOB.

This is the place where I go to de-​stress. Cooking for 2.5 hours and then eating the delicious fruits of my labor is, for me, the perfect way to clear my mind from work and any other worries.
I discovered the Portland Culinary Workshop more than a year ago, and since then I’ve been hooked. I have attended at least one class a month (and sometimes up to three).
What makes me such a huge fan of the PCW is the fact that the owners are two awesome ladies (Melinda and Susana) that are superb at guiding foodies with all levels of expertise in the kitchen towards a single, scrumptious objective: a delicious meal prepared by everyone and consumed at the end of the class.
The average class lasts 3 hours (and might be shorter or longer depending on the complexity of the menu and the skills of the students!) during which you will learn basic knife techniques and then you’ll proceed to prep and cook four to five course meals.
What sort of meals? Almost anything you can think of. Personally I’ve taken over twenty classes. Off the top of my head: cuisine of Italy, Argentina, Spain, France, India, and Latin America; pasta, pie, appetizers, tamales and bread making; vegan/​vegetarian food. Among my favorites are their ‘seasonal spread’ classes, in which you prepare a full meal using the local produce that’s in season.
They also specialize in classes where you learn to cut and use an entire animal — pork, lamb and chicken pop to my mind.
Additionally they offer pastry, pie, bread and hors d’oeuvres classes by ‘guest instructors’, usually people who specialize in each of these areas.
Don’t know where to start? I would suggest both the Knife Techniques and Principles of Cooking classes; followed by whatever sounds most interesting to you.

If you are interested in improving your kitchen skills, Portland’s Culinary Workshop is a fantastic way to have fun and gain valuable skills. The professor in me can not help but grade these folks:
Space: Top flight teaching space with excellent acoustics. Their space is open and light, perfect for a small group of interested students to learn. A
The Instructor: While I am sure Melinda is a fine chef she also possesses that rare gift of someone who can impart knowledge in a clear concise and articulate manner that is rare in practitioners. I have seen business folks educated at the very best schools who have succeeded at the very highest levels of their profession who can not teach to save their lives. She has an easy manner with the students sharing a wide range of lessons beyond the core knife techniques lessons. A+
The Class: From a value standpoint the student gets far more than they pay for here. The scope of the information includes tips on cooking, alternative uses for food most of use discard as well as practical preparation tips all interspersed with the knife technique lesson. A
Finally what ever the class costs you will save by not buying all those goofy gadgets that take up space in your kitchen.

I just finished the Knife Techniques class, and I highly recommend it for anyone.
The irony was certainly not lost on me that I went to a knife class after I sliced my thumb open with an apple corer earlier in the day. Clearly, this was divine intervention.
Melinda was my instructor (again, see my first review), and she has my sense of humor, so I automatically love her.
First its a review of knives, focusing on what you really need, and what the Williams-​Sonoma guy wants you to buy. I found this to be very valuable, particularly since I have a block of knives I never touch. I like to buy stuff pre-​cut. Til now.
We reviewed how to cut many different vegetables, a few tips on how to work and cook with them, and how to avoid waste when cooking. I LOVED this part.
She shared some pretty obvious tips that most of us do not do while cooking in the kitchen. I feel like I am now a moderate manager of a chef’s knife (I.E. I could still potentially cut myself, but I now know I could avoid it by not doing stupid stuff).
Then we got to practice. Everything we chopped went to a soup kitchen, so not only do you learn how to avoid blood donation in your kitchen, you leave with the warm-​fuzzies at the same time.
Can’t wait for the next level of this class!