Best Catering Courses Sydney Near Me

cindy fransisca: Student service not helpful

Georgiana Burungiu: I just finished my year with LCB...i had a great time and learned so many things!Staff goes all in for their students..especially the chefs!!!Highly recommend this culinary school!

jeufjc ehrhd: 졸업생입니다. 제발 돈 버리지마세요

Simon K: Lovely people can’t fault them.

ELM Ford: Terrific experience for both the customer and the students here. A great way to interact and amazing food. Presentation is exceptional.

Mickael P.: The coffee maker is very friendly and always smile and nice with everyone.I put a 2** for the price and quality product. It is Tafe it should be cheaper than anywhere else.They put the coffee from $3 to $3.50 it is 16.66% of increase ! It is not the best coffee either.That is unacceptable.You have to go out of Tafe to get a $2 coffee at Top Ryde. That put the students at risks in crossing the main roads.# stop crazy inflation now.

Tuyết Minh Lương: Đây là ngôi trường mà con trai tôi mong ước được học ! Hy vọng con trai tôi sẽ thực hiện được mơ ước của mình tại ngôi trường này ! Và hy vọng ngôi trường này thực sự tốt như chúng tôi mong đợi !

JiaJun LI: 我很想去这个学校，虽然我英文水平不好 但是我特别热爱西餐这一行 我每天都在家里看也gordon Ramsay的视频一遍又一遍的做菜 但是很可惜的是我的英文不知道怎么样 所以我没敢去考这个学校。这个学校很不错。从这个学校出来的学生有机会都可以考米其林。我会为了这个学校 努力学英文的。

Karina Bright: Positive:Quality,Value

Edgar Nolan Antoniius: Positive:Professionalism,Quality

Bella Tung: delicious food and great service

Trang Nguyen: All LCB student service is the worst service, no help at all ( as they always said we here to help) and so in responsive, all the things they can help student is to ask student contact another department when any issues happended or have to book appointment online first ( and appointment always take 2-3 days to reply so what the point they are here to help.I have completed Advanced diploma, there is no problems for me in cooking. However, i suggest everyone do not choose LCb for any advanced study rather than cooking if you aready completed any study ( degree, bachelor, master) before. What the point spending 6 hours in school study 2 subjects and you are required to do assignment at school, you cannot leave earlier. For me, its ridiculous, we all not children need someone to observe while we doing assignment, and all assignment need to be 100% correct which is no mistakes ( not like degree you can be D, HD,C or F). For examples, if you have just only 1 wrong question, you have to come to school in another resubmission day to fix just only 1 question.I have one subject which is transferred credit, but i only have approval for that when i finished payment for upcoming term and LCb did not guide me how to take my money back until the end of term. i have to write email to Financial department asking about my money. This is unacceptable, I feel like this school trying to take money as much as they can, no responsibility to give me back money.

황준성: 이 학교 정말 좋아요힘듥얽욝 괅젥 넑묽 많앍욝

fitness kings: I have to ask a question plz tell if I applied for studies and got refusal sooo how much fees you refund me

Hùng Anh: Not so good LCB

Raja08 Paramasivam: Chirog SoodA student of yours working with me in Rydges Hotel, North Sydney. He ate my chicken What I cooked on Friday the 31st May. I started cooking at 1.30pm on 31st and ended up at 2.30pm. He ate it and said that By 3.30pm he got Food poisoning. I would like to know is that he taught about food poisoning happen in one hour. I studied in India cullinary if food poisoning happens after 3 hours.I just would like to know Which is true. Is he been taught this way. Also I had that chicken on friday and saturday 1st june. Nothing happened to me.

Leo Sommerich: I have been there many times. The students all seem very talented & professional in both waiting & preparing outstanding meals. The presentation, quality & flavour are excellent, an amazing experience of fine dining at an affordable price in a great dining environment!It is a credit to the teaching staff & the management!

minh duc: The place for education without support. They just focus how can hold you back and make you pay more. Teacher unprofessional and alot of trouble for the student service .

Mr DJ: I regret choosing Le Cordon Bleu Sydney to learn how to cook. It’s only been a few days since the course started and I wish I hadn’t made this stupid huge mistake. Not everyone goes to the school to be a chef, some people including me do so as to enjoy cooking more as a hobby which is what I personally think the LCB staff should be aware of. It was the third day yesterday and I’ve completely lost all my interest in cooking.I heard LCB would teach you from basic how to cut stuff to superior and were beginner-friendly which was the main reason why I picked this one but you know what? It was false information.If you insist rushing beginners to memorise all the different kinds of ways to cut veggies in a 2 hour long demo class and then expecting them to do exactly what the chef did in the previous class the same day without help is LCB’s way of teaching, then I have no words. Plus, aren’t the people that are so called teachers supposed to “help” students when they have difficulty? Most of the chefs (teachers) would just be like, “Did you not pay attention to the demo class? You should know how to do it,” “Well look at the pictures you took in Demo class,” and then just walk away.What is the point in paying $60,000+ dollars when there is no difference between learning by watching Youtube videos and attending the expensive school?The school rules are ridiculous as well. The most stupid thing out of all is there’s so many assessments and if you fail twice, you pay a lot of amount to re-take the same course or something like that. Seems like it’s very easy to take money from students.The chefs won’t allow you to be in classes either if your uniforms are not ironed and always say they’re so strict so we can get used to the real kitchen environment but it’s not really convincing. You don’t pay your job the ridiculous amount, do you?Every day since day 1, I’ve been thinking to myself I should’ve listened to those who said “do not go to LCB”and I didn’t take the advice and that resulted in a waste of my time.Honestly, stress and anxiety are the only things I’ve got from the school experience so far. A couple of months of my life has been wasted by the mistake I’ve made but it was a good lesson because at least now I know the importance of listening to others sometimes.I’ve already made up my mind that I’m changing to a different school, so good luck with your decision if you have included this school as an option for your cookery journey because you’ll need it.

Local Guide Remediator: Just tried the Degustation dinner at the restaurant with friends. $65 each. We enjoyed all the meals with the soup being the most popular. Looking at the reviews it appears the identical menu is still being serviced 2 years later. If it is your first visit the entry is via Parkes St and drive all the way to the top back building and restaurant is on level 4.

Susan Hughes: Had an amazing time at our Thai Cooking Class - the attention to detail with everything was very impressive - learned a lot about Thai cooking and all the little tips. Well organised, quality of ingredients first grade, all in all very impressive, looking forward to doing another class in the future

Denby Liddelow: I thoroughly enjoyed the 2 hour vegetarian cooking class run by Paul who is a very knowledgeable chef and an excellent teacher. All 9 participants clearly had fun and learned a lot through working with Paul to create several really delicious dishes. We were all able to taste the creations towards the end of the class and the wine provided to accompany was a nice touch. I have no hesitation in recommending the class.

Andrew M: Such a great day.Paul really knows his stuff. Friendly, informative and open for questions. Learnt so much.

Peter Colless: Just did the Middle Eastern Banquet class and had an absolutely fantastic experience. Paul was absolutely brilliant. patiently guiding the class as we stepped through each dish, with lots of QnA along the way. I learnt so much! Topped off at the end as the class sat down to enjoy the amazing food we had just created, with a glass of wine and lots of fun banter.Can’t wait to do the Spanish paella & tapas course.Thanks Paul and team for a great night.Peter.

Rowena Frith: We enjoyed our BBQ class so much! Really knowledgeable and flavours incredible.

Iyad Almadi: I recently had the pleasure of attending a Middle Eastern/BBQ cooking class and I must say it was an incredible experience. Chef Paul, our instructor, was a true master of his craft and his passion for cooking was palpable from the moment we walked into the kitchen.The class was well-organized and started with an introduction to Middle Eastern cuisine and BBQ techniques. Chef Paul took the time to explain the history and cultural significance of the dishes we were preparing, which added an extra layer of depth to the cooking experience.As we began to cook, Chef Paul guided us through each step, sharing tips and tricks along the way. The recipes were both traditional and innovative, with a focus on fresh, seasonal ingredients and spices.One of the highlights of the class was watching Chef Paul demonstrate his expertise with the grill. He showed us how to properly prepare the grill, control the temperature, and cook meat and vegetables to perfection. His attention to detail was impressive and it really made a difference in the final product.In the end, we enjoyed a delicious meal together, sharing our creations and swapping cooking stories. It was a truly unforgettable experience and one that I would highly recommend to anyone who loves Middle Eastern cuisine and BBQ.

Bruce Lobelson: Did the “Curry Creations” class on Tues 21st Feb 2023. Wonderful experience, great food, and a top drop to help wash it down. Highly recommended.Bruce LobelsonBronte

Ben Stevens: We recently completed the dumpling course at Sydney Cooking School. What a great experience! Ken, our chef had extensive knowledge and a friendly, helpful demeanour! The Dumplings were delicious and I can't wait to attend another cooking class here in the future!

Violet Roumeliotis: We recently redeemed a gift voucher for a BBQ Seafood class at the Sydney Cooking School and what a fabulous class it was!! Not only the exceptional talents of Paul a talented and seasoned chef who instructed but the whole experience- a small class, great environment and multiple skills gained ) very hands on) in shucking oysters, knowing how to prepare cook and serve scollops , squid, whole fish, accompanying salads, vegetables and the most important ingredients and where to buy them and detailed recipes distributed to each participant. We ate as we cooked and had a glass or two of wine as the 3 hours class progressed. Others there had also attended the School’s other classes and spoke very highly of them too. Highly recommend the Sydney Cooking School- we will certainly be back and also buying lots of gift vouchers for our family and friends! 👏🏼👏🏼👏🏼🙌🏽

Lisa Green: We did the seafood BBQ yesterday with some friends and it was very fun and also full of information. Recipes approachable for a home cook! Highly recommend**update** our Australia Day spread included several dishes from the class cooked at home on normal grilling equipment - everything turned out great! Highly transferable for actual home cooks.

Isabella Sammour: Had the best time at our cooking class led by the amazing Brett. He was extremely knowledgable and fun and made our Hen's party a hoot! Morenna and the team were amazing to deal with in the booking process also. Thanks Team!

Hayley Warden: I attended the 4-week Adult Beginner’s cooking course which was led by head chef Paul Pereira.Paul is extremely experienced and knowledgeable. I really appreciated the anecdotes and tips that Paul would share throughout the class.The food we prepared each week was delicious. It was great to try it during the class and then have enough to take some home.I highly recommend Sydney Cooking School and I look forward to coming back.

Amber Moncrieff: Our 3 boys loved this class today and have just asked me to book them in again for another session. Lots of interesting food and learning. Thanks SCS!

David Casa: The class was a good size, i learnt so much & was surprised how much i learnt. The chef was knowledgeable & made the class so much fun. I will definitely be attending another cooking class.

Nyssa Bunyan: I recently went to Sydney Cooking School for a birthday present. My partner and I really enjoyed the French cooking class and learnt lots of useful tips. The chef was very professional and answered any questions we had. After cooking we got to sit down and enjoy the 3 course meal which included a cheese soufflé, lamb and ratatouille and chocolate fondant. We loved it so much we are already thinking of going again or gifting to experience to friends. Highly recommend!

Phil: We went to sydney cooking school for a French styled class and found that it was amazing!We cooked a 3 course meal which was fantastic from start to finish.Paul the chef who ran the class was top shelf. He ran the experience and did a fantastic job keeping everyone informed throughout.Would highly recommend this place to anyone who simply wants to improve their cooking skills or as a gift and enjoy the experience.Thanks again guys!

Ffrances Lawes: Held our corporate Christmas end of year event at the Sydney Cooking School and had a fantastic time. Learnt lots of new skills and the food we produced was amazing. Both Morenna and Brett went out of their way to be accommodating and would highly recommend as a venue and team building exercise.

Paul Spyrakis: Great food. Really helpful and knowledgeable chef. Recommend it highly.

Maddie McKenzie: We did the vegan cooking class for our Christmas party and just WOW. I could not recommend this place enough! The flavours were INCREDIBLE, the staff were an absolute delight! Best experience ever. Will be back!

Natalie Ofner: I recommend the Greek Mezze Style BBQ. I did this class on Sunday and it was SO MUCH FUN and the food we prepared was delicious. Ana was a fabulous teacher - I will be back to do more classes.

Dean San: spent a long time choosing all the items, only to find out that they don't even cater in Sydney; and not in Perth, Adelaide or Brisbane. I called them and they said they have not done for months. Lying and False advertising.I wouldn't trust what they say about their food and its quality either. In my opinion, if you lie about one thing, you are likely to lie about other things.

David Marcus: Critical:ProfessionalismCancelled on our event of 80 people a week before it scheduled. Seriously unprofessional move. I'd never consider using them again.

Sharon Micale: Positive:Professionalism,QualityWe used Fabulous Catering for my husbands 60th birthday party & were extremely glad we did. Our guests were very impressed & it made a great party even better. I would highly recommend them.

Sean Greenwood: Fabulous Catering were brilliant. From the first contact everything was simple. On the day the staff were very friendly and respectful. The food was very tasty the staff ensured they got around to everyone. Would highly recommend.

Stuart Anstee: This is a food processing factory in an industrial area. The food is very tasty but it's ordered by phone or online

Alex Hanley: When speaking with these people about options for our sons christening, the man on the phone suggested that my wife should "go f$%k herself" as she was taking up too much of his time as our children were making noise in the background. If you don't know exactly what you want I'd suggest steering clear.

Natasha McRae: I was embarrassed with the food for my sons wedding. Dry tasteless chicken, ran out of lamb, ran out of lettuce , soggy chips, supermarket wraps, could not sense any Greek flavour. The service was great, on time and nothing was a hassle .....the food was embarrassing for our guests. Very poor, home made "Greek" food.

Emma Nardo: Fabulous Catering provided breakfast, morning tea, lunch and drinks for our outdoor event of 260 people. Despite the 40+ degree day, Marian and her team prepared and served the food without incident. They were very flexible with moving meal times forward. High praise was received from many of the staff, especially at the sheer volume of food.Jessica in the events office was also a saviour, managing all the changes of this last minute booking with true professionalism. Making such a large catering booking for a group of this size, with 1 weeks notice should have been impossible but Jessica made it happen.

Thomas Zeng: I spent one year at Kenvale enrolled in their Commerical Cookery IV & Adv. Diploma Hospitality Management, after winning their High Flyer scholarship. I did not enjoy my time there.This is not entirely the fault of the staff or environment here, there are some wonderful, passionate and knowledgeable teachers and lecturers, but are undermined by the systems in place.I believe the theoretical learning covered here is limited at best, and frustratingly ineffective at worst. Their material and assessments are not written by the staff here, outsourced to a third-party contractor, and often of terrible quality. I have seen quizzes on BuzzFeed with multiple times more effort put into them.Practical classes are a mixed bag, and the quality of the classes will vary wildly depending on the specific teacher you have. Some are excited, passionate and very eager to push you, others are textbook of examples of "can do, cant teach".If you're looking to get started in hospitality with no prior experience, I think this is actually a decent place to start - assuming you get Smart & Skilled Funding and/or a scholarship. Otherwise you're much better off at TAFE. You'll get the same education for cheaper/free.

Romi Kwan: Very good dining experience w great service and food

Anmolpreet KAUR: My experience with kenvale college was amazing.Staff is always helpful and specially thks to chef Farzaan contractor who is always helping and listensing to students and guiding them in right way.

Prashant Lohala: I booked rcg and after standing outside the venue for 2 hrs straight i am going home. Thank you so much for wasting my wonderful day. There isnt even a single person at the college and you cant call anyone to know whats happening. They dont reply calls. They should have informed us if the class was getting cancelled. I am requesting a refund.Update: its been three weeks and they havent refund my money.Life lesson: Dont get carried away by seeing few good reviews.

Kanwaljeet SINGH: Kenvale college is Great learning Institute in Sydney provide high skill of education in hospitality and event management great and supportive staff. Specially Farzan contractor he is professional commercial cooking trainer with higher educational skills and teaching skills I love the way he teach us and make possible to achieve this course. Thankyou very much for your support and knowledge to us..Thanks 👍🤩👌👌

Apple Ball: The worst college to get an rsa from. Trust me. Your time and miney will be wqsted and you wont even get your rsa done.

Eduardo CITRAN MENDES: Cursei CERT IV Commercial Cookery e foi muito bom, tanto a parte teórica quanto a prática, os professores são bem gente boa e ajudam bastante! Estou saindo bastante feliz com o resultado.

José Francisco Guerra: I had a great time studying at Kenvale great atmosphere and great teachers especially chef Farzan who is the head chef of the college, my beginnings in cooking class was a bit confusing because I didn't know much about how to treat and what method of cooking I must use for some ingredients, but chef Farzan put me on the right path of my career, he often challenged me to do my best, today, after 4 years working in the kitchen, I am grateful that I have a base solid thanks to him and all the efforts of the other teachers.

Vincenzo Ken: I had a great experience at Kenvale, I built valuable connections and met great mentors. All of my teachers contributed in my development and supported me during the journey. A big thank you to all Kenvale staff but in particular to Farzan and Bernie that are always supportive and available for help,Louise and Ross that gave me inspiration and motivation apart from their knowledge,Jennifer, Nicola and Bernard for their professionalism and skills that they taught me.Vincenzo

Cardoso: excellent college! great team

Tanya Fraser: Had an amazing time at the battle of the chefs competition through school last week.Awesome learning experience for all of us. Great meeting the team from Kenvale and would love to go check them out after yr 12.Totally inspired after chatting with their chef Farzan and hearing /listening to how passionate he is about the way they teach. Chef life here I come 😊😊😊

Rachel Letton: Just been at an amazing Open Day. The food=Brilliant Service=Outstanding. Hard to believe these are all new student's that commenced their career journey only 4mths ago. Onwards and Upwards for these fine people in the class of 2021.

mariangela simone: Had an amazing experience at Kenvale college as a cookery studentLoved my time here especially the practical component and the awesome restaurant experience that prepared you for real life.Thank you to chef Farzan and all the lecturers' miss the kitchen days

farhan nasif: Great learning experience! Perfect college to build yourself for the hospitality industry!

Rahul Singh: I am a current student at kenvale doing adv diploma and cert 4 in cookery snd would like to thank everyone for the amazing experience i have had here. Thanks to my restaurant chefs farzan for always guiding and being patient with us. thank you to krissy also for always helping us. Highly recommend

Nicolas P: Everyone is very helpful and friendly with the students, we had 3 differents cooking trainers which were all good in their way. We can also learn a lot from the online videos that are accessible for students through the platform canvas, it's very well explained and easy to understand.

Nicolas Comin Marques: Strive for excellence, that is what the collage and teachers try to pass to their students. I had a great experience during my Certificate 4 in commercial cookery and Diploma of hospitality and management. It all starts by collage uniform that engage the students on a mindset of professionalism and commitment with the industry, classes are conducted by experienced professionals with proved back ground in hospitality. Chef Farzan & Head Teacher always brought the best of each student, on a mix of experienced cooks and new students. Could not recommend a better school if you are looking to become a serious professional.

Meher Edibam: Great experience as part of our UNSW team lunch, fantastic dinning experience with great food and fabulous flavours.A colleagues niece studied in the kitchen there and raved about the food quality and chef so we had to try it. Great meal overall, the flavours were amazing especially my mains. :)

Daniel Blick: Very inclusive and engaging, wonderful

MARK JONES: Excellent service

Tash CN: I was extremely disappointed with my experience at William Blue. The perks of the college include; it’s in a great location, the campus is small yet quite funky. However, they have no interest in providing adequate student services and assistance. As a result, I withdrew from the college as my needs weren’t being met as a student and I ended up having an awful experience. I found that the lecturers weren’t very engaging and you pay a lot more than courses at most Universities. I definitely wouldn’t recommend the college to anyone.

Paris Lowe: William Blue is an amazing College! I can honestly say that I have enjoyed my past year studying with them, not only is it a beautiful location with stunning views and endless amount of dining varieties, but the lecturers and all my classmates are amazing. The smaller classes are a great way to learn from everyone in the room and all your questions can be answered by the lecturer. William Blue also provides students with endless opportunities such as workshops and career expos which are great ways to learn more about the industry. The last careers expo was an incredible success with many students leaving with interviews and new jobs. I cannot wait to see what William Blue still has to offer me over my next year or so while studying with them. If you are considering a career path in hospitality I definitely recommend you check out the awesome campus and talk to current students and lecturers at an open day!

Naomi Borg: William Blue is an exceptional College that focuses on their students succeeding and achieving the qualification they have dreamt of having ti help them in their ultimate career goals. William Blue looks over beautiful Sydney View amongst Circular Quay and is very easy to travel too and from. William Blue's lecturers help students seek the best of their learning intention and further their knowledge and understanding through the range of assessment tasks, class discussions and group assignments. They also allow online learning for those students who are unable to make it to physical classes which is great for those older students who already have a busy scheduled lifestyle.

Dana Sigmund: Torrens university has something to offer for everybody wanting to study hospitality. I been able to continue you working part time while studying. All the lecturers are knowledgeable and passionate about what they are teaching. But the very best thing about William Blue is that the uni staff work closely with industry professionals to design the course according to what employers want in employees. Therefore making William Blue students favourable and highly regarded within the industry's

Gunnar Haid: What a great place. I loved just about everything about it.You need to keep in mind that it is a restaurant where chefs and hospitality students undergo training, so you may have to deal with the odd mishap or overzealous trainee at your table. The menu choices are limited and the place closes earlier than other restaurants - its better that way for the students. So if you or your friends or clients are the sort of people who don't like that, that may not be the place to go to.For those who don't mind, a great experts is almost guaranteed. Staff (trainees and especially trainers and supervisors) where exceptionally pleasant and friendly and the food was certainly an 8/10.The nice and clean interior and incredibly affordable prices (the place is non profit) in an area of Sydney where restaurant prices don't seem to have a ceiling, make this place a huge winner in my eyes.Parking is a problem being in The Rocks, but public transport of course could not be any better. Make sure you make a reservation.

Braeden Rhys: The scholarship I won back in 2009 was the best experience as I became illusive to hotels across Sydney - every hotel wanted to hire me.I guess the best things about WB was the restaurant on campus that brought fine dining to the real life of learning, the new friendships I made throughout studies and the experience I had throughout my learning which has made me level headed, strong minded, determined, analytical and highly professional in hospitality and tourism management. Thank you William Blue.