De Gustibus Cooking School

Shame on me for not reviewing DeGustibus sooner. I attended several cooking demos pre-COVID and just attended one last night (the first in years). The format is wonderful. Excellent award winning working chefs make meals or specialties and talk about the food and ingredients. You watch, you eat. The video screens enable you to see techniques. The chefs answer all your questions and you get the recipes. But wait! There's more!!! There are wines paired with each course and a rep (or if you are lucky, the winemaker) tells you about the wine, the flavors, why it goes with the food etc. what a perfect night. You are always among a friendly, diverse, foodie crowd and it's a blast. I went alone last night and enjoyed crispy caper and eggplant campionata with potato chips, baby lamb chop with a delis glaze and pomegranate, crispy duck with plum compote and goat cheese cheesecake with macerated berries. Chef was Adrienne Cavalo from Miami and the wine was Trivento from Argentina (i am now a Malbec fan). Another time I went and it was Passamore caviars with great dishes and champagnes. The staff is amazing--go on the website and look at the upcoming demos and classes. You will not regret it. It's a foodies dream! And one more thing. It's on the 8th floor of Macy's Herald Sq. Yup--who knew?! It's tucked near the elevators by the exit to Santa's workshop.

De gus I finally made my way to De Gustubus and really happy that I did! My friend was doing the cooking demonstration and although I got there a few minutes late the staff and crowd was very welcoming. Chef Ayesha is amazing! She is from Shukette which recently opened in Chelsea, a part of the restaurant group of a few other restaurants including Shuka, Vics and Rosies. Also, to have your food prepared by an incredibly high level talented Chef with quality wine pairings is very lovely experience! Sal Rizzo, the owner is very accommodating and very entertaining as a host. he was the perfect energy for the group with very positive and entertaining comments. The space only fits about 30 people and the alcohol was refilled. While the cost might seem high ($145 with fees) for 90 minutes it went a bit over and they did not rush you out. I had five drinks (One proseseco, two white, and two red) so it was well worth it. Service was top not h. The staff were en pointe and attentive. They were always cleaning up after you're making sure that you got your food at the right time. I was also lucky enough that our chef made us laugh the entire time because she has a fantastic personality. Furthermore, every dish was created to perfection and visually appealing with very different interesting flavor profiles. I've been to several of her restaurants and not let down. I will enjoy returning!

Great experience in terms of food, wine, watching and learning about preparation of the meal, setting, and the people involved!

This is a not-to-be missed experience for foodies! Sal is such a pro, lining up stellar chefs and creating a wonderful time for attendees. I've seen everyone from vegan chefs to Italian chefs and everything in between. We turned my in-laws on to these classes as well and they happily drive in from Connecticut regularly to attend. Between the many-coursed meal and the wine served, the experience is an incredible value and you get to go home with some excellent recipes and knowledge. Tonight we are preparing to take the champagne and caviar virtual class and we expect that it will be just as wonderful as all the others. If you have not checked out De Gustibus yet, do it immediately. You will not be disappointed!

A perfect gift for the foodie that has everything, De Gustibus is a cooking school for those that don't want to train to be a professional chef, but want to cook like one by learning how to pair the right wine with the right meal. This year, the school opens under new ownership with chef Sal Rizzo at the helm. Taught by a cadre of international chefs and sommoliers, classes run in groups during two semesters Spring and Fall. Upcoming classes to be taught by: Jacques Pépin- French Culinary Institute Andy Nusser- Casa Mono Ariane Daguin- D'Artagnan Barbara Lynch- No. 9 Park Bill Telepan- Telepan Brad Steelman- The River Café Cyril Renaud- Bar Breton Garrett Oliver & Liz Thorpe-B'klyn Brewery & Murray's Cheese Jim Lahey- Sullivan Street Bakery Jose Meirelles & Mark Hennessey- Le Marais Matt Hoyle- Nobu 57 Stephen Lewandowski- Tribeca Grill Take one class at a time or book a series, pick sooner rather than later as classes tend to fill up and close quickly. Register online or by calling the school. I attended a class for kids cooking and got to drink lots of wine while watching the superb and very patient John Ochse of Williams-Sonoma work his magic with the group, ages ranging from 8-12 years of age. Now you may say to yourself, $150 to show a kid how to make salad and a pizza...whut?? Heh, welcome to Manhattan!! It's not just the actual meal, it's the entire holistic experience of choosing ingrediants, preparing the edibles, plating the meal. John embued the day with a sense of fun and creativity, helping to show the kids that cooking for oneself and others is an enriching experience. Yes, all this doesn't come cheap but you get what you pay for. Five stars indeed.

Attended a wonderful class on 4/24/18. Wonderful couple from Portland demonstrated and what they cooked was amazing! Sadly I have serious food allergies and was thankful that the menu was listed on line prior to the class. I have to give a BIG Thank You and shout out to both Arlene and Emeril for their kindness, understanding and attention to my requests. I didn't want to make a big deal about my food allergies but if I had not, I would have spent alot money on just an appetizer and dessert. They both were wonderful and kind and very attentive to my special food needs. I cannot thank them enough...made my evening very special. You made a really good class a great one! Thanks again to Arlene and Emeril

Last Wednesday night I had a 6 course dinner cooked for me by Iron Chef Marc Forgione served with unlimited wine at De Gustibus. What did you do? This place serves up one of a kind unique dining experiences you cannot get anywhere else. While I do agree it is a cooking demonstration rather than a cooking school, this place has quickly become one of my favorite spots. Over the past few months I've been to classes here hosted by Ted Allen, Geoff Zarkarian, and Marc Forgione. The classes typically are 4-6 course meals that the chef will demonstrate how to make and then serve to the class of maybe 50-60 people. It is small and intimate and interactive and you are able to ask the chef's whatever is on you mind, be it cooking advise, or questions about FoodNetwork shows. Tickets generally will run around $100 per person, which is a great deal considering dinner at any of their restaurants with drinks will run you at least $150 for 2 people with drinks. Only a couple of minor complains. First, seating is based in check-in order, which opens at noon. You find a lot of people check in immediately and vanish until the event. If you are coming from work like me, you will find yourself in the back of the room because 90% of the people checked in hours ago. Secondly, what I have seen a few times is one person goes in to get their seat, and saves 6 other seats for their friends who aren't there and arrive 30 minutes into the class. I'm sorry, we aren't in second grade here... There should not be adults saving seats for people who don't arrive on time. All that being said, I still love coming here. If you consider yourself a foodie and are into celebrity chefs, this is the place for you.

My husband and I attended a vegan cooking demonstration & tasting (with wine) recently and I was very favorably impressed. De Gustibus is classy without being stuffy. The owner, Sal Rizzo, is hands on - in a good way. If you have been wanting to try something like this, this is a great choice. Even if you haven't, try it anyway!

Visited the space within Macy's for an Amazon taste test and it's basically a buncha small tables near a larger cooking area with photos of chefs they feel you should know walked into the space on the wall.

Miss NYC took me to visit De Gustibus Cooking School and I can't wait to go back. Sal and his staff were completely fabulous making it a complete event. Union Square Cafe Chef Carmen Quagliata a complete gentleman answering everyone's questions keeping it light and entertaining. The food as you would expect outstanding. Bravo!

"Cooking school" is a misnomer for De Gustibus; cooking demonstration is more appropriate and can be more appealing depending on your mood. I've gone to cooking classes where I had lots of fun chopping, stirring and getting my hands dirty. But when I went to De Gustibus on a Monday night after a long work day, sitting back and getting fed was all I wanted to do and exactly what I got. Given that this is a cooking demo, the instructor can really make or break the experience. When I went, Jason Hall, the Chef de Cuisine from Gotham Bar and Grill was the instructor. Jason was nice and patiently answered everyone's questions, but he doesn't have a huge personality, and I can see a more gregarious instructor taking the De Gustibus experience from good to great. Whatever reticence Jason showed, however, was made up for by Salvatore, the owner of De Gustibus. Salvatore kept a constant dialogue going with the instructor, asking conversation-generating questions and made sure everything was running smoothly. The food itself was good, but the portions were surprisingly on the smaller side. I left feeling satiated, but not full (I believe this is how most of the healthy world eats), and my dinner date said she'd probably have to eat more food when she got home. There was an amuse-bouche of delicata and kabocha squash with a curry emulsion then full demonstrations of a white wine coq au vin chicken dish, a confited duck leg, milk-braised veal breast, and a braised beef short rib. There was a bit of a lag time between what the chef was demonstrating and when the food for consumption was cooked, and most of the dishes came out lukewarm, taking away from the flavor. From what I remember, only the braised beef short rib came out at the right temperature, and it was delicious. De Gustibus was pretty generous with the wine though, and the servers offered to pour seconds and even thirds. There were definitely times when I got antsy waiting for the next course to arrive. George Faison from meat purveyor DeBragga was there and explained a lot of the finer details of butchering, which I personally wasn't interested in, but I can see how some more ambitious New Yorkers would want to know how to butcher their own veal. I'm just glad there was no blood or the sound of bones breaking. Given the classroom-like setup of the space, I'd recommend those who are going to learn (versus to eat) get there earlier and sit in the first few rows. There's a giant mirror that hangs over the chef's station so that everyone can see what he's doing, but an amphitheater style seating would've been ideal (wishful thinking on my part given De Gustibus's location in Macy's). Just as you'll find in your typical classroom, the back rows of my class were filled with chatty/thirsty people who became a little too chatty at times. Overall though, the setup is good, the food at least decent and you can be as engaged (or disengaged) as you want to be. I'm not sure what the exact relationship is between De Gustibus and Macy's, but I'd consider the partnership a smart ingredient branding (ha) move on Macy's part as it raised Macy's profile in my mind and presented a good opportunity to advertise the kitchenware they carry.

On a recent NY trip we had booked a couple months in advance to attend while Carla Hall was in town. It was a great experience. Very personal and intimate. Carla was fantastic. She is VERY talented and simply a wonderful woman. Wish we had something like this in Seattle.

100% agree with Dione D. that De Gustibus is a demonstration. If you come expecting to cook (which I did) you will be slightly let down. However, it is still a fab experience and an awesome way to get face time with some of the best chefs in NYC. My first "class" was with Marc Aumont of The Modern and was chocolate themed. We got three dessert courses, 2 savory dishes and 3 wine pairings. I had such a great time and the chef was so sweet and informative. His wife even made a guest appearance! Everything I ate was incredible and the wine was amazing. Plus they handed out a generous goody bag and take home treats for later. Well worth the $95. My second visit was with Jim Lahey and it was centered around his "My pizza" cook book. Honestly this class was a huge let down. The pizza was good but I left hungry and Jim was wayyyy too open about his political opinions. I found him entertaining, but my conservative grandma (who paid for the class) found him to be vulgar and was extremely uncomfortable. Regardless of whether I or anyone else agreed with his statements, people are coming to this class to learn how to make his recipes and he (along with De Gustibus!) should agree to present a 2 hour class without political agenda. It tainted my experience watching people cringe while listening to his rambling. Overall I look forward to my next visit to De Gustibus and definitely think it is worth checking out if you are a foodie!

De Gustibus is more of a demonstration than a cooking school... you don't actually cook (or learn to cook). But it is a great way to spend a nice evening with a respected chef, and you don't get your hands dirty! The chef works through preparations of the food you'll be tasting, showing you his process from earlier in the day. He chats and answers questions from the audience, as well as prompts from Sal Rizzo, the spirited and engaging owner of De Gustibus. You're sent home with recipes from the evening, and you'll also get a chance to take a picture with your chef at the end of the demonstration. So if there is a chef you like, buy the class he's teaching! And the best part is that, as Sachin P. noted, the servers are pretty liberal with the wine throughout the evening. I think this would be a really good date night or present idea for someone... probably not something that's in everyone's budgets for a weekly or monthly event (though there are definitely regulars at the school!), but a very nice something to do once in a while.

Have been here for many events and it is always an amazing time. Whether it is hands on or a demonstration, the event is truly elite and makes you feel like a 5 star chef. I cannot wait to start buying tickets for the spring season chefs.

We had a great time here. Extremely interesting and very fun. A respected chef, comes in and gives a talk about their background and cooks for us. We had a 4 course meal plus an amuse buche. Also the servers are very liberal with the wine!!! Slightly on the expensive side, but well worth it! Cons: It was kind of annoying that the owner was constantly "shushing" us to be quite. For the amount of money we are paying it is not the nicest of venues. They could spruce it up a bit. But still well worth the money!!

My mom came to the city and surprised me with a class with Alex Guarnaschelli for my birthday (today). I've lived in NYC for ten years and I was an Alex Guarnaschelli super fan... went to Butter, watched every episode of Chopped ever (she was my fav judge). At the beginning of the class, the manager of the cooking school encouraged us to tag pics and videos on social media. Everyone who works there is very kind. However, within the first ten minutes of class i was taking video of Chef Alex and she rather brusquely asked me not to film her. I was filming with my iPhone (not a camera) because i wanted to capture every moment. It was so exciting being front row center to see my favorite chef, who wouldn't want to film bits and pieces of such an experience? Getting called out in front of a huge audience by one of my personal heroes was humiliating and emotionally overwhelming. I ended up feeling very hurt in the Macy's hallway and just left because I was so distraught, humiliated and upset by the entire experience. If chefs don't want to be photographed or filmed, that should be made clear at the start of class. Ultimately I am a customer and it's not right to make customers feel totally uncomfortable... especially when they are celebrating a major event.

I've taken countless cooking/baking classes throughout the NY region. This "school" sucks unless you want to listen to A. Bourdain mouth off while he "cooks" Vichyssoise. Yeh, I need to spend $$$ and go to Macy's to watch a celebrity "chef" make potato and leek soup. I learned NOTHING. I doubt you will either. This "school" seems to be about some famous restaurant's chef cashing in on the restaurant's name. Or worse a celebrity chef cashing in on their own name. They come in do a little demo and that's all folks.

I took a hands on class which was informative, fast-paced and fun. I learned skills I could try at home. Sal Rizzo establishes a light-hearted atmosphere right away, so you can enjoy the class if you not a serious culinary student.

Hands down one of the coolest, warmest, most enjoyable experiences I've had in NYC. Spent Monday evening at the demonstration kitchen at De Gustibus Cooking School on the 8th floor of Macy's, eating, watching, and learning about the preparation of five courses of world class French cuisine by the executive and pastry chefs of The 21 Club. Wow! If you love food and enjoy the Food Network (or even if you don't), this is a must do. I've been to such shows before, in New Orleans and the Berkshires, but De Gustibus is really a step above. Somehow, despite its state of the art facilities and the celebrity chefs it showcases, there's a genuine warmth and homeyness to the experience. The owner, Sal, seems to make a point of knowing all his guests and keeping everyone engaged, carrying on a dialogue with the audience and the chefs as they work. He really seemed to relish sharing the experience and great food and wine with everyone, and the chefs really seemed to enjoy the give and take. The wine - 3 different kinds selected by the co-owner, Gary, for their value and the manner in which they complemented each course - was terrific and flowed easily. The food was so good I literally sighed every time I tasted something new. Really! The 21 Club is definitely now on my list. One unique aspect of De Gustibus, which I thought was great, was that unlike the other demonstrations I've been to, we did not have to wait around for the chef to prepare and then plate the dishes himself for distribution to the audience. The food was actually being prepared fresh in the kitchen behind the stage by the 21 Club's sous chef and efficiently served by De Gustibus' excellent waitstaff, allowing the chefs and guests to focus solely on discussing the ingredients and preparation. That kept the evening moving along smoothly, and the 2 1/2 hours went by in a flash. Both my wife and I agreed De Gustibus is a great alternative to seeing a Broadway or off-Broadway show, only here you don't have to worry about a bad seat and you will always get value for your money. We can't wait to go again.