Sur La Table 55 South Main Street, Naperville, IL 60540

"Loved this cooking class! We made macarons, and although they're difficult to make, the chef made it very simple and easy to follow. And they came out so tasty! Love the variety of cookware, decorations and baking supplies they have here. The staff was super helpful and the store was really clean. Always refreshing to experience that."

"This is the second time I attended a cooking class. The first was 2 years ago for a pasta class. It was a bit disorganized but the pasta was good and fun. I noticed then the grime and dust all over the fixtures and vents. I mention this to the chef before I left. I gave them another chance and returned this week for a croissant class. Again it seemed a bit disorganized between the cheif and staff. The tables are so wobbly now you have to hold down Kitchen Aid mixer from vibrating off the table. Making the croissants was easy but they burnt the smaller ones and weren't edible. The ceiling fixtures and vents are still covered with grime and dust. It is disgusting and a health hazard. That stuff has to be shedding and fall on the cooking areas. I will not be returning again nor will recommend. It's a shame."

"We participated in a "Date Night" cooking class on 09/23 (Naperville, IL). The class was a surprise for my birthday and this event did not end with a bang. Here are a list of concerns: 1. The ceiling/vents/speakers/TVs/etc are covered in dust/dirt/grime/grease residue. All of these are directly above the cooking stations and clearly have a risk of food contamination. I would also venture to say this area has not been cleaned in a long time. I have attached pics for your viewing pleasure, zoom in to get the full effect of what we were seeing. 2. The cooking stations are two separate tables, placed against each other. These separate tables are on wheels and move around. These separate tables have locks on some of the wheels, but when they are applied, they do NOT work. Our cooking group tried applying the locks, along with the "Chef" and everyone was unsuccessful. When you are chopping with sharp knives, cooking with burners, hot pots/pans and oils, stirring, tossing etc you would expect to have a solid, non-moveable working surface. In the event you lean/bump against the table on wheels, you would not expect it to advance in any direction for safety purposes. Well, the moveable cooking station did advance several times in many directions, creating that unsafe, potentially dangerous environment. 3. The first course we prepared was the dessert. The dessert involved the use of fresh pears. We were instructed to peel the pears, cut them in half and core them. Upon peeling our pear, we discovered a bruised, mushy, discolored end. This was brought to the attention of one of the "Chef's" assistants, who advised it was still "fine" to use. Clearly this pear was not fresh. We then moved on to making the Cardamom-scented sabayon, which calls for a 1/4 cup of reserved poaching liquid, cooled. We did not use the poaching liquid in the sabayon, instead we were given Prosecco wine to use. This whole experience was a huge disappointment. From the cleanliness, safety hazards, substituted/non-fresh/missing ingredients, to the under cooked food, long waiting times to eat and other guests eating/leaving before us. I reached out to the online customer service several times and I was advised I would hear from someone and that NEVER happened. Based on the lack of concern/follow through, I am posting our experience on Google Reviews. There is more to post, but Google limits the amount of characters you can type!!"

"The store is pricey. I took the French croissant class, and it was very fun. Pretty entry level teaching, and the staff made the experience enjoyable. We ended up getting a couple croissants of both flavors to take home."

"French cuisine! Very helpful with step by step instructions.. you are in group of 4 max.. we were tad late so we were 2 left at one table. We came there for the soufflé specifically, unfortunately the dessert portion was a group teaching so didn't have much experience on making that. (Not as much as hands on as I expected) The rest of it was fun to cook and delicious to eat. No take homes, must eat there."