Truffles & Trifles

I bought this class as a birthday gift for a friend and we were excited to learn some new recipes and techniques. Both of us are foodies and love to cook.
The place is owned by a «celebrity chef», though I’ve never heard of her and her creditentials didn’t mention any known restaurants. She runs the class a bit condescendingly in my opinion.
Initially, you’re broken into groups of 4 people. Your team gets a chef and the menu is distributed among the teams. We had 3 recipes to make. The sad part is, you’re never really instructed on how to do anything. The chef is really doing most of the cooking. It’s a very chaotic environment.
The appetizers are served during the cooking. At the end of the class all of the food is set out buffet style and then you sit to eat. $ 60 per person, the owner states, «okay boys and girls, there’s a lot of people here, no one be pigs». So we move to the buffet line. Everyone is embarrassed to really put food onto their plate! We all paid for the food, there should be plenty for that price!
The class started at 6:30, we left early, close to 10pm before the dessert had even been served, too long in my opinion. We had a fun group so we enjoyed our experience, but, you never know how personalities will pair up. Also, I think if you’re in it to actually learn something, you’re probably wasting your time and money.

I will never forget the evening some UCF colleagues and I were forced to cook with this Marci person. She was beyond rude, insisting that no one try anything creative or make suggestions. I wonder why she is so defensively aggressive? Her recipes were standard (not original) and the results were below-​standard, in one case inedible. It was truly one of the most memorably AWFUL «parties» I’ve ever attended, and a true lesson in how not to cook, not to build leadership, not to entertain.

I was very disappointed with my experience. Marci the owner, which seemed to lack basic social skills, but was a shameless self promoter, had us go around the table, give our first and last names, occupation with addition to the name and location of our employment. After a half hour of 22 introductions, it was time to cook. We were separated into groups and I was handed a recipe and told to do it, by another classmate (I never received instruction by the instructor). The 2 helpers were stretched thin as no one knew what they were doing. Even the dishwasher came out to help. I really have to give thanks to the three employees, they were absolutely wonderful and worked so hard to help everyone. Marci just sat in her seat and watched everyone, not offering advise or help to anyone, however, If you did go up to her with a question, she would answer it. As the classmates finished their dishes we all enjoyed our labor of love and our BYOB. I learned absolutely nothing in this class. If you are thinking of taking a class here. Find a recipe, buy the ingredients and follow the recipe. You will have the exact same experience and it will be cheaper.

Do not recommend. Took a vegetarian cooking class and the owner began by insulting vegans and getting the definition of vegetarian wrong. So you may not be a vegetarian– but who has a vegetarian cooking class and then isn’t very nice about it?
Then there’s the bigger issue — I wanted to learn improve my cooking skills. I learned more from a fellow student than from any instructor. The sous chef assigned to help us was spread so thin our entire station received almost no instruction. They hand you a recipe, tell you to cook it with not so much as an introduction and then you have to flag someone down for questions.

I went here for a cooking class with a very large group. I really enjoyed the home-​like environment after entering almost immediately. We were greeted with beverages and appetizers to begin. Then, we received a very quick walkthrough of how to properly cut and cook some of the ingredients properly. The rest of the time was spent getting hands on experience actually cooking the food. Since I consider myself some what inexperienced, the instructors offered plenty of help throughout the entire process. In the end, we had an amazing finished product. I would definitely recommend this place.

Delightfully disdainful, highly overrated and overpriced.
Marci certainly has culinary skills, but is socially ineffective. Her terse, insolent communication style made for a very uncomfortable and unenjoyable class. During the three hours, Marci delivered insults, including demeaning my special needs child, and barking orders at both her staff and other students. She was impolite and condescending, while self-​promoting herself. Our team actually whispered and tried to avoid her.
At the beginning of the class, Marci spent 10 minutes giving baking tips that you can easily find on Pinterest (how to make brown sugar or buttermilk) and gloated on other chef’s imperfections (Martha Stewart’s marshmallows were like wallpaper versus her beloved recipe which was so superior and highly demanded). She then sent us into groups to follow recipes without clearly outlining the logistics and responsibilities.
When we reached our stations, all of the ingredients were pre-​measured, and there was a support chef to assist, which was nice. However, for nearly $ 60 per person, we made one serving size and shared with the team versus making your own batch.
The timing and flow of our baking was poorly designed. For example, donut frying was not staged well, leading to longer than necessary cooking times and lack of clarity. Some of the recipe sizes were mis-​matched: way too much ganache wasted and too little frosting, leaving cupcakes bare. She joked that this was test class and we were her guinea pigs, which was disappointing for the price.
Additionally, the cupcakes were one click better than Duncan Hines and fell severely short of the Blue Bird Bakery or Miss Mollys. Her prized Krispy Crème donut was overly sweet and greasy the following day. I tossed them away.
I would save your money and avoid the negativity. I sincerely hope that Marci reads this review and learns from it: all the culinary skills in the world do not make up for good old fashioned niceness.

Interesting, delicious but not the cooking experience I was hoping for. Too many people executing too few tasks. I could have chopped and sliced more if I wanted to push myself in there, but who wants to do that all night. Our instructor was a total Diva. He scolded and pouted and was way too dramatic if you did anything wrong. We didn’t end up eating till 10pm (wish I had known that). I was expecting an opportunity to cook, instead I watched and waited all night.

Here’s how the pasta-​making class works out. When you arrive and enter the front door, hanging on the wall on your right side are aprons. Take one and put it on. Then, enter the room that has long tables and kitchen stations. Have a seat at one of the long tables. If you brought wine or beer with you, ask someone for a glass. I was under the impression they sold wine and beer, however I didn’t hear or see that when I arrived. Perhaps one must ask about it.
At the start of the class, Marci (I believe she is owner of Truffles and Trifles and Head Chef) will take attendance and give you a booklet of recipes. Marci likes to hear from each person what their occupation is, as a way to get to know you a bit and it is a good way for class attendees to get to know each other.
Class begins. Everyone stands around one of the assistant chefs who demonstrates how to make pasta. Attendees are then split into groups of 4 – 5 people and each group is responsible for making two recipes. There were five or six groups when I went, so we had at least ten dishes to try throughout the night.
After receiving help to make the pasta, the only other cooking instruction we received was when one of the chefs noticed a major boo-​boo we made, and when we asked for it; otherwise, groups are left on their own to cook with an occasional checking in by one of the two chefs. I wish there was more instruction on cutting and cooking techniques.
I attended this class solo and I was one of three who were solo so we were placed in the same group with a couple; most attendees are with a mate or with a small group. It is a great way to meet folks, whether you’re solo or with a others. My only complaint is, and there is nothing Truffles and Trifles can do about it, one of the attendees in my group was drunk, smug, and haphazard. Everyone else in the group and in the class was lovely.
This was a fun experience and I will definitely consider taking another class.

Best cooking class ever! I am from NYC and have been to several cooking classes there. This was unlike any other. I met so many interesting people and I loved you can be as involved as you want and if you really wish to sit and enjoy the food you can do just that. Staff is very knowledgeable and helpful and I hope I can come back before leaving. Orlando doesn’t know the hidden gem of a place they have at such a great price!

The first time I went to Truffles & Trifles was around seven years ago. I went to the «California Wine Dinner» cooking class with a friend. It was a unique experience and the food was delicious. At that time I wasn’t the best cook, so attending this class really encouraged me to get out and try new recipes. (And I still have the recipe packet from that class, and I still refer to it to make my favorite dishes.)
This past weekend was the first time I have been back. My husband and I attended the «Bourbon Street» themed date night with a couple of friends. I was pretty worried about the food choices, since I can be kind of a picky eater (as is my friend’s husband) and I’ve never been crazy about New Orleans style food. Well, I should have known better than to worry, because it was all fantastic!
When you go to a class here the group is divided up into stations. Our station was responsible for making braised short ribs, corn muffins with andouille sausage (like little corn dogs), and peasant bread. The short ribs were a huge task, and that took most of our time.
The assistant chef spent a great deal of time at our station. He taught us how to cut an onion so you won’t cry (that alone makes the class worth while), he monitored the temperature as we browned the meat, taught us all about adding spice to our sauce… well, it was pretty remarkable. And he threw all kinds of culinary terminology at us but explained everything thoroughly.
Of course after you’re done eating comes the best part — you get to eat. Everything is served Thanksgiving style so we can taste what everyone was cooking. The other groups made fantastic stuff. There was baked rice, gumbo, chicken divine (so yummy!), bread pudding, of course beignets… and lots more. Nobody went home hungry.
So overall, this is a fantastic place. It is a truly unique experience, and just loads of fun.

I was coerced into attending the gluten-​free, dairy-​free class with some friends, since a bunch of us have lame allergies. We had SO MUCH FUN! Yes, it’s $ 57 for the class, but you get a book of recipes and you can take leftovers home. And you can bring your own wine or beer (they provide wine glasses), or you can even purchase a bottle of wine or beer from their selection.
The chefs were entertaining and helpful, but they let us do our own thing with the recipes provided. They didn’t interfere with our fun, but they offered enough assistance to keep us out of trouble.
I’d most likely go again for another class if it weren’t for my allergies (I’m sure they don’t have any other classes with food I can actually eat), but I think they should either lower the price or include a glass of wine or something.

Not what we expected. No safety instructions were given, facility was not sanitary and very dated and certainly not a cooking school. Very disappointed and would not recommend to anyone. Only positive was the young lady who assisted around the kitchen as she was lovely. The only thing we learned is to not return.

Had so much fun! Loved learning and interacting with everyone! This would be even more fun with more of your friends!

Just walked by and wondered what it was. Picked up descriptions of cooking classes being offered and got really excited.. .until looking at the reviews here. I guess it seems if you just want something fun to do with your girls one day it might be super fun.
We only visited the shop, and it was a very warm and welcoming place with a lot of great cooking supplies.. .
Seems the big draw is really the cooking classes.. .one might venture in and buy supplies to work with. Chef seemed very friendly and answered our questions.

I liked it but it wasn’t anything like I expected. I wanted to get some skills and learn but this Cooking class wasn’t exactly technique specific. no demos unless you asked. most of it is on your own.
more of a social/​party environment.
you can be as hands on as you want or like any group project do NOTHING. The teacher is spread out very thinly while groups of three or so make tons of random recipes, then you sit down and taste everything Family-​style. She would peek over your shoulder to see how it was going but didn’t really do demonstrations per se.
LOTS of couples so bring a friend if you are not in the mood to network.
Marci is so cool! I’ll go back but look for the beginner class. I need to learn something for $ 60 per person.

This review is for the cooking classes, not the bakery/​shop portion of the business.
I took a cooking class at Truffles and Trifles a few days ago and I’ve been trying to decide how to review it ever since. Should my review factor in my expectations based upon the information on their website? Should it only reflect my actual experience?
Originally, my wife and I were going to take the «Tuscany foods to make you weep» class together, but she ended up having to work. I decided to go ahead without her — this way, if the class was no good, we were only out half the money.
The description of the class reads «We will give you what you need to succeed. If you have never traveled to Italy, we will bring the country to you. Ceasar salad with fresh made croutons; roasted tomato soup with homemade croutons; Italian seafood scampi; cannelloni; spaghetti alla pesto; risotto with butternut squash and leeks; fried stuffed rice balls with prosciutto and mossarella; tuscan short ribs braised in red wine with celery root purée; ricotta tart and tiramisu; italian peasant bread»
WOW! A cooking class that teaches you all that?! SIGN ME UP! I contacted the school and they said the class lasts 3 hours. Hmm. That’s a lot of food to learn how to make in 3 hours, don’t you think?
Well… you don’t. The giant list of dishes in the description is a pool of dishes. Groups of three or four people are formed and each group makes a few dishes with the help and guidance of the instructors. Each group makes different dishes. We had four groups and collectively, we made about twelve dishes.
No demos are given — a pamphlet of recipes is provided to each person and the recipes are posted at the cooking stations. It’s up to the group to decide who does what. If you keep things fair and even, a single person may end up being responsible for one entire dish — and learn a bit about the other two or three.
Granted, if you’re not busy — you can wander over to the other stations and watch them work or listen to the instructors helping them, but you’ve got your own dish (es) to worry about. The instructors are very knowledgeable, friendly and approachable. They helped us with every question and issue, no matter how small — and offered lots of tips and insights.
At the end of the night, all the dishes are put together and you get to feast on what everyone has made — so you get to TASTE all of the dishes in the giant list, but you only learn how to make a few of them.
So, do I rate it on how good of an experience it was by itself? Or do I factor in my disappointment in the fact that I’ve previously made two of the three dishes my group was responsible for? I really wanted to learn how to do the short ribs, the risotto and the stuffed rice balls. Sure, I have the recipe pamphlet, but I could have just looked up the recipes online — I wanted the guidance and instruction of a teacher. Because the experience was so far from what they advertise, I have to factor in my expectations and disappointment.
That is not to say that I didn’t enjoy my experience — I might even go back for another class. The key, I think, is to find a class where you would be happy to learn ANY of the dishes being made.
Alternatively, you could choose to take a class as a group as a group building exercise, or just for a fun night out. There’s no doubt about the fact that it’s a great experience that can be tons of fun. You’re allowed to bring your own bottles of wine and drink while you cook (or wait until dinner at the end). If I hadn’t gone there with the specific desire to learn to make these dishes, I probably would have rated my experience higher.