La Carriere Cooking School
La Carriere Cooking School
5
De 09:00 à 21:00
Lundi
09:00 - 21:00
Mardi
09:00 - 21:00
Mercredi
09:00 - 21:00
Jeudi
09:00 - 21:00
Vendredi
09:00 - 21:00
Samedi
09:00 - 16:30
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ゆきちゃん
4 contributions
nov. 2019 • En solo
4月からオールセレクトチケットを購入して通っています。
料理基礎・応用（おばんんざい・イタリアン・おうちごはん・フレンチ）、パンやお菓子とバリエーションが豊かです。
作った料理は教室で試食もできます！
先生方も優しく指導してくださいます＾＾
すべて1人作業でスキルアップできるので、料理上手になりたい方にはオススメです☆
料理基礎・応用（おばんんざい・イタリアン・おうちごはん・フレンチ）、パンやお菓子とバリエーションが豊かです。
作った料理は教室で試食もできます！
先生方も優しく指導してくださいます＾＾
すべて1人作業でスキルアップできるので、料理上手になりたい方にはオススメです☆
Écrit le 21 novembre 2019
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
725
4 contributions
mai 2019 • En solo
いくつかの料理教室と比較して、一人で作ることができ、職場からも近いこちらの教室に決めました。
ただ趣味として作るのではなく、本気でお料理を習いたい人、他人とのグループ作業に抵抗のある人には断然こちらがオススメです。
人見知りなので最初は不安でしたが、優しい先生ばかりで、調理中も随時回ってきてくれるので分からないことはすぐに聞かことができます。
お料理目的で通い始めましたが、お菓子やパンにも挑戦してみようかなと考え中です！
ただ趣味として作るのではなく、本気でお料理を習いたい人、他人とのグループ作業に抵抗のある人には断然こちらがオススメです。
人見知りなので最初は不安でしたが、優しい先生ばかりで、調理中も随時回ってきてくれるので分からないことはすぐに聞かことができます。
お料理目的で通い始めましたが、お菓子やパンにも挑戦してみようかなと考え中です！
Écrit le 21 novembre 2019
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
Althea H
1 contribution
juin 2016 • En solo
I've been attending this class for six months, and as a foreigner I was worried at first about the Japanese. But it turned out all the teachers were extremely nice, and were making the lessons easy to understand even for me as a foreigner. They explained everything in good detail so there were never any problems, and thus I feel I learned so much from attending this class!
I wish I was able to continue this class, which I definitely would if I wasn't going back to my country. I recommend this cooking class to anyone wanting to learn more about japanese cuisine or just cooking in general!
半年前からこの料理教室に通いました。最初は言葉通じるかなぁってめっちゃ心配してましたけど、先生たちみんな親切でわかりやすく説明してくれました。おかげで色々勉強になりました♪ 帰国のため続けられなくて残念でした。
お料理初心者さんにもオススメです！
I wish I was able to continue this class, which I definitely would if I wasn't going back to my country. I recommend this cooking class to anyone wanting to learn more about japanese cuisine or just cooking in general!
半年前からこの料理教室に通いました。最初は言葉通じるかなぁってめっちゃ心配してましたけど、先生たちみんな親切でわかりやすく説明してくれました。おかげで色々勉強になりました♪ 帰国のため続けられなくて残念でした。
お料理初心者さんにもオススメです！
Écrit le 23 juin 2016
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
masaharusan
4 contributions
mars 2016
半年間集中プランで通いました。まず、施設設備が綺麗であり、衛生面での安心感がある。インストラクターも洗練んされており、丁寧に指導頂けた。基本的に作業工程は自分のものは自分でやる、というスタイルで、家に帰っても再現できるので、身に付きやすかったと思う。入学前には、京都市内で幾つかの料理教室を見学しましたが、立地、サービス、実習内容、実際に身につくかなどを比較して、この教室に決めました。
Écrit le 18 juin 2016
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
Alan A
New York, État de New York2 contributions
janv. 2016 • En solo
During my time as a study abroad student in Kyoto, I enrolled in La Carriere for weekly cooking lessons. Interpret this as you may, but classes are split up according to gender. Further, lesson prices are higher for female students than male students. The women have a wider selection of lessons at their disposal, while the ones that share the same content as men often have an extra dish incorporated into them. As a student, I received a generous 25% discount for my lessons from January to April.
The lessons are divided up as follows: Washoku, Yoshoku, and beginner’s skills. Each month there is one Washoku class, one Yoshoku class, and two beginner’s classes. Since I cook frequently back in America, I went into the first month feeling confident about the beginner’s courses, but decidedly more nervous about the more specialized classes.
For the first lesson or two, I would arrive an hour early and painstakingly translate the entire recipe sheets for the session’s two dishes. We were then directed to our demo room, consisting of 8 workstations made for two people apiece. At the start of the lesson, the head chef and his assistant would demo the entire cooking process for the night, referring to the sheets as needed and adding personal tips along the way. We would then be let loose, and working with our assigned partner (who changed every week), we would go through the sheets together and cook, assisting each other as needed.
What I quickly discovered was that I only needed to know the names and Kanji for ingredients unfamiliar to me, while the actually procedure I could pick up by ear pretty easily from the chef. If I ever got hung up on something, all I would need to do is wave down either the head chef or the assistant chef, or simply ask my partner. Yoshoku lessons became my favorites, because they used a lot of ingredients and techniques that I was already quite familiar with back home. In addition, I developed a fast friendship with the chef that always headed those lessons, a Japanese man who cooked in France for a few years of his life. Of all the teachers I had this semester, he was the one who engaged with me the most.
I kept all of the recipe sheets that I was given, and intend to use some of them again in the future when I’m cooking for myself. Over the course of the semester, I’ve learned a great deal more of Japanese vocabulary, gotten to know some new techniques, and interacted with people from a variety of backgrounds but united by a passion for cooking.
Lessons are generally offered in Japanese only, although you can book individual English lessons as well. Private group lessons are also available -- the demos are done in Japanese, but your recipe cards are in both English and Japanese.
The lessons are divided up as follows: Washoku, Yoshoku, and beginner’s skills. Each month there is one Washoku class, one Yoshoku class, and two beginner’s classes. Since I cook frequently back in America, I went into the first month feeling confident about the beginner’s courses, but decidedly more nervous about the more specialized classes.
For the first lesson or two, I would arrive an hour early and painstakingly translate the entire recipe sheets for the session’s two dishes. We were then directed to our demo room, consisting of 8 workstations made for two people apiece. At the start of the lesson, the head chef and his assistant would demo the entire cooking process for the night, referring to the sheets as needed and adding personal tips along the way. We would then be let loose, and working with our assigned partner (who changed every week), we would go through the sheets together and cook, assisting each other as needed.
What I quickly discovered was that I only needed to know the names and Kanji for ingredients unfamiliar to me, while the actually procedure I could pick up by ear pretty easily from the chef. If I ever got hung up on something, all I would need to do is wave down either the head chef or the assistant chef, or simply ask my partner. Yoshoku lessons became my favorites, because they used a lot of ingredients and techniques that I was already quite familiar with back home. In addition, I developed a fast friendship with the chef that always headed those lessons, a Japanese man who cooked in France for a few years of his life. Of all the teachers I had this semester, he was the one who engaged with me the most.
I kept all of the recipe sheets that I was given, and intend to use some of them again in the future when I’m cooking for myself. Over the course of the semester, I’ve learned a great deal more of Japanese vocabulary, gotten to know some new techniques, and interacted with people from a variety of backgrounds but united by a passion for cooking.
Lessons are generally offered in Japanese only, although you can book individual English lessons as well. Private group lessons are also available -- the demos are done in Japanese, but your recipe cards are in both English and Japanese.
Écrit le 25 avril 2016
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
紅小玉
Kyoto, Japon1 contribution
mars 2016 • En solo
不愧是京都的料理教室，做的菜有些很有京都特色。老师讲解得很仔细，环境也不会太闹。也有一日教室，虽然人有时会比较多，但做的东西都很有文化特色挺有意思。
Écrit le 31 mars 2016
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
Jmbowen0
1 contribution
juin 2015 • Entre amis
I went here with a class and the instructors were very nice. They got us a simple that everyone can make and helped us through it. It was very delicious and well worth the trip. A wonderful experience overall.
Écrit le 2 juin 2015
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
Phenyx310
2 contributions
juin 2015 • Entre amis
This was really fun. They taught us how to make a dish and we got to eat it. They helped us through all the cooking. It was a very beautiful place. I would definitely do it again! It was very delicious.
Écrit le 2 juin 2015
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
ysaka10
2 contributions
mai 2015 • Entre amis
beautiful place.located @city.
chefs are superb. i am super bigginer about japanese food.but they instruct me from the scratch.i think they are so patient.highly recommended.
chefs are superb. i am super bigginer about japanese food.but they instruct me from the scratch.i think they are so patient.highly recommended.
Écrit le 27 mai 2015
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
choki2448
1 contribution
mai 2015 • Entre amis
chefs well qualificated.and thanks for the big screen they have which helped us a lot to watch easily the detail how they cook before we try.
tools and kitchen are new and clean.
we were big party, 56 of us.
but we had enough chefs to instructs us which was great.
difinetely recomend.
tools and kitchen are new and clean.
we were big party, 56 of us.
but we had enough chefs to instructs us which was great.
difinetely recomend.
Écrit le 20 mai 2015
Cet avis est l'opinion subjective d'un membre de Tripadvisor et non l'avis de Tripadvisor LLC. Les avis sont soumis à des vérifications de la part de Tripadvisor.
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