I did the two week course in October 2013. Overall a very positive experience. Starting in a home kitchen the restaurant woks and burners took some serious getting used to, but have also spoiled me on my wimpy kitchen at home.
The chef's definitely know their craft, though the translation can sometimes be a bit challenging, the student translators have good English, but without the experience in the kitchen we sometimes had issues explaining what exactly we were trying to learn from the Chef's.
It is a very good foundation for cooking Sichuan.
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