Our chef was good for the market tour, and quite knowledgeable about the history of the area/market. (He arrived fairly late, but did let us know ahead of time.) The actual class was about a 10-minute drive away, in a very modern building on kind of a corporate campus. It was a long-ish wait for the class to start, as the air-conditioning was not working. When we finally started, it was a little less hands-on than we had hoped, and at times it seemed like we were apprenticing with a chef (who was kind of barking orders at us) rather than being students doing this for fun. This was a private class for two people, so it wasn't like he was off helping other students. The food was delicious although way too much for two people (we made chicken rice, which requires cooking a whole chicken).