Sunday Feb 21st, 5pm - 6:30pm Eastern Time
Founded in 2002, Home Cooking New York provides intimate and hands-on cooking classes at their cooking school in downtown New York City, as well as private classes in students’ home kitchens. Their students range from absolute beginners to amateur home cooks who want to expand their culinary education.
HCNY’s classes cover basic cooking techniques (Culinary Boot Camp, Six Basic Cooking Techniques, How to Cook Fish, How to Cook Vegetables, Pork Lovers Workshop) to cuisine-focused favorites (Indian, Thai, Korean, French Bistro, Middle Eastern, Northern Italian). Each 2 ½ hour class includes a recipe packet and has a maximum of 10 students. The class is centered around the preparation of a complete menu and culminates in a sit-down meal with your fellow students.
Meet our instructors:
Jennifer Clair is a culinary instructor and the founder of Home Cooking New York. Before launching the school in 2002, she honed her editorial chops as the former Food Editor at Martha Stewart Living and Recipes Editor at The Wall Street Journal. She graduated from the Institute of Culinary Education on a full James Beard Foundation scholarship. She is the author of Six Basic Cooking Techniques: Culinary Essentials for the Home Cook (https://tinyurl.com/ycthk85s), a cookbook based on the best-selling class at the school.
John Scoff joined Home Cooking New York in 2006. After 15 years of restaurant work, culminating most recently as Executive Chef of a low country bistro in South Carolina, John found his true calling when he accepted a position of Executive Chef-Instructor at a recreational cooking school in downtown Charleston. That was 2004, and he has never looked back. As a teacher there, he discovered how much he enjoys sharing his passion for and knowledge of cuisine.
Erica Wides joined Home Cooking New York in 2014 after 15 years of teaching at the Institute of Culinary Education, where she oversaw the culinary education of both professional and recreational students. She is brimming with knowledge of all things food and is one of the go-to chefs when the media needs an expert to demystify what “real food” really means. She has graced the sets of Chopped, Dr. Oz, and TedX, and has just completed the pilot episode of her new web series, Funny People Making Food.
Notes: You’ll receive a complete recipe packet and enjoy a full sit-down meal at the end of class with your classmates. Our classes are BYOB, and you are welcome to bring a bottle to share at the sit-down meal. There is no sit-down meal for the following classes: The Baking Basics Holiday Candy Workshop Bubbles and Truffles: Candy Making for Adults
Our classes are hands-on, coupled with demonstration-style teaching. Everyone is situated at their own cutting board/chef’s knife station around a large wooden worktable that accommodates the whole class (10 people max). We work together as a group, with the chef at the head of the table.
We focus on knife skills, preparing ingredients for cooking, and we strive to find every opportunity to offer you a hands-on experience at the stove and at your station, all within the spacial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.
1/17/2021
Christina P.
The chef was great and I was able to understand and learn
1/16/2021
Anonymous
So fun! Thank you for the great recipes and instruction.
1/16/2021
Jared S.
Amazing class!!!! He was a great teacher and the food was incredible. Couldn’t recommend enough!!
1/13/2021
Ryan M.
The link would not work. I tried to reach out and zero response
1/10/2021
Anonymous
So happy I took this class. Chef John was a great instructor. The day after I was inspired to take a trip to the outside world and and buy a bunch of vegetables.
1/8/2021
Sue M.
Instructor very informative, lots of little tips added about kitchen techniques, explained why to do/not do certain thing. Covered variations and substitutions. Was attentive, checked on each person's progress and made sure everyone was doing well and keeping up. Now feel very comfortable about my ability to cook flavorful delicious vegetables in lots of variations. Thank you!
1/7/2021
RONALD H.
Great fun and wonderful dishes. Not only was the course informative, but the chef/instructor was entertaining and great at responding to questions. We moved at a steady pace and managed to stay on time.
1/2/2021
Mary T Z.
We made wonderful appetizers that everyone enjoyed. The zoom format gives us the opportunity to learn new activities in our homes far from NYC. Also we share it with far away friends who also made the appetizers at the same time when we can usually get together on New Year’s Eve.
12/28/2020
Jillian F.
Loved the chef and we learned so much!
12/27/2020
Anonymous
Great class with delicious outcomes!
Sunday Feb 21st, 5pm - 6:30pm Eastern Time
Saturday Jan 30th, 12pm - 1:30pm Eastern Time
Sunday Feb 28th, 12pm - 1:30pm Eastern Time
Wednesday Jan 20th, 6pm - 7:30pm Eastern Time
Friday Jan 22nd, 6pm - 7:30pm Eastern Time
Sunday Jan 24th, 5pm - 6:30pm Eastern Time
Thursday Jan 28th, 5:30pm - 7:30pm Eastern Time
Saturday Jan 30th, 6pm - 7:30pm Eastern Time
Sunday Jan 31st, 12pm - 1:30pm Eastern Time
Thursday Feb 4th, 5:30pm - 7pm Eastern Time
Friday Feb 5th, 5pm - 7pm Eastern Time
Friday Feb 5th, 6pm - 7:30pm Eastern Time
Saturday Feb 6th, 12pm - 1:30pm Eastern Time
Saturday Feb 6th, 12pm - 1:30pm Eastern Time
Sunday Feb 7th, 12pm - 1:30pm Eastern Time
Wednesday Jan 20th, 4:30pm - 6pm Eastern Time
Wednesday Feb 10th, 6pm - 7:30pm Eastern Time
Thursday Feb 11th, 4:30pm - 6pm Eastern Time
Thursday Feb 11th, 6pm - 7:30pm Eastern Time
Saturday Feb 13th, 6pm - 7:30pm Eastern Time
ALWAYS EARNING
We give you 5% back in rewards for every dollar spent on classes!
ALWAYS SAVING
Once you have $5 in reward points, you can apply them as a discount on future orders.
Questions? Contact us!
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