Sunday Jul 5th, 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.
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
Up until now my quest for the perfect bagel was an absolute failure. Thank you to steering me onto the right track! Fun quick interactive class with lots of time for questions.
The class was great. The instructor was patient and answered everyone's questions. The crepes were terrific. Very pleased with the class and how good both the sweet and savory crepes came out. And the orange sauce was amazing too!
Class was well presented, friendly and instructive, easy to follow, fun to watch and apply in real time since the instructor had a camera showing the bowls, pans, and utensils are they were used. The resulting crêpes were delicious.
Thus class was great!!!!! I learned so much! Plus I have a recipe that I can impress anyone with!❤️
Great Instructor and presentation, easy, quick and delicious! Ingredients list and recipes complete. Teacher gave great Tips throughout class. Will be making again for sure!
The class was very informative. Also, the bagel I was taught how to make were delicious.
Awesome class, awesome instructor! I made the dish at home and it was a huge success!
We had such a good time with Erica on Saturday morning! She was extremely knowledgeable and we enjoyed getting a chemistry lesson while we were making our bagels. We also really appreciated all of her tips and tricks as well as tips for baking bagels with the normal amount of time. For an accelerated bake, our bagels turned out great!! We really enjoyed the class and hope we get to take another soon!
Erica, our chef instructor, was so informative and patient, and the bagels were delicious. What more could you ask for!
Sunday Jul 5th, 5pm - 6:30pm Eastern Time
Saturday Jul 11th, 11am - 12:30pm Eastern Time
Sunday Jul 12th, 11am - 12:30pm Eastern Time
Tuesday Jul 14th, 6pm - 7:30pm Eastern Time
Saturday Jul 11th, 6pm - 7:30pm Eastern Time
Thursday Jul 9th, 4pm - 5:30pm Eastern Time
Friday Jul 17th, 10am - 11:30am Eastern Time
Friday Jul 17th, 5pm - 6:30pm Eastern Time
Friday Jul 17th, 6pm - 7:30pm Eastern Time
Saturday Jul 18th, 12pm - 1:30pm Eastern Time
Saturday Jul 18th, 6pm - 7:30pm Eastern Time
Tuesday Jul 21st, 6pm - 7:30pm Eastern Time
Wednesday Jul 22nd, 6pm - 7:30pm Eastern Time
Thursday Jul 23rd, 6pm - 7:30pm Eastern Time
Friday Jul 24th, 6pm - 7:30pm Eastern Time
Saturday Jul 25th, 12pm - 1:30pm Eastern Time
Sunday Jul 26th, 5pm - 6:30pm Eastern Time
Monday Jul 27th, 3:30pm - 5:30pm Eastern Time
Thursday Jul 30th, 5:30pm - 7:30pm Eastern Time
Friday Jul 31st, 6pm - 7:30pm Eastern Time
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