Sunday Aug 23rd, 12pm - 1:30pm 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
I signed up. I didn't take the class after all.. I wanted to make sugar free crepes. I purchased quinoa flour instead of regular flour in hopes of making a healthier crepe. Before the class started I asked the teacher if this would work. She said no. I felt defeated. Oh well!
Jen was great and the dumplings were FAB....I will make these again and again and again......Thank you!
Will attend a future class do you conflict
Fun. A little fast in the beginning but I think that was because I didn’t know I had to have my wilted greens done ahead of time. Otherwise turned out great!
I loved the class and hope to take another one. Just work on the cameras a bit more so we can see the instructor work better.
A lot fun. Excellent instruction
Great class. The instructor was very helpful and patient. She engaged everyone, it was a lot of fun.
Erica was knowledgeable and fun. She slowed down for questions and repeat explanations. The class was more fun than I expected it to be and we made some delicious dumplings!
This was great and perfectly paced. My only issue was that the shopping list didn’t match the eventual ingredients list but it was fine.
Really enjoyed the class! Great instruction! Wish we could have done it in-person.
Sunday Aug 23rd, 12pm - 1:30pm Eastern Time
Saturday Aug 8th, 6pm - 7:30pm Eastern Time
Monday Aug 10th, 11am - 1pm Eastern Time
Monday Aug 10th, 6pm - 7:30pm Eastern Time
Friday Aug 14th, 5:30pm - 7pm Eastern Time
Sunday Aug 16th, 12pm - 1:30pm Eastern Time
Sunday Aug 16th, 6pm - 7:30pm Eastern Time
Monday Aug 17th, 6pm - 7:30pm Eastern Time
Thursday Aug 13th, 4pm - 5:30pm Eastern Time
Sunday Aug 23rd, 6pm - 7:30pm Eastern Time
Monday Aug 24th, 6pm - 7:30pm Eastern Time
Friday Aug 28th, 6pm - 7:30pm Eastern Time
Saturday Aug 29th, 6pm - 7:30pm Eastern Time
Sunday Aug 30th, 6pm - 7:30pm Eastern Time
Monday Aug 31st, 6pm - 7:30pm Eastern Time
Wednesday Aug 12th, 4:30pm - 6pm Eastern Time
Thursday Sep 3rd, 6pm - 7:30pm Eastern Time
Tuesday Sep 8th, 5:30pm - 7:30pm Eastern Time
Tuesday Aug 11th, 5:30pm - 7pm Eastern Time
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