Thursday Mar 23rd, 6pm - 7:30pm 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:
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:
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 work table 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.
It was very informative and interesting. I learned more than I expected. The venue was great and the instructor was very knowledgeable and organized in her presentation. Above all, the bagels and pretzels came out delicious. Will definitely recommend this course to friends and family.
The food was really good and the chef was really on point. Great sense of humor and had everyone engaged the whole time
Erica was fun and informative. Looking forward to more classes. thanks
Great hands on baking class, just the right amount of time learning and practicing different bakes. Our instructor was Erica, she was very engaging and helpful with her tips and tricks! Would be back for another class!
Class was really fun and the teacher, Erica, was excellent. The one disappointment was that I communicated with the school a month ahead of the class that my son had a nut allergy and would need some accommodation m and this was not communicated to the teacher. Fortunately we were early to class so she was able to have a nut alternative delivered before we got too far under way. Given that this is a serious medical issue I was very disappointed that the ball was dropped.
It was a really great class! The teaching was excellent. The physical space was amazing. And the food was delicious. I will definitely sign up for more courses.
My daughter and I really enjoyed the class. Our instructor John, was fun engaging and extremely knowledgeable. He taught us how to make four very different very delicious soups. We all helped in the prep work and enjoyed eating all of the soups. I highly recommend this class.
Loved this class! Our teacher, John, was well prepared and taught this old cook a few new tips, definitely will look to take more classes.
Class was wonderful and interactive. Chef was amazing, and informative. Would highly recommend this class for a first time cooking class
Erika was funny & extremely informative. I had a lot of fun making the different types of pastas and the results were delicious!!!
Thursday Mar 23rd, 6pm - 7:30pm Eastern Time
Wednesday Feb 1st, 7pm - 8:30pm Eastern Time
Saturday Feb 4th, 6pm - 7:30pm Eastern Time
Monday Feb 6th, 6pm - 8pm Eastern Time
Friday Feb 10th, 7pm - 8:30pm Eastern Time
Sunday Feb 12th, 6pm - 7:30pm Eastern Time
Tuesday Feb 14th, 6pm - 7pm Eastern Time
Sunday Feb 26th, 12pm - 1:30pm Eastern Time
Saturday Mar 11th, 7pm - 8:30pm Eastern Time
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