Monday Jul 25th, 6pm - 9pm 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
Culinary boot camp for amateur was an awesome experience for me! Chef John was a great instructor, the recipe packets are great, and the in class cooking was easy, and yummy. I am very satisfied with the overall experience. Thank you!
Loved the class, it was fun, engaging and the outcome delicious. John shared very useful knowledge about spices, and practical kitchen skills.
the gentleman, John, running the class was fantastic. Very informative and easy going. Would happily take any class with him again. - jon and allie
Erica was fantastic. Her analogies of the science behind baking bagels and pretzels were funny and memorable. We'd look to take another class with her.
Erika is a great teacher!
I cannot recommend this class highly enough! It was fun, educational, and hands on, and the cheeses we made were so simple and delicious! The class is organized so well and I had a ton of fun learning from Erica. I can’t wait to go back for another class!
I enjoyed the class and learned a lot. Also very full from the food. Definitely worth it.
Class was great and loved all the recipes!!!! We will be back for more, thank you!!
Erica is a great instructor & made the event memorable.
Monday Jul 25th, 6pm - 9pm Eastern Time
Saturday Sep 10th, 6pm - 8:30pm Eastern Time
Thursday Jun 30th, 6pm - 8:30pm Eastern Time
Saturday Jul 2nd, 11am - 2:30pm Eastern Time
Wednesday Jul 6th, 6pm - 8:30pm Eastern Time
Thursday Jul 7th, 6pm - 8:30pm Eastern Time
Sunday Jul 10th, 12pm - 2:30pm Eastern Time
Thursday Jul 14th, 6pm - 9pm Eastern Time
Saturday Jul 16th, 12pm - 2:30pm Eastern Time
Saturday Jul 23rd, 12pm - 2:30pm Eastern Time
Monday Jul 25th, 11am - 2pm Eastern Time
Tuesday Jul 26th, 6pm - 8:30pm Eastern Time
Wednesday Jul 27th, 6pm - 8:30pm Eastern Time
Tuesday Aug 2nd, 6pm - 8:30pm Eastern Time
Saturday Aug 6th, 12pm - 2:30pm Eastern Time
Monday Aug 8th, 10am - 1pm Eastern Time
Tuesday Aug 9th, 6pm - 8:30pm Eastern Time
Saturday Aug 13th, 12pm - 2:30pm Eastern Time
Monday Aug 15th, 10am - 1pm Eastern Time
Wednesday Aug 17th, 6pm - 8:30pm Eastern Time
Get special date and rate options for your group. Submit the form below and we'll get back to you within 2 business hours with pricing and availability.