Saturday Dec 14th, 6pm - 8:30pm
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: 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 spatial 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.
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.
Erica is a fabulous teacher Great way to spend an evening- great recipes and congenital classmates
Erica was so great! It felt like being in a home kitchen. Food was delicious. Conversation was fun. Just the right size group. Definitely recommend this course!!
LOVED everything about the class from Chef Erica to the other students, the kitchen, the menu and food was a celebration in my mouth! What fun! I’m addicted now and will forever take classes @Homecooking.
Instructor was energetic and eager to answer all questions! More hands on would've made the course worth it.
Beef Bourguignon was amazing. The class was simple to follow. I love the little tidbits of history and tips when it comes to preparations. Highly recommended. Recipe was very simple to follow and dessert was even more simple to follow and taste amazing.
Such a great cooking class! Very welcoming environment, learned skills I can use at home, and got to interact with a small but varied group of people.
It's great that John (our personal chef for the evening) made sure that we could re-create at home what we learned in class. He gave us shortcuts and handy tips and even explained the science behind why we should heat up our pans before we add the oil or why we put butter in AFTER the oil. This was my first time, but I will most certainly sign up for another class.
Chef /instructor is awesome. His personality motivates and makes the class exciting and fun. He teaches you so many good / professional tricks and you don’t feel the time passing by. I learnt a lot from him and enjoyed the meal he cooked . I explored sauces that I normally would not even try. Loved the experience and looking forward for more classes.
Class was equal parts fun and informative. The instructor Erika made it comfortable for everyone no matter your skill level. Would definitely recommend.
Erica was great informative and recipes I feel I can really do on my own
Saturday Dec 14th, 6pm - 8:30pm
Sunday Dec 22nd, 5pm - 7:30pm
Monday Dec 23rd, 6pm - 8:30pm
Friday Dec 27th, 11am - 2:30pm
Friday Dec 27th, 6pm - 8:30pm
Saturday Dec 28th, 12pm - 2:30pm
Sunday Dec 29th, 12pm - 2:30pm
Tuesday Dec 31st, 12pm - 2:30pm
Friday Jan 3rd, 11am - 1:30pm
Saturday Jan 4th, 6pm - 8:30pm
Sunday Jan 5th, 12pm - 2:30pm
Wednesday Jan 8th, 6pm - 8:30pm
Tuesday Jan 14th, 6pm - 9pm
Wednesday Jan 15th, 6pm - 8:30pm
Thursday Jan 16th, 6pm - 8:30pm
Friday Jan 17th, 6pm - 8:30pm
Saturday Jan 18th, 12pm - 2:30pm
Sunday Jan 19th, 12pm - 2:30pm
Wednesday Jan 22nd, 6pm - 8:30pm
Friday Jan 24th, 6pm - 8:30pm