Wednesday May 27th, 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: 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.
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
Erica, our chef instructor, was so informative and patient, and the bagels were delicious. What more could you ask for!
Would give 10 Stars! After taking several of CourseHorse classes this is by far the most organized and best demonstrated. The ingredient list totally matched the recipes and the crepes were delicious. Chef Jon gave excellent tips for execution, serving, modifying and for storing. All recipes were able to be done within the time slotted for the class. Chef Jon is very patient and made the class fun! Looking forward to taking more classes with this Chef!
The chef was very friendly and gave perfect instructions. The gnocchi and risotto both turned out delicious!
Erica paced the class well, was entertaining and very knowledgeable. Highly recommend the class and bagels turned out excellent.
Delicious and complete meal!
Loved it! Excellent chef intructor
This was awesome! We took the virtual class and loved it. Highly recommend this.
It was great! Super helpful instructions and was fun to do the class virtually. It was also great to have the 2 cameras so we could see the instructor and also see exactly what she was doing for each step.
I liked the teacher and it was a fun class, but the directions you receive in advance should be clearer. One of the ingredients that was needed was heavy cream. I looked at 4 stores, and no heavy cream (apparently popular during a pandemic) so I looked up substitutes for heavy cream, and found alternative ways to “create” it, I.e. in this case half and half mixed with butter. It turns out in the class the heavy cream was a key ingredient and needed to be whipped (something that was supposed to be possible with this half and half and butter combination but wasn’t really). So not having this threw off the recipe and made the scone making really frustrating (and not taste as good). If something is critical it should be stated. It’s not easy to get everything you need right now, and I was expecting alternative options to be provided, which I’ve experienced in other virtual classes. If I had known I would have changed to another class. And perhaps this heavy cream thing should have been obvious, but i took the class because I am trying to enhance my cooking skills, so to me it wasn’t. Otherwise I enjoyed the class and would definitely take one again in person in the future.
Great class, the teacher was awesome!
Wednesday May 27th, 6pm - 7:30pm Eastern Time
Saturday May 30th, 11am - 12:30pm Eastern Time
Thursday May 28th, 6pm - 7:30pm Eastern Time
Sunday May 31st, 12pm - 1:30pm Eastern Time
Tuesday Jun 2nd, 5:30pm - 7pm Eastern Time
Friday Jun 5th, 6pm - 7:30pm Eastern Time
Saturday Jun 6th, 11am - 12:30pm Eastern Time
Friday Jun 12th, 6pm - 7:30pm Eastern Time
Monday Jun 22nd, 10am - 12pm Eastern Time
Tuesday Jun 23rd, 10:30am - 12pm Eastern Time
Friday Jun 26th, 11am - 12:30pm Eastern Time
Friday Jun 26th, 3:30pm - 5:30pm Eastern Time
Monday Jun 29th, 3:30pm - 5:30pm Eastern Time
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