Tuesday Sep 24th, 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.
This class was very informative. It was a lot of information to take in for a two hour course. I wish it was a little bit longer or broken into two classes. I also would like to learn more about reading labels. Overall the class is well worth the money!
Great class and knowledgeable instructor! The space was a little bit small and hard to find from the street, but overall was a good experience.
Erica was well organized and very knowledgable about her subject matter. The spread for lunch complimented our bagel and pretzel making event and made for lots of wonderful pictures and memories!
This was my first class, and it was very well presented, executed, and the gentleness of the "teaching" made for a very gentle and enriching experience. I look forward to the next class and hope to have much the same experience. Michael Breaux
The class was fun and very informative. Erica did an excellent job subbing in! I love her style of teaching. She brings lot of years of experience, especially cooking tips and tricks for cooking in the home.
Great experience, this is exactly what we were looking for. The chef was informative, fun, and interactive throughout the entire process. The couples that we were with (and all of our wine
The class was fantastic! Erica, our teacher, was a wealth of information and so easy to work with. I will absolutely be taking more classes!
Great class! Great chef (Jon)! Meal was fantastic and learned a lot of knowledge usable with many other techniques.. will definitely be cooking this meal and returning for other classes soon!!
The instructor John is beyond pleasant, helpful and kind. Have a wonderful time there and will make sure to come back to more of his classes.
Tuesday Sep 24th, 6pm - 8:30pm
Wednesday Sep 25th, 6pm - 8:30pm
Thursday Sep 26th, 6pm - 8:30pm
Sunday Sep 29th, 12pm - 2:30pm
Tuesday Oct 1st, 6pm - 8:30pm
Wednesday Oct 2nd, 6pm - 8:30pm
Thursday Oct 3rd, 6pm - 8:30pm
Friday Oct 4th, 11am - 1:30pm
Saturday Oct 5th, 6pm - 8:30pm
Monday Sep 30th, 6pm - 8:30pm
Wednesday Oct 9th, 6pm - 8:30pm
Thursday Oct 10th, 6pm - 8:30pm
Friday Oct 11th, 6pm - 8:30pm
Saturday Oct 12th, 12pm - 2:30pm
Saturday Oct 12th, 6pm - 8:30pm
Sunday Oct 13th, 12pm - 2:30pm
Wednesday Oct 16th, 6pm - 9pm
Thursday Oct 24th, 6pm - 8:30pm
Friday Oct 18th, 11am - 1:30pm
Friday Oct 18th, 6pm - 8:30pm