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Culinary Boot Camp Level I: For Beginner Cooks

Learn essential culinary skills and gain confidence in the kitchen with this hands-on beginner's course at Home Cooking New York. Explore knife skills, vegetable techniques, poultry butchering, pan sauces, and more over six weeks. Elevate your cooking game and explore a world of delicious possibilities!

  • Level Beginner
  • Age 16 and older
  • Price $750
  • Location 158 Grand St, New York, NY
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Start Dates (2)

  • $750
  • Home Cooking New York (Manhattan) @ 158 Grand St Stu 207, New York, NY 10013
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  • Fri, Mar 15 at 10:00am - 1:00pm
  • Fri, Mar 22 at 10:00am - 1:00pm
  • Fri, Mar 29 at 10:00am - 1:00pm
  • Fri, Apr 05 at 10:00am - 1:00pm
  • Fri, Apr 12 at 10:00am - 1:00pm
  • Fri, Apr 19 at 10:00am - 1:00pm
8 seats left
Show all 6 sessions
  • Tue, Apr 30 at 6:00pm - 9:00pm
  • Tue, May 07 at 6:00pm - 9:00pm
  • Tue, May 14 at 6:00pm - 9:00pm
  • Tue, May 21 at 6:00pm - 9:00pm
  • Tue, May 28 at 6:00pm - 9:00pm
  • Tue, Jun 04 at 6:00pm - 9:00pm
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Class Description


What you'll learn in this basic cooking class:

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen.

We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

​This program meets every week for 6 weeks.

WEEK 1: Knife Skills and Vegetable Techniques

    • Knife Skills and Sharpening
    • Vegetable Techniques:
      • Blanching/Shocking
      • Roasting
      • Sautéing
    • Seasoning Techniques:
      • Balancing Salt/Fat/Acid
    • Sautéed Swiss Chard with Garlic and Lemon
    • Roasted Seasonal Vegetables
    • Blanched String Beans with Lemon Gremolata

WEEK 2: Chicken Techniques

    • Poultry Butchering Skills (deboning chicken breasts, breaking down a whole chicken)
    • Understanding Different Cuts, Sautéing, Pan-Roasting
    • Pan Sauces
    • How to Make Stock vs. Broth
    • Basic Vinaigrette
    • Chicken Breast with White Wine Pan Sauce
    • Pan-Roasted Lemon Chicken
    • Chicken Stock
    • Salad with Dijon Vinaigrette

WEEK 3: Meat + Vegetable Techniques

    • Brown + White Braising Techniques for Meats and Vegetables
    • Searing Meat
    • Pan Sauces
    • Classic Beef Stew
    • Steak with Red Wine Pan Sauce
    • Braised Collard Greens
    • Mashed Potatoes with Roasted Garlic

WEEK 4: Fish + Shellfish Techniques

    • Choosing Fresh Fish (wild vs. farm-raised)
    • Sautéing
    • Fish Pan Sauces
    • Choosing and Cleaning Shrimp
    • Crispy Fish with Lemon-Caper Butter Sauce
    • Sheet-Pan Roasted Fish with Julienned Vegetables
    • Garlic Shrimp with Tomato-Garlic Toasts

WEEK 5: Egg + Grain Techniques

    • Eggs 101
    • Working with Whole Grains
    • Vegetarian Meal Planning
    • Frittata with Roasted Tomatoes, Goat Cheese and Olives
    • Smoky Black Bean Soup
    • Rice Pilaf
    • Baked Fruit Clafoutis

WEEK 6: Pasta Techniques

    • Fresh vs. Dried Pasta
    • Sauce Building
    • Proper Pasta Cooking Technique
    • Gnocchi-Making
    • Browning Butter
    • Pasta Puttanesca with Chickpeas
    • Pappardelle with Wild Mushroom Ragout
    • Linguine with White Clam Sauce
    • Ricotta Gnocchi with Sage Browned Butter


Please reach out to CourseHorse for any dietary restrictions.

Make sure to ring the outside buzzer, even if the front door is open, so we know you are arriving!

School Notes:

PLEASE NOTE: If you are registered for a “VIRTUAL” class, you can disregard the information below.


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 enjoy at the sit-down meal (not including our baking or dessert 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 spatial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.

Refund Policy

For Public Classes:

We have a firm business days cancellation policy (for credit only) to ensure that we have enough time to re-fill your seat with another student.

Please note: Boot Camps require business days notice to be rescheduled.

While it is not in our nature to say no, we are simply not able to accommodate last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand that these things do happen.

Classes are not refundable.

For Culinary Boot Camps:

Because of the volume of Boot Camps we offer, we cannot offer make-up classes to everyone who misses a class, as it happens too often. As a consolation we have two options for making up missed classes, provided you alert us ahead of time.

  • Send a friend in your place (and make them cook you a meal based on their new skills, as repayment!), or
  • Opt for our “Plan B” program: You can register for any single class that covers the same/similar coursework you missed, provided it still has an open seat 48 hours before it runs. That way you can take another class and we are just filling empty seats. Please note, this is a last-minute, drop-in option, not something that can be scheduled more than 2 days in advance. This does require that you keep tabs on our schedule to see what is available (the number of open seats is part of every class listing).

In any event where a customer wants to cancel their enrollment and is eligible for a full refund, a 5% processing fee will be deducted from the refund amount.

Thank you for understanding!

Reviews of Classes at Home Cooking New York (2,000)

(4.7-star rating across 2,000 reviews)
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Jaylan T. on 2/25/2024
    This non-cook learned (and cooked!) so many deliecious dishes. Many myths de-bunked, many great tips. Engaging and ultra-experienced Chef Jennifer. Signed up for the second round!
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Victor S. on 12/5/2023
    Chef Susan was amazing! She showed us basic techniques and broke down what seemed like complex dishes into simple steps with hands-on demonstrations. This class is suitable to everyone from total newbies to someone who has cooked a thing or two. I picked up many new skills, and was able to put them to use almost immediately in my own kitchen, pleasantly surprising my significant other. Chef Susan runs each class with fantastic efficiency in a welcoming, friendly and highly engaging atmosphere.
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Keith P. on 2/14/2023
    Erica was amazing ! Highly recommend
  • Culinary Boot Camp Level I: For Beginner Cooks

    Anonymous review on 8/26/2022
    Chef John is amazing, very patient and willing to answer any questions. He is also very knowledgeable. Definitely worth attending his classes for the boot camp.
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Mariana R. on 10/21/2023
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Rosemary T. on 6/9/2023
  • Culinary Boot Camp Level I: For Beginner Cooks

    Anonymous review on 3/20/2023
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Gabrielle F. on 2/27/2023
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Michelle T. on 3/29/2022
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Kim A. on 3/24/2022
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Michael M. on 3/19/2022
  • Culinary Boot Camp Level I: For Beginner Cooks

    Reviewed by Holly S. on 2/8/2022
See reviews for other classes at Home Cooking New York
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Review Summary by CourseHorse

Students who have taken classes at Culinary Boot Camp: For Beginner Cooks rave about the experience and recommend it highly. They are particularly impressed with the instructors, Erica and Chef John, who are described as amazing, patient, knowledgeable, and willing to answer any questions. Students leave the classes with newfound skills and knowledge in culinary arts. Quotes from the reviews: 1. "Chef John is amazing... He is also very knowledgeable. Definitely worth attending his classes for the boot camp." 2. "I learned so much in this cooking class. The most important thing I learned was patience and attention to detail, which is crucial in the kitchen."

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Home Cooking New York

Founded in 2002, Home Cooking New York provides intimate and hands-on cooking classes at their cooking school in downtown New York City. 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...

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Home Cooking New York

Home Cooking New York

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Please Note: This location is in Manhattan. This same address exists in Brooklyn, but this cooking school is in SoHo, NYC.

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