Founded in 2002, Home Cooking New York provides intimate and hands-on cooking classes at their Manhattan cooking school as well as private classes in students’ home kitchens. Our clients range from absolute beginners to amateur home cooks who want to expand their culinary education.
HCNY’s classes range from the 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:
In May 2002, Jennifer Clair founded Home Cooking New York after years of working in the culinary industry. Before launching her own boutique cooking school, she worked as a Recipe Editor for The Wall Street Journal and as a Food Editor at Martha Stewart Living (MSL), where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com. Prior to MSL, she worked in the cookbook division of William Morrow & Company and at Saveur magazine. She graduated from Peter Kump’s New York Cooking School (since renamed The Institute of Culinary Education) in 1998 after receiving a full James Beard Foundation scholarship. Before moving to NYC, she was the Catering Manager of the Tabard Inn in Washington, DC. She began her culinary career as the assistant to renowned cookbook author and food historian Joan Nathan. Jennifer is also the author of the cookbook Gourmet Cooking on a Budget (http://www.amazon.com/Knack-Gourmet-Cooking-Budget-Professional/dp/1599219131/ref=sr_1_1?ie=UTF8&s=books&qid=1274108862&sr=8-1) (Globe Pequot Press, 2010).
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 continues to believe strongly in working with local, fresh ingredients. John’s apprenticeships under several highly-regarded, award-winning chefs gave him the culinary expertise and the sense of professionalism he needed to become a well-respected restaurant chef. In 2004, John truly found his calling when he accepted a position as Executive Chef-Instructor at a recreational cooking school in historic downtown Charleston. 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 now fills the radiowaves with guest spots on NPR’s All Things Considered, Martha Stewart Morning Living, and through her weekly radio show Let’s Get Real (http://letsgetrealshow.com/about-erica/) on the Heritage Food Network.
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 spacial parameters of a single stove/family-style kitchen. We ask for volunteers to assist in all cooking.
I left the class feeling more confidant on how to use a knife! The professor was quite knowledgeable!
My daughter and I took this clas and it was great. We loved learning about cheese and then making cheese. We all got to take home the cheeses we made. Erin was very knowledgeable about the different cheese making processes. It was a fun class. I would highly recommend it.
Wonderful and informative class! It's cheese history, a cooking demo, delicious samples, and hands on experience all wrapped into one. Plus you even get to divide up and bring home whatever's left after you enjoy lunch/samples!
Enjoyed it. Didn’t understand it was so entry level. I’m pretty advanced and took the course specifically because I️ wanted to improve my risotto skills.
Fun, educational, hands-on. I definitely feel like I've improved my knife skills after this class! (The only reason I couldn't give it five stars is its price was a little high for me.)
Such a fun class and I learned so much! I cook a lot, and this class is good for novice cooks but everyone is going to learn something new. Great vibe, excellent instructor, highly recommend!
This class was fun and informative. I learned a lot about cooking meats and had a good time as well as some great food!
So much fun! Our instructor was really knowledgeable and answered all of our questions, no matter how silly. Highly recommend the class
Very good one suggestion would be to try and provide some written material on what was done to take with you. However I would recommend taking the class it was fun and informative.
John is a great teacher, and the meal was fantastic! Can’t wait to make it at home.