Thursday Jun 1st, 6–8:30pm 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. 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 Chef-Instructors:
Jennifer Clair is the founder of Home Cooking New York. Before launching the school in 2002, she was a Recipe Editor for The Wall Street Journal and a Food Editor at Martha Stewart Living Omnimedia (MSLO), where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com. Prior to MSLO, she worked in the cookbook division of William Morrow & Company and at Saveur magazine. She graduated from Peter Kump’s New York Cooking School in 1998 after receiving a full James Beard Foundation scholarship. Jennifer is the author of Six Basic Cooking Techniques: Culinary Essentials for the Home Cook (https://tinyurl.com/ycthk85s) based on the school’s most popular cooking class, and the host of the cooking podcast, Kitchen Radio.
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. She is creator and host of the YouTube series, Funny People Making Food (https://www.youtube.com/watch?v=RGO9VaVPhGk).
Susan Streit Sherman joined Home Cooking New York in 2010. Originally from Michigan, Susan moved to New York to attend the French Culinary Institute. She began her career working as a private chef in both Manhattan and the Hamptons. For five years she managed the School of Recreational Cooking at the Institute of Culinary Education (ICE), and previously worked in the test kitchens at Good Housekeeping, Martha Stewart Living, and Real Simple magazines. Susan returned to work as a private chef following the birth of her daughter, Leia, in 2016. She specializes in developing seasonal recipes for allergy-friendly meals, which you can find on her site Crate Cooking (https://www.cratecooking.com/).
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 (class (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.
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 (class (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.
Great teacher! Lots of fun and very practical advice!
Susan was an extroidinary teacher, very dtailed and informative. We really enjoyed the class. It was hands on and interactive which is important when learning a new skill. Best part was getting to taste everything we created during class.
This class was so much fun ! Loved our chef ! She was patient and funny and explained the steps. ♥️♥️♥️So much fun. We also had a great group. ❤️❤️❤️A great class for a rainy Sat in NYC❤️
I like how everyone is so hands on and assisting in everything, Makes it easier to learn and also have fun doing it.
A. Safara M.
This class was deliciously amazing!!!! The 3 fish dishes we made were really yummay. My tastebuds, & I enjoyed ourselves immensely. I am definitely even more grateful on the fact that I found out the best ways to positively shop for fish
Chef John was great, would attend another class with the cooking school
This was such an amazing Persian cooking class. Jennifer was very patient and made the class super fun and entertaining. Everyone had a chance to participate. Will definitely have to try another one soon!
Crandell D W.
The teacher of this cooking class was so down to earth & friendly. She had all of the food prepared and ready for all of us to follow them cook the recipes. She even gave a brief knife cutting lesson. She explained each step of the way the four different recipes that we cooked. The food was delicious. She even gave us ziplock bags to take the leftover food home with us. She gets a AAA + rating from me.
Authentic and more of an intermediate class focussed on technique, with a lot of delicious food to eat at the end.
Thursday Jun 1st, 6–8:30pm Eastern Time
Thursday Jun 1st, 6–9pm Eastern Time
Friday Jun 2nd, 6–8:30pm Eastern Time
Saturday Jun 3rd, 6–8:30pm Eastern Time
Monday Jun 5th, 6–9pm Eastern Time
Tuesday Jun 6th, 6–8:30pm Eastern Time
Friday Jun 9th, 12–2:30pm Eastern Time
Tuesday Jun 13th, 6–9pm Eastern Time
Friday Jun 16th, 6–8:30pm Eastern Time
Friday Jun 16th, 6–8:30pm Eastern Time
Tuesday Jun 20th, 6–8:30pm Eastern Time
Thursday Jun 22nd, 6–8:30pm Eastern Time
Friday Jun 23rd, 12–2:30pm Eastern Time
Saturday Jun 24th, 6–8:30pm Eastern Time
Monday Jun 26th, 2–5pm Eastern Time
Thursday Jun 29th, 6–8:30pm Eastern Time
Friday Jun 30th, 12–2:30pm Eastern Time
Friday Jun 30th, 6–8:30pm Eastern Time
Thursday Jul 6th, 6–8:30pm Eastern Time
Friday Jul 7th, 6–8:30pm Eastern Time
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