Saturday Feb 23rd, 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.
Jennifer the chef was super knowledgeable and fun to talk to , we made three different dinnners (mostly the main course) all were different and really great . Such a pleasure , the only thing that probably would be helpful is to be more demanding of the classmates! Truly a pleasure!
It was an excellent experience. John was outstanding. It is like being in your own kitchen.
Excellent chef and great meals, wished for more hands on cooking for the group.
The course was a great way to sharpen up your chopping/mincing skills (pun intended). Erica was patient, very knowledgeable, and knew how to keep the class engaged. The soups were delicious. I would note though that the class runs about 30-45 minutes longer than the end time listed as that's when you get to enjoy the soups.
The course was really fantastic. the instructor was professional and instructive. The soups were also delicious and I can’t wait to make them at home well
The teacher (Erica) was great. I learned some new skills, and the food turned out DELICIOUS!!! Would definitely recommend this class (and I have been doing exactly that since it was over!) My fiancé loved it, too.
Loved it! I impressed my boyfriend on our Valentine’s Day dinner with one of the delicious sauces I learned. Can’t wait to try the others. Very informative class. The teacher went above and beyond teaching us only sauces. Super fun, intimate group. Can’t wait to take my next class!
Erica is both funny and an amazing teacher, and I learned way more than I thought I would. Not only that, but she also makes it easy to remember what was taught.
The instructor was great. The steps were easy and the food and the company was great. It was my first experience cooking dim sum and I really enjoyed it.
Great class. Learned a lot and exceeded my expectation but it ran 1h longer than planned. I would recommend editing out summer rolls or pancakes.
Saturday Feb 23rd, 6pm - 8:30pm
Friday Mar 1st, 11am - 1:30pm
Sunday Mar 3rd, 5pm - 7:30pm
Friday Mar 8th, 6pm - 8:30pm
Sunday Mar 10th, 12pm - 2:30pm
Thursday Mar 14th, 6pm - 8:30pm
Monday Mar 18th, 11am - 2pm
Tuesday Mar 19th, 6pm - 8:30pm
Thursday Mar 21st, 6pm - 8:30pm
Friday Mar 22nd, 6pm - 8:30pm
Saturday Mar 23rd, 6pm - 8:30pm
Tuesday Mar 26th, 6pm - 8pm
Wednesday Mar 27th, 6pm - 8:30pm
Friday Mar 29th, 6pm - 8:30pm
Saturday Mar 30th, 12pm - 2:30pm
Tuesday Apr 2nd, 6pm - 8:30pm
Wednesday Apr 3rd, 6pm - 8:30pm
Friday Apr 5th, 11am - 1:30pm
Friday Apr 5th, 6pm - 8:30pm
Saturday Apr 6th, 12pm - 2:30pm