Friday Dec 29th, 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: PLEASE NOTE: If you are registered for a “VIRTUAL” class, you can disregard the information below. FOR NYC CLASSES: 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.
PLEASE NOTE: If you are registered for a “VIRTUAL” class, you can disregard the information below.
FOR NYC CLASSES:
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.
Erica is an excellent teacher. We learned a lot of skills along with helpful information and we had a lot of fun! Highly recommended.
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.
Such a great date night, learned lots of great tips AND got to eat a delicious dinner!
Really great instruction and a good time. I definitely learned a lot that will help me every day in my cooking.
Great class. Love the teacher. We will definitely be putting the recipes in our rotation and seeing you for other classes.
An amazing experience. Super informative and loved the dining experience afterwards. Ramen and dumplings were 10/10. Would definitely do this again.
Very knowledgeable teacher. Good instructions. The class moved at a good pace and we had several types of chopping techniques. Got a water sharpening stone. And very nice veggie soup lunch. I wish I had more practice chopping, though.
The event was wonderful and everyone had a great time! Thanks for your services.
We loved this class! Chef John was great and really made the class fun and informative. I can’t wait to put my new cooking skills to use!
An excellent class. I feel like I gained confidence in the kitchen with certain techniques, learned new techniques and got to eat some delicious food at the end of it all. Strongly recommend!
Friday Dec 29th, 6–8:30pm Eastern Time
Tuesday Jan 16th, 6–10:30pm Eastern Time
Friday Jan 19th, 10am–1pm Eastern Time
Wednesday Feb 14th, 12–2:30pm Eastern Time
Thursday Feb 8th, 6–10:30pm Eastern Time
Monday Mar 11th, 6–9pm Eastern Time
Tuesday Jan 30th, 6–10:30pm Eastern Time
Tuesday Jan 9th, 6–8:30pm Eastern Time
Sunday Feb 18th, 12–2:30pm Eastern Time
Friday Feb 9th, 6–8:30pm Eastern Time
Tuesday Jan 23rd, 6–8:30pm Eastern Time
Tuesday Feb 6th, 6–10:30pm Eastern Time
Thursday Dec 21st, 6–8:30pm Eastern Time
Friday Feb 2nd, 6–10:30pm Eastern Time
Wednesday Mar 6th, 6–9pm Eastern Time
Monday Jan 15th, 12–2:30pm Eastern Time
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