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.
Loved the class and teacher !
Very intense class-at first no chance to ask questions, but eventually there was Q&A, which was great!
So great! Incredibly comprehensive, Jennifer has an enormous wealth of knowledge about everything food, ingredients, carbon footprints, and so much more. She's an amazing teacher, and the reading material you get to bring home is beautifully succinct yet touches on literally everything, including what vegetables to buy organic, how to store different foods, even recipes to inspire you. I haven't even covered one tenth of what you get to learn, it's that amazingly comprehensive. Gives you the perfect foundation to go forth and trust your tools as a home-cooking chef, don't hesitate and take this class!
Honestly it was a great class overall. It was helpful and she gave out a lot of information on the products and things we should look for when we buy at the grocery store.
Good course and was kept interested. John made sure we all got the technique right, made a nice meal, and answered all of our questions.
Really great!!! Had a wonderful time, my friend and I definitely enjoyed learning the different knife skills. We're going to come back for a different class.
Exceptionally well taught! Food was delicious, but salty ham substitiutuon for sausage made the shrimp sauce too salty on the grits. Hopefully, it will be cooked with sausages in the future.
John the instructor is the man! We had a great time
Very informative and professional. Thank you so much.
Instructor-chef John was so great. The food was fantastic and I learned lots of new cooking techniques.