Sunday Apr 28th, 12pm - 2:30pm
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.
John was a great teacher...he asked questions to keep us engaged, showed us a technique and then let us practice it right away, and just had a very interesting non-threatening style of teaching. Despite anyone's inexperience, he never made us feel inadequate and was very encouraging. I will definitely take another class with him.
This place is amazing as always. Recipes are easy and the chef is informative as always.
Great teaching and good interaction. Need more on history of Korean Cooking What ingredients they use which others don’t. Why certain ingredients are added and what makes the Korean dish unique comparing to Chinese and Japanese . What are the health benefits of the Korean dishes which we do not find in others What type of desert they serve after dinner What sequence the dinner is served. What are the tradition to follow while serving Korean food Just inquisitive It was a great class Thank you John
Teacher was great
Erica was amazing and the class was extremely engaging and informative. Can't wait till the next one. Thank you!
Organized, informative, fun! Best part was taking what we learned to make a wonderful group meal. Erica, the instructor, was great.
Really enjoyed this class. It breaks down the recipes to the best sauces and makes their preparation simple! I would highly recommend it.
Very well thought out class. Recipes and food were excellent. Learned alot and I would definitely do it again.
This class was great! Learned a lot about making pasta and cooking and had a delicious meal at the end! I would recommend this class, and look forward to taking another class at Home Cooking New York in the future.
Loved the class. Erica was great and the food was delicious. A few suggestions: ice-breaker activity or at least introduce everyone in the group to each other, hygiene was a little dicey, e.g. wiping all the boards and knives with one damp rag and no obvious emphasis on hand-washing/food safety among participants.
Sunday Apr 28th, 12pm - 2:30pm
Tuesday Apr 30th, 6pm - 8:30pm
Tuesday May 7th, 6pm - 8:30pm
Wednesday May 8th, 6pm - 8:30pm
Friday May 10th, 11am - 1:30pm
Saturday May 11th, 6pm - 8:30pm
Monday May 13th, 6pm - 9pm
Wednesday May 15th, 6pm - 8:30pm
Friday May 17th, 11am - 1:30pm
Friday May 17th, 6pm - 8:30pm
Saturday May 18th, 12pm - 2:30pm
Wednesday May 22nd, 6pm - 8:30pm
Friday May 24th, 6pm - 8:30pm
Saturday May 25th, 11am - 2:30pm
Sunday May 26th, 12pm - 2:30pm
Sunday May 26th, 5pm - 7:30pm
Tuesday May 28th, 6pm - 8:30pm
Wednesday May 29th, 6pm - 8:30pm
Thursday May 30th, 6pm - 8:30pm
Friday May 31st, 11am - 1:30pm