Saturday Jul 3rd, 11am - 12:30pm 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, 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: 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. There is no sit-down meal for the following classes: The Baking Basics Holiday Candy Workshop Bubbles and Truffles: Candy Making for Adults
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.
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.
There is no sit-down meal for the following classes:
The Baking Basics
Holiday Candy Workshop
Bubbles and Truffles: Candy Making for Adults
Very well organized. The chef paced the class so everyone had sufficient time to complete steps. It really was a cook-along format. The camera was focused on the chef’s countertop during demonstration which made it easy to follow.
I didn’t receive the recipes in advance as I usually do, and so planned to watch and take notes. But one of the other ladies in the class sent them to me at the beginning, so I hustled to the kitchen & got a late start. But the instructor was kind and patient, and I caught up. This course was as good as the other 2 I’ve taken. Well worth the funds, time & effort. When I posted my crepe photos on Facebook, a friend inquired and immediately signed up for a couple of courses after I sent her the link.
Excellent instructor. Easy to follow with great tips and insights. Recommended.
it was a wonderful class I am booking my next class soon ,Question do you have any Roti making classes .
Great course on making samosas from scratch - the instructor was very informative and easy to follow along with. I would recommend prepping ingredients prior to class.
This class was one of the best virtual cooking classes I've added so far. Chef Erica was extremely knowledgeable and helpful throughout the entire process. My partner and I were extremely pleased with both the instruction and final product!
Everything turned out great. The instructor was awesome!
While the gnocchi was fun to make and tasted great, the other elements of the meal were an afterthought. Our instructor didn’t even go through making the salad. In fact, she said it was optional. Though there was no mention of that in the instructions and we bought all the ingredients. The salad was incredibly bitter and lacked balance. The sauce was bland. We added additional spices and fresh basil and it did little to improve what was in the recipe. Overall, the gnocchi was fun to make but we could have done that step on our own. In the past, cooking classes I’ve taken have included an educational aspect that make the class worth more than googling a recipe. This was lacking in our class experience. For example, a pizza class I took went into the history of pizza, the science behind the dough process, how flours impact the dough and ways to adapt your recipe, etc.
Delicious & unique recipes. John encourages questions and offers many good tips for soup and other food prep. Thanks
This was an excellent class. The chef instructor was knowledgeable and amazingly patient, and he demonstrated several techniques that were new to me. And the soups were delicious!
Saturday Jul 3rd, 11am - 12:30pm Eastern Time
Sunday Jun 13th, 6pm - 7:30pm Eastern Time
Monday Jun 14th, 7pm - 8:30pm Eastern Time
Tuesday Jun 15th, 6pm - 7:30pm Eastern Time
Wednesday Jun 16th, 7pm - 8:30pm Eastern Time
Thursday Jun 17th, 7pm - 8pm Eastern Time
Saturday Jun 19th, 12pm - 1:30pm Eastern Time
Sunday Jun 20th, 12pm - 1:30pm Eastern Time
Monday Jun 21st, 3:30pm - 5:30pm Eastern Time
Monday Jun 21st, 7pm - 9pm Eastern Time
Thursday Jun 24th, 7pm - 8:30pm Eastern Time
Monday Jun 28th, 11am - 1pm Eastern Time
Wednesday Jun 30th, 7pm - 8:30pm Eastern Time
Monday Jul 5th, 3:30pm - 5:30pm Eastern Time
Saturday Jun 26th, 12pm - 1:30pm Eastern Time
Monday Jul 12th, 3:30pm - 5:30pm Eastern Time
Monday Jul 19th, 11am - 12pm Eastern Time
Friday Jul 9th, 6:30pm - 9pm Eastern Time
Saturday Jul 10th, 11am - 2:30pm Eastern Time
Friday Jul 23rd, 12pm - 2:30pm Eastern Time
Get special date and rate options for your group. Submit the form below and we'll get back to you within 2 business hours with pricing and availability.