Culinary Boot Camp: Skills Intensive (6 Weeks)

Home Cooking New York

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SoHo, Manhattan
158 Grand St Stu 206
Btwn Lafayette & Centre Streets
New York, New York 10013
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Class Level: All levels
Age Requirements: 16 and older
Average Class Size: 10
Teacher: Erica Wides

What you'll learn in this cooking techniques class:

This hands-on, skills-based series covers all the basic skills you'll need to feel comfortable and creative in the kitchen. We'll focus on each cooking technique, using multiple ingredients to drive it home, so you leave confident to cook up most any food in your own home kitchen.

Each 3-hour class meets once a week for 6 consecutive weeks, beginning on the start date you choose below. 

Week 1: Knife Skills and Vegetable Techniques

Skills Covered: 
  • Knife Skills and Sharpening
  • Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing
  • Salad Greens: Washing/Drying/Dressing
  • Basic Vinaigrette
  • Seasoning Techniques: Balancing Salt/Fat/Acid
Recipes Include: 
  • Vegetable Minestrone
  • Sauteéd Swiss Chard with Garlic and Lemon
  • Rosemary-Roasted Butternut Squash
  • Potatoes, and Red Onions 

Week 2: Poultry Techniques (Chicken + Duck)

Skills Covered: 
  • Poultry Butchering Skills (deboning chicken breasts, breaking down a whole chicken)
  • Poultry Techniques: Understanding Different Cuts, Sautéing, Pan-Roasting
  • Poultry Pan Sauces
  • Homemade Chicken Stock
Recipes Include: 
  • Chicken Piccata
  • Pan-Roasted Lemon Chicken
  • Crisp Duck Breast with Cherry-Thyme Reduction
Week 3: Meat Techniques (Beef + Pork)

Skills Covered: 
  • Meat Techniques: Understanding Different Cuts, Searing, Sautéing, Braising
  • Meat Pan Sauces
  • Prepping and Cooking Potatoes
Recipes Include: 
  • Steak with Classic Red Wine Reduction
  • Braised Short Ribs
  • Roasted Pork Tenderloin with Apple Cider Pan Gravy
  • Roasted Garlic Mashed Potatoes
  • Pommes Anna
Week 4: Fish + Shellfish Techniques

Skills Covered: 
  • Choosing Fresh Fish (wild vs. farm-raised)
  • Fish Butchering Skills (filleting fish, cleaning shrimp and shellfish, preparing squid)
  • Fish Techniques: Sautéing, Parchment-Roasting
  • Fish Pan Sauces
  • Shellfish Techniques: Short and Long Cooking
Recipes Include: 
  • Fish with Lemon-Caper Butter Sauce
  • Parchment-Roasted Wild Salmon
  • Steamed Mussels
  • Mediterranean Squid Salad
Week 5: Egg + Grain Techniques

Skills Covered:  
  • Egg Techniques: Over-Easy, Poached, Omelets
  • Separating Eggs and Whipping Whites
  • Grain Techniques: Working with Farro, Rice, Polenta
Recipes Include: 
  • Perfect Omelet
  • Poached Eggs in Spiced Tomato Sauce (Shakshuka)
  • Steamed Basmati Rice
  • Parmigiano Polenta
  • Farro Pilaf
  • Dark Chocolate Mousse
Week 6: Baking Techniques + Fresh Pasta

Skills Covered: 
  • Pie Crust 101
  • Working with Yeast Dough
  • Making Fresh Pasta
Recipes Include: 
  • Fresh Fruit Hand Pies
  • Fresh Pita Bread
  • Chopped Salad with Toasted Pita Chips (called Fattoush)
  • Fresh Ricotta Gnocchi with Homemade Pesto Sauce
Make sure to ring the outside buzzer, even if the front door is open, so we know you are arriving!

Please reach out to CourseHorse for any dietary restrictions.

School 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.

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.

Still have questions? Ask the community.

We have a firm 48-hour cancellation policy to ensure that we have enough time to re-fill your seat with another student. For cancellations prior to the 48-hour mark, we are happy to offer credit for a future class.

While it is not in our nature to say no, we are not able to offer credit/refund for last-minute illnesses or work-related conflicts. However, you are always welcome to send someone in your place, because we understand these things do happen.


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Home Cooking New York

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Please make sure to ring the outside buzzer, even if the front door is open, so we know you are arriving!

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Questions & Answers

Get quick answers from CourseHorse and past students.

Question from Priya O.
Is this class for beginners?
Answer from anonymous
It is indeed! A terrific class for beginner and novice home cooks looking to improve their kitchen skills.
Answer from Marianela R. Verified Student
Hey! Sorry I just saw the mail. Yes, it is and it was so much fun. I learned a lot and at the end you eat what you cooked at the end of the class.
Show all 2 answers

Reviews of Classes at Home Cooking New York

(1104 Reviews)
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Victoria Y. on 3/18/2018
We had an enthusiastic teacher, wonderful students, but I wish the last class would be on healthier foods like soups, appetizers, and salads, rather than pastry and pasta.
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Tomo H. on 3/6/2018
Erica was Amazing! She is a great teacher. She taught us basic skills in order to create something really tasty (fancy dish as well). You get to cut/mix/sauté etc… so don’t get your nails done before this class! Erica pays attention to you so you never feel unsafe or feel alone. You can ask her any questions anytime during the class and she makes you feel very welcomed. You cook over 3 dishes (maybe even 4 or 5?) each class so prepare to be busy! Also after the class, you get to eat what you made. Before this class, I was intimidated to cook whole fish or whole chicken, but now I feel much more comfortable cooking them and eating all amazing dishes. I strongly recommend this class to anyone who love to cook, eat and have a great time!
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Alex S. on 2/26/2018
This was my favorite course I've ever taken. Erica is such a fun, informative, kind, patient and engaging instructor. The class is small enough that you all get to participate in every part of the meal preparation, and it's done at the perfect pace - not rushed/stressful, and yet you still end up making a bunch of food. Speaking of which, you get to eat all the food that was prepared during the class at the very end, and these meals are better than what you would get at a restaurant (personal pride not withstanding). I came in as an absolute beginner, and now I feel a lot more comfortable using a knife, sauteing, roasting, blanching, frying meats on a skillet, and above all, generously applying salt to all of my dishes. Highly recommend this course for a fun, educational, and hands-on experience.
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Daniel H. on 7/25/2018
Culinary Boot Camp: Skills Intensive (6 Weeks)
Reviewed by Anonymous on 6/6/2018

School: Home Cooking New York

Home Cooking New York

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....

Read more about Home Cooking New York

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