Friday Sep 29th, 12–2:30pm 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: 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 (class (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.
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 (class (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.
So. Much. Fun.
Susan is a wonderful teacher. Makes instructions clear and easy to follow and she has a perky but calm personality. Would take other classes with Susan. Thanks again, Susan, I'm off to make my paella!!
Chef Susan’s class was amazing! Fun, informative and delicious! We learned about knives and skills to use them (bear claw). We then proceeded to cook fresh vegetables and chicken. We all participated and then sat down to eat our creation. I highly recommend this course for beginners (or anyone)! Chef Susan was knowledgeable, funny and very patient with her sous-chefs. Can’t wait to take another class (which I will be taking the dumpling class in October)!
I enjoyed the class and thought the knife skills training and tips were really helpful. All the class participants were given opportunities to get hands on experience cooking and tasting the food as it was prepared. It was really great to be able to eat all the dishes at the end of the class. I am looking forward to trying the recipes myself!
Great class and worth every ingredient. The tips and tricks Chef John bestowed upon us are game changers. I'm no longer intimidated by making poached eggs.
Chef John was amazing and the class overall was excellent and so much fun! We loved all of the dishes we made and will be trying them at home too! We will definitely be joining him for another class!
Amazing class- highly recommend. I walked away with a solid framework for how to prepare, cook, season and enhance the most common veggies. Rather than recipes, Jennifer taught us principles. I feel more confident to experiment in the kitchen and am excited to go to the farmer’s market.
I enjoyed the whole experience! What a great way to spend the day in NY! Susan made it so much fun! Can’t wait to try my new recipes out on my own.
John was a dream. He made it fun and interacted with the class well. The best gnocchi game ever!! I loved it! The salad and the linguini best ever!!
Great time with the other couple and our great Chef. He was kind, funny and very informative. Very handsome on experience, the best part , eating what was made. Looking forward to doing it again.
Friday Sep 29th, 12–2:30pm Eastern Time
Sunday Oct 8th, 12–2:30pm Eastern Time
Saturday Sep 30th, 12–2:30pm Eastern Time
Friday Oct 27th, 6–8:30pm Eastern Time
Sunday Oct 29th, 12–2:30pm Eastern Time
Monday Oct 30th, 6–8:30pm Eastern Time
Sunday Nov 12th, 12–2:30pm Eastern Time
Friday Nov 10th, 6–8:30pm Eastern Time
Saturday Oct 14th, 6–8:30pm Eastern Time
Friday Sep 29th, 6–8:30pm Eastern Time
Sunday Oct 15th, 12–2:30pm Eastern Time
Tuesday Oct 3rd, 6–9pm Eastern Time
Saturday Nov 4th, 12–2:30pm Eastern Time
Friday Nov 17th, 6–8:30pm Eastern Time
Friday Oct 27th, 10am–1pm Eastern Time
Monday Oct 9th, 12–3pm Eastern Time
Wednesday Oct 18th, 6–8:30pm Eastern Time
Tuesday Nov 7th, 6–8:30pm Eastern Time
Sunday Jan 21st, 5–8pm Eastern Time
Saturday Oct 28th, 11am–2:30pm Eastern Time
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