6-Week Culinary Boot Camp for Beginners

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 class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked.

WAITLIST: If the session you want is sold out, please join the waitlist and you'll receive a text the minute a spot opens up. If you don't want to wait, please consider our DIY Culinary Boot Camp option. 

This program meets every week for 6 weeks.

INTENSIVE OPTION: We offering a Monday-Friday intensive this winter; use the link to check out that program if you're interested!

START DATE + REMAINING CLASS DATES: 

• Wednesday, August 19, 6-9pm + 8/26, 9/2, 9/9, 9/16, 9/23 - Chef Susan Streit Sherman
• Mondays, September 28, 6pm-9pm + 10/5 (skips 10/12 for Indigenous Peoples Day), 10/19, 10/26, 11/2, 11/9 - Chef John Scoff
• Fridays, October 16, 6-9pm + 10/23, 10/30, 11/6, 11/13, 11/20 - Chef Susan Streit Sherman
• Sundays, October 18, 11am-2pm + 10/25, 11/1, 11/8, 11/15, 11/22 - Chef John Scoff
• Tuesdays, October 20, 6-9pm + 10/27, 11/3, 11/10, 11/17, 11/24 - Chef Susan Streit Sherman

* Make sure to review our "What if I have to miss a class?" cancellation policy.

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WEEK 1: Knife Skills + Vegetable Techniques

SKILLS COVERED: Knife Skills + Sharpening ~ Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Roasted Seasonal Vegetables, Sautéed Swiss Chard with Garlic and Almonds, Blanched String Beans with Lemon Gremolata, Seasonal Crostini

WEEK 2: Chicken Techniques
SKILLS COVERED: Understanding Different Cuts, Sautéing, Pan-Roasting ~ Pan Sauces ~ Making Chicken Broth ~ Cooking Rice
RECIPES INCLUDE: Butterflied Chicken Breast with White Wine Pan Sauce, Pan-Roasted Lemon-Rosemary Chicken Thighs, Homemade Chicken Broth, Rice Pilaf

WEEK 3: Meat + Vegetable Techniques
School Notes:

For NYC In-Person Classes:

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 enjoy at the sit-down meal (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.