We’ll cover three different (apartment-friendly) ways to cook fish as well as the how-to’s of buying, storing, and substituting one fish for another. Everyone will go home with a fish-buying pocket guide that details the current "best choices" to the "avoid" lists.  

• Parchment-Roasted Fish with Citrus and Herbs
• Crispy Fish with Lemon-Caper Butter
• Asian-Braised Fish with Bok Choy, Ginger, and Tomatoes
• A Pot of Perfect Rice

A week-long exploration of food for kids 10 to 13 years old.

All classes are hands-on and include a full sit-down lunch at the end of each class.

Camps are limited to 10 students to allow kids maximum interaction with their teachers.

DAY 1: Pizza
Pizza Dough + Fresh Marinara Sauce
Garlic Pizza Knots
Rainbow Salad with Avocado Chimichurri
Lemon-Strawberry Tiramisu

DAY 2: Cheesemaking
Pulled Mozzarella
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches with Fresh Marinara Sauce
Peach-Raspberry Trifle

DAY 3: Baking
Individual Fruit Crisp with Homemade Vanilla Ice Cream
Lemon Panna Cotta…

This class will offer you a valuable set of culinary techniques to move you along in your kitchen education. 

• Knife Skills
• Cooking Meat to Perfection (Pan-Roasted Chicken)
• Making Flavorful Pan Sauces (Classic Chicken Gravy)
• Roasting Vegetables (Roasted Potatoes + Seasonal Vegetables)
• Blanching Green Vegetables (String Beans with Lemon Gremolata)
• Cooking Leafy Greens (Swiss Chard with Lemon and Garlic)

A week-long exploration of food for kids 13 to 16 years old.

All classes are hands-on and include a full sit-down lunch at the end of each class.

​Camps are limited to 10 students to allow kids maximum interaction with their teachers.

Each camp runs Monday-Friday.

DAY 1: Pizza
Pizza Dough + Fresh Marinara Sauce
Garlic Pizza Knots
Rainbow Salad with Avocado Chimichurri
Lemon-Strawberry Tiramisu

DAY 2: Cheesemaking
Pulled Mozzarella
Caprese Salad with Fresh Tomatoes and Basil
Pan-Fried Mozzarella Sandwiches with Fresh Marinara Sauce
Peach-Raspberry Trifle

DAY 3: Baking
Individual Fruit Crisp with Homemade…

Tofu deserves its very own class, so we are heeding the call to give tofu's versatile culinary breadth its rightful due.

MENU:

• Pressing/Poaching/Freezing Tofu
• Crispy Tofu (Crispy Orange-Ginger Tofu)
• Braised Tofu (Korean Chile-Sesame Tofu)
• Yudofu/Hiyayakko (Seasoned Silken Tofu)
• Shredded Tofu (Curried Scrambled Tofu)

There is little more soul-satisfying than a bowl of brightly seasoned noodles, teeming with crunchy, sweet, hot, and fresh ingredients. The varieties of textures and flavors and temperatures are what make Asian noodle dishes really stand out. Come see what all the fuss is about!

• Pad Thai with Shrimp and Roasted Peanuts
• Vietnamese Rice Noodle Salad with Grilled Chicken and Fresh Herbs
• Japanese Miso-Sesame Noodles
• Korean Japchae (Sweet Potato Glass Noodles with Seasoned Vegetables)

A great bouillabaisse, the classic and deeply-fragrant fish stew from Southern France, is a show-stopper any time of the year! It also has so much culinary education to share within its recipe structure (making a fish stock, cooking fish to perfection, making a homemade mayonnaise) that we decided to base an entire class on its creation. Paired with an endive salad, students will also enjoy and take home their own individual seasonal fruit galettes. Come see why it merits its very own night at our school.

• Bouillabaisse
• Fish Fumet (homemade fish stock)
• Endive Salad
• Seasonal Fruit Galette

​​Join us as we tour NYC's largest and most beloved farmers market: the Union Square Greenmarket!

We'll wander through the farm stands, sampling and shopping for local produce and farm-made products to fill our shopping basket.
 
Along the way, we'll discuss:

• What makes something "local"
• Why "organic" is not the most important label at the market
• What is currently in season and at its peak of flavor
• What are the most important products to buy at the market
• Tips for choosing the best produce

After 45 minutes of tasting and shopping, we'll head downtown via subway to our cooking school in SoHo where…