Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife. 

• Included in the price is a * knife sharpening stone of your own *, which we will teach you how to use flawlessly before you leave. 
• And so you have something to cook (and eat!) with all your expertly chopped ingredients, we'll also make a meal to share at the end of class, usually a minestrone soup or a vegetable stir-fry.

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)

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)

Learn to make some of your favorite Korean restaurant dishes while exploring the ingredients and cooking techniques that make Korean food so invigorating and delicious.

• Kimchi Mandu (pan-fried pork and kimchi dumplings)
• Doenjang Jjigae (richly-flavored stew with tofu, zucchini and rice cakes)
• Japchae (sweet potato glass noodles with vegetables) 
• Kimchi Fried Rice

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 none of the start dates work for you, please join our general Boot Camp Waitlist. We'll alert you when new sessions are added. If you don't want to wait, please consider our DIY Culinary Boot Camp op…

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

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)

When you start with duck, you can't go wrong. Learn how to use every part, from the breast to the legs to the all-important drippings.

• Crispy Duck Breast with Cherry-Thyme Jus
• Duck Confit (legs cooked in rendered fat to lusciousness)
•      over Frisee Lettuce Salad
• Crisp Potato Galettes Cooked in Duck Fat
• Quick Duck Stock

Only Chef-Instructor John Scoff can let you in on the secrets of the best brunch dishes in town, courtesy of his South Carolina roots.

• Classic Shrimp and Grits
• Eggs Benedict with Fried Green Tomatoes with Spiced Hollandaise
• Sweet Cream Biscuits with Macerated Berries
• Micheladas! (spicy beer cocktails)

​Learn how to balance the hot, sour, salty and sweet flavors of this vibrant cuisine.

• Thai Hot and Sour Shrimp Soup
• Crispy Fish with Tamarind-Chile-Thai Basil Sauce
• Red Coconut Curry with Chicken, Pineapple, Peppers + Snow Peas
• Steamed Sticky Rice

Asian ingredients provide a depth of flavor and umami that make the Asian soup + stew tradition one of the most satisfying to make at home.

MENU:

• Kimchi Jjigae: Korean Stew with Pork Belly and Rice Cakes
• Tom Kha Gai : Thai Coconut Soup with Chicken and Lemongrass
• Pho Bo: Vietnamese Beef Broth with Noodles and Fresh Herbs 
• Chinese Wonton Soup

We'll cover how to break down a whole chicken into all its parts, and then teach you how use every part of it.
 
We will also demystify what kind of chicken you should be buying at the grocery store and what you need to know about cooking dark vs. white meat. 

• How to Break Down a Whole Chicken (working in pairs)
• Chicken Breasts with Classic Pan Gravy
• Lemon-Rosemary Roasted Thighs
• Homemade Chicken Broth
• Bitter Greens Salad with Schmaltzy Croutons

​​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…

We will explore all the different ways to create flavorful sauces for different types of food, from classic “mother” sauces and pan sauces to vegetable and herb purées.

• Sauces for Vegetables (vinaigrette variations + beurre blanc)
• Sauces for Meat (pan gravies)
• Stand Alone Sauces (vegetable and herb sauces: romesco sauce + fresh green herb sauce)

Everything you ever need to know about choosing, storing, sharpening, holding, and using the most important tool in the kitchen. We will have 8-inch chef's knives for you to practice on, but you are also welcome to bring your own knife. 

• Included in the price is a * knife sharpening stone of your own *, which we will teach you how to use flawlessly before you leave. 
• And so you have something to cook (and eat!) with all your expertly chopped ingredients, we'll also make a meal to share at the end of class, usually a minestrone soup or a vegetable stir-fry.