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.

Knead, roll, boil, and bake your own authentic NYC style bagels and chewy soft pretzels! We'll provide plenty of cream cheese, smoked salmon, and yellow mustard for proper enjoyment. 

• Hand-Rolled Bagels (assorted flavors)
• Hand-Rolled Soft Pretzels

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…

The class offers the surest way for adding more vegetables to your daily regime. We'll help demystify all the different vegetation available at the supermarket and then teach you how to cook it so you enjoy every forkful.

• Blanching: Garlicky Broccoli Rabe; Green Beans with Lemon Gremolata
• Roasting: Roasted Potatoes + Fennel, Roasted Ratatouille
• Working with Leafy Greens: Sautéed Swiss Chard with Garlic and Almonds

This vegetarian roundup of excellent dishes harnesses the rich and vibrant flavors of the world's great cuisines. 

• Indian Saag Paneer (curried spinach, tomatoes, and caramelized fresh cheese)
• Thai Red Coconut Curry with Crispy Tofu and Fresh Herbs
• Provençal Roasted Ratatouille with Chickpeas
• Greek Spinach + Dill + Feta Phyllo Pies

Who doesn't love watching "Great British Bake Off"?

We are huge fans ourselves, so we decided to recreate the famed tent in our own SoHo kitchen, minus the competitive element. Instead we'll drink tea together while learning the baking techniques behind some of the show's signature desserts.

Due to popularity, we now have 2 GBBO-inspired classes. Makes sure to check out our GBBO Cake Week class too! 
Each participant will go home with their own 4-inch Victoria Sandwich Cake and a slice of Swiss Roll to impress family + friends.

• Victoria Sandwich Cake (with raspberry jam and whipped cream)
• Classic…

Ramen!  That richly-seasoned noodle soup from Japan, whose broth should send shivers down your spine with delight. If you live near a good ramen shop, you are in luck. If not, then consider yourself equally lucky enough to have an excuse to make it from scratch, chewy noodles and all. 

• Chicken-Miso Ramen Broth
• Homemade Ramen Noodles
• Crispy Pork Belly
• Soy-Marinated Jammy Eggs
• Ramen Accoutrements (scallions, bok choy, nori, chile oil)

This is the right time of year to perk up your soup repertoire with the vibrant and warming flavors of Mexico, India, and Italy.
All the soups in this class are vegetarian.

• Tuscan Ribollita Soup with Cannellini + Kale
• Smoky Black Bean Soup with Sweet Potatoes
• Roasted Butternut Squash Soup with Apple + Ginger 
• Indian-Spiced Red Lentil Soup with Coconut + Spinach
• Homemade Vegetable Broth

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

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

Learn the secrets to using Indian spices and cooking techniques, so you can make all of your Indian restaurant favorites at home. 

• ​Saag Paneer (with Homemade Paneer)
• Morgh Chole (Chicken and Chickpea Curry)
• Lentil Dal with Spiced Butter
• Cilantro-Mint Chutney
• Steamed Basmati Rice