How to Stock Your Kitchen Pantry

Do you need help demystifying all the food choices in the supermarket? 

- Which foods are important to buy organic, and why? 
- How do I choose the best quality of meat/eggs/dairy at the grocery store? 
- Which ingredients should I stock in my pantry/fridge/freezer, to make cooking easier/more delicious? 
- Where should I store potatoes, tomatoes, apples, lettuce (everything!), so they last longer? 
- Which foods freeze well?

Jennifer Clair, HCNY's founding culinary instructor, has the answers. This food-education seminar is based on the school's monthly "community class" and is now available to as an online experience while the school is closed. 

WHAT TO EXPECT:

From her own home kitchen, Jennifer will walk you through a virtual supermarket, giving you tips and shedding light on the do's + don'ts of buying produce, meat, dairy, eggs, fish, cooking oils, and how to choose the best among all the packaged options that overwhelm every grocery store.

After regsitering, you'll be sent a packet of information to follow along with your fellow classmates. This is a very interactive class, so please come equipped with the questions you've ever wanted to ask a culinary expert about buying and storing food in your own home kitchen.

Here's a peek at the kinds of information that is covered. Don't miss out on this valuable food education!

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HOW THIS VIRTUAL CLASS WORK: