This two-day workshop will take students through the essential techniques of the method many have tasted but few have mastered: sous vide and low-temperature precision cooking. This class will include demos and discussion of sous vide theory and methods, but the focus is on the hands-on application of sous vide techniques. The class will begin with an overview of the techniques, covering safety, proper handling, and storage, then cover the various forms of low-temperature and sous vide cooking. Topics include: - Theory of sous vide - Safe handling - HACCP plan overview - Cooking techniques, including cooking to temperature and cooking for texture - Cook-chill process - Direct-serve preparations - Vacuum techniques, including compression, infusion, and pickling - Preparations of eggs, seafood, meat, vegetables, and desserts You'll have the opportunity to cook and taste an amazing number of items prepared sous vide, including: 45-Minute Eggs; Selection of Vegetables; Risotto; Ribeye; Short Ribs; Chicken; Lamb Rack; Poached Fruits; Creme Brulée; and more. Students will have access to external and chamber vacuum sealers, as well as a dozen cooking baths from Polyscience, SousVide Supreme, Orved, and Anova.
Two 6 Hour Lessons
Level 1 
$695
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
You will work in teams to execute the class menu. At the end of class, participants gather to enjoy the food they have prepared. Wine is served with meals in most classes. All class menus are subject to change. While a snack platter is offered in both morning and evening classes, you may want to consider a light snack before joining us for class. Students are encouraged to bring a light lunch or dinner to all pastry classes.
Step down from the barstool — and go behind the bar instead! This Mixology 101 class teaches the foundational cocktail-making skills and techniques used by professional bartenders. (Much like “knife skills” is the first course taken by aspiring culinarians, Mixology 101 is the first building block toward more comprehensive cocktail knowledge.) This class covers: highball, old fashioned, martini, daiquiri , sidecar/daisy, and flips
Explore the unique ingredients, simple techniques and sometimes fiery recipes of Thai cooking, one of the most distinctive of Southeast Asia. You’ll learn to cook authentic versions of some of the country’s most popular recipes. You’ll make: summer rolls with dipping sauce; satay with peanut sauce; yellow curry chicken; jasmine rice and pad Thai.
New York City has some of the most famous steakhouses in the country. These classic establishments are known for a distinctive homey atmosphere and a trademark cuisine that has been pleasing diners for decades. Spend an evening learning the techniques and recipes you need to replicate your favorite steakhouse experience at home. You'll make and enjoy classic shrimp cocktail; Caesar salad; grilled New York strip with beurre Maître d'Hôtel; creamed spinach and truffled mashed potatoes.
Sushi-making doesn't have to be limited to the view from a seat at your local Japanese restaurant. Bring the sushi bar home by practicing your skills at preparing nigiri (sashimi fish on top of thumb-size, compact sushi rice), perfecting the texture of rice, and learning the proper techniques to create a stellar hand roll. Once you've gotten the basics down, you will try your hand at: sushi rice; maki and futomaki rolls (both thin and thick), inside-out rolls; nigiri and temaki (hand roll).. You will soon learn that sushi is something you too can master.
Ranked as America’s Best Culinary School (USAToday 2019), our roster of Chef-Instructors have run top kitchens around the globe.
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