This class is a cancer patients’ and caretakers’ guide to eating well. Ann Ogden Gaffney, a two-time cancer survivor and founder of the New York-based nonprofit Cook for Your Life, will be using recipes from her eponymous James Beard Award-nominated cookbook to blast away the notion that food has to be dull in order to nourish! Ann teaches you her basic strategies that can help patients and their families get through the rhythms of treatment, using recipes that focus on nutrient-dense fresh veggies, including antioxidant-rich cruciferous vegetables like kale and cauliflower, and seasonal fruits for easy desserts. We'll cook three different menus to help the whole family eat better together: Soothing (tasty but easy to digest); Simple (few ingredients to prep); and Spicy (featuring strong flavors to counteract the taste changes that many patients undergoing chemo experience). Soothing Menu: Tarragon and Lemon Chicken Soup with Orzo; Steamed Vegetables and Tofu with Miso Dressing; Twice Baked Winter Squash; and Microwave Poached Pears. Simple Menu: Vegan Caldo Verde; Slow Baked Fish with Capers and Lemon; Herby Bean Salad; and Apples Baked with Dates and Walnuts. Spicy Menu: Kimchi Grilled Cheese Sandwich; Curried Cauliflower Soup; Spicy Spinach with Lentils with Brown Rice; and Honey Roasted Plums. Everyone will leave with a copy of Ann’s book, "Cook for Your Life: Delicious, Nourishing Recipes for Before, During, and After Cancer Treatment."
One 4 Hour Lesson
Level 1 
$135
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.
While handling poultry can seem daunting, it really can be a clucking good time! In Knife Skills 2 you'll discover the fundamental techniques required to transform a whole chicken into popular cuts. We'll cover such topics as trussing and spatchcocking, ensuring you leave with the confidence to tackle any chicken preparation in your home kitchen. No matter how you feel when you enter the class, the class promises to enhance your knowledge of poultry preparation and take your skills to the next level. While not a requirement, it helps to have practiced the skills of Knife Skills 1 before taking this class.
The history, culture and geography of Morocco are all richly evocative. It is easy to imagine yourself sipping mint tea while sitting on a terrace in Casablanca or Marrakech, or hiking the Atlas Mountains. The cuisine of Morocco reflects its Berber, Mediterranean, African and European influences, with a generous use of powerful spices. In this class, you will make some of the most acclaimed dishes of the Moroccan repertoire, including: grilled kefta (lamb) kebabs; chicken tagine with preserved lemons and olives; sweet spiced couscous; carrot salad with lemon-herb dressing and harissa.
The elusive French Macaron demystified! Learn how to make delicious macarons from our experienced pastry chefs while working in some of the finest teaching kitchens in NYC. In this hands-on class you will make your own batch of macarons from shell to fillings! Choose any color you like and fill them with your choice of milk chocolate caramel ganache, dark chocolate ganache, hazelnut ganache or passionfruit curd.
For a flash course on all the basics you need to make a varied and impressive meal, look no further. With a professional chef, you'll gain the skills vital for moving through any simple menu with ease. You'll practice knife skills, roasting vegetables, cooking proteins with a pan sauce and a vinaigrette. Then you'll use what you learned as you make a menu of: popovers; sautéed chicken with classic pan sauce; roasted root vegetable salad with fresh herb dressing and garlic mashed potatoes.
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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