At Ridgewood Culinary Studio, small class sizes and a playful, hands-on approach to cooking empower students of all ages to confidently make meals from scratch. In addition to teaching youngsters basic skills such as kitchen safety and how to get out of dishwashing duty, instructors inspire adult gourmands with classes on grilling, barbecuing, and other types of cuisine. Regardless of the class or age group, instructors emphasize mindful eating habits and nutritious recipes. The commercial kitchen also plays host to summer camps, birthday parties, and business-building classes.
Inside the kitchen of Marcello’s, teardrop chandeliers cast their warm gaze over copper cookware and a dining table that wraps around the stove. Here, Chef Marcello sheds light on the techniques of preparing Italian cuisine during cooking classes and private parties. In such events, up to 12 guests can sip wine while he picks recipes secretly stored in his chef’s hat and demonstrates how to assemble artful dishes, which may include risotto with chicken and spinach or pasta with fresh tomato mozzarella and basil. Although the private dining experience is the easiest way to witness Chef Marcello’s passion for sharing the cuisine of his native Italy, guests can also enjoy his dynamic entrees without front-row seats at the chef’s table. In the restaurant’s dining room, floor-to-ceiling murals depict the Tuscan countryside and ferns adorn honey-colored walls as diners anticipate hearty meals. Atop crisp white tablecloths, servers present platters of housemade pastas and veal prepared seven ways. The knowledgeable staff is also happy to recommend pairings from the vast Italian wine list.
Chef Central equips seasoned ingredient slingers and aspiring culinarians alike with kitchen essentials including cutlery, cooking tools, and quirky gadgets, earning the crown of Best of Westchester in 2010 by Westchester magazine. Breakfast champions can transform eggs into palatable packages by snagging a pair of silicone poach pods ($9.99) that float the yolky goodness in boiling water like a canoeist in a volcano until it’s perfectly cooked. The metal teeth of a corn-zipper ($15.99) scrape kernels clean from their cob residence, and a nonskid mincer ($17.99) safely slices onions into ribbons and saves tears from spilling. Behind acrylic safety shields, the glistening guillotine of a bagel biter ($19.99) spits out equal halves of doughy rations, and the olive stuffer ($19.99) plunges into pitted olives to produce flavor-detonating hors d'oeuvres for a retirement party of a revered spoon. Additionally, mincing mess sergeants sharpen a pair of knives until their edges are as honed as razors, which may take up to five days to complete.
Le Gourmet Factory is a culinary haven, encompassing seven professional-grade kitchens—some of which are decked out in chrome, and some cloaked in electric yellow. Though they look flashy, their main purpose is function, as they are designed with input from renowned chefs and stocked with top-of-the-line tools and appliances. Here, a team of top-notch professional chefs teaches fledgling cooks their trade in a variety of cooking classes. They lead guests in making pasta, whisking stellar sauces, and creating truffles without ever venturing into a dark and scary chocolate forest. Many classes focus on creating healthy or gluten-free eats, or cover themes such as Girls Night Out and Cooking with Dad. In addition to classes, the school hosts parties and corporate events.
Let's Play in Italian exposes kids, young adults, and adults to the culture and language of Italy through engaging programs that range from preschool activities to conversational Italian classes. Tykes up to 8 years old sing songs, tell stories, play games, and put on puppet shows and craft fairs during afterschool programs and Mommy & Me workshops, absorbing Italian vocabulary during their formative years before gray matter turns angsty and taciturn. Parents and kids alike can expand their linguistic repertoire with colorful books, CDs, and DVDs from an online bookstore.