Cooking Classes in Guttenberg

Conrad Gallagher Food – Up to 48% Off Cooking Class

Conrad Gallagher Food

Clinton

$95 $55

Three-hour cooking classes taught by a Michelin-recognized chef focus on Italian dishes, gourmet cooking, or brunch, among other subjects

Up to 52% Off Turkish Cooking Class

Turkish Cultural Center Queens

Sunnyside

$25 $12

Participants learn how to cook traditional Turkish cuisine, and they get to sample their creations in cooking classes

Up to 59% Off Gelato-Making Class

Mia Chef Gelateria

Kips Bay

$120 $59

Frozen-dessert experts teach centuries-old methods of gelato alchemy; students create four custom flavors and take home pints of each

44% Off Ten Cupcakes

The Royal Cake Design Studio

Newark

$52 $29

Local businesses like this one promote thriving, distinctive communities by offering a rich array of goods and services to locals like you

Up to 53% Off Organic Brunch Class

Human@ease

Greenpoint

$40 $19

Learn healthy, organic brunch recipes and general nutrition tips while you enjoy a decadent meal with coffee and tea

Up to 54% Off Greek Cooking Class at Ethos Gallery

Ethos Gallery

Midtown East

$115 $55

(245)

Learn how to cook authentic Greek meals with organic ingredients and locally sourced produce

Up to 54% Off Cooking Class from Chef at Home

Chef at Home

Harlem

$150 $75

Chef Karl Wilder leads gourmet meal preparation, guiding students as they cook their own delicious meal using fresh, local ingredients

Up to 59% Off French Pastry or Culinary Class at French'Encas

French'Encas

Tribeca

$200 $99

French pastry and culinary chef teaches students to make classics such as macarons, tarts, and savory quiches in a commercial kitchen

42% Off One-Week Kids' Cooking Camps

Ridgewood Culinary Studio

Ridgewood

$325 $189

Camps for kids aged 5–12 focus on subjects such as global cuisine, using herbs, pasta, and healthy recipes, meeting 2.5 hours each day

Select Local Merchants

John Gizzi and Diann Greco, the American Wine Society–certified wine judges at Make Wine With Us, teach wine aficionados to create their own wines using grapes harvested in Californian and Chilean vineyards. At the start of the nine-month process (California grapes in the fall, Chile grapes in the spring), winemakers-to-be assemble with fellow enthusiasts to learn the intricacies of the trade. Patrons learn to crush and destem grapes in a machine called a crusher-destemmer, named after the device's favorite Germanic metal band. Following the crushing process, a hydraulic press forces juice into barrels, where it shall remain until the conclusion of its sweet, sweet metamorphosis.

When wine awakens from its hibernation, patrons remove suspended yeast cells and skin particles though a process called racking. At the end of the nine-month period, newly minted winemakers lean on family and friends to fill, cork, and custom-label the finished product. Budding vintners then tote home their vintages to share with family, friends, and robot butlers with built-in carafes.

21 Currie Ave
Wallington,
NJ
US

At Ger-Nis Culinary & Herb Center, founder Nissa Pierson leads hands-on courses that not only instruct budding culinarians how to cook, but help to ignite ingredient love affairs. Insisting on fresh spices, Pierson helps instill students with an appreciation of cultural cuisines, herbal heritage, and food-based folklore. Individual adult courses focus on roasting succulent lambs, spooning soul-soothing soups and stews, and hand-finagling fresh pastas and sauces. Cultivate cactus-fruit-lime tequila coolers, jamaican-jerk pulled-pork tacos, fresh-made salsa, and more in Nissa's Taqueria. Kids' cooking courses let wee ones dabble in culinary creativity, master rare, real-world applications of math, and vehemently deny the origin story of pizza. Age groups 3–5, 6–12, and 13–17 can don adorably oversized chef hats and learn to craft foodstuffs from donuts to whole roasted chickens. Ger-Nis' state-of-the-art kitchen features exposed brick, rich woods, and 14-foot ceilings tall enough for dough-spinners to perfect their finesse and cake architects to attempt to refute Newton and fail deliciously.

540 President St
Brooklyn,
NY
US

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.

223 Chestnut St
Ridgewood,
NJ
US

Jerome Chang, the mastermind behind the much-lauded DessertTruck, gave his desserts a grounded home at Cathcart & Reddy, a café on the Lower East Side that sells many of the truck’s wares while expanding its purview. Run by Chang and two pastry chefs, all credited in their New York magazine listing as Le Cirque school alumni, the truck was nominated for two Vendy Awards and received heavy attention in a New York Times feature on dessert trucks for gourmet sweets that include chocolate bread pudding, vanilla crème brûlée, and french macaroons. The café also sells pressed sandwiches with mellifluous fillings such as goat cheese with caramelized almonds, thyme, and apricot jam, or domestic serrano ham with manchego, roasted garlic, and pine nuts.

When not slinging sweets behind the counter, staffers can be found in the kitchen, baking new batches of desserts or hosting workshops for aspiring chefs. Scheduled every few days throughout each month, the classes teach patrons kitchen secrets such as how to craft perfect soufflés and macaroons or gauge a cook’s feelings by the color of his chef’s hat.

6 Clinton St
New York,
NY
US

Simon Herfray, a French native hailing from the Vendée region, is a master's-degree-certified pastry chef and baker. He's whisked and sculpted fine treats for esteemed establishments in the London and New York culinary scenes—Aubaine and Bluebird in South Kensington, Falai and Café M Studio in Manhattan, and Bacchus Bistro and La Défense Bistro in Brooklyn.

At French'Encas, Simon directs his world-class sweetmeat techniques toward kitchens full of apron-wearing students and in-disguise dentists. Whether it's their first or hundredth time gripping pastry bags and whisks, attendees handcraft their very own macarons, chocolate-lemon tarts, chocolate fondant, and full quiche lorraine meals. Some classes cater to advanced students, some cover basics, and others suit all skill levels. And when not instructing students, Simon and his team whip up treats for parties and other events.

59 Franklin St.
New York,
NY
US

Located in the East Village, Bhagavat Life thrusts its doors open to welcome passersby pursuing healthy living through vegetarian dining and the ancient Ayurvedic holistic healing tradition. An Indian form of alternative medicine, Ayurveda is the practice of balancing five physical elements––earth, water, fire, air, and sky––to fuel the body and nurture a long, healthy life. Onsite chefs implement the nutritional and bio-energetic value of pure ingredients into their culinary and food-fight skills, delivering prepared wellness meals to customers' homes throughout the week.

During cooking classes, chefs trained in Ayurvedic dining help newly minted cooks prepare four-course meals with a variety of vegetarian items and raw or gluten- and dairy-free victuals. Adding to the cultural exploration, the center's resident Sanskirt poetry expert, Divya Alter, teaches a Sanskrit chanting workshop, in which she explores the musical, spiritual, and technical aspects of the bhakti texts.

25 1st Ave, Ste 6E
New York,
NY
US