Though CakePop Chica owner Rosemary has only been making cake pops for a few years, her more than 25 years of baking experience gives her the confidence and know how to pay her skills forward. That's why she not only bakes her handheld treats for clients, but also teaches classes so that other bakers can learn the craft. Her secret lies in the way she preps the cake, which she demonstrates to students to help them get the perfect balance for both a fluffy texture and sturdy construction. Students usually go home with 9 to 12 decorated cake pops, or zero, if that is what they would prefer to tell their families.
When Evey Trautman married her husband and became stepmother to three charming little girls, she was overjoyed. Soon, though, the stresses of balancing parenthood with a demanding day job became too much—her stress level skyrocketed, her mind became foggy, and she began to experience serious digestive issues. Rather than fretting over her situation, she faced it head-on and discovered that a serious allergy to both gluten and dairy were at the heart of it. Evey consulted with numerous medical professionals, but none seemed to have the answer she sought, so she took her health in her own hands. Through months of trial and error—and eventually a diploma from the Institute for Integrative Nutrition and training with Dr. Andrew Weil, Dr. Deepak Chopra, and other holistic-health heavyweights—she figured out how to solve her digestive issues and improve her outlook on life.
Today, with a certification in holistic-health coaching under her belt, Evey helps others find the same relief she worked so diligently to achieve. Her services center on personalized nutritional counseling, with lessons on meal planning, organic gardening, and healthy cooking and shopping plans tailored to her clients' individual dietary needs or broccoli-shaped mouths. She even posts delicious recipes on her site that are designed to be nutritious without aggravating sensitive digestive systems.
Inside the kitchen of TriniSoul, students get the opportunity to face down the scotch bonnet—a lantern-shaped pepper that smolders with 50 times more heat than a jalapeño. The heavy-duty pepper is just one of the extraordinary ingredients introduced to students by Chef D, a Caribbean native who holds court during cooking classes that center around the recipes she grew up enjoying. Her foray into culinary instruction started as a few simple classes on the cuisine of Trinidad and Tobago, but her teaching style developed a rabid following, and Chef D's curriculum has grown to cover many types of Caribbean cuisine as well as American-style soul fare. More than 6,000 students have enrolled in Chef D's classes, which can accommodate groups of up to 24 in TriniSoul's kitchen as well as private instruction in one's own kitchen or properly equipped subway car.
It's no secret that residents of New York live busy lives. After spending the day engaged in this hectic lifestyle, it's easy to miss out the pleasure of a home-cooked meal. Enter CookSingleNYC?a culinary outfit designed to teach busy New Yorkers how to cook meals for themselves. Helmed by experienced instructors, each class of no more than six students is taught how to run their single-person kitchen using a variety of techniques. While the course primes students to cook at least two dinner-style meals?consisting of a meat and several side dishes?the technique-driven curriculum grants them the ability to cook just about anything. After eating their finished delectable creations, students are sent home with a booklet that contains tips, tricks, and other recipes to try at home.
Most kids love cake, but not many of them turn their early mixing-bowl experiments into a lifelong art and passion. That's what owner Ingrid H. has done at Cakalicious Cakes, where she applies an exuberant spirit and a gift for elaborate decorations to treats ranging from mini cupcakes to five-tier wedding cakes.
She pays just as much attention to the flavors of course. Cupcakes come in teasing flavors such as Peach Bellini and Bailey's, which get crowned by buttercream, cream-cheese, or fruit toppings. Larger cakes conceal other fillings such as chocolate hazelnut or dulce-de-leche caramel between their layers. Her large menu of options doesn't prevent her from constantly seeking out new recipes?and these days, she has three kids of her own to help as taste-testers.
Though chef Nadege Fleurimond was once forced to stretch her culinary creativity as a contestant on Food Network's Chopped, she experiments in the kitchen every day. Her menus blend a unique array of American, French, Italian, Latin, and Caribbean recipes into dishes for all on- and off-camera occasions. Her culinary teams follow her instructions to build international entrees and desserts, passed appetizers, and cocktails during festive buffets and lavish sit-down dinners.
When Chef Nadege and her staff aren’t traveling to events all over the East Coast, they host local group cooking lessons. These informal classes have taught guests to decorate cakes, simmer Thai curries, and cook traditional Caribbean dishes. They also host regular events, such as themed dinner parties and knitting circles using handmade pasta.