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.
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.
Chef Jhonathan E. Rupchand began The BlueBurner Culinary Cookery to share his long-earned cooking knowledge with clients who wish to create memorable dining experiences for their families and friends. Founder of Truffle & Basil Private Chef Group—a private chef company known for its use of natural, farm-fresh ingredients—Jhonathan brings his long-time love of food arts to classes that improve skills, demystify food chemistry, and help students create the perfect bite. During culinary classes the center's instructor-chefs share basics such as knife skills, grilling, baking, and sculpting cake busts of Marie Antoinette that make home-cooking feats attractive and easier to execute. As students ascend in skill level, they may choose to attend Level 3 classes in Italian and French cooking styles or Level 4's advanced meat- and-fish preparation techniques.
A recurring guest on Martha Stewart Living radio, Simon Feil has not only been a self-described "chef by osmosis his entire life," but an actor and educator who shares his passion with amateur cooks. Feil and his team of chefs teach prospective sushi rollers to craft their own maki in group classes, private lessons, and sometimes even at students? homes. Whether they're teaching individuals or corporate clients, chefs guide their charges through each step to creating platefuls of savory seafood. The variety of classes?which even includes a lesson geared toward pregnant sushi fans?encompasses many different levels of cooking experience and fish-whispering ability. Gift baskets, available for an additional fee, help outfit customers with their own maki-making gear.
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.
After working at bars and wine shops for 10 years, certified beverage professional Amanda Ladd wanted to find another outlet for her inner wine enthusiast. The result was Synesthesia NYC, a company that hosts socially wired wine- and sake-tasting classes. Ladd herself teaches the classes from inside Bamboo 52's modern sushi lounge, located in Hell’s Kitchen right next to Beelzebub’s Broom Closet. There, up to 30 guests sample artisan cheeses and high-end culinary treasures. Given the location, during the sake-tasting classes, students pair their premium sake with sushi rolls made during the class in the lounge’s kitchen.
We're a Spanish Style cater, I teach Spanish Home Cooking Cocina Casera Dominicana, I'm passionate when I teach others the basic of comfort, inexpensive yet delicious meals. I've been cooking since I was 8 years old. Raised in the Dominican Republic by a family of cooks and now I get to pass on my secrets & recipes to you!