James Berger and Chris Richards both began singing for as long as they can remember, and probably before then, too. While Chris’ vocal talents has landed him gigs with R&B hitmakers like Jermaine Dupri, James specializes in opera, showcasing librettos everywhere from D.C. to Japan. At The Voice Factory NYC, James and Chris combine their diverse musical interests to help students excel at singing in any genre. James and Chris lead vocal exercises that strengthen each pupil’s pipes and increase their range. Lessons also focus on singing essentials, such as ear training and controlling vibrato.
Spotlighted in Time magazine and the New York Times, Music for Aardvarks and Other Mammals is a nationally renowned program offering a unique take on musical education for children 3 months to 4 years old. Classes consist of 45 minutes of singing, dancing, musical storytelling, and jamming. Children's songsmith David Weinstone designed a curriculum celebrating the urban environment as well as universal concerns of youth via his classes, which have exploded into the national spotlight since their humble beginnings in 1997. Rather than being strict and results-driven, the teaching style at Music for Aardvarks is based on adult modeling and exposing children to ideas and sounds without dumbing them down. Parent participation is strongly encouraged for atonal squealers and former Yes drummers alike. Check the Music for Aardvarks website for the drop-in sessions and 10-class series schedules.
Even though it?s been lauded by CBS New York, Time Out New York Kids, and Nickelodeon Parents Connect, ABC Do-Re-Me! most values praise from its students. At each energetic studio, newborns to 6-year-olds ecstatically bounce along to children?s songs from a live guitarist or to tunes by pop artists such as the Beatles, the Black Eyed Peas, and Madonna, as they build cognitive skills, develop socially, and create dance routines that will wow at baby prom.
In Paris, Chef Déborah Célimène graduated from renowned culinary school Lenôtre after studying under award-winning pastry chefs and chocolatiers. Now in the U.S., she brings the talents she honed in France, as well as her passion for food, to Fleur Bleue Baking Classes. As a chef and business owner, Célimène aims to create memories through her food, and share a piece of her own story with eat bite. In her classes, students learn how to craft memorable desserts based on mouth-watering themes. In one class, students make traditional American desserts, such as red velvet cakes, strawberry shortcake, and Stars and Stripes pie, while in others, they learn to bake with chocolate, how to make macarons, or the recipes for cheesecakes from around the world, such as New York cheesecake and the French Tourteau. Célimène also gets in touch with her West Indian roots in a class that covers typical French West Indian desserts such as coconut jello, passion fruit mousse, and banana pie.
Simon Herfray, a French native hailing from the Vend?e 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 Caf? M Studio in Manhattan, and Bacchus Bistro and La D?fense 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.
Pockets Full of Dough takes inspiration from the culturally and biologically diverse nation of Montenegro, where Turkish, Roman, and Greek influences waft from the kitchens of cheese makers, fisherfolk, and farmers. Specializing in seafood, pasta, and baked goods, the multitalented foodies sling their wares at various fairs and bazaars throughout the year. But they’re not just food vendors—their catering services bring the company’s uniquely colorful pastas and pastries to group events and grudge-match food fights. Supper-club dinners pop up in unexpected spaces, and pasta-making classes help kids with autism-spectrum disorders pick up socialization and sensory-integration skills by sinking their hands into brightly colored dough.