Cooking Class for One or Two at Conrad Gallagher Food (Up to 48% Off)


Value Discount You Save
$95 42% $40
Give as a Gift
Limited quantity available
Over 50 bought

In a Nutshell

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

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Valid only for option purchased. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Choose Between Two Options

  • $55 for a cooking class for one ($95 value)
  • $99 for a cooking class for two ($190 value)
  • View the current class topics, which include Italian cooking, seafood, canapés, or brunch.

Classes take place from 6 p.m. to 9 p.m. on Mondays and Tuesdays, and from 9 a.m. to noon on Saturdays and Sundays. The New York City shows come on the heels of successful west coast stints in Los Angeles and Newport Beach, California. Each class uses hands-on teaching to educate attendees on a specific topic such as Italian or French cuisine, or how to cook gourmet with dishes such as tuna tartare and duck liver parfait. More casual chefs can opt for Sunday Brunch class, during which attendees whip up a wild boar hash, or the canapés, finger foods and hors d’oeuvres class which helps attendees master the cocktail party.

Conrad Gallagher Food

Conrad Gallagher has cooked for television, five-star hotels, and even President Bill Clinton. At the age of 24, he earned his first Michelin star—at the time, the youngest chef to have earned that honor—and by 25, he was able to figure out the square root of his age with ease. He's been cooking since he was 12 years old, and now he wants to cook for you.

Inspired by his teachers, including some of the finest chefs in the world, Gallagher operates a boutique culinary firm with offices in Los Angeles, Las Vegas, and, soon enough, Dubai. His cuisine defies categorization: entrees include the likes of sea trout in a pastrami-like crust, roasted duck breast in chinese five spice, spiced crab ravioli with a Basque-style pepper stew, and a simple dish of oysters, caviar, pear, and cucumber. All of these dishes and more can be enjoyed through the company's restaurant consulting, public-event catering, and private dining experiences, while foodies can try their hand at replicating them in cooking classes hosted by the man himself.

Customer Reviews

Good chef. good entertainer. Don't wait until Sunday to get your Botle of wine
Tatiana R. · September 23, 2014
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    New York, NY 10019


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