Chefs wear big, puffy hats for two reasons—to signify their rank in the kitchen hierarchy and to hide the signature spice they invented by mixing cinnamon with gravel. Learn kitchen secrets with this Groupon.
$35 for a Group Cooking Class for One ($70 Value)
Choose one of the following three classes:
- Fresh from Italy!: Students practice Tuscan-style cooking as they roll and cut scratch-made pasta into different shapes, create sauces and fillings, and fix up sides. Participants can also learn how to make vegan pastas. The pastas made in this class contain gluten. This class runs on February 4, February 25, and March 18.
- Southern Style with a Twist: Students learn a more modern style of Southern cooking, using local and seasonal ingredients to make Southern staples such as herb biscuits, braised pork belly, and apple coleslaw. This class runs on February 11, March 4, and March 25.
- Cooking with Superfoods: Students learn about 25 high-nutrient superfoods and low-calorie recipes that they can regularly incorporate into their diets. Participants will cook with fruits and berries, fresh vegetables, tree nuts, and chocolate and focus mostly on vegetarian and fish dishes. This class runs on February 18, March 11, and April 1.<p>
All classes take place from 6:30 p.m. to 9 p.m.<p>
Instructors Christine Wansleben and Nate Marcus bring years of experience to the table. Christine Wansleben, owner of Mise en Place, has years of kitchen experience, working in restaurants such as Chanterelle and Eleven Madison Park. Nate Marcus, who has studied with chefs in Tuscany and worked for Mario Batali’s Eataly, brings a vegetarian focus.<p>
Mise En Place Cooking School
At Mise En Place Cooking School, a staff of culinary artists and sommeliers teach visitors how to navigate the kitchen during an array of cooking classes. Aspiring foodsmiths follow their instructor’s lead as they get their hands messy slicing, dicing, and mixing fresh ingredients to build tasty meals in a variety of disciplines. The culinary wizards demonstrate easy, straight-forward approaches to fixing dishes and robust sauces, teaching students that knives are best used for chopping, instead of throwing at people strapped to spinning wheels. The crew also hosts parties for both adults and kids, during which participants craft meals to share in the school's bright, airy studio, or at an off-site location, such as the celebrant’s home.