Cooking Classes in Livingston


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  • Chef It Up
    facet: Main type: Traditional locale: en_US title: Chef It Up facet_type_id: 1d777d70-5f2d-1032-bdeb-0e0433459336 html_text: |- Chef It Up was founded in early 2003 in order to help make cooking healthy, allergy-safe foods something that everyone could enjoy. Its classes are designed to teach kids hand-eye coordination, cooking terms, and kitchen safety as they prepare delicious meals for themselves, all in a peanut- and tree nut-free environment. Additionally, Chef It Up offers some adult-friendly classes: cake decorating, mozzarella making, and appetizer preparation, to name a few. A new range of services, Chef It Up 2 Go, offers a mobile version of Chef It Up's main business. Traveling teams of chefs attend birthday parties, corporate events, or dinner gatherings, bringing with them the know-how and ingredients to hold cooking battles, make smoothies, or stuff cupcakes with sweet surprises such as edible engagement rings. With innovative classes and mobile services, the Chef It Up and Chef It Up 2 Go franchise was featured in the 2014 summer issue of Entrepeneur Magazine as a trending franchise.
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    512 Franklin Avenue
    Nutley, NJ US
  • Make Wine With Us
    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.
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    21 Currie Ave.
    Wallington, NJ US
  • Pockets Full of Dough
    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.
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    306 West 51st St.
    New York, NY US
  • Ridgewood Culinary Studio
    At Ridgewood Culinary Studio, small class sizes and a playful, hands-on approach to cooking empower students of all ages to confidently make meals from scratch. In addition to teaching youngsters basic skills such as kitchen safety and how to get out of dishwashing duty, instructors inspire adult gourmands with classes on grilling, barbecuing, and other types of cuisine. Regardless of the class or age group, instructors emphasize mindful eating habits and nutritious recipes. The commercial kitchen also plays host to summer camps, birthday parties, and business-building events.
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    223 Chestnut Street
    Ridgewood, NJ US
  • French'Encas
    facet: Main type: Traditional locale: en_US title: French'Encas facet_type_id: 9d121320-5f2c-1032-9dbf-bd18ee46c58b html_text: |- Simon Herfray, a French native hailing from the Vendée 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 Café M Studio in Manhattan, and Bacchus Bistro and La Défense 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.
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    59 Franklin St.
    New York, NY US
  • Divine Taste
    When Sharon Scarborough was 9, she would follow her mother into the kitchen and watch her cook. Although she was heeding her mother’s instructions, she was also building a passion for the culinary arts—an affinity bolstered by an exposure to diverse dishes from her Trinidadian and Aruban background. In a few short years, she was cooking meals for her entire family and the Borrowers who lived in the gutters. After stints in public administration and marketing, she returned to her cooking roots, founding Divine Taste and setting up shop in her native New York City. Today, she heads the bustling catering company, creating mouthwatering menus steeped in Caribbean flavors for weddings, corporate events, and cocktail parties. And during interactive cooking classes, she takes over the role her mother had years ago. Nowadays, she's the one that others stand by and watch before joining in.
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    689 Washington Avenue
    New York, NY US

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