Private Cooking Classes
…because everybody needs a little.
Learn to shop, cook, eat – better with a skilled and patient cooking coach in the comfort of your own kitchen.
- Private cooking classes – offered to individuals and small groups.
- Individuals – one-on-one coaching to shore up your knife skills, learn a new technique or simply master new recipes. I work with you in your kitchen, on your schedule.
- Small groups – explore new cuisines with a group. In this demo-style class, we will cook a meal in your home together (2-6 people). Participants take home three recipes.
- Culinary excursions – private or small groups – visit a restaurant and learn a new cuisine. Visit a farmers’ market and learn how to cook seasonal and local foods. Pick an ethnic market or cuisine and I’ll develop a lesson for you around it.
Building on years of corporate training, classes I’ve taught at Boston Center for Adult Ed and Whole Foods, I’m delighted to offer private culinary classes.
Everyone begins with a baseline assessment to understand your goals. This may include a pantry review and kitchen equipment inventory.
Then, you choose modules to meet your identified needs. Each two hour session includes:
- recipes highlighting techniques (roasting vegetables to deepen flavors; knife skills used);
- nutrition (e.g. increasing fiber and iron by adding dal; building umami into meatless meals);
- cookbook recommendations.
- Demystify Food Shopping - learn how to read food labels, understand terms like “low fat” “sustainable” “organic” “natural” “free range” and learn what they mean — or don’t mean. Know the dirty dozen?
- Essential Kitchen Equipment - what tools do you really need? Which gadgets can go? Know your sauté from sauce pan and why choosing the right tools matter.
- Ready, Set, Cook - organizing and stocking your pantry, planning meals and food shopping, learn simple tips for success in the kitchen.
- Basic Knife Skills - while prepping vegetables and fruits for later use, practice skills to make you a better and more efficient cook. Knife sharpening included!
- Wine – yes! Whine – No! - cooking with wine. Basics of pairing wine with food.
- Dude Food - game day favorites, dinner for a date, perfect steak at home.
- Great Grains - increase your enjoyment and your nutrition with grains. Simple tips and easy recipes for breakfast to dessert.
- Excellent Emulsions - you’ll never buy mayo again. From vinaigrettes to mayonnaise to aioli. How about hollandaise?
- Easy and Elegant Eggs - from poaching to scrambling, omelettes, souffles and frittatas. Perfect deviled eggs.
- Cook Once, Eat Twice - tips and recipes to help you get even weeknight dinners on the table fast.
- Stir-fry like a Wok Star - learn to season and cook with a wok.
- In Praise of the Braise - from Dutch ovens to Tagines master this technique for deep flavors from humble ingredients.
- Picking Chicken - one bird, three meals. Poaching, stock and soup making. Roasting.
- Cooking en Papillote - cooking in parchment for fun presentation and light, healthy meals.
- Dumplings - who doesn’t love a dumpling? Learn how to fold, pleat, boil and pan-fry.
- No Bones Cooking - learn recipes and techniques for surprisingly good meat-free meals.
- Seasonal, Local - visit a farmers’ market and learn what’s in season and how to prepare it.
Pick one class or a bundle of three for a 15% discount. Don’t see what you’re looking for? Let me know and I can build one for you. Email Me to discuss your goals and what we can do within your budget.
All referrals that lead to new clients earn a free session for referrer.
Following years of successful training in corporate settings, I’ve developed workshops for chefs that address the challenges of sourcing sustainable seafood.
I’ve trained executives on managing dispersed teams, telecommuters and job-shares. Teaching kids to cook was the focus of another training and strategic planning project.
What can I design and deliver for your staff?
Teach a Chef to Fish – Sustainable Seafood Class
“In an hour, Jacqueline took the dizzying library of information that exists concerning sustainability and eco-responsibility, and she distilled it down to a meaningful and consumable truth: think, care, and do your level best to be a careful and vigilant purveyor of seafood. Better, to be a more careful and gentle human being. And rather than leaving the seminar punch drunk, we were energized to learn more and to help realize a better future for not only the diners of tomorrow but their children, as well.”