While there is plenty to learn about food from a good cooking class, there is still plenty of food education that needs to happen before you head to the kitchen. First you have to go grocery shopping.
This seminar is designed to give you all the information you need to make the best food choices at the supermarket.
This is NOT a class about calorie-counting or low-fat foods. A good food education goes well beyond that. Today’s well-informed food shoppers and cooks know that keywords like local, organic, sustainable, grass-fed, humanely-raised, wild, GMO, and extra-virgin all tell a much clearer story about the food we eat than its packaging.
Come ask us all the questions you’ve every had about food!
We offer this class at a very reduced price to encourage the most people to take advantage of this valuable culinary education.
HOW TO REGISTER
- Manhattan: Tuesday, January 16 at 6pm
- Anywhere: Bring the class to you! (your home, organization, or workplace). Call Jennifer to schedule: 917-803-6857
TAKE A COOKING CLASS!
After you’ve figured out how to shop for groceries, join us for a cooking class at our Manhattan cooking school. Our chef-instructors are also happy to teach a private cooking class in your own kitchen.
WHAT IS COVERED?
(includes a comprehensive packet of information and recipes to take home)
How to Shop for Produce.
Organic vs. conventional; what produce you should always buy organic; why small local farms are often better than “organic”; how do you store produce for the best shelf life?
How to Shop for Meats.
Understanding the vast differences between your choices (farm-raised vs. wild-caught fish, grass-fed vs. corn-fed beef, cage-free vs. free-range chickens, commercial animal husbandry vs. small-scale). How to choose the best fish and eggs, too.
Good Fats vs. Bad Fats.
What fats and oils to buy, which to avoid, and why. How is skim milk made and why low-fat processed foods actually make you gain weight. How to choose a good olive oil and coconut oil.
Understanding the glycemic index of foods and how your body processes sugar. How carbohydrates = sugar. Understanding the difference between complex vs. simple carbohydrates.
Understanding Food Labels.
How to read a package label: the nutritional information, the ingredients, and manufacturers’ claims. What are GMOs and why should I care? How do big companies like Heinz make “organic” ketchup?
Why are local produce and locally-produce meats better, how to find it, and how to get it delivered right to your front door. What should you buy at the farmer’s market vs. the supermarket.
Organizing Your Kitchen.
How to stock your refrigerator, pantry and freezer so you can cook quick and delicious meals at the spur of the moment.
Food Shopping & Menu Planning.
How to organize your weekly shopping and make-ahead cooking habits so you can maximize the number of home-cooked foods your eat; how to shop economically so you can avoid throwing away food at the end of the week.
We will send you home with some to get you started.