THE DETAILS
Welcome to the Culinary + Baking Boot Camp Program at HCNY!
Our popular skills-based programs offer home cooks an immersive culinary or baking experience designed to make you more comfortable and creative in the kitchen.
* Each 3-hour class meets once a week for 4 to 6 consecutive weeks (depending on the program) and is $125 per class.
* Each Culinary Boot Camp class concludes with a full sit-down meal where you and fellow classmates enjoy everything you cooked. Baking Boot Camps include take-home desserts to impress family and friends.
* There is a maximum of 10 people enrolled in each camp. Suitable for 16+.
* What if you miss a class during the session? Check out your options here.
* Trying to decide between our Beginner and Amateur boot camps? It’s best to choose the program with the curriculum you’re most excited about. We have students with a range of skills in each session, so please choose the one that covers the material that interests you. Feel free to reach out to us if you need more intel before making your decision.
CULINARY BOOT CAMP: FOR BEGINNERS
This 6-week Boot Camp meets once a week for 6 weeks ($750).
WEEK 1: Knife Skills and Vegetable Techniques
SKILLS COVERED: Knife Skills and Sharpening ~ Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Sautéed Swiss Chard with Garlic and Lemon, Roasted Seasonal Vegetables, Blanched String Beans with Lemon Gremolata
WEEK 2: Chicken Techniques
SKILLS COVERED: Poultry Butchering Skills (breaking down a whole chicken) ~ Understanding Different Cuts, Sautéing, Pan-Roasting ~ Pan Sauces ~ How to Make Stock vs. Broth
RECIPES INCLUDE: Boneless Chicken Breasts with White Wine Pan Sauce, Pan-Roasted Lemon-Rosemary Chicken, Chicken Stock
WEEK 3: Meat + Vegetable Techniques
SKILLS COVERED: Brown + White Braising Techniques for Meats and Vegetables ~ Searing Meat ~ Pan Sauces
RECIPES INCLUDE: Classic Beef Stew, Steak with Red Wine Pan Sauce, Braised Collard Greens, Mashed Potatoes with Roasted Garlic
WEEK 4: Fish + Shellfish Techniques
SKILLS COVERED: Choosing Fresh Fish (wild vs. farm-raised) ~ Sautéing ~ Fish Pan Sauces ~ Choosing and Cleaning Shrimp ~ Quick Shrimp Stock ~ Basic Vinaigrette
RECIPES INCLUDE: Crispy Fish with Lemon-Caper Butter Sauce, Sheet-Pan Roasted Fish with Julienned Vegetables, Garlic Shrimp with Tomato-Garlic Toasts, Salad with Dijon Vinaigrette
WEEK 5: Egg + Grain Techniques
SKILLS COVERED: Eggs 101, Working with Whole Grains, Vegetarian Meal Planning
RECIPES INCLUDE: Vegetable Frittata, Smoky Black Bean Soup, Rice Pilaf, Baked Fruit Clafoutis
WEEK 6: Pasta Techniques
SKILLS COVERED: Fresh vs. Dried Pasta, Sauce Building, Proper Pasta Cooking Technique, Gnocchi-Making
RECIPES INCLUDE: Pappardelle with Meaty Ragu, Spaghetti with White Clam Sauce, Ricotta Gnocchi with Kale Pesto
*NEW!* CULINARY BOOT CAMP: BUILDING + BALANCING FLAVORS
A crash course through the breath-taking array of cooking techniques, flavors and ingredients that make up some of the world’s great culinary regions.
Each week we will explore what makes different parts of the world so unique in their culinary styles and flavor profiles, designed to help your elevate your everyday cooking with a broader set of flavor-building and flavor-balancing tools.
Because this is a new class, you can register for the full 5-week course (link above), or choose to take the classes a la carte (click on the individual classes).
WEEK #1: Southeast Asia
Vietnamese Summer Rolls with Fresh Shrimp and Mango with Nuoc Cham Dipping Sauce
Pad Thai with Roasted Peanuts
Laab (minced pork with fresh herbs in lettuce cups)
Red Coconut Curry with Chicken, Pineapple, and Thai Basil
Sticky Rice
WEEK #2: India
Matar Paneer with Handmade Fresh Paneer
Lentil Dal with Spiced Tomato Tadka
Chicken Korma with Golden Onions
Cilantro-Mint Chutney
Steamed Basmati Rice
WEEK #3: Middle East
Individual Spinach – Feta Phyllo Triangles
Fresh Za’atar Flatbreads
Muhammara (walnut, pomegranate, and red pepper spread)
Shakshuka (baked eggs in a spiced tomato sauce)
Chopped Salad with Fresh Herbs + Sumac Dressing
WEEK #4: Korea
Doenjang Jiggae (homestyle tofu and vegetable stew)
Japchae (sweet potato glass noodles with vegetables)
A Proper Pot of Short-Grain White Rice
Spicy Braised Tofu
Homemade Kimchi (to take home!)
WEEK #5: Central + South America
Pescado en Escabeche
Green Chile Chicken with Charred Tomatillos
Fresh Masa Tortillas
Pickled Red Onions
Fried Plantains with Garlic Sauce
CULINARY BOOT CAMP: VEGETARIAN COOKING TECHNIQUES
This boot camp focuses primarily on techniques you’ll need to create meals firmly rooted in the the vegetable kingdom, along with legumes, grains, and eggs. This course is ideal for vegetarians and anyone who wants to add more vegetables and plant-proteins to their cooking repertoire.
WEEK 1: Knife Skills and Vegetable Techniques
SKILLS COVERED: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Sautéed Swiss Chard with Garlic and Lemon, Roasted Vegetables, Roasted Ratatouille, Blanched String Beans with Lemon Gremolata
WEEK 2: Cooking with Legumes + Tofu
SKILLS COVERED: Cooking Dried Beans, Selecting and Seasoning Canned Beans, Pressing/Seasoning Tofu.
RECIPES INCLUDE: Smoky Black Bean Soup, Stewed White Beans with Rosemary and Garlic, Indian Lentil Dal with Tomato Tadka, Korean Braised Tofu, A Good Pot of Rice
WEEK 3: Egg + Grain Techniques
SKILLS COVERED: Eggs 101; Cooking Whole Grains
RECIPES INCLUDE: Frittata with Roasted Tomatoes + Herbed Goat Cheese, Shakshuka, Farro Risotto, Creamy Parmigiano Polenta, Baked Fruit Clafoutis (our favorite eggy dessert)
WEEK 4: Pasta Techniques
SKILLS COVERED: Fresh vs. Dried Pasta, Sauce Building, Proper Pasta Cooking Technique, Gnocchi-Making
RECIPES INCLUDE: Pasta Puttanesca with Chickpeas, Pappardelle with Wild Mushroom Ragout, Ricotta Gnocchi with Kale-Almond Pesto
WEEK 5: Vegetarian Meals Around the Globe
SKILLS COVERED: Working with Herbs and Spices; Understanding Flavor Profiles; Vegetarian Meal Planning
RECIPES INCLUDE: Indian Matar Paneer, Fattoush Salad with Crispy Pita, Thai Red Coconut Curry with Crispy Tofu, Pineapple, and Thai Basil, Provençal French Lentil Salad
(DIY) CULINARY BOOT CAMP
If your schedule won’t allow for our 6-consecutive-week camps, we have a solution: Create your own schedule!
CULINARY BOOT CAMP: FOR AMATEURS
This 6-week Boot Camp meets once a week for 6 weeks ($750).
WEEK 1: Knife Skills + Advanced Vegetable Techniques
SKILLS COVERED: Advanced Knife Skills ~ Vegetable Techniques: Braising/Stewing ~ Cooking with Legumes ~ Seasoning Techniques: Balancing Salt/Fat/Acid ~ Making Herb Sauces
RECIPES INCLUDE: Classic Minestrone with Herb Pistou, Sauteed Leafy Greens, Fresh Garlic Bread
WEEK 2: Chicken Techniques
SKILLS COVERED: Roasting and Carving a Whole Chicken, Braising Thighs, Blanching Vegetables, Making Chicken Stock
RECIPES INCLUDE: Whole Roasted Chicken with Onion Pan Gravy, Braised Chicken Thighs with Mushroom Ragout, String Beans Amandine
WEEK 3: Meat Techniques
SKILLS COVERED: Meat Techniques: Understanding Different Cuts, Searing, Brown Braising ~ Meat Pan Sauces ~ Preparing Broccoli Rabe ~ Working with Sweet Potatoes
RECIPES INCLUDE: Classic Meatballs with Marinara Sauce, Garlicky Broccoli Rabe, Roasted Pork Tenderloin with Apple-Onion Pan Gravy, Sweet Potato Mash
WEEK 4: Fish + Shellfish Techniques
SKILLS COVERED: Working with Mussels and Clams ~ Preparing Squid/Calamari ~ Roasting Fish Filets
RECIPES INCLUDE: Steamed Mussels with Tomatoes and Herbs, Crisp-Skinned Fish with Fresh Green Herb Sauce, Mediterranean Squid Salad, Parchment-Roasted Fish with Citrus and Herbs
WEEK 5: Vegetable, Legume, and Egg Techniques
SKILLS COVERED: Cooking Legumes ~ Building a Great Chili ~ Cornbread ~ Vinaigrette ~ Egg Cookery
RECIPES INCLUDE: Three Bean Chili with Anchos Chiles and Butternut Squash, Buttermilk Skillet Cornbread, Warm French Lentil Salad with Poached Egg
WEEK 6: Pizza Night!
SKILLS COVERED: Working with Yeasted Doughs ~ Bitter Lettuces ~ Roasting Beets ~ Fruit Desserts
RECIPES INCLUDE: Individual Pizzas, Quick Pizza Sauce, Tricolore Salad with Roasted Beets, Fresh Fruit Crisp
BAKING BOOT CAMP for BEGINNERS
This 4-week Boot Camp meets once a week for 4 weeks ($495).
WEEK 1: Pies + Tarts
SKILLS COVERED: Working with Pate Brisée (pie dough), Pressed Nut Doughs (tart doughs), Crimping Techniques, Blind Baking, Making Ganache
RECIPES INCLUDE: Seasonal Fruit Galettes, Salted Chocolate Tart with Walnut Crust
WEEK 2: Breads
SKILLS COVERED: Working with Yeasted Doughs, Working with Whole Grain Flours, Rising and Proofing Dough, Classic Cornbread, Browning Butter
RECIPES INCLUDE: Whole Wheat Pita Bread, Make-Your-Own Pizza, Brown Butter Skillet Cornbread, and Chopped Salad (for carb mitigation)
WEEK 3: Chocolate + Confections
SKILLS COVERED: Choosing the Best Chocolate, How to Read a Chocolate Bar, Melting Chocolate, Making Ganache, What Causes “Seizing,” Pastry Cream, Pate a Choux Dough, Fruit Coulis
RECIPES INCLUDE: Dark Chocolate Torte with Cherry Coulis, Eclairs with Vanilla Pastry Cream and Chocolate Ganache, Perfectly Chewy Brownies
WEEK 4: Cakes 101
SKILLS COVERED: Building Batters, Butter vs. Oil Cakes, Assembling a Double Layer Cake, Making a Genoise Sponge
RECIPES INCLUDE: Victoria Sandwich Cake (yellow cake with whipped cream and raspberry filling), Chocolate Genoise Swiss Roll, Citrus Olive-Oil Cake
BAKING BOOT CAMP for AMATEURS
This 4-week Boot Camp meets once a week for 4 weeks ($495).
WEEK 1: Cookies 101
SKILLS COVERED: Slice and Bake vs. Drop Cookies; Shortbread 101; Baking Science: How to Manipulate Cookie Texture
RECIPES INCLUDE: Spiced Soft Ginger Cookies, Chocolate Chip Cookies (multiple batches to show how different ingredients affect texture); Classic Vanilla Shortbread
WEEK 2: Fruit Tarts
SKILLS COVERED: Working with Pate Sucrée (tart dough); Pastry Cream; Making and Using Fruit Glaze (Nappage); Caramelized Sugar; Working with Puff Pastry
RECIPES INCLUDE: Individual Fresh Fruit Tarts; Apple Tarte Tatin
WEEK 3: Savory Baking
SKILLS COVERED: Flaky Doughs; Quiche 101; Pâte à Choux Pastry Dough
RECIPES INCLUDE: Cheddar-Rosemary Scones with Fruit Compote, Seasonal Quiche, Gougères with Gruyère Cheese
WEEK 4: Cakes
SKILLS COVERED: Building Batters, Butter vs. Oil Cakes, Making Swiss Meringue Buttercream; Cream Cheese Frosting; Using a Piping Bag
RECIPES INCLUDE: Chocolate Cupcakes with Swiss Meringue Buttercream, Individual Carrot Cakes with Cream Cheese Frosting