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.
* Culinary Boot Camps include a sit-down meal at the end of each class to enjoy what you’ve cooked. Baking Boot Camps include take-home desserts to impress family and friends.
* Each camp has a maximum enrollment of 10 people.
* What if you miss a class? Read what to expect here.
* If your schedule won’t allow for our 6-week shedule (or you want to skip the waitlist), you can create your own schedule!
* Deciding between our Beginner, Intermediate, and Advanced 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 + Vegetable Techniques
SKILLS COVERED: Knife Skills + Sharpening ~ Vegetable Techniques: Blanching/Shocking, Roasting, Sautéing ~ Seasoning Techniques: Balancing Salt/Fat/Acid
RECIPES INCLUDE: Roasted Seasonal Vegetables, Sautéed Swiss Chard with Garlic and Almonds, Blanched String Beans with Lemon Gremolata, Seasonal Crostini
WEEK 2: Chicken Techniques
SKILLS COVERED: Understanding Different Cuts, Sautéing, Pan-Roasting ~ Pan Sauces ~ Making Chicken Stock ~ Cooking Rice
RECIPES INCLUDE: Chicken Breast with White Wine Pan Sauce, Pan-Roasted Lemon Chicken Thighs, Homemade Chicken Stock, Rice Pilaf
WEEK 3: Meat + Vegetable Techniques
SKILLS COVERED: Searing Meat ~ Pan Sauces: Reductions and Gravies ~ Quick-Braising Meats + Vegetables
RECIPES INCLUDE: Steak with Red Wine Pan Sauce, Braised Pork Tenderloin with Apple Cider Pan Sauce, Braised Collard Greens, Braised Carrots + Fennel
WEEK 4: Fish + Shellfish Techniques
SKILLS COVERED: Choosing Fresh Fish (wild vs. farm-raised) ~ Sautéing ~ Fish Pan Sauces ~ Choosing and Cleaning Shrimp ~ How to Salad
RECIPES INCLUDE: Crispy Fish with Lemon-Caper Butter Sauce, Sheet-Pan Roasted Fish with Julienned Seasonal Vegetables, Garlic Shrimp with Tomato-Garlic Toasts, Salad with Dijon Vinaigrette
WEEK 5: Legume Techniques
SKILLS COVERED: Buying + Cooking Beans and Lentils, Seasoning Techniques for Dried vs. Canned Beans, Vegetarian Meal Planning
RECIPES INCLUDE: Stewed (Dried) Cannellini with Rosemary and Garlic, Black Bean Chili with Ancho + Poblano Chiles, Split Red Lentil Dal with Spiced Tomato Tadka, French Lentil Salad with Seasoned Feta, A Good Pot of Rice
WEEK 6: Pasta Techniques
SKILLS COVERED: Proper Pasta Cooking Technique, Sauce Building, Fresh Pesto, Making Gnocchi from Scratch
RECIPES INCLUDE: Orecchiette with Roasted Vegetable Marinara, Spaghetti Carbonara, Fresh Ricotta Gnocchi with Seasonal Pesto
CULINARY BOOT CAMP FOR INTERMEDIATE COOKS
This 6-week Boot Camp meets once a week for 6 weeks ($750).
WEEK 1: Knife Skills + Seasoning Techniques
SKILLS COVERED: Advanced Knife Skills ~ Seasoning Techniques: Balancing Salt/Fat/Acid ~ Making Fresh Herb Sauces, Building a Salad, Roasting Garlic
RECIPES INCLUDE: Classic Minestrone with Fresh Herb Pistou, Seasonal Salad, Roasted Garlic Bread
WEEK 2: Chicken Techniques
SKILLS COVERED: Breaking Down a Whole Chicken, Making Chicken Stock, Roasting and Carving Chicken, Braising Legs/Thighs, Working with Sweet Potatoes
RECIPES INCLUDE: Whole Roasted Chicken Breasts with Onion Pan Gravy, Braised Chicken Thighs with Wild Mushroom Ragout, Mashed Sweet Potatoes, Sautéed Peas
WEEK 3: Braising Techniques
SKILLS COVERED: Braising Meats: Understanding Different Cuts, Searing, Brown Braising
RECIPES INCLUDE: Beef Bourguignon, Marinara-Braised Meatballs, Roasted Garlicky Broccoli Rabe, Mashed Potatoes
WEEK 4: Fish + Shellfish Techniques
SKILLS COVERED: Working with Mussels + Clams, Crisping Fish Skin, Steaming Fish in Parchment, Working with Squid
RECIPES INCLUDE: Steamed Mussels Provençale, Crispy-Skinned Fish with Fresh Green Herb Sauce, Parchment-Steamed Fish, Korean Squid + Vegetable Stir-Fry
WEEK 5: Egg Techniques
SKILLS COVERED: How to Buy the Best Carton of Eggs ~ Frittata ~ Perfect Boiled Eggs ~ Working with Egg Whites
RECIPES INCLUDE: Seasonal Vegetable Frittata, Frisée Salad with Jammy Eggs + Crisp Bacon Lardons, Individual Dark Chocolate Tortes
WEEK 6: Pasta Techniques
SKILLS COVERED: Fresh Pasta vs. Dried Pasta Dishes ~ Making Fresh Pasta Dough ~ Working with Fresh Clams ~ Meaty Ragouts ~ Roasting Beets
RECIPES INCLUDE: Dried Linguine with Fresh Clam Sauce, Fresh Pappardelle Pasta with Braised Pork Ragout, Fresh Linguine al Limone, Bitter Green Salad with Roasted Beets
CULINARY BOOT CAMP FOR ADVANCED HOME COOKS
WEEK 1: Stocks
SKILLS COVERED: shellfish stock, roasted chicken stock, roasted vegetable stock
RECIPES INCLUDE: Classic Chicken Soup with Herbed Spaetzle, Shrimp Risotto with Peas and Black Pepper, Creamy Carrot-Ginger Soup
WEEK 2: Sauces
SKILLS COVERED: Roasting + filleting whole fish, infused oils, beurre blanc, béchamel, crème anglaise, toasting whole spices, using a mortar/pestle.
RECIPES INCLUDE: Whole Roasted Fish with Basil Oil, Broccoli Spears with Lemon-Dill Beurre Blanc, Cauliflower Gratin with Mornay Sauce, Crème Anglaise with Spice-Roasted Fruit
WEEK 3: Duck
SKILLS COVERED: Breaking down a whole duck, rendering duck fat, crisping duck breasts, braising duck legs, quick duck stock
RECIPES INCLUDE: Crispy Duck Breast with Cherry-Thyme Reduction, Braised Duck Legs with Root Vegetables, Frisee Salad with Duck Fat Croutons
WEEK 4: Shallow Frying
SKILLS COVERED: Choosing the best frying oil, proper dredging + frying techniques, yeasted bread, homemade breadcrumbs, precision vegetable cuts
RECIPES INCLUDE: Perfect Chicken Cutlets with Homemade Breadcrumbs, Herby Green Falafel, Chopped Salad, Fresh Pita Bread
WEEK 5: Building Flavors
SKILLS COVERED: Using herbs and spices (properly) to build complex flavors, making fresh cheese, pressing tofu
RECIPES INCLUDE: Saag Paneer with Homemade Paneer Cheese; Thai Coconut Curry with Crispy Pressed Tofu, Pineapple, and Thai Basil; Green Hot Sauce; Steamed Jasmine and Sticky Rices
WEEK 6: Showstoppers
SKILLS COVERED: Making pie dough (pâte brisée), filleting a whole fish, making fish fumet (quick fish stock), roasting peppers, working with clams + mussels, making homemade mayonnaise
RECIPES INCLUDE: Classic Bouillabaisse with Rouille, Endive Salad, Seasonal Fruit Galettes
5-DAY INTENSIVE CAMPS
For those who prefer a crash course.
(5 Day) Culinary Boot Camp for Beginners
(5 Day) Culinary Boot Camp for Intermediate Cooks
(5 Day) Building + Balancing Flavors
BUILDING + BALANCING FLAVORS
This 5-week Boot Camp meets once a week for 5 weeks ($625).
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.
WEEK 1: Southeast Asian
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: Indian
Saag Paneer with Handmade Fresh Paneer
Lentil Dal with Spiced Tomato Tadka
Chicken Korma with Golden Onions
Cilantro-Mint Chutney
Steamed Basmati Rice
WEEK 3: Arabic
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: Korean
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 American
Pescado en Escabeche
Green Chile Chicken with Charred Tomatillos
Fresh Masa Tortillas
Pickled Red Onions
Fried Plantains with Garlic Sauce
VEGETARIAN COOKING TECHNIQUES
This 5-week Boot Camp meets once a week for 5 weeks ($625).
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, Using 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 Two Ways, Shakshuka, Farro Risotto with Goat Cheese, 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: Linguine with Lemon-Parmigiano Sauce, Homemade Pappardelle Pasta with Roasted Vegetable Ragout, Fresh Ricotta Gnocchi with Kale 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
BAKING BOOT CAMP for BEGINNERS
This 4-week Boot Camp meets once a week for 4 weeks ($495).
WEEK 1: Cookies
SKILLS COVERED: Slice and Bake vs. Drop Cookies; Shortbread 101; Baking Science: How to Manipulate Cookie Texture
RECIPES INCLUDE: Spiced Soft Ginger Cookies, Brown-Butter + Rye Chocolate Chip Cookies; Tahini-Black Sesame Shortbread
WEEK 2: Pies + Tarts
SKILLS COVERED: Working with Pate Brisée (pie dough), Pressed Nut Doughs (tart doughs), Crimping Techniques, Blind Baking, Making Chocolate Ganache
RECIPES INCLUDE: Seasonal Fruit Galettes, Salted Chocolate Tart with Walnut Crust
WEEK 3: Cakes
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
WEEK 4: Chocolate + Pâte à Choux
SKILLS COVERED: Choosing the Best Chocolate, How to Read a Chocolate Bar, Melting Chocolate, Making Ganache, What Causes “Seizing,” Pastry Cream, Pâte à Choux Dough, Using a Piping Bag
RECIPES INCLUDE: Cream Puffs with Vanilla Pastry Cream and Chocolate Ganache, Perfectly Chewy Brownies
BAKING BOOT CAMP for INTERMEDIATE BAKERS
This 4-week Boot Camp meets once a week for 4 weeks ($495).
WEEK 1: Doughs
SKILLS COVERED: Pastry Dough 101: Pate Brisée, Pate Sucrée, and Rough Puff Pastry RECIPES INCLUDE: Savory Vegetable Galettes
WEEK 2: Pastry Week
SKILLS COVERED: Lemon Curd; Making and Using Fruit Glaze (Nappage); Caramelized Sugar; Working with Puff Pastry and Pate Sucrée.
RECIPES INCLUDE: Individual Fresh Fruit Tarts; Apple Tarte Tatin and Savory Bourekas
WEEK 3: Savory Baking
SKILLS COVERED: Flaky Doughs; Lamination; Pâte à Choux Pastry Dough
RECIPES INCLUDE: Lemon Cream Scones with Fruit Compote, Black Pepper-Chive Biscuits, Gougères with Gruyère Cheese
WEEK 4: Cakes
SKILLS COVERED: Building Batters, Butter vs. Oil Cakes, Making Swiss Meringue Buttercream; Cream Cheese Frosting; Assembling a Double Layer Cake
RECIPES INCLUDE: Chocolate Cupcakes with Swiss Meringue Buttercream, Individual Carrot Cakes with Cream Cheese Frosting