Cooking Classes

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Voted Best of the Best!

Look what’s cooking in Haddonfield! Release your inner chef at our deliciously fun, technique based, hands-on cooking classes. We have classes for every level-come play with us In The Kitchen, and then dine with us at our farmhouse table. After all-it’s always about the food! In the Kitchen Cooking School is dedicated to teaching real kitchen skills, not just a menu. So even though most classes present a cuisine, it is the underlying technique that informs our classes. Once you have learned proper cooking methods, let your imagination and palate take you on a culinary journey!

All classes are hands-on and begin PROMPTLY at 6:30PM.
Sunday classes begin at 1:00PM.

Class tuition is $70, unless otherwise noted. At the end of class, we’ll sit down together to taste all the dishes we’ve created! You are welcome to bring your favorite wine or beer to pair with our menu.

Private cooking parties-did you know that you can book a private event at In The Kitchen any night of the week? Bring your book group, host a birthday party, shower, bachelor or bachelorette party, or your gourmet and wine clubs and have a blast at In The Kitchen!

Nearly all of our classes have a vegetarian and gluten-free option, so let us know your preference when registering.

You are welcome to design your own series of three classes for $200 per student.

About Our Calendar
Classes are arranged by Month, and by Day of the Week within each Month, so you will see the Monday classes together, all the Tuesday classes together, etc.

Classes titled Really Fast, Really Easy, Really Delicious are designed to get fast and fabulous real food on your table in a hurry. We pick up the pace a bit, and might be cooking “au pif”-by the nose- instead of with recipes.

Hope to see you all soon!


Date Night!

February 14-Sold Out

February 21-Dinner in Spain
Catalan Tomato Bread; Paella with Chicken, Shrimp, and Chorizo; Flan;Sangria

February 28-Private Event

Class Begins at 1:00PM

February 15-Valentine’s Day Brunch
Billionaire’s Bacon; Norwegian Eggs Benedict; Coeur a la Creme with Raspberry Sauce; Death By Chocolate

February 22-Celebrate Chinese New Year in our Dim Sum Class!
Salt and Pepper Shrimp; Pork Sui Mai; Pot Stickers; And for Long Life, Ginger Noodles



March 2-Winter Soups
Tuscan Bean Soup with Pancetta and Kale; Stuffed Baked Potato Soup with Cheddar and Bacon;Tortellini Soup with Sausage

March 9-Knife Skills: A Core Curriculum Class
Become confident and efficient as we cover all the basic cuts-Slice;Dice;Mince;Chop;Chiffonade;Julienne.

March 16-Tarts for Dinner
Roasted Squash, Cheese, and Prosciutto Tart; French Onion Soup Tartlets; BLT Tart; Apple Tart

March 23-SPICE WORKSHOP-A Core Curriculum II Class*
In this special worksop you will learn how to put together the elements that will make your food leap off the plate with flavor! You’ll learn how to educate your palate and become fearless in the kitchen. With 30 or more spices and herbs to discover, this is a kitchen laboratory that will be unforgettable!
*This is an upper level class, but all are welcome.


March 10-Repertoire: Recipes Every Cook Should Know
Salad with Home Made Dressing; Perfect Meatloaf; Garlic Smashed Potatoes; Chocolate Souffle

March 17-St. Patrick’s Day Dinner
Bacon Cheddar Biscuits; Guiness Beef Stew; Chocolate Cupcakes with Bailey’s Frosting

March 24-Repertoire: Roasting and Baking
Perfect Roasted Chicken with Lemon and Garlic; Roasted Vegetables; Garlic Bread; Chocolate Biscotti

March 31- Italian Easter
Roasted Artichokes; Eggplant Caponata; Pizza Gaina; Tiramisu Trifle


This is a four-part series. Tuition is $265.00 for the series.
Skills learned in these classes serve as fundamentals on which to build a repertory of dishes. Students will have one on one time with the chef each class to insure success in their new skills.

This series of four classes has been created for the novice cook, or for anyone who might have missed a step along the way in their culinary adventures. The classes are designed to help you become more efficient and knowledgeable in the kitchen, and to help you develop and define your palate and your own cooking style.

March 4-Class I – Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.
March 11-Class II – Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastriques
March 18-Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
March 25-Class IV – Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce


March 5-Really Fast, Really Easy, Really Delicious- Fish
Seared Salmon with Chimichurri; Roasted Shrimp with Thai Red Curry; Crispy Crusted Cod Provencal

March 12-Really Fast, Really Easy, Really Delicious-French
Salad with Warm Bacon Dressing; Beef Bourguignon; Roasted Potatoes; Apple Tart with Chantilly Cream

March 19-Really Fast, Really Easy, Really Delicious-Beef
Seared New York Strip Steak with Cognac Dijon Sauce; Grilled Flank Steak with Chimichurri; Inside Out Bacon Cheddar Meatloaf


March 6-New World Old School Italian
Meatballs with Classic Marinara; Homemade Fettuccine with Alfredo Sauce; Garlic Bread

March 13-Private Event

March 20-An introduction to Indian Spices and Cooking Techniques
Kachumber (salad) Aloo Gobi (Potatoes and Cauliflower)Palak Dal (yellow dal); Basmati Rice

March 27-Thai Favorites
Sweet & Spicy Cucumber Salad; Chicken Satay with Peanut Sauce; Beef Panang; Coconut Sticky Rice with Mango

Date Night!

March 7-Thai Favorites
Green Papaya Salad; Chicken Satay with Peanut Sauce; Shrimp Pad Thai; Coconut Bananas

March 14-Dinner at the Trattoria
Marinated Olives with Citrus and Garlic; Porchetta Style Stuffed Pork Tenderloin; Marmalade Crostata

March 21-Welcoming Spring!
Grilled Prosciutto Wrapped Asparagus; Roasted Rack of Lamb with Herbed Potatoes; Chocolate Souffle with Strawberry Whipped Cream

March 28-Dinner at the Steak House
Wedge Salad with House Made Thousand Island; Seared Steaks with Black Peppercorn Cognac Sauce; Mushrooms in Sherry; Chocolate Flip

Class Begins at 1:00PM

March 1-Lunch at the Bistro
Salad with Goat Cheese and Sherry Vinaigrette; French Rolled Omelette with Gruyere and Snipped Chives; Roasted Potatoes with Herbes and Caramelized Garlic; Chocolate Souffle

March 8-Lunch at The Trattoria
Salad with Fennel and Blood Oranges; Pasta with Pistachio Pesto; Tuna with Lemons and Capers

March 15-Knife Skills
A Core Curriculum Class. Learn all the basic knife cuts, safe handling, and knife care. We’ll make a delicious dinner along the way.

March 22-Celebrate Spring!
Asparagus Risotto; Shrimp with Lemon and Garlic Sauce; Caramel Budino

March 29-Brunch
Billionaire’s Bacon; Shakshuka; French Toast Brulee

Hope to see you all soon!





Participation Class For your safety, please wear closed-toed shoes. Each student will help with preparing all the recipes, and then we’ll all sit down to enjoy the delicious dishes we have made. This is a full meal, so come with an appetite! 3 hours 12 people $70
per person
Demonstration Class It’s not TV! Demonstration classes are a fun way to learn. You’ll have the best seat In the Kitchen as you watch your chef prepare all the dishes in the menu. You’ll see all the classic techniques, and learn some cool tricks of the pros, as the chef creates a delicious meal. There will be generous samples of each dish. 2-1/2 hours 18 people $50 per person


Any class canceled between 2 weeks and 3 business days prior to class will be issued a class credit to be used within 1 month of the date of the canceled class. No refunds or credits will be issued for last-minute cancellations (less than 3 business days) or no-shows. You are welcome to send a friend in your place if you must cancel.


A 50% nonrefundable deposit is required to reserve your date.

Your final guest count is needed one week before your event, and the balance is due at this time.

Please have your guests arrive no earlier than 1/2 hour before your event, but please also ask that everyone be on time.

Private hands-on classes are 3 hours, and demonstration classes are 2-1/2 hours. Longer class times are available, and prices for longer classes will be discussed at the time you book your party.


In case of inclement weather, please call us at (609) 206-4511 or (856) 489-1682 about your class.