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!



Are you Vegan curious? Many of our students who have been cooking with us in our vegan and vegetarian classes already know how easy it is to fill our plates with delicious, creative, and fabulous food. Come join us at In The Kitchen as we dedicate our usual Meatless Mondaysto all things Plant Strong! Vegan chefs Christina Martin and Chris Dougherty will be with us on September 28th and will “kick-off” our series with a perfect tailgating menu. Hope to see you!

September 28-VEGAN Tailgate Party!
BBQ Jackfruit Sliders; Buffalo Cauliflower with Dip; Fried Avocado Spring Rolls; Pumpkin Spice Doughnut Holes


September 29-Favorites from Italy
Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Pancetta; Grilled Scampi; Classic Risotto; Tiramisu Sundaes


September 16-PRIVATE EVENT

September 30-Knife Skills
A premier In The Kitchen Core level class. Learn how to use your knives safely, efficiently, and with perfect technique. We’ll make a soup and salad dinner.


September 24-Sauce Workshop
The right sauce can elevate your dishes from good to outstanding. Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

Date Night at In The Kitchen!

September 19-At The Steak House
Artichoke and Goat Cheese Crostini ; Seared Ribeye Steaks with Fresh Herbs; Roasted Garlic Smashed Potatoes; Chocolate Pot de Creme

September 26-PRIVATE EVENT

Sunday Classes begin at 1:00PM

September 20-Last Gasp of a Great Summer
Heirloom Tomato Gazpacho with Shrimp; Grilled Steak with Chimichurri; Roasted Fingerlings with Bacon; Stone Fruit Galette

September 27-Family Supper Goes Italian
Gnocchi with Sage Brown Butter Sauce;Chicken Saltimbocca; Tiramisu Sundaes


Are you Vegan curious? Many of our students who have been cooking with us in our vegan and vegetarian classes already know how easy it is to fill our plates with delicious, creative, and fabulous food. Come join us at In The Kitchen as we dedicate our usual Meatless Mondays to all things Plant Strong! Hope to see you!

October 5-VEGAN Cooking
Farro Salad with Dried Fruits and Pistachios; Cauliflower Steaks with Romesco Sauce; Italian White Beans with Roasted Tomatoes and Kale; Apple Crisp

October 12-VEGAN Cooking With Chefs Martin and Doughtery
Noodle Bowls! Fried Wonton Chips and Dipping Sauce; Jackfruit Ramen Sesame Bowl; Tofu Curry Bowl; Mushroom Pho

October 19-VEGAN Cooking Goes to India
Vegetable Samosas with Tamarind Chutney; Aloo Gobi; Palak Dal; Pomegranate Salad

October 26-VEGAN Cooking Goes to Italy
Fennel and Orange Salad; Butternut Squash Risotto; Tuscan Beans with Caramelized Tomatoes and Chard; Almond Biscotti


October 6-Cuban Cooking
Avocado Salad; Picadillo Empanadas; Fried Green Plantains; Flan

October 13-Really Fast, Really Easy, Really Delicious*
Shrimp Scampi Style with Capellini; Grilled Flank Steak with Polenta and Mushroom Ragout with Fire Roasted Tomatoes; Chicken Parmigiana and Italian Green Beans

October 20-Sauce Workshop
The right sauce can elevate your dishes from good to outstanding. Asparagus with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

October 27-Really Fast, Really Easy, Really Delicious*
Grilled Raddichio Salad with Pecorino and Lemon Vinaigrette; Grilled Flank Steak with Chimichurri; Grilled Pound Cake with Fruit and Chantilly


This is a four-part series. Tuition is $265.00 for the series.

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.

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.

October 7 – 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.
October 14- 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
October 21 - Class III – Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.
October 28 - Class IV – Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce


October 1-Autumn Flavors From the Farmers Market
Kale Salad with Sherry Vinaigrette; Apple and Chevre Stuffed Pork Loin with Cider Sauce; Apple Crumble with Ice Cream

October 8-Technique: Sauté and Sear
Stove top cooking techniques that will allow you to find endless ways to serve delicious meals to your family and friends. Pan Seared Roasted Tomato Bruschetta; Seared Rosemary Chicken with Prosciutto; Sauteed Vegetables with Crispy Shallots; Caramelized Apples

October 15-Repertoire: Risotto Workshop
We’ll take the fear factor out of this delicious and classic dish as we make a trio of classic and not so classic risotto: Butternut Squash; Wild Mushroom with Italian Sausage; Thai Red Curry with Shrimp

October 22-Dinner in a Bowl-Fabulous Soups to Take the Chill Away
Classic French Onion Soup; New England Clam Chowder; Tuscan Soup with Pancetta, Kale and Crispy Parmigiano Crostini

October 29-LDEI Charleston


October 2-Grill Fest-Uncork the wine, crack open a beer, and come hang with us In The Kitchen!
Grilled Bruschetta with Fresh Ricotta; Grilled Steak with Chimichurri Sauce; Grilled Fingerling Potatoes with Smoky Bacon Vinaigrette; Grilled Pears with Amaretto Whipped Cream

October 9-Bistro at Home
Bistro Salad with Classic Vinaigrette; French Onion Tart with Gruyere and Bacon; Seared Steaks with Béarnaise Butter; Profiterole with Ice Cream.

October 16-Tapas and Paella
Catalan Tomato Bread; Glazed Stuffed Figs in Sherry; Classic Paella with Shrimp, Chorizo, and Chicken; Sangria


October 30-LDEI-Charleston

Date Night at In The Kitchen!

October 3-Dinner at The Bistro
Endive Spears with Bleu Cheese and Candied Walnuts;Seared Duck with Blackberry Gastrique; Classic Crème Brulee

October 10-Dinner on the Piazza
Pasta with Fresh Mozzarella and Eggplant; Steak Florentine; Tiramisu

October 17-Dinner in Spain
Grilled Asparagus and Serrano Ham; Paella with Shrimp, Chicken and Chorizo; Caramel Flan; Sangria

October 24-Dinner at the Cafe
Prosciutto Wrapped Shrimp on the Grill with Mango Sauce; Seared Filet of Beef Tenderloin with Smokey Tomato Jam; Triple Chocolate Biscotti

October 31-LDEI Charleston

Sunday Classes Begin at 1:00PM

October 4-Bread Baking Basics: Introduction to Yeast Breads
Learn to mix, proof, knead and shape. Olive Oil Rosemary Bread; Grissini; Focaccia; Basic Pizza

October 11-Pastry Class
Madeleines; Macarons; Eclairs; Ganache; Pastry Cream

October 18-Apples!
Caramel Apple Crepes; French Apple Tart; Apple Tarte Tatin; Apple and Fennel Salad

October 25-Bistro Cooking
Frisee Salad with Bacon; Seared Steaks with Bearnaise Butter; Whipped Bistro Potatoes; Profiterole with Ice Cream

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.