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, and four classes for $265 per student.

You can book a Private One on One class with the Chef! The price is $300 for a 1 ½ hour class. You may add a second student for an additional $50

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!




October 17-In The Kitchen on the Road!

October 24-Dames and Desserts!
Guest Chef Cupcakes by Ruth!
A special In The Kitchen Event with Cupcake Queen Ruth Scott. Learn to bake and decorate cupcakes. We’ll pair our pastries with cocktails!!

October 31-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.


October 18-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.

October 25-Soup for Dinner
Tuscan White Bean with Tomatoes and Kale; Classic French Onion Soupe Gratinée; Thai Curry Butternut Squash


October 19-Heat Transfer
A premier In The Kitchen Core level class.
Sear; Sauté; Roast; Braise; Poach; Grill

October 13- Private Class

October 20-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; Thai Red Curry with Shrimp

Uncork the wine, crack open a beer, and come hang with us In The Kitchen!

October 14-Pizza!
We’ll make and stretch our own dough, create fabulous toppings, then cook up a feast. We will hand craft Classic Margherita, Caramelized Mushroom and Cheddar; and Grilled Mediterranean Pizza. We cook on the Stone, The Steel, and the Grill!

October 21-Mediterannean Favorites
Marinated olives; Fennel and Orange Salad; Caramelized Onion and Goat Cheese Tart;
Penne with eggplant, tomato, basil and pine nuts



October15-Bistro at Home
Salad with Bacon Dressing; French Onion Tart with Goat Cheese; Steak à la Minute; Chocolate Pots de Crème

October 22-At The Steakhouse
Wedge Salad with Bacon and Housemade Thousand Island; Roasted Garlic Smashed Potatoes; Steak with Cognac Sauce; Apple Tart à la Mode

Sunday Classes begin at 1:00pm


October 30-Cookies with Chef Jess of Third Coast Baking Company
Bake and Decorate Day of The Dead Sugar Skulls and Halloween Pumpkins and Ghosts!



November 7-Flavors of the Italian Table
Gnocchi with Sage Brown Butter Sauce; Chicken Saltimbocca;Tiramisu Sundaes

November 14-Fall Flavors
Arugula Salad with Fresh Lemon and Peccorino; Seared Center-Cut Pork Chops with Bourbon-Mustard Glaze; Whipped Potatoes; Chocolate Bread Pudding with Creme Anglaise

November 21-Easy Fish Cookery
Pan Seared Balsamic and Honey Glazed Salmon; Provencal Fish in Parchment with Tomatoes, Olives, and Basil; Shrimp Tacos Served Baja Style with Mango Slaw and Avocado Crema

November 28-Fall Flavors
Farro Salad with Cranberries and Pistachios; Buffalo Cauliflower with Bleu Cheese Dip; Italian White Beans with Roasted Tomatoes and Kale; Apple Tart


November 1-*Really Fast, Really Easy, Really Delicious*
Orange and Fennel Salad with Citrus Vinaigrette; Honey and Balsamic Roasted Salmon with Sauteed Broccoli Rabe; Caramelized Garlic Smashed Potatoes

November 15-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; Thai Red Curry with Shrimp

November 29-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


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.

November 2-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.
November 9-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
November 16-Class III – Braise, Sear, Saute, Roast & Grill
We’ll make a delicious dinner while learning the techniques of great cooking.
November 30-Class IV – Dessert Sauces and Plating
Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce


November 3- * Really Fast, Really Easy, Really Delicious*
Baked Parmesan Crusted Chicken on Arugula Salad with Fire Roasted
Tomatoes; Seared Shrimp Picatta with Linguini; Grilled Pork Chops with Sweet and Spicy Rub

November 10-Sauce Workshop
The right sauce can elevate your dishes from good to outstanding. Roasted Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Charmoula; Flank Steak with Chimichurri

November 17-Crepes Workshop
From a basic crepes batter, we’ll make savory dinner crepes and sweet dessert crepes; Bacon and Mushroom; French Onion Soup Crepes; Cheese Blintzes; Caramelized Apples with Calvados


November 4-Flavors of the Mediterannean
Marinated Olives; Gougères; Caramelized Onion and Goat Cheese Tart; Fennel and Orange Salad

November 11-Soup’s On
More delicious soups to warm you through and through:Roasted Butternut Squash with Apples and Bacon; Shrimp Bisque; Classic French Onion Soup.

November 18-Pasta Workshop
We’ll hand make our own pasta and pair it with delicious sauces: Cacio e Pepe; Aglia e Olio; Marcella’s Tomato Butter Sauce


November 5-Dinner in Italy
Arugula Salad; Pasta with Pancetta, Cannellini, and Roasted Tomatoes; Seared Chicken with Artichokes; Marmalada Crostata

November 12-Bistro Cooking
Frisee Salad with Bacon; Seared Steaks with Bearnaise Butter; Whipped Bistro Potatoes; Profiterole with Ice Cream

November 19-Dinner in Spain
Salad with Figs and Serrano Ham; Paella with Shrimp, Chicken and Chorizo; Caramel Flan; Sangria

November 26-Dinner on the Piazza
Pasta with Fresh Burrata and Eggplant; Grilled Tuscan Style Steak; Tiramisu

Sunday Classes Begin at 1:00pm

November 6-Bread Baking Basics: Introduction to Yeast Breads
Learn to mix, proof, knead and shape. Olive Oil Rosemary Bread; Grissini; Focaccia; Basic Pizza

November 13-Thanksgiving Warm-up
Wild Mushroom Soup; Orange and Ginger Glazed Carrots; Sweet Potato Praline Soufflé; Roasted Vegetable Gratin; Cranberry Relish with Maple and Jalapeños; Roasted Turkey with Herbed Dressing

November 20-Holiday Pies and Tarts
Toasted Pecan with Chocolate and Bourbon; Mile-High Lemon Meringue; Apple Tart with Crystalized Ginger Whipped Cream

November 27-Pastry Class
Madeleines; Macarons; Eclairs; Ganache; Pastry Cream

Hope to see you 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.