Cooking Classes

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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 sit down to dine.. 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!

Classes are hands-on and begin PROMPTLY at 6:30PM. 

Sunday classes begin at 1:00PM.

Please Call To Register:

609-206-4511

Class tuition is $70 per person, per class, unless otherwise noted. Tuition is due at time of registration. 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!

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 $375 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 Wednesday classes together, all the Thursday classes together, etc.

*DATE NIGHT CLASSES BEGIN AT 6:30 PM ON SATURDAY NIGHTS!*

Our Schedule for Kid’s Classes follows the Adult Schedule

Our Gift Certificates are a top-rated gift for the Holidays, Birthdays,  and Bridal Registries!

Available in the studio, and also by phone. We’ll send them right to your email address!

Gift Certificate Hotline: 609~206~4511

Hope to see you all soon!

PLEASE CALL TO REGISTER:

609-206-4511

Our Sous Chef Program is Open!
Do you love to cook? Want to help the chefs prep and be an integral part of the cooking class? Expand your culinary horizons through our Volunteer Sous Chef Program. We welcome anyone with an interest in learning, meeting people, and assisting in the kitchen. You’ll help with prep and clean-up.
It’s easy – attend an orientation class and we’ll get you started. After four classes, you’ll receive a credit for any class of your choice! Please call to register: 609-206-4511

DECEMBER

 

Monday

CORE CURRICULUM

This is a Three-Part series. Tuition is $200.00 for the series.

 This series of three 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 in each class to insure success in their new skills.

 

December 3-Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.

December 10-Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

December 17-Heat Transfer: Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

 Wednesday

December 5-Gnocchi Workshop-The perfect weeknight dish! 

You’ll learn how easy it is to put together our gnocchi dough. We’ll pair our dumplings with a classic brown butter sage sauce, and a super easy tomato sauce. Green Salad rounds out our meal.

 December 12-Bistro Favorites

Roasted Butternut Squash and Dried Cherry Salad with Goat Cheese; Pan Seared Chicken with Wine and Tomatoes; Apple Tart with Crème Chantilly

 December 19-Osteria Favorites

Radicchio and Arugula Salad with Roasted Butternut Squash and Shaved Peccorino; Caramelized Mushrooms and Fire- Roasted Tomatoes over Polenta with Goat Cheese; Tiramisu

 December 26-Easy Fish Cooking

Roasted Shrimp with Orzo and Feta; Provencal Cod with Fennel, Orange, and Olives; “Tandoori” Spiced Salmon

 

Thursday

December 6-SOUPS

There’s nothing like the comfort of a steaming hot bowl of rich, flavorful soup! Served with crunchy Garlic Bread

French Onion Gratinée; Tuscan White Bean with Prosciutto and Kale; Roasted Butternut Squash

December 13-RISOTTO WORKSHOP

Classic Parmigiano-Reggiano; Wild Mushroom; Thai Red Curry and Shrimp

December 20-Mediterannean Flavors

Greek Salad Grilled Fresh Flatbread; Marinated Olives with Oranges and Rosemary; Roasted Potatoes with Tzatziki

December 27-Sauce Workshop

The right sauce can elevate your dishes from good to outstanding. Roasted Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Chermoula; Flank Steak with Chimichurri

Friday

December 7-Holiday Appetizers

Beef Tenderloin and Balsamic Red Onion Crostini; Cheese Straws; Marinated Olives; Tequila Cured Gravlox; Spiced Cashews

December 14-Sauce Workshop

The right sauce can elevate your dishes from good to outstanding. Roasted Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Chermoula; Flank Steak with Chimichurri

December 21-Cocktail Party!

Pressed Mini Cubano Sandwiches; Skewered Marinated Flank Steak with Thai Peanut Sauce; BLT-Cherry Tomatoes with Crispy Bacon, Lettuce and Sriracha Aioli; Aperol Spritz

December 28

Saturday

DATE NIGHT!

December 8-Holiday in Old New York

Wedge Salad; Classic Beef Wellington; Apple Tart

December 15-Holiday in Italy

Pasta Cacio e Pepe; Tuscan Steaks with Lemon; Affogato

December 22-Holiday in Paris

Gougères; Rack of Lamb with Blackberry Gastrique; Fallen Chocolate Cakes

December 29-Holiday in Spain

Catalan Tomato Bread with Serrano Ham; Chorizo in Sherry; Garlic Shrimp; Churros with Chocolate Sauce

Sunday

Sunday Classes begin at 1:00PM

December 9-CROQUEMBOUCHE!!

Learn to prepare this stunning and classic holiday dessert. It’s a real show-stopper! Pâte à Choux; Caramel; Vanilla pastry cream; Mocha pastry cream.

December 16-Cookie Exchange! An In The Kitchen Yearly Event. Bring a cookie tin to take home a variety of freshly baked cookies and treats made by YOU and your new best friends! This is a fun and frenzied day long bake-a thon, fueled by Chef Gold’s sips and bites. 

Shortbread Thumbprints; Spiced Palmiers; Pistachio and Sour Cherry Tea Cakes; Lemon Cookies; Gingerbread Wands; Chocolate Bark, plus surprises!

December 23-Bistro Holiday Favorites

French Onion Soup; Classic Omelette with Hollandaise; Profiterole with Chocolate Ganache

December 30-Holiday Breakfast

Cheddar Bacon Scones; Frittata with Smoked Salmon, Cream Cheese, and Everything Spice; Caramelized Mushroom Frittata; Bananas Foster

Please Call To Register: 

609-206-4511

JANUARY

Wednesday

CORE CURRICULUM

 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 in each class to insure success in their new skills.

 January 9-Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.

January 16- Sauces and Stocks:  From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

January 23-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

January 30-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

 

Thursday

January 10-Soup’s On!

There’s nothing like the comfort of a steaming hot bowl of rich, flavorful soup! Served with crunchy Garlic Bread

Classic French Onion Gratinée; Tuscan White Bean with Prosciutto and Kale; Roasted Butternut Squash

January 17-PASTA

We’ll hand mix and shape dough, and pair with three classic Sauces: Marinara Sauce; Carbonara; Aglio e Olio

January 24-Easy Fish Cooking

Roasted Shrimp with Orzo and Feta; Provencal Cod with Fennel, Orange, and Olives; “Tandoori” Spiced Salmon  

Friday

January 4-PASTA

We’ll hand mix and shape dough, and pair with three classic Sauces: Marinara Sauce; Carbonara; Aglio e Olio

January 11-Cocktail Party!

Pressed Mini Cubano Sandwiches; Skewered Marinated Flank Steak with Thai Peanut Sauce; BLT-Cherry Tomatoes with Crispy Bacon, Lettuce and Sriracha Aioli; Aperol Spritz

January 18-Sauce Workshop

The right sauce can elevate your dishes from good to outstanding. Roasted Vegetables with Hollandaise; Pork Tenderloin with Blackberry Gastrique; Salmon with Chermoula; Flank Steak with Chimichurri

January 25-Plant Based Cooking Goes to India

Samosas with Tamarind Chutney; Aloo Gobi; Palak Dal; Cucumber Salad

 

Saturday

DATE NIGHT!!

January 5-Bistro at Home

Bistro Salad with Classic Vinaigrette; French Onion Tart with Gruyere and Bacon; Seared Steaks with Béarnaise Butter; Profiterole with Ganache

January 12-Dinner in Spain

Catalan Tomato Bread; Perfect Paella with Shrimp, Chicken, and Chorizo; Churros with Chocolate Sauce

January 19-Dinner at the Trattoria

Fresh Ricotta and Fire Roasted Tomato Bruschetta; Grilled Steak with Lemon and Capers; Butterscotch Budino

January 26-Dinner at the Cafe

Prosciutto Wrapped Shrimp on the Grill; Iron Skillet Spatchcocked Lemon Chicken; Triple Chocolate Biscotti

Sunday

Sunday Classes begin at 1:00PM

January 6-The Art of the Pâtisserie

Eclairs are the New Cup Cakes! Ok, so we have been saying this for years, and now the rest of the world is catching up! Learn how to create these delicious and tres chic pastries with a variety of fillings and icings. Mocha Cream; Tahitian Vanilla Bean; Chocolate Ganache; Raspberry Cream; Lemon Curd.

January 20-Plant Based Cooking Goes to India

Samosas with Tamarind Chutney; Aloo Gobi; Palak Dal; Cucumber Salad

January 27-Pasta Workshop

Hand-made Cheese Ravioli; Pappardelle; Classic Tomato Sauce; Cacio e Pepe

 

Saturday

 

Kid’s In The Kitchen!

Ages 8-12

10:00-12:00

$55 per Student, per Class

Your young cooks will learn knife skills, mixing and measuring, heat transfer, and how to COOK!

 

January 12

Repertoire-The Great Dishes Everyone Should Know: Green Salad with Classic Vinaigrette; Cheeseburger Meatloaf; Macaroni and Cheese

January 19

Pizza!: Homemade Dough; Pizza Sauce; Grilled Flat Bread; Pepperoni; Margarita

January 26

Taco Truck Favorites: Homemade Tortillas Chips; Carne Asada; Pico de Gallo; Churros with Chocolate Sauce

Please Call To Register: 

609-206-4511

 COOKING CLASS POLICIES

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. 3 hours $70
per person

CANCELLATION POLICY

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.

PRIVATE CLASS POLICY

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 2 ½-3 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.

WEATHER POLICY

In case of inclement weather, please call us at (609) 206-4511 to inquire about your class.