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 Monday classes together, all the Tuesday classes together, etc.

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

Hope to see you all soon!

PLEASE CALL TO REGISTER:

609-206-4511

May

 Tuesday

 May 15-Sauce Workshop:The right sauce can elevate your dishes from good to outstanding. 

Roasted Vegetables with Hollandaise; Salmon with Chermoula; Flank Steak with Chimichurri; Blackberry Gastrique

 

May 22-Knife Skills: An ITK Core Curriculum Class.

Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros. A Soup and Salad Dinner will be made as we learn.

 

May 29-Flavors of India: Spices and Techniques

Samosas with Tamarind Chutney; Palak Dal; Basmati Rice; Kachumber

 

 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.

May 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.

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

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

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

Thursday

 May 10-Repertoire:Gnocchi Workshop

We’ll make Gnocchi and the Great Sauces for Pasta and Beyond!

Pesto; Sage Brown Butter; Tomato Butter Sauce

 

May 24-Easy Fish Cookery

Shrimp with Orzo and Feta; Roasted Provencal Cod Cooked in Parchment; Pan Seared Salmon

 

May 31-Sear: An ITK Core Curriculum Class

Seared Steak with three sauces: Chimichurri, Béarnaise, Pan Sauce (eduction); Pan Seared Potatoes.

 

Friday

Kick-back, Uncork the Wine, and COOK!

 

May 11—Pizza!

Our pizza has been called SUPERB! Learn to mix, shape, and fire it up, using our pizza steel and the grill. We’ll hand craft Classic Margherita, Caramelized Mushroom and Cheddar; and Grilled Mediterranean Pizza

 

May 18-Flavors of Italy

Pasta Cacio e Pepe; Grilled Tuscan Steaks; Affogato

 

May 25-Tapas

Pan Con Tomate y Jamon; Garlic Shrimp; Chorizo in Sherry; Tortilla Espanola

 

Saturday

DATE NIGHT!

May 12-Dinner at the Bistro

Salade Vinaigrette with Goat Cheese; Steak with Béarnaise Butter; Fallen Chocolate Cakes

 

May 19-Tapas

Pan Con Tomate y Jamon; Garlic Shrimp; Chorizo in Sherry; Tortilla Espanola

 

May 26-Dinner in Italy

Pasta Cacio e Pepe; Grilled Tuscan Steaks; Affogato

 

Sunday

Sunday Classes begin at 1:00pm

May 13-Mother’s Day Brunch- SOLD OUT

Blueberry Scones; Billionaire’s Bacon; Frittatas; Chocolate Lava Cakes

 

May 20-Pasta Workshop

Potato Gnocchi with Pesto; Pasta Cacio e Pepe; Agnolotti

 

May 27-Pizza! Our pizza has been called SUPERB! Learn to mix, shape, and fire it up, using our pizza steel and the grill. We’ll hand craft Classic Margherita, Caramelized Mushroom and Cheddar; and Grilled Mediterranean Pizza

 

PLEASE CALL TO REGISTER:

609-206-4511

 June

 Tuesday

June 5-Easy Fish Cookery

Shrimp with Orzo and Feta; Roasted Provencal Cod Cooked in Parchment; Pan Seared Salmon

 

June 12-Repertoire:Gnocchi Workshop

We’ll make Gnocchi and the Great Sauces for Pasta and Beyond!

Pesto; Sage Brown Butter; Tomato Butter Sauce

 

June 19-Thai Favorites: Sweet, Sour, Salty, Bitter -the unique and delicious hallmarks of the Thai Kitchen

Thai Cucumber Salad; Banana Leaf Wrapped Salmon with Thai Red Curry Sauce; Mango Sticky Rice

 

June 26-Risotto Workshop-An ITK Repertoire Class

Classic; Mushroom; Asparagus

 

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.

June 6- Knife Skills: Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly.

June 13- Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

June 20-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

June 27-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

Thursday

 

June 7-Sauce Workshop:The right sauce can elevate your dishes from good to outstanding. 

Roasted Vegetables with Hollandaise; Salmon with Chermoula; Flank Steak with Chimichurri; Blackberry Gastrique

 

June 14-Italian Market Favorites

Prosciutto Wrapped Asparagus; Fennel, Olive, and Orange Salad; Rigatoni with Eggplant, Tomato Sauce, and Fresh Ricotta

 

June 21-Knife Skills: An ITK Core Curriculum Class.

Become more efficient as you learn to slice and dice, chiffonade and julienne like the pros. A Soup and Salad Dinner will be made as we learn.

 

June 28-CUPCAKES by RUTH! $50 Going Down the Shore

We’ll learn the techniques of blending and shaping, and painting fondant, and create under the sea mermaid tails and shells, and cupcake frosting techniques.

 

Friday

Kick-back, Uncork the Wine, and COOK!

June 8-Pizza! 

Our pizza has been called SUPERB! Learn to mix, shape, and fire it up, using our pizza steel and the grill. We’ll hand craft Classic Margherita, Caramelized Mushroom and Cheddar; and Grilled Mediterranean Pizza

 

June 15-Flavors of India: Spices and Techniques

Samosas with Tamarind Chutney; Palak Dal; Basmati Rice; Kachumber

 

June 22-Tapas

Pan Con Tomate y Jamon; Garlic Shrimp; Chorizo in Sherry; Tortilla Espanola

 

June 29-Cocktail Party in Paris

Gougères (cheese puffs); Salmon Rillettes; Tapenade; Puff Pastry Madames; French 75 Cocktails

Saturday

DATE NIGHT!

June 9-Dinner in France

Salade Vinaigrette with Goat Cheese; Steak with Béarnaise Butter; Fallen Chocolate Lava Cakes

 

June 16-Dinner in Greece

Greek Salad Grilled Flatbread; Tzatziki; Lemon Chicken; Chocolate and Pistachio Rolls

 

June 23-Dinner in Italy

Pasta Cacio e Pepe; Grilled Steaks with Lemon and Rosemary; Tiramisu

 

June 30-Dinner in Spain

Serrano Wrapped Salad with Figs; Classic Paella with Chorizo, Shrimp, and Chicken; Sangria

 

Sunday

Sunday Classes begin at 1:00pm

June 3-Pastry Workshop:An ITK Techniques Class

Pâte à Choux (Puff Pastry)

Gougères with Gruyère; Creme Puffs; Eclairs; Ganache; Crème Pâtissière

 

June 10-Brunch Southern Style

Pimento Cheese; Biscuits with Ham; Shrimp and Grits; Bananas Foster

 

June 17-FATHER’S DAY-Book Early-We are Nearly SOLD OUT

Fried Green Tomatoes with Sriracha Aioli; Grilled Spice Rubbed Ribeyes with Aged Balsamic and Honey Glaze; Grilled Corn with Lime, Chiles, and Cotija; Grilled Pound Cake and Strawberries and Whipped Cream

 

June 24-Pasta Workshop

Potato Gnocchi with Pesto; Pasta Cacio e Pepe; Agnolotti

 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.