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.

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!

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 $350 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 marked ** are more advanced, move at a faster pace, and we may be cooking “au pif” (by the nose, with no recipes).

Please note our series of classes for your young cooks on Saturday mornings in October. Adult classes are held on Saturday nights.

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

Hope to see you all soon!

PLEASE CALL TO REGISTER
609~206~4511

September

Monday

 September 18-Really Fast, Really Easy, Really Delicious

Real food, on the table in a jiffy. Shrimp Scampi Style; Grilled Flank Steak; Chicken Parmigiana

 September 25-Ease into Autumn with the Flavors of Italy

Bruschetta with Roasted Peppers and Pine Nuts; Grilled Eggplant and Zucchini with Fire Roasted Tomatoes and Basil Vinaigrette; Apple Crostata

Tuesday

September 19-PRIVATE EVENT

September 26-PRIVATE EVENT

 Wednesday

September 13-Technique: Knife Skills

The ULTIMATE how-to cut everything class. Dinner will be included.

  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.

September 27- 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 4- Sauces and Stocks:  From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

October 11-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

October 18-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

 Thursday

 September 14-Easy Fish Cooking

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

 September 28-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

 September 15-Summer at its Best

Farmers Market Vegetable Tart with Local Goat Cheese; Farro Salad with Heirloom Tomatoes and Summer Herbs; Pan Seared Fresh Corn with Cilantro and Cotija; Grilled Stone Fruit with Chantilly Cream

 September 22-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; Red Thai Curry with Shrimp

 Saturday

DATE NIGHT!

September 16-Last Days of a Great Summer

Farmers Market Vegetable Tart with Goat Cheese and Basil Vinaigrette; Grilled Steak; Pan Seared Fresh Corn with Heirloom Tomatoes; Grilled Stone Fruit

 September 23-Dinner at the Bistro

Bistro Salad with Classic Vinaigrette; Wild Mushroom Tart; Braised Pork Tenderloin with ITK Bistro Potatoes; Chocolate Mousse

 Sunday

Class begins at 1:00pm

September 24-Spiced Up Baking with CUPCAKES BY RUTH-The Cupcake Queen!

Join us as Ruth shares her tricks of the trade. Make your own Pumpkin Spice and then create Pumpkin Whoopie Pies, Almond Butter Cookies, and Pumpkin Oatmeal Bars

 

OCTOBER

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

Sunday classes begin at 1:00PM.

Monday

October 2-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

 October 9-Repertoire

Salad with Classic Vinaigrette; High Heat Roasted Chicken; Roasted Vegetables; Roasted Garlic Potatoes

 October 16-PRIVATE EVENT

 October 23-Really Fast, Really Easy, Really Delicious**

Dinner in a jiffy! Tuscan Bean and Tomato Bruschetta: Honey and Balsamic Roasted Salmon; Garlic Smashed Potatoes

 October 30-Technique: Crepes!

“French Onion Soup”; Mushroom and Brie; Caramelized Apple

 Tuesday

 October 10-Fabulous Fall Soups

Classic French Onion Soup Gratinée; Tuscan Bean Soup with Tomatoes and Kale; Hearty New England Clam Chowder with Bacon 

October 17-Dinner in India-Discover this complex and intoxicating cuisine! We’ll start with a primer on the ingredients of the Indian Kitchen.

Samosas; Tamarind Chutney; Palak Dal; Basmati Rice;

 October 31-Halloween-Escape the tricks and come make some treats! 

Tarte Tatin; Fruit Galettes; Pâte à Choux for Profiteroles

 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.

 September 27- 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 4- Sauces and Stocks:  From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

October 11-Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

October 18-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce

 Thursday

 October 5-Repertoire-Risotto Workshop

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

 October 12-Repertoire-The Great Pasta Sauces. 

Cacio e Pepe; Puttanesca; Carbonara. A big green salad completes our dinner.

 October 19-Repertoire-Gnocchi 

Gnocchi with three sauces: Sage Brown Butter; Tomato Butter Sauce; Pesto.

 Friday

Kick-back, uncork the wine, and COOK!

 October 6-Dinner on the Piazza

Bruschetta; Spaghetti Carbonara; Caramel Budino Brulée

 October 13-Dinner at the Bistro

Salade Vinaigrette; Steak à la Minute with Beurre Béarnaise; Chocolate Pots de Crème

 October 20-Dinner in Spain

Catalan Tomato Bread; Classic Paella with Chicken and Shrimp; Caramel Flan

 Saturday

DATE NIGHT!

Classes begin at 6:30pm

 October 7-Dinner in Paris

Gougères; Steak à la Minute with Beurre Béarnaise; Chocolate Pots de Crème

 October 14: Dinner in Spain

Catalan Tomato Bread; Classic Paella with Chicken and Shrimp; Caramel Flan

 October 21-Dinner in Thailand

Chicken Satay with Peanut Sauce; Banana Leaf- Wrapped Thai Red Curry Salmon; Mango Sticky Rice

 Saturday

Kid’s Classes begin at 10:30am

$55 per class or Three for $160

 October 7-Flavors of Asia

Vegetable Pot Stickers with Dipping Sauce; Chinese Chicken Salad with Peanut Sauce; Vegetable Fried Rice

 October 14-Flavors of France

Bistro Salad with Vinaigrette; French Onion Soup; Seared Chicken Roulade

 October 21-Flavors of India

Samosas;Tamarind Chutney; Palak Dal; Basmati Rice

 Sunday

Classes begin at 1:00pm

October 1-Flavors of the South 

Salad with Fresh Herbed Buttermilk Dressing; Pimento Cheese; Shrimp and Grits; Shortcakes with Brown Sugar Bourbon Whipped Cream

 October 8-Lunch at the Bistro

Salad Vinaigrette; Steak a la Minute with Bearnaise Butter; Chocolate Pots de Creme

 October 22-Cheese Making Workshop: We’ll hand make our favorite cheeses and create a fabulous Antipasti

Fresh Mozzarella; Fresh Ricotta; Fresh Butter

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. This is a full meal, so come with an appetite! 3 hours $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

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 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.