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:


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.


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!



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



February 20-Soups:There’s nothing like the comfort of a steaming hot bowl of rich, flavorful soup! Served with Garlic Bread and Salad.

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

February 27-Sauces: The right sauce can elevate your dish from good to outstanding.

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


February 21-Fish Cookery

Roasted Shrimp with Orzo and Feta; Provencal Cod with Fennel, Orange, and Olives; Seared Salmon

February 28-Plant Based Cooking Goes to India

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



Kick-back, uncork the wine, hang with us, and COOK!

February 8-PIZZA! 

We’ll mix, stretch, and shape dough and then fire it up on the steel and grill! Toppings galore!

February 22-Dinner at the Trattoria

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



February 9-Dinner at The Bistro

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

February 23-Dinner at the Trattoria

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



February 17-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. Tahitian Vanilla Bean Pastry Cream; Chocolate Ganache; Lemon Curd; Mocha Cream

February 24-Knife Skills: A Core Curriculum Class

Become more efficient and confident in the kitchen as you learn to slice and dice, chiffonade and julienne like the pros, and care for your knives properly. Soup and Salad!








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.


March 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.

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

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

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



March 7-Techniques: Risotto

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

March 14-Gnocchi

Light and fluffy potato gnocchi is a thing! Served with two classic sauces: Sage Brown Butter, and Tomato Sauce, and green salad.

March 21- Is it Spring Yet?

Prosciutto Wrapped Grilled Asparagus with Mimosa; Wild Mushroom Risotto with Shaved Parmigiano-Reggiano; Seared Salmon with Spring Pea Pesto

 March 28-Really Fast, Really Easy, Really Delicious: How to get good food on the table in a hot minute!

Shrimp Scampi Style; Grilled Flank Steak; Chicken Parmigiana



Kick-back, uncork the wine, hang out with us, and COOK!


March 1-Gnocchi Workshop

Light and fluffy potato gnocchi is a thing! Served with two classic sauces: Sage Brown Butter, and Tomato Sauce, and green salad.

March 15-Pizza!

We’ll mix, stretch, and shape our dough and fire it up on the pizza steel and grill. Toppings galore!

March 22-Tapas!

Spanish Tortilla; Chorizo with Sherry; Shrimp in Garlic Oil; Sangria 

March 29-Plant Based Cooking Goes to India

Baingan Bharta; Palak Dal; Basmati Rice; Kachumber




March 2-Flavors of Italy

Prosciutto Involtini with Pecorino and Arugula; Chicken Scarpariello; Affogato 

March 16-Flavors of India

Baingan Bharta; Palak Dal; Basmati Rice; Kachumber

 March 23-Dinner at the Cafe

Asparagus Vinaigrette; Perfectly Seared Salmon with Chermoula; ITK Bistro Potatoes; Chocolate Soufflé 

March 30-Dinner in Spain-Paella

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




 March 3-PASTA! Sunday Supper Pasta Workshop

Fresh Pasta Dough; Classic Tomato Sauce;  Salad; Garlic Bread

 March 17-St. Patrick’s Day Brunch

Cheddar, Chive, and Bacon Scones; Smoked Salmon Frittata; Roasted Potatoes; Cinnamon Potatoes

 March 24-PIZZA!

We’ll mix, stretch, and shape our dough and fire it up on the pizza steel and grill! Lots of toppings and fresh pizza sauce.

 March 31-CHEESE Workshop

Hand stretched Mozzarella; Fresh Ricotta; Fresh Butter. We’ll put together a dazzling cheeseboard!

 Please Call To Register: 


 Kids In The Kitchen


Ages 9-12

$55 per class


February 9

Valentine’s Day Candy Workshop

Peppermint Bark; Nonpareils; Chocolate Dipped Strawberries

Bring home your sweet treats!


February 16


Fresh Biscuits; Scrambled Eggs with Cheese; Fruit Salad


February 23

Food Truck Favorites

Carne Asada Tacos; Pico de Gallo; Churros 


March 2

Flavors of Italy

Vertical Lasagna; Chopped Salad; Garlic Bread


March 16

Celebrate St. Patrick’s Day

Irish Soda Bread; Irish Bacon Omelettes; Potato Pancake 


March 23

Tex-Mex Favorites

Guacamole; Burrito Bowl; Wedding Cookies


March 30

Veg Central

Salad Rolls in Rice Paper; Vegetable Stir Fry; Fried Rice


Please Call To Register: 



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


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 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.


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