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!

All Classes are hands-on.

Weeknight classes begin PROMPTLY at 6:30 PM.

Saturday Night classes begin PROMPTLY at 6:00 PM

Sunday classes begin PROMPTLY at 1:00 PM.

Please Call To Register: 609-206-4511

Class tuition is $70 per person, per class, unless otherwise noted. Tuition is due at the time of registration. Except for CORE CURRICULUM, which is taught on Wednesday nights, all classes are individual classes. 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 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.

Please note our cancellation policy at the bottom of the page.

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

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.



Hope to see you all soon!





March 9-Cooking with Beer: Get ready for St. Patrick’s Day with Chef Jill Waldbieser

Beer-Steamed Mussels; Irish Stew with Irish Beer Bread; Chocolate Stout Brownies



This is a four-part series. Tuition is $270.00 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 4-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 11-Sauces and Stocks: From traditional to contemporary, sauces and stocks are the building blocks of delicious dishes: Mother Sauces; Small (secondary) Sauces; Gastrique

March 18-Heat Transfer: Braise, Sear, Saute, Roast & Grill: We’ll make a delicious dinner while learning the techniques of great cooking.

March 25-Dessert Sauces and Plating: Learn to create beautiful presentations and classic and contemporary dessert sauces: Creme Anglaise; Caramel Sauce; Ganache; Raspberry Sauce


March 5–Really Fast, Really Easy, Really Delicious:Fish CookeryShrimp with Orzo and Feta; Roasted Provencal Cod Cooked in Parchment; Pan Seared Salmon

March 12-Repertoire:Gnocchi Workshop

We’ll make Gnocchi and the Great Sauces for Pasta and Beyond! Pesto; Sage Brown Butter; Tomato Butter Sauce

March 19-Sauce Workshop

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

March 26-Easy Fish Cookery

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


March 6-Pizza!

Learn to mix dough and shape pizza. We’ll have plenty of topping choices to create our masterpieces, and cook them in our pizza oven and on our fabulous pizza STEEL!!

March 13–Flavors of Italy

Pasta Cacio e Pepe; Tuscan Steaks; Affogato

March 20-Tapas

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

March 27-Favorites from Italy

Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Pancetta; Seared Scampi; Classic Risotto


Date Night! Classes begin at 6:00 PM

March 7-Flavors from the Osteria

Fresh Ricotta and Roasted Tomato Bruschetta with Crisped Prosciutto; Seared Scampi; Tiramisu Sundaes

March 14-:Bistro at Home-SOLD OUT

French Onion Tart with Gruyere and Bacon; Seared Steaks with Béarnaise Butter; Chocolate Pot de Crème with Chantilly


March 28-Dinner in Spain-SOLD OUT

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


Sunday Classes Begin at 1:00 PM

March 1- Baking Techniques: Pies, Tarts, and Galettes

Mixing, rolling, shaping dough for delicious fruit and chocolate desserts.

March 8-Cheese Making Workshop-SOLD OUT

Learn to pull fresh Mozzarella, make Ricotta, and a luxurious Butter.  We’ll put together a fabulous antipasti and have a feast!

March 15-Sauce Workshop-

The right sauce can elevate your dishes from good to outstanding. 

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

March 29–Flavors of Italy

Pasta Cacio e Pepe; Tuscan Steaks; Affogato




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. 2 1/2-3 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.