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!

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

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 12:30 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. 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.

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!





November 19-PLANT BASED THANKSGIVING with May I Have That Recipe authors Vicky Cohen and Ruth Fox!

Green Beans with Chestnuts, Pomegranate, and Lemony Tahini; Cauliflower Stuffing; Tempeh Wellington; Bourbon Maple Pecan Pumkin Mousse


November 13Knife Skills-An In The Kitchen Core Techniques Class

The holidays are just around the corner and you’ll want to sharpen your knife skills! Learn all the tips and tricks to make your food look beautiful and increase your efficiency!


November 14Heat Transfer-An In The Kitchen Core Techniques Class

Learn how to sear, sauté, roast, braise, and poach. We call this Feast Night at In The Kitchen!

November 21Super Thanksgiving Side Dishes

Still in a pickle over what to serve, or bring to dinner? We have you covered!

Caramelized Brussels Sprouts with Crispy Parmigiano-Reggiano; Roasted Acorn Squash with Toasted Pecans and Pomegranates; Hasselback Sweet Potatoes; Cranberry Sauce Times Two




November 15Pizza

Learn to mix, shape pizza dough and then top your own pizza before firing it up on In The Kitchen’s pizza steel. Try our 48 -hour pizza dough!!

November 22-Flavors of India-Discover the techniques and tastes of this exquisite cuisine.

Baingan Bharta (smokey eggplant); Palak Dal; Basmati Rice; Mango Lassi

November 29-Flavors of the Italian Table

Prosciutto Involtini; Classic Shrimp Risotto; Tiramisu 


Date Night Classes Begin at 6:00PM

November 9-Italian Table

Prosciutto Involtini; Classic Shrimp Risotto; Tiramisu 

November 16-French Bistro 

Onion Soup; Seared Steaks with Béarnaise Butter; Chocolate Soufflé

November 23-Italian Favorites

Bruschetta; Chicken Scarpariello with Polenta; Triple Chocolate Biscotti

November 30-Flavors of Spain

Catalan Tomato Bread; Classic Paella with Shrimp, Chicken, and Chorizo; Autumn Sangria


Sunday Class begin at 12:30 PM

Children 8 and older are welcome to attend with a participating adult.

November 10-French Pastry Workshop

Eclairs and Profiteroles; Ganache Glaze; Pastry Cream

November 17-Easy Thanksgiving Sides

Caramelized Brussels Sprouts with Crispy Parmigiano-Reggiano; Roasted Acorn Squash with Toasted Pecans and Pomegranates; Hasselback Sweet Potatoes; Cranberry Sauce Times Two

November 24-PIES! Bake and Take

Mix and roll beautiful, buttery pie and galette dough. Classic Apple or Pecan with Chocolate and Bourbon. Bake your pie here, or take it home to bake later. Please bring an 8 or 9-inch pie pan. We’ll have plenty of pies to snack on while we bake!





December 4-Tamale Workshop

Learn to mix dough and fill your tamales with savory and sweet options.

December 11-Easy Mid-Week Pantry Dinner

Roasted Tomato Bruschetta with Crisped Prosciutto; Grilled Scampi; Classic Risotto

December 18-Dinner in a Bowl-Fabulous Soups to Take the Chill Away

Classic French Onion Soup; New England Clam Chowder; Tuscan Soup with Prosciutto and Kale


Plant Based Cooking

December 5-Plant Based Cooking Goes to India

Aloo Gobi; Palak Dal; Basmati Rice; Cucumber Salad

December 12-Plant Based Cooking Goes to the Middle East-Your new Staples

Roasted Tomatoes; Preserved Lemons; Hummus; Tahini Sauce; Baba Ghanoush

December 19-Plant Based Cooking-Weeknight Hearty Soups

Cauliflower Bisque with Fried Capers; Bruschetta with Cannellini Beans and Sautéed Kale in Brodo; Chickpea Stew in Coconut Broth




December 6-Dinner at The Bistro

Salade Vinaigrette with Goat Cheese Toasts; Seared Chicken Thighs with Tarragon Mustard Cream Sauce; French Apple Tart 

December 13-Holiday Cooking-Beef Wellington

Learn to master all the steps to create this show-stopper! We’ll pair our dish with Roasted Vegetables with Hollandaise and Potatoes

December 20-Cocktail Workshop with Spirit Master Joe Gray!

Learn to create your own shrubs and bitters, and mix, shake, and stir 4 cocktails. Bar bites provided by In The Kitchen.

December 27-Cocktail Party: Apéritifs 

Pissaladiere; Salmon Rilletes; Marinated Olives; Seared Steak Canapés; Negroni and Aperol Spritz


Date Night Classes Begin at 6:00PM

December 7-Flavors of the Italian Table

Arancini; Chicken Saltimbocca; Tiramisu Sundaes

December 14-Holiday in Paris

Herb Crusted Rack of Lamb with Blackberry Gastrique; Chocolate Soufflé

December 21-Holiday in Rome

Spaghetti Cacio e Pepe; Seared Fish in Lemon; Affogato

December 28-Holiday in New York

Beef Wellington; Roasted Vegetables with Hollandaise; Garlic Smashed Potatoes


Sunday Classes Begin at 12:30PM

Children 8 and older are welcome to attend with a participating adult.

December 8-Holiday Candy Class-The perfect Holiday Gift!

Sea Salt Caramels; Chocolate Truffles; Non-Pareils; 

December 15-Bûche de Noël Workshop

The iconic French celebration dessert! 

December 22-Cookie Exchange-An In The Kitchen Holiday Tradition

We’ll make dozens upon dozens of cookies. Please bring your own tin to take them home! In The Kitchen Hot Cocoa will be served.




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.