Cooking school · Brooklyn, NY

Cook like you mean it.

Hands-on classes with working chefs. Eight stations, one stove each, and nothing between you and the pan.

Chopping board with vegetables, eggs and a chef's knife
Bowl of penne in tomato sauce
Chef plating a dish under warm lamps
Spoons of ground spices
8
2,140+

home cooks trained since 2019

6

working chefs on the team

4.9★

average class rating

96%

come back for a second class

How a class works

Three to five hours, start to plate. Here's what happens between walking in hungry and walking out full.

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Your own station

Every cook gets a full station — burner, board, knives and ingredients weighed out before you arrive. Mise en place, done for you.

  • Eight stations, never more
  • Gas and induction at every station
  • One chef for every eight cooks
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Chefs, not presenters

Our teachers run real kitchens. They'll taste your sauce, fix your grip and tell you honestly when the pan isn't hot enough.

  • Working chefs with 8–22 years on the line
  • Demos at eye level, then you cook
  • Questions welcome at any point
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Sit down and eat

Every class ends at the long table with what you cooked, a glass of something good and the people you cooked with.

  • Wine, beer or house sodas included
  • Dietary swaps at every station
  • Most students stay an extra hour
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Take it home

You leave with recipe cards, a container of leftovers and a direct line to the chef for 30 days of follow-up questions.

  • Printed recipe cards with chef notes
  • Leftovers boxed to go
  • 30 days of email help from your chef