Culinary Workshops

Artisanal Cheese Making

With Larry and Linda Faillace, Owners, Three Shepherds Farm in Vermont. Enjoy three fun-filled days immersed in the fascinating world of cheese with our Artisanal cheese making class! You will learn the principles of great cheese making as we make at least seven different cheeses and focus on topics such as milk sources and how to assess milk quality, hygiene and sanitation, microbial cultures and rennet, proper equipment, the magic of cheese aging, cheese and wine pairing, salting and brining, cheese marketing, and much more. Included in all classes is lunch each day, an extensive cheese tasting, our complete artisan cheese making manual with recipes, and an extensive resource section which will guide you to all the necessary tools and information to make excellent cheese! In order at ensure plenty of hands-on experience, each class is limited to 10 students.

COOK-175 (19 hours)
Fee $595.00

  • Section MW02-Mays Landing Campus Kitchen 5
    Friday, April 5, 3-8 p.m.,
    Saturday, April 6, 8 a.m.- 3 p.m., &
    Sunday, April 7, 8 a.m.-3 p.m.

Basic Knife Skills

Ever wonder how those TV chefs chop so quickly and evenly? In this class, students will learn the techniques used by the professionals. Hold a knife correctly and master the basic cuts. Learn chopping, dicing and a few secrets. This is a hands-on class.

COOK-121 (3 Hours)
Fee: $49

  • Section MW02-Mays Landing Campus, Kitchen 1
    Saturday, January 26, 2019
    10 a.m.-1 p.m.

The Cauliflower Craze

Learn new and interesting ways to serve this versatile veggie. A demonstration and tasting with cauliflower fried rice, cauliflower risotto, and cauliflower pizza crust with toppings of course.

COOK-188 (2 hours)
Fee $35

  • Section CW01-Cape May County Campus
    Wednesday, March 6, 2019
    4 p.m.-6 p.m.

Pasta! All Shapes and Sizes

Learn to make pasta from scratch, it is easier than you think. You will learn to mix roll and cut, use your mixer and the pasta attachment and even use an extruder. Of course we will make the perfect sauce to accompany them.

COOK-156 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, February 23, 2019
    10 a.m.-1 p.m.

Spring Favorites

Spinach, Peas, Asparagus, Ramps and more. Welcome spring with favorite recipes highlighting the start of the season. We will finish off the class with a few Strawberry recipes as well.

COOK-123 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Monday, March 25, 2019
    6-9 p.m.

Cooking in Cast Iron

We all have at least one; that cast-iron skillet that our mother or grandmother used nearly every day, but we only use once in a while. In this class, the instructors from the Academy will teach you how to choose, season, care for and use cast iron cookware to make amazing dishes, from appetizers to desserts. We will learn Crispy-Skinned Chicken Thighs; Three Cheese Mac & Cheese, and Skillet Apple Pie. 

COOK-272 (3 Hours)
Fee: $75

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, March 30, 2019
    10 a.m.-1 p.m.

Sous Vide at Home

It’s the hottest trend in home cooking. “Sous Vide,” (French for “under vacuum”) cooking has taken over the Internet by storm. Books, websites, videos all tout sous vide as the tremendous new cooking medium. However, chefs have been doing it for decades now. In this class you’ll learn about immersion circulators for home use, and see this precision cooking method used to cook proteins, vegetables and desserts. Sous vide is a convenient and forgiving cooking method which can help make entertaining a breeze. Explore 18-Hour Chuck Roast, Olive Oil Poached Salmon, Vegetable Escovitch, and Crème Brulé.

COOK-105 (3 Hours)
Fee $75

  • Section MW02- Mays Landing Campus – Kitchen 1
    Saturday, April 13, 2019
    10 a.m.-1 p.m.

Hearty Dinner Soups

Is there anything better than a steaming bowl of soup? Okay, a hot bowl of soup and a big hunk of rustic bread! In this session, you’ll make thick, hearty, meal-worthy soups. You’ll receive

step-by-step instructions, cooking tips and presentation ideas to make your soups the focal point of a satisfying meal. Explore Roasted Corn & Seafood Chowder, Loaded Baked Potato Soup, and Hearty Minestrone.

COOK-101 (3 Hours)
Fee $75

  • Section MW01- Mays Landing Campus – Kitchen 1
    Saturday, April 27, 2018
    10 a.m.-1 p.m.

Cooking with the Big Green Egg

Experience the latest trend in Barbeque. The Big Green Egg is all the rage with wood smoking flavor and stackable cooking you can prepare everything from pizza to whole roasted chickens and grilled vegetables all at the same time. Experience the thrill of the grill!

COOK-125 (4 Hours)
Fee $85

  • Section MW01- Mays Landing Campus, Kitchen 1
    Tuesday, April 23, 2018
    5:30-9:30 p.m.

Summer Kickoff Party

Get recipes and instructions for everything you need to make your Memorial Day weekend memorable. Learn variations on picnic-party staples from salads to barbecue, to drinks that will make your holiday weekend bash the talk of the neighborhood. Explore Provencal Potato Salad, Sweet Thai Barbecue Chicken, Mexican Street Corn, and Prosecco Punch.

COOK-141 (3 Hours) Fee $75

  • Section MW01- Mays Landing Campus – Kitchen 1
    Saturday May 11, 2019
    10 a.m.-1 p.m.

The Cocktail Craze

Learn to hold your own when it comes to making signature cocktails. From smoked salts to flamed garnish to a variety of house made syrups and mixers. Artisan beverage service for your home entertaining.

COOK-143 (3 Hours) Fee $79

  • Section MW01- Mays Landing Campus, Careme’s Restaurant
    Thursday, March 5, 2019
    6-9 p.m.

Spice Culture, Indian Cuisine

Join us for the following workshops presented by Chetna Macwan. Chetna Macwan is the owner and publisher of SpiceCulture.com, a food blog about all things related to Indian cuisine.

Indian Cuisine – Vegetarian (Palak Paneer and Aloo Gobi) Indian Cuisine – Lentils (Moong Beans and Rajma)

Indian Cuisine – Meat (Chicken Makhani, Kheema, and Hariyali Marinade)

COOK-273 (9 hours)
Fee $240 for the series

  • Section MW01- Mays Landing Campus, Kitchen 1
    Saturday, Feb. 2, 9, and 16, 2019
    10 a.m.-1 p.m.

Indian Cuisine - Vegetarian

Palak Paneer – Indian style Creamed Spinach with Curd Cheese (Paneer) and Aloo Gobi – Spicy Cauliflower curry with Potatoes, Peas.

COOK-274 (3 Hours)
Fee: $85

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, February 2, 2019
    10 a.m.-1 p.m.

Indian Cuisine - Lentils

Moong Beans-spiced lentil curry using green moong beans, ginger, cumin, tomatoes, onions and curry leaves, all in a veggie based gravy and Rajma – Kidney beans cooked with garam masala, onions, tomatoes, cumin and in a sweet/spicy gravy.

COOK-275 (3 Hours)
Fee: $85

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, February 9, 2019
    10 a.m.-1 p.m.

Indian Cuisine - Meat

Chicken Makhani - chicken in a butter (Butter Chicken) and heavy cream based sauce, Kheema- Minced lamb sautéed with onions, mint, coriander and cumin seeds, and Hariyali Marinade - cilantro, mint based marinade that can be used for both meat & veggie dishes.

COOK-276 (3 Hours)
Fee: $85

  • Section MW01-Mays Landing Campus, Kitchen 1
    Saturday, February 16, 2019
    10 a.m.-1 p.m