You Work directly with Chef Owners
What can I expect…I’ve never taken a cooking class?
Just show up! Once everyone in your party has arrived to our home kitchen we are ready to start cooking. We’ll gather around the kitchen island for an informal discussion about the menu we’ll be preparing so everyone knows what to expect, we also will offer you complementary home made wines (yes WE make it!). The classes are geared to be hands-on, but we acknowledge that some people will want to be in on all the action while others will prefer to and watch. Both of these scenarios work for us.
The cooking class portion of the evening generally runs about 2 -2 1/2 hours. You will all work together to prepare your meal.
We’ll start by doing our Mise en place – a culinary process in which ingredients are prepared and organized (as in a restaurant kitchen) so slicing and dicing, trimming meats, cleaning fish etc. Then its on to the cooking! We use an induction burner that we place on the island so even those who are not involved in the cooking process can have an upclose look!
Once the food is ready to eat, you will enjoy a full meal. Not just a small sample, trust us you will not leave hungry!!
You even leave with the recipes and your notes…we even provide a pen!
So just come prepared to learn, laugh and ENJOY!
OUR CULINARY CREW
Chef Phillip Griffin
Lead Instructor
Phillip C. Griffin is an award winning chef more than 30 years experience in the kitchen. He holds an A.S., B.S. and M.B.A from Johnson and Wales University in Providence RI. Upon graduating Johnson and Wales he was asked to stay on and became one of the Culinary Schools instructors and later a purchaser for the university.
Malinda Coletta
Dishwasher
Malinda A. Coletta is also an instructor for Professor Chef and an award winning cook. She holds a B.S. degree in Food Science from the College of Saint Elizabeth in Morristown, NJ, and is a Certified Food Saftey manager
