Home Cooking New York Employee Directory

Food and Beverage ServicesUnited States2-10 Employees

Founded in 2002, Home Cooking New York (HCNY) provides intimate and hands-on cooking classes at our Manhattan cooking school as well as private classes in students’ home kitchens. Our clients range from absolute beginners to amateur home cooks who want to expand their culinary education. 
 
HCNY’s classes range from the basic cooking techniques (Culinary Boot Camp, Six Basic Cooking Techniques, How to Cook Fish, How to Cook Vegetables, Pork Lovers Workshop) to cuisine-focused favorites (Indian, Thai, Korean, French Bistro, Middle Eastern, Northern Italian). Each 2 ½ hour class includes a recipe packet and has a maximum of 10 students. The class is centered around the preparation of a complete menu and culminates in a sit-down meal with your fellow students. 

Jennifer Clair started HCNY after years of working in the culinary industry. Before launching her own boutique cooking school, she was a Recipe Editor for The Wall Street Journal and a Food Editor at Martha Stewart Living, where she developed cookbooks and managed the Cooking & Entertaining department of marthastewart.com. She began her food publishing career in the cookbook division of William Morrow & Company and at Saveur magazine. She graduated from The Institute of Culinary Education in 1998 after receiving a full James Beard Foundation scholarship. Before moving to NYC, she was the Catering Manager of the Tabard Inn in Washington, DC. Her premiere food job was working as the assistant to Joan Nathan, renowned cookbook author and food historian. 

Jennifer is also the author of the cookbook Gourmet Cooking on a Budget (Globe Pequot Press, 2010), and the forthcoming Six Basic Cooking Techniques (March 2018).

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