No need to bring anything but your hunger for good food and your thirst for knowledge!

Counter Intelligence (3 Classes)  •  $400

take them together for a discount or join us for just one or two classes for $140 each.
Geared toward entertaining—learn to host your own delectable dinner parties! This 3-class series will teach you to make stock; butcher ducks, filet mignon and lamb; make advanced sauces; and work with herbs, spices and seasonings. Advanced desserts include soufflé, crème brûlée and fresh fruit tart. It’s a lot cheaper than going out to dinner!

Wednesdays, April 11, 18 & 25, 6:30pm

Class #1, Wednesday, March 11, 6:30 Menu Highlights: Smokey Sweet Potato Soup, Filet Mignon, Sauce Béarnaise, Glazed Root Vegetables, Chocolate Soufflé.
Class #2, Wednesday, March18, 6:30 Menu Highlights: Garlic Shrimp, Rack of Lamb with Port Sauce, Spinach Timbales, Scalloped Potatoes, Fresh Fruit Tart.
Class #3, Wednesday, April 25, Menu Highlights: Seared Sea Scallops with Beurre Blanc, Meat Stock, Crispy Duck Breast with Tamarind Pan Sauce, Celery Root Puree, Crème Brulee.

There is a firm one-week cancellation policy for all classes; i.e. no refunds will be issued for no-shows and last minute cancellations. Most of our hands-on classes are limited to 6 - 8 students unless otherwise noted. Wine tastings are limited to 12.

Private Classes from 1-20 people also available. Private classes start at $275, and $75 each additional person and you choose the time (usually 3-4 hours) and the cuisine/menu.  Even invite friends to come and enjoy fruits of your labor in our "One Night Stand" program!

Cooking class parties and corporate teambuilding events also available.

Call 212 673-8184 with any questions or to book your private event.

Camaje Cooking Classes are unique. They are intimate (there is room for only 6 students per class) and are taught in a working restaurant kitchen by a professional chef. Class starts in the Camaje dining room, where you meet your chef/teacher and your classmates to discuss the menu and how to prepare it. Then you don aprons and, under the chef’s watchful eye and with her help, if needed, you prepare your ingredients. Prep finished, it's time to move to the kitchen to cook. (Remember: You are in a working restaurant kitchen—if there’s a rush, stand back! Students tell us they find this exciting and instructive.) When you all have finished cooking, it’s time to gather around your table in the dining room for wine and tasty food cooked by you. Relax with the chef and chat with your classmates. Bon apetit!