Cooking School

Annemarie’s Cooking school was established in 1971, and operates in her townhouse at 104 East 30th Street, New York, NY, just east of Park Avenue. The school has produced many talented chefs, both amateur and professional. Dozens of Annemarie’s students have gone on to successful careers in the food and hospitality industries, with professions ranging from running their own culinary schools to managing top-notch dining establishments to cooking in celebrity households.
In addition, Chef Annemarie has produced a multitude of exceptional home cooks, who have come away from her courses with a thorough understanding of food and flavor combining. That’s because Chef Annemarie practices a unique methodology called “Cooking Dynamics.” Her practice is to teach not only what to do and how to do it, but also why you are doing it. Annemarie’s years of experience have confirmed that cooking is much like chemistry – once you learn the basic formula or method, you can adapt it in dozens of ways by simply changing the flavor ingredients.

Chef Annemarie is currently offering two different format classes at Annemarie’s Cookingschool, also the site of Annemarie’s Dining Room. Each course is offered one Saturday a month, and includes complete instructions on how to prepare the menu for a three-course dinner. Although both courses are comprehensive, prospective students shouldn’t be apprehensive about these classes being dry, boring or didactic. As Annemarie admits, “I’m a born ham,” and her commentary, observations and attitudes are a constant source of delight, entertainment and erudition.

Chef Annemarie presents menus that offer great versatility: You’re sure to impress guests at your next dinner party or delight your significant other with a fine meal! Menus are designed using fresh, seasonal produce, shipped direct from Annemarie’s own farm in Virginia or from select organic growers and suppliers. Meat, poultry and game come direct from small farms where livestock is raised on healthful fare, and Chef Annemarie prides herself on selecting only the freshest, best-quality seafood from purveyors in Chinatown.

Chef Annemarie’s approach to menu design is very flexible. If students ask to learn the preparation of a specific dish, be it Seafood Mélange in Saffron Sauce, Roast Duck Madagascar or Chocolate Normandie, Chef Annemarie gladly accommodates requests, and designs the menu for a future class around the requested dish/dishes.

Please access the titles of the courses listed below for class schedules, detailed descriptions and costs.

Demonstration Class
Participation Class