Miette Culinary 109 MacDougal Street

Testimonials

Hello Chef Paul,
it's Susan from Sunday's French Classics class. Thank you for a wonderful class and the clafoutis to go. I threw it in the fridge overnight, and this morning when took it out, the melted ice cream had hardened to a perfect whipped cream constancy. The chilled egg-based pastry was perfect summer morning breakfast.
Hope to see you again,
Susan Ash

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On Monday night, my wife and I took a class on how to cook Indian Street Food. The cooking class was a present I gave her for the holidays. She is an excellent (non-professional) cook who can make many different types of cuisines, but has never been able to get Indian down. Now, after this class, we’re looking forward to trying it again.
The class was held at Miette Culinary Studio at 109 MacDougal Street in Greenwich Village. The studio is on the 2nd floor of an old townhouse in a fun part of the Village. This particular class was taught by Chef Rati, a former instructor at ICE (Institute for Culinary Education) who had the Indian cooking knowledge, and Chef Paul, a Belgian chef who has worked at Tartine and Titou in the Village and now owns the school. He ably assisted Chef Rati, and also had plenty of general cooking technique and knife knowledge to impart.
The class was limited to 12 people and cost $95 per person. It was mostly young 20-something couples ranging from culinary beginners to somewhat more experienced cooks, but by no means was cooking experience needed for this class. A few bottles of wine were on the table to loosen things up a little and to go with the food later. The class was very casual, but well done, which perfect for us.
The menu consisted of chicken kathi rolls, bhel puri (kind of like Indian Chex mix with potatoes and chutney), vegetable samosas, gol gappas (puffed crispy pooris stuffed with potatoes and tamarind sauce), zeera pani (cumin water), cilantro chutney and tamarind chutney. Most of the recipes were in Chef Rati’s family for generations.
All of the spices were explained, passed around and sampled, and the difference between the fresh chutneys and jarred chutney was driven home by tasting each side-by-side, both the tamarind chutney and the cilantro chutney. As we saw first-hand, there was no comparison between jarred and fresh chutney. We also found out that fresh chutney will last in the fridge for up to 6 months if it’s kept free of moisture.
We all got to make our own samosas, with Chef Rati providing some great instruction and tips. The chefs did most of the cooking, but everything was fully explained and recipes were provided for us to use at home. We all asked questions, which were happily answered, and we sat down for a wonderful meal at the end of the class. To give you an idea of the feel of the class, it was scheduled for 2 hours, but lasted slightly over 3 hours. Nobody rushed anything, and it was all very informative, interesting, and fun. We definitely feel knowledgeable enough now to make these dishes at home.
If you’re interested in taking a cooking class, many other types of classes are offered: Italian, French, Dim Sum, Brunch, and many others. We highly recommend the experience, and will likely be taking more classes at Miette Culinary Studio.

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We just had to let you know how much we appreciated your September 21st 'Italian Classics' class under the direction of Sui Lon. We have been the best of friends for forever and, since we both like to cook, decided to share a cooking class experience - - and we just loved it! We picked Miette Culinary Studio over others we found on the internet as you seemed to have a more personal touch, including small, hands-on classes and, based on the pictures of your townhouse setting, attractive and comfortable surroundings. Well, we made the perfect choice! Sui Lon is an excellent instructor/chef, who had the class performing hands-on techniques which were new to most of us, who had us do a taste test to show the superiority of quality ingredients, and who pulled it all together for a delicious dinner to complete the evening with a group of interesting people. Thank you, Sui Lon and Miette, for an enjoyable, educational and tasteful experience.
Kathy & Robin

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Paul - wanted to thank you for the great cooking class we attended on St. Patty's Day. Our group of 6 really enjoyed ourselves. My daughter has already made several of the recipes for a group of friends and they really enjoyed what she made and I have made a few things too. I think your class was the highlight of our trip. I did come back the next day and bought some vanilla beans at Aphrodesia and found some French Lemonade for the bottle. Have one question - do I need to cut the vanilla beans in half or put them in the bottle whole? Thanks again for the great class!!
Nancy Norwood

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Chef Paul,
Thank you so much for your class last night. I had a blast as did my girlfriend, Caroline. It was a surprise for her birthday and it was definitely a success. We loved all the food and will definitely take advantage of your recipes, not to mention the techniques we picked up along the way.
Take care!
Dave

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The best bachlorette party EVER!!
We decided to hold my daughter's bachlorette party at Miette and what a perfect decision it was!! Chef Paul and his team showed us a wonderful time, not to mention the fact that we had a FABULOUS meal. Our group ranged in age from early 20's to early 60's, and ranged in ability from expert cook to novice, but we all had a GREAT time learning about everything from chicken and mushrooms to homemade vanilla extract and vinegar. Chef Paul is a GREAT teacher, patient, fun and interesting. Thank you to Miette and Company for giving us a truly memorable evening.
So- Thanks again,
EAuchincloss

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Dear Sally,
Sally, On the theory of “better late than never”, I just wanted to thank you for coordinating such a wonderful event for our staff. You made the coordination of the even so easy. Paul was an excellent teacher. The food was absolutely delicious. And everyone had a wonderful time.
So- Thanks again,
Diana Sweeney

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Dear Sally,
I've been meaning to write this for quite a while. I wanted to leave a testimonial on your website but couldn't find a way so I figured I'd email you. I just wanted to say how much I enjoyed my class with Chef Paul. It was my very first cooking class, and it was such a great experience. The space is beautiful, warm and inviting...it felt like I was cooking at home. Chef Paul is extremely talented and experienced but also really fun and personable. I was quite nervous cause I am "cooking challenged", and he made me and the other classmates feel really comfortable. Although we had official recipes in front of us, Chef Paul gave us shortcuts and easy tips (I was actually able to cook, and I felt confident that I could do it myself at home)! We cooked everything ourselves which is the best way to learn, and we made so much food! The class was small so it felt like one-on-one learning. I was so excited to start cooking after our class that I immediately bought some new cooking supplies! I would love to take more classes! I have been recommending your school to all my friends!
Thanks again,
Tamara

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Good morning! Thank you SO very much for your flexibility this past Monday when my husband, Parker, and I cancelled the Indian class last minute due to jury duty. We just attended the Chinese cooking class last evening with Chef Sui Lon and Chef Paul. It was so incredibly enjoyable!!! So much so that we'd like to attend her next class on September 25 as a replacement for the Indian class we missed this past Monday, if possible. I believe the prices are the same but let me know if there is anything additional to settle. Furthermore, we'd also like to reserve two spots in your Sunday Brunch class on Sunday, September 21. I can give you my credit card number again if you need it or, if you still have it on file, you can simply charge it again! :) We're so looking forward to coming back (this Sunday for the Italian Classics) and we can't stop talking about how fun last night was!
Thanks so much and have a great day,
Jennifer Roe

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Sally,
I just wanted to thank you for everything, our lunch could not have been more perfect. Everyone enjoyed themselves so much and Paul was just absolutely positively wonderful. On top of a having a truly delicious meal we all learned so much! My many thanks to you for your professional and prompt responses to all of my questions you have been such a pleasure to work with and to Paul who really made the experience unique. I will be sending as many of my friends as possible your way!
Thank you,
Colleen Connelly

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To Chef Paul:

Thank you so much for being so generous with your cooking/baking tips!

I appreciate the way you conducted our class, the pointers that you gave
to make our souffle' nice and yummy!

I just so loved it! From the time we were divided into groups, the food
prepping and the hands-on and on the spot lectures that you gave us.

Most enjoyable was when we got to taste the food that we prepared!

I've been to a lot of culinary schools and indeed your cooking class was
one of the most personalized and most fun to attend!

Cheers and more power to you and culinary studio endeavor!!!

Carolina Ambas
AXA Distributors, LLC
1290 Avenue of Americas
New York, NY 10104

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Hi Sally and Paul,
Thank you both for all the careful planning that went into making our dinner such a success. Everyone had a great time. Cathy Carrington on our staff wrote a really positive article in our monthly newsletter describing the class, and word has spread about what a fun experience it was. The group was divided into three teams, each responsible for creating a course. One team was responsible for the white bean soup. For the main course, another team assembled either chicken or tilapia Papillote with fresh vegetables. A team member was pleased that no prior cooking experience was required. We each assembled our own entree - a true creation wrapped in parchment - that was delicious. We were like kids intent on following directions and so impressed with our handiwork. For dessert, the baking team, under the direction of a pastry chef, dazzled the entire group with a delicious and warm molten chocolate cake. One team member says the best part [was] making the Warm Molten Chocolate Cake. I think it's a dessert I can make and certainly enjoy with friends. Even better, she continues, My desert making team won the "chef's hat", which we got to wear for the evening's meal. Congratulations to our award-winning TTN molten chocolate cake team! The group also enjoyed the instruction and atmosphere created by Chef Paul. Participants noted that the chef was adorable and very laid back and delightful - nice manner, good humor and some fine tips. The evening was great fun for many reasons. The women who came had various backgrounds or interaction with cooking but they all came with a sense of adventure and enthusiasm. The wine was flowing, everyone shared with each other in the cooking experience, and the conversation was wonderful. It was so much fun for me to be with women who were from so many interesting backgrounds and experiences. The setting was wonderful as well. I have already made a couple of the recipes again, that's how good they were! All in all a great evening and I would recommend it to anyone!
Cathy Carrington
The Transition Network

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Chef Paul,
Thank you so much for such a delightful evening last night. I really enjoyed the entire experience, from the atmosphere of the studio to your knowledge and patience with the students. More importantly than learning some new recipes, I enjoyed watching you perform your passion. The true highlight was seeing your chef book from Tartine and talking with you over dinner. You've sparked the true foodie inside me that sometimes hides when life gets too busy.
Thank you for sharing your passion.
All my best,
Andrea Shores

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Dear Chef Paul,
Last night I received the birthday gift of my life, a night with my daughter and a cooking class with you. I truly enjoyed cooking with you and honing my culinary skills. Your sagacious culinary wisdom was generously bestowed upon your eagerly awaiting students. You taught us recipes from Saveur while instructing us in techniques and simple cooking secrets that make any recipe better.
Thank you for a wonderful evening of cooking, learning, great food and fun; it was a night I won't forget anytime soon.
Sincerely,
Marie Iarossi

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My husband, Brian, and I wanted to thank Chef Paul for a wonderful private cooking lesson last month! It was a wedding present from our friends, and we decided it was one of the best wedding presents we've received! We enjoyed every minute of our time together at Miette - and we can't wait to try out some of the recipes at our next dinner party!
Thanks again - we can't WAIT to come back - and bring our friends to Miette!
Sincerely,
Laura and Brian Blank

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Hi Sally,
I just wanted to send you a note to give a big thanks to everyone there, especially Paul, for last Wednesday evening. I must admit, we were a bit concerned about the size of the area upon arrival, but Paul and your sommelier did a great job of making up for the confined space. Everyone had a wonderful time, learned new cooking tips, and thought the food was delicious! We particularly liked getting the menu packets at the conclusion of the evening (so we could attempt a recreation at home :-). Please extend our thanks to the entire team that spent the evening with us.
Best,
Marina* Compensation Consultant * American Express Technologies * New York

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Hello Sally,
Everything was WONDERFUL!
Thanks to you and all at Miette! We really enjoyed ourselves...and the delicious food.
:) Katherine

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thank you sally and Paul for such a wonderful event yesterday. everyone enjoyed it and the food was fabulous!
Paige K. Perkins
Strategy & Innovation - Global Pricing and Value
American Express Establishment Services

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Sally,
Thank you and Paul so much for a lovely evening on Wednesday night. Everyone had a very nice time and have only wonderful comments about the school, food and Paul.
Thank you so much.

Best.
Catherine Lief

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Hi Rita My name is Marco Quezada me and my wife took a class on the 24th of January. I just want thank you we had such a great time and here are the pictures to prove it thanks again.

Marco Quezada Photography, marcoquezada.com

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Dear Rita,
We at Nurun would like to personally thank you, along with the staff of Miette, for a truly memorable, enjoyable, unique, delicious, and fun filled evening. From the moment we arrived, your staff walked us through an incredible range of activities that had us laughing, engaging with one another, observing each others culinary abilities, and learning different aspects of French cuisine and fine wines. Special thanks to the gentleman who patiently and enthusiastically explained each of the wines to our group along with executing the difficult task of keeping our glasses full!
The setting was beautiful and along with the music, the aromas from the kitchen, and the warmth of hospitality, you helped our office come together in an evening that was much needed and one which will not soon be forgotten.
Please offer each person at Miette who assisted in facilitating a truly wonderful evening our sincerest gratitude.
Respectfully,
The Nurun Staff

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Dear Rita,
I just had to write to thank you for such a wonderful event. Everything worked like clockwork. The location was beautiful, the chef and su-chefs were so accommodating and pleasant to work with and the food was out of this world. My friends and I thoroughly enjoyed the evening. I am sure we will be planning another party in the future and I think some of my friends may be contacting you to plan corporate events.
Thank you so much for your attention to every last detail. Please give my thanks and appreciation to Paul and the rest of the crew.
Best regards,
Donna Zakar

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Dear Rita and Chef Paul,
I just wanted to send a little thank you note for all the hard work that you do for your students. This was the second time I have attended a class and each class only gets better. My sister came with me tonight, the whole way home all she could talk about was how great her night was and how much fun the class and people were. She says every time she comes to visit me, she wants to take a cooking class.
Thanks again!
God Bless,
Meghan Smith

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Dear Rita:
My son's birthday party event took place last night. It was fabulous. Paul went that extra mile to make sure everything was perfect. My son absolutely loved the whole evening. This is the second Miette culinary event I have attended....and it will not be the last. I will recommend your parties to my colleagues and friends and hope to be back in the near future with another group to enjoy another wonderful evening with Miette. Thanks for everything and please pass along my regards to Paul.
Sincerely,
Ruth Pariser

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In the dinning area of their charming parlor-floor of a Greenwich Village townhouse, Paul, Stacey and Rita, planned and executed a lovely anniversary party for my parents. The food was fabulous. It was obvious that it was carefully and lovingly prepared and served. It was perfect for us. It was intimate and relaxed but festive and just a little bit different. We had a wonderful evening with each detail carefully attended to in a loving manner. The planning stage was also comfortable and easy. Once Rita knew our tastes she was able to create a perfect meal that worked for everyone. Rita thought about the tastes and styles of every person attending the party -- she even remembered to help the children feel included and special by making sure that someone was there to organize them in decorating the cake in honor of their grandparent’s anniversary!
Gabrielle Brussel Faria

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Dear team of the Miette Culinary studio:
Thank you so much for making my Birthday on November 5th an unforgettable culinary experience. The atmosphere of the studio was wonderful and the food amazingly delicious. Paul, Diane and the assistant (who I forgot the name of) where super knowledgeable, very patient and just great. All my friends enjoyed the special Birthday celebration a lot and told me that they this was the best meal they had in a while!!! A big thank you to all of you!

Katja Hofmann

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Miette Culinary Studio,
My group and I wanted to Thank you for our wonderful event, the afternoon of the 17th, we did notice that you didn't have our most famous cookbook in your library! Please accept this in our appreciation for a wonderful cooking experience! The Meredith Research Team

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Cooking School in New York!!! – Miette Culinary Studio –
It’s nice to go on a trip. But I want something more, something like a “skill” before I fly back to Japan.
The motivation drove me to challenge a cooking class in NY.
Typed key words “culinary” “cooking” “New York”, and there were lists of culinary schools in New York. How convenient the time has become!
Among the classes listed, the most attractive - with lovely pictures of the room and encouraging comments of users - was the one I joined: Miette Culinary Studio.
The class locates in the heart of Greenwich Village, a district known as one of the most stylish area in Manhattan. I rang the bell, and Paul, the tutor, greeted me in. I was the first to arrive.
The room furnished with yellow tone looked bright and clean, and the table had plates set ready for the number of students today. Eventually, other students arrived.
The menu had been noticed in advance:
Gougères
Salade des Moines
Poussin Vallée d’Auge
Gratin Dauphinois
Soufflé au Chocolate
Yes, it’s French. But I hardly expected what they were, except Soufflé au Chocolate, until the cooking was done.
Sayaka Saisho

109 MacDougal Street, Suite 2, New York, NY 10012
Telephone (212) 460-9322 Fax (212) 460-9579

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