Cooking Classes

Our cooking classes are designed for anyone who wants to cook, from the beginner to the more experienced home chef. Students will expand skills and knowledge, learn new techniques, and gain confidence in the kitchen. Our focus is on encouraging enthusiasm for food and love of cooking within the menu structure of a complete meal, which everyone enjoys together at the end of class.

Cancellation policy: Classes are not refundable, but you can reschedule if we are notified at least 5 business days prior to the class you have signed up for. If you find you can not make it to a class at the last minute, please consider finding someone to take your place. In signing up for class, you acknowledge that you have read this policy.

Please Note: Alcoholic beverages may not be brought to regularly scheduled classes.

Can’t get to the cooking school but want to expand your culinary repertoire with guidance from a professional chef? Chef Paul is making house calls in Manhattan for knife skills private lessons. He’ll review your at-home materials, and advise you on how to use them, maintain them, or get replacements for them. Then you’ll prepare a delicious meal in your own kitchen. The price for a private visit (two people) is $375 (including food). Email us for more information at: info@mietteculinarystudio.com

April 2021

In April we will be keeping our classes small, with a maximum of 8 people. Masks are required during food preparation. We have a wall of windows and a private outdoor terrace in the dining area, so there is plenty of air circulation. Our long dining tables are ideal for couples to be together while social distancing. 

If you see a class you like, you can always book it as a private event (2 person minimum) anytime during the week, or on a weekend evening. There is $50 per person surcharge. 

 

  Friday, April 2nd

      Spring Risotto

6:30pm – 9:30 pm
Class: $125

You know spring is here when you start to see aspargus popping up in your grocery store, and soon in the greenmarket. Be prepared! Chef Paul will start the class by teaching you how to make a tasty eggplant caviar. This is followed by a delicious asparagus risotto, creamy  and served at just the right tenderness. To round out the class you’ll learn to prepare and roast a Cornish hen, elegant and less time-consuming than chicken. Our recipes are made to be repeatable, so you’ll be able to lean on these all season long. 

Eggplant caviar
Asparagus risotto
Roasted Cornish hen

  Saturday, April 3rd

      Spring Risotto

12:00pm – 3:00pm
Class: $125

You know spring is here when you start to see aspargus popping up in your grocery store, and soon in the greenmarket. Be prepared! Chef Paul will start the class by teaching you how to make a tasty eggplant caviar. This is followed by a delicious asparagus risotto, creamy  and served at just the right tenderness. To round out the class you’ll learn to prepare and roast a Cornish hen, elegant and less time-consuming than chicken. Our recipes are made to be repeatable, so you’ll be able to lean on these all season long. 

Eggplant caviar
Asparagus risotto
Roasted Cornish hen

  Friday, April 9th

      Knife Skills: The Fundamentals 

6:30pm – 9:30pm
Class: $125

Learn the fundamentals of basic knife cuts that make cooking at home easy and fast. You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs with a professional technique. Get firsthand experience by using what you’ve learned to prepare a delicious meal! 

Tomato bruschetta
Roasted potatoes, caramelized onions, and charred peppers
Stuffed pork tenderloin

  Saturday, April 10th 

      Bean to Bar: A Passion for Chocolate

12:00pm – 3:00pm
Class: $125

Join chocolate expert Alexandra Leaf  and Chef Paul for an afternoon of all things chocolate at Miette Culinary Studio. You’ll be tasting different chocolates from around the world with Alexandra, comparing different flavor profiles and learning what goes into creating a premium chocolate. With Chef Paul you’ll prepare a delicious meal featuring chocolate in its savory as well as sweet form.  Learn about the culture of cacao—from bean to bar—as well as what is currently trending in the world of chocolate. 

Chocolate tasting with Alexandra
Skirt steak with a chocolate/chipotle rub
Individual chocolate lava cakes

 

  Sunday, April 11th 

      Knife Skills: The Fundamentals 

12:00pm – 3:00pm
Class: $125

Learn the fundamentals of basic knife cuts that make cooking at home easy and fast. You’ll become familiar with everything from chopping and slicing vegetables to mincing herbs with a professional technique. Get firsthand experience by using what you’ve learned to prepare a delicious meal! 

Tomato bruschetta
Roasted potatoes, caramelized onions, and charred peppers
Roasted Cornish hens

  Friday, April 16th

     Homemade Fettucine and Chicken Picata

6:30pm – 9:30pm
Class: $125

We are deeply into green at this time of year, and one way to celebrate greenness is with a fresh pesto,  prepared to accompany handmade, fresh fettucine. Join Chef Paul in making this freezer-friendly pesto, and learn how to make fettucine the traditional Italian way. To round out the meal, you’ll prepare a zingy chicken picata, a stovetop dish made with lemon, garlic, capers, and parsley. The perfect meal!

Homemade fettucine
Pesto sauce
Chicken picata with lemon, capers, parsley, and garlic

 Saturday, April 17th

     Homemade Fettucine and Chicken Picata

12:00pm – 3:00pm
Class: $125

We are deeply into green at this time of year, and one way to celebrate greenness is with a fresh pesto,  prepared to accompany handmade, fresh fettucine. Join Chef Paul in making this freezer-friendly pesto, and learn how to make fettucine the traditional Italian way. To round out the meal, you’ll prepare a zingy chicken picata, a stovetop dish made with lemon, garlic, capers, and parsley. The perfect meal!

Homemade fettucine
Pesto sauce
Chicken picata with lemon, capers, parsley, and garlic

 Sunday, April 18th

     Homemade Fettucine and Chicken Picata

12:00pm – 3:00pm
Class: $125

We are deeply into green at this time of year, and one way to celebrate greenness is with a fresh pesto,  prepared to accompany handmade, fresh fettucine. Join Chef Paul in making this freezer-friendly pesto, and learn how to make fettucine the traditional Italian way. To round out the meal, you’ll prepare a zingy chicken picata, a stovetop dish made with lemon, garlic, capers, and parsley. The perfect meal!

Homemade fettucine
Pesto sauce
Chicken picata with lemon, capers, parsley, and garlic

Friday, April 23rd

Gnocchi Fest!

 6:30pm – 9:30pm
Class: $125

This recipe for delicious gnocchi will be useful well into the future, if not forever! Chef Paul will show you his tricks for making them fast and light, a perfect meal to throw together at home with family or friends. The vodka tomato sauce recipe is classic Miette, and freezes like a dream.  In making this 3-course meal (plus dessert) you’ll also learn the secret to preparing a perfect breaded chicken breast, and a yummy Caesar salad (hint: it’s all about the dressing).

Caesar salad 
Potato gnocchi with vodka sauce
Oven-roasted breaded chicken breast

Saturday, April 24th

Going Green: Asparagus

 12:00pm – 3:00pm
Class: $125

We’re deeply into asparagus this month, taking advantage of the earliest and tenderest shoots. Chef Paul is teaching this menu of his favorite asparagus dishes, starting off with a creamy, blended asparagus soup, followed by a super-fresh asparagus risotto with fresh green peas, and a slow roasted salmon steak. 

Asparagus soup
Asparagus and green pea risotto
Slow roasted salmon steaks

Sunday, April 25th

Gnocchi Fest!

 12:00pm – 3:00pm
Class: $125

This recipe for delicious gnocchi will be useful well into the future, if not forever! Chef Paul will show you his tricks for making them fast and light, a perfect meal to throw together at home with family or friends. The vodka tomato sauce recipe is classic Miette, and freezes like a dream.  In making this 3-course meal (plus dessert) you’ll also learn the secret to preparing a perfect breaded chicken breast, and a yummy Caesar salad (hint: it’s all about the dressing).

Caesar salad 
Potato gnocchi with vodka sauce
Oven-roasted breaded chicken breast

May 2021

In May we will be keeping our classes small, with a maximum of 10 people. Masks are required during food preparation. We have a wall of windows and a private outdoor terrace in the dining area, so there is plenty of air circulation. Our long dining tables are ideal for couples to be together while social distancing. 

If you see a class you like, you can always book it as a private event (2 person minimum) anytime during the week, or on a weekend evening. There is $50 per person surcharge. 

 

 Sunday, May 2nd 

      Montauk Meets Manhattan:
A Surf and Turf Menu

 12:00pm – 3:00pm
Class: $125

A classic American menu, with seafood to start and steak to follow. You’ll learn where the skirt steak comes from, and how to cook it to have the most flavor. Along with the surf and the turf is a robust Caesar salad (Chef Paul will impart the secrets of his signature Caesar salad dressing), delicious baked potatoes with crispy outsides and a moist insides, and a delicious chocolate bread pudding.  The recipes and skills you’ll learn in this class will contribute to many memorable dinners!

Clams Casino
Caesar salad with homemade croutons
Skirt steak with mustard sauce
Triple-baked potatoes