CAMAJE Cooking Classes

CAMAJE Cooking Class gift certificates are perfect for anyone who enjoys learning about cooking. Now that people are cooking at home more often, give them the gift of becoming a better cook! The gift certificates are beautifully presented and available in any denomination. There's no need to pre-register; let the lucky recipient call us to book a space in one of our intimate, six person classes or a private class that fits their schedule. call 212-673-8184 or email info@camaje.com. We accept major credit cards and can mail them to the buyer or the recipient

Private Classes & TastingsCAMAJE also offers private, custom cooking & wine tasting classes, tailored to your needs and interests. Private cooking classes or team-building events can be arranged for groups of one to 20. Wine tastings and demonstration-style classes can accommodate up to 30. Please call or email us for more information.

Cooking Class Schedule

Summer/Fall 2010

3-Class Series:

Cooking Confidence:

Whether you're learning to cook or learning to cook really well, this 3-class series will give you all the confidence you need to really enjoy cooking. We'll sauté, roast and grill, and arm you with a host of other basics. In these tough times, learning to cook or cook better can mean saving money.
Mondays: August 16, 23, 30 REGISTER FOR AUGUST
Tuesdays: September 21, 28 and October 5, 6:30 to 10 REGISTER FOR SEPTEMBER
Mondays: October 25, November 1, and 8, 6:30 to 10 REGISTER FOR OCTOBER
$350

Counter Intelligence:

The next level. Geared toward entertaining, this 3-class series will teach you to make stock, butcher ducks, filet mignon & lamb, make advanced sauces, and work with herbs, spices and seasonings. Advanced desserts include soufflé, crème brûlée and fresh fruit tart.
Wednesdays: November 3, 10 & 17, 6:30 to 10 REGISTER NOW
$400

Favorite Series:

Summer Half-Day Friday Series: Shop & Cook
We meet at our favorite spots for fresh ingredients, learn how to pick the best of the best, return to CAMAJE and cook it up!

Friday, Aug 13, 1 to 6: Meet in Union Square Farmer’s Market
(Cook up a Seasonal Meal) $105 or 2 for $190 REGISTER NOW

Friday, August 20, 1 to 6: Meet in Chinatown
(Our popular Fish Techniques class) $105 or 2 for $190 REGISTER NOW

Spring Class

There is a firm one-week cancellation policy for all classes; i.e. no-shows and last minute cancellations will be charged in full. Most of our hands-on classes are limited to 6 students and fill quickly. Tastings are limited to 12.

Want to design your own menu? Click HERE for more info on Private Cooking Classes

Want to design your own menu? Click HERE for more info on Private Cooking Classes

See Chef Abby Hitchcock on The Food Network's "Chopped."

We're excited to announce that

Abby had debut appearance on

The Food Network, Tuesday, 4/27/10

Check below for Abby's behind the scenes Blog entry.

please feel free to give us a call 7 Days a Week at 212 673-8184

There is a firm one-week cancellation policy for all classes. Most of our hands-on classes are limited to 6 students and fill quickly. Tastings are limited to 12.

Click For a PDF of the July, August and September Class Schedule

JUNE Classes:

Advanced Knife Skills $95 or 2 for $175
Learn how to use boning and filleting knives on whole chicken and fish, also the basics of meat butchery, then cook the fruits of your labor for a scrumptious dinner.
Wednesday, June 2, 6:30 to 10 REGISTER NOW

Tasting: Wines of the Loire Valley • $65
Taste across the region: Muscadet, Chenin Blanc, Sauvignon Blanc, Cabernet France, Pinot Noir paired with sumptuous hors d’oeuvre and cheese.
Thursday, June 3, 6:30 to 8:30 REGISTER NOW

Chinatown Shop & Cook • $105 or 2 for $190
Meet in Chinatown, learn how to buy fish, then head back to the restaurant to fillet and cook fish every which way in this comprehensive class.
Saturday, June 5, 10 to 3 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life!
Learn to slice and dice and make gazpacho and fruit salad.
Monday, June 7, 6:30 to 9 REGISTER NOW

Early Summer Menu II • $95 or 2 for $175
Crabcakes with Chipotle Mayo, Grilled Hanger Steak with Chimichurri Sauce, Artichoke Potato Hash and Strawberry Mousse
Wednesday, June 9, 6:30 to 10 REGISTER NOW

Early Summer Menu III • $95 or 2 for $175
Classic Caesar Salad, Slow-Cooked Moroccan Chicken with Couscous and Vegetables and Crepes with Strawberry and Belgian Chocolate Sauce
Thursday, June 10, 6:30 to 10 REGISTER NOW

Summer Desserts • $95 or 2 for $175
Blueberry Cake, Easy Honey Lavender Ice Cream, Lemon-Berry Trifle, Strawberry Rhubarb Galette, Lemon Souffle Cake
Saturday, June 12, 10 to 2 REGISTER NOW

Art of Sautéing • $95 or 2 for $175
Mastering the most useful and widely used technique in cooking. We create a fabulous meal based entirely on this technique from Seared Sea Scallops with White Wine and Shallots, Pan-Seared Hanger Steak with Sauteed Potatoes, Garlic-Sauteed Spinach and Caramelized Pears. (Dietary restrictions can be accommodated if noted when registering.)
Monday, June 14, 6:30 to 10 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life!
Learn to slice and dice and make gazpacho and fruit salad.
Tuesday, June 15, 6:30 to 9 REGISTER NOW

A Menu for Dad • $95 or 2 for $175
Garlic Shrimp with Mixed Greens, Grilled Hanger Steak with Wild Mushroom Sauce, Broccoli Rabe, Garlic Mash and Strawberry Shortcake.
Wednesday, June 16, 6:30 to 10 REGISTER NOW

Summer Hors d’Oeuvre • $95 or 2 for $175
Arugula and Fava Bean Crostini, Mini Grilled Hanger Steak Sandwiches, Chipotle Shrimp, Chicken Satay, Mini Fish Tacos and Baby Crabcakes
Thursday, June 17, 6:30 to 10 REGISTER NOW

Moroccan Menu • $95 or 2 for $175
Lamb Tagine with Apricots, Chicken Tagine with Olives and Preserved Lemons, Pistachio Couscous, Grilled Pepper Salad, Carrot Salad and more...
Saturday, June 19, 10 to 2 REGISTER NOW

Summer Menu • $95 or 2 for $175
Garlic Shrimp with Mixed Greens, Grilled Arctic Char, Zucchini Pappardelle, and Lemon Berry Trifle
Monday, June 21, 6:30 to 10 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life!
Learn to slice and dice and make gazpacho and fruit salad.
Tuesday, June 22, 6:30 to 9 REGISTER NOW

Summer Weeknight Dinners • $95 or 2 for $175
Quick healthful dinners to beat the clock.
Wednesday, June 23, 6:30 to 10 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life!
Thursday, June 24, 6:30 to 9 REGISTER NOW

Indian Menu • $95 or 2 for $175
Cauliflower Pakora, Lamb Curry, Lentil Daal, Basmati Pilaf, Curried Peas, Mango Chutney & Raita.
Monday, June 28, 6:30 to 10 REGISTER NOW

Grilling Technique • $95 or 2 for $175
Market Fish with Pineapple Salsa, Spice Grilled Lamb Kebobs, Spicy Soy-Sesame Tuna, Spice- Crusted Pork Tenderloin, Grilled Vegetables and Grilled Fruit for Dessert
Tuesday, June 29, 6:30 to 10 REGISTER NOW

Click For a PDF of the July, August and September Class Schedule

simmer

JULY Classes:

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life!
Learn to slice and dice and make gazpacho and fruit salad.
Thursday, July 1, 6:30 to 9 REGISTER NOW

Summer Main Course Salads • $95 or 2 for $175
Great recipes to beat the heat and fill you up: Asian Chicken Salad, Middle Eastern Chopped Salad, Roasted Onion Salad with Tuna, Salade Nicoise
Tuesday, July 6, 6:30 to 10 REGISTER NOW

A Taste of Thai • $95 or 2 for $175
Tom Ka Gai, Chicken Satay, Chicken Green Curry, Coconut Rice, Cucumber Salad and Coconut Tapioca Pudding
Wednesday, July 7, 6:30 to 10 REGISTER NOW

Cool Summer Menu • $95 or 2 for $175
Cucumber-Shrimp Skewers with Yogurt Dip, Pulled Pork BBQ, Not-Your-Run-of-the-Mill-Cole Slaw, Macaroni Salad and Summer Berry-Lemon Trifle
Thursday, July 8, 6:30 to 10 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life!
Learn to slice and dice and make gazpacho and fruit salad.
Monday, July 12, 6:30 to 9 REGISTER NOW

A Moroccan Summer Menu • $95 or 2 for $175
Fish Tagine with Olives, Lemon & Charmoula, CousCous of Pistachio & Beet Salad, Carrot Salad, Pepper Salad, & Eggplant Salad
Tuesday, July 13, 6:30 to 10 REGISTER NOW

Do-Ahead Summer Menu • $95 or 2 for $175
Chilled Market Vegetable Soup, Grilled Chicken with Scallions & Ginger, Cole Slaw, Broccoli with Pesto, Lavender and Honey Ice Cream, and Black and White Brownies
Wednesday, July 14, 6:30 to 10 REGISTER NOW

Indian Vegetarian • $95 or 2 for $175
Cauliflower Pakora, Lentil Daal, Basmati Pilaf, Curried Peas, Spinach & Potato Samosas, Mango Chutney & Raita
Saturday, July 17, 10 to 2 REGISTER NOW

Tapas to Tempt • $95 or 2 for $175
Albondigas with Saffron Almond Sauce, Garlic Shrimp, Chorizo in Red Wine,
Sherried Mushrooms, Pan-Roasted Artichokes and more...
Sunday, July 18, 5:30 to 9 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove —it’ll change your life! Learn to slice and
dice and make gazpacho and fruit salad.
Monday, July 19, 6:30 to 9 REGISTER NOW

Midsummer Harvest Menu • $95 or 2 for $175
Tomato-Basil Bruschetta, Grilled Pork Chops and Red Onions, Broccoli Mash, and Vanilla Panna Cotta with Raspberry Coulis
Tuesday, July 20, 6:30 to 10 REGISTER NOW

Art of Sautéing • $95 or 2 for $175
Master the most useful and widely used technique in cooking. We create a fabulous meal based entirely on this technique from Seared Sea Scallops with White Wine and Shallots, Pan-Seared Hanger Steak with Sauteed Potatoes, Garlic-Sauteed Spinach and Caramelized Pears. (Dietary restrictions can be accommodated if noted when registering.)
Wednesday, July 21, 6:30 to 10 REGISTER NOW

Maine Menu • $95 or 2 for $175
Learn to cook like a Mainiac!
Fish Chowder, Lobster Roll, Cole Slaw, Baked Potato, and Blueberry Pie.
Thursday, July 22, 6:30 to 10 REGISTER NOW

Eat Your Fish and Veggies • $95 or 2 for $175
Not sure what to do with all that wonderful stuff at the market? We’ll create a fabulous menu from the local bounty.
Monday, July 26, 6:30 to 10 REGISTER NOW

Midsummer Mezze • $95 or 2 for $175
Preparing food that is fresh from the market is the most satisfying because it needs so little done to it. We’ll prepare a variety of hot weather food that entails little actual cooking, inspired by our Mediterranean friends.
Tuesday, July 27, 6:30 to 10 REGISTER NOW

There is a firm one-week cancellation policy for all classes. Most of our hands-on classes are limited to 6 students and fill quickly. Tastings are limited to 12.

Click For a PDF of the July, August and September Class Schedule

Stove 2

AUGUST Classes:

Knife Skills • $65
The most important skill before heading to the stove —it’ll change your life!
Learn to slice and dice and make gazpacho and fruit salad.
Monday, August 2, 6:30 to 9 REGISTER NOW

Late Summer Weeknight Dinners • $95 or 2 for $175
Quick healthful dinners to beat the clock. Farfalle with Shrimp, Asian Chicken Salad, Fish Mediterranean, Ginger Beef Spinach Salad and More!
Tuesday, August 3, 6:30 to 10 REGISTER NOW

Art of Sautéing • $95 or 2 for $175
Master the most basic and widely used technique in cooking. We create a fabulous meal based entirely on sautéing: Seared Sea Scallops with White Wine and Shallots, Pan-Seared Hanger Steak with Sautéed Potatoes, Garlic-Sautéed Spinach, and Caramelized Pears. (Dietary restrictions can be accommodated if noted when registering.)
Wednesday, August 4, 6:30 to 10 REGISTER NOW

Sushi Basics • $95 or 2 for $175
You love to eat it, now make it!
Monday, August 9, 6:30 to 9 REGISTER NOW

Maine Menu • $95 or 2 for $175
Learn to cook like a Mainiac!
Fish Chowder, Lobster Roll, Cole Slaw,Baked Potato, and Blueberry Pie.
Tuesday, August 10, 6:30 to 10 REGISTER NOW

A Taste of Thai • $95 or 2 for $175
Tom Ka Gai, Chicken Satay, Chicken Green Curry, Coconut Rice,
Cucumber Salad and Coconut Tapioca Pudding
Wednesday, August 11, 6:30 to 10 REGISTER NOW

Shop & Cook: Union Square • $105 or 2 for $190
We meet at our favorite spots for fresh ingredients, learn how to pick the best of the best,
return to CAMAJE and cook it up!
Friday, August 13, 1 to 6 REGISTER NOW

Maine Menu • $95 or 2 for $175
Learn to cook like a Mainiac!
Fish Chowder, Lobster Roll, Cole Slaw,Baked Potato, and Blueberry Pie.
Saturday, August 14, 10 to 2 REGISTER NOW

Best of Brunch • $95 or 2 for $175
Master Hollandaise Sauce, Poached Eggs for Benedict, the Secret to Making a Perfect Omelette, Buttermilk Pancakes with Fruit Compote, Crème Brûlée Bread Pudding and Sweet and Savory Crêpes!
Sunday, August 15, 10 to 2 REGISTER NOW

Sushi Basics • $95 or 2 for $175
You love to eat it, now make it!
Tuesday, August 17, 6:30 to 9 REGISTER NOW

Grilling Menu • $95 or 2 for $175
When it’s Hazy, Hot and Humid, grilling is the way to go.
We’ll grill up a fabulous menu plucked from Local Farmers' Market goods.
(Dietary restrictions can be accommodated if noted when registering.)
Wednesday, August 18, 6:30 to 10 REGISTER NOW

Summer Half-Day Friday Series: Shop & Cook • $105 or 2 for $190
We meet at our favorite spots for fresh ingredients, learn how to pick the best of the best, return to CAMAJE and cook it up! Meet in Chinatown, learn how to buy fish, then head back to the restaurant to fillet and cook fish every which way in this comprehensive class.
Friday, August 20, 1 to 6 REGISTER NOW

Union Square Shop & Cook • $105 or 2 for $190
We meet at our favorite spot for fresh ingredients, learn how to pick the best of the best,
return to CAMAJE and cook it up!
Saturday, August 21, 10 to 3 REGISTER NOW
: Meet in Union Square Farmer’s Market (Cook up a Seasonal Meal)

Late Summer Picnic • $95 or 2 for $175
Summer’s not over! Celebrate with this delicious menu: Marinated Flank Steak, Tamarind Glazed Pork Chops, Chipotle Corn on the Cob, Chopped Cobb Salad, Perfect Picnic Potato Salad, Not Run-of-the-Mill Coleslaw, and Watermelon Granita.
Tuesday, August 31, 6.30 to 10 REGISTER NOW

There is a firm one-week cancellation policy for all classes. Most of our hands-on classes are limited to 6 students and fill quickly. Tastings are limited to 12.

Click For a PDF of the July, August and September Class Schedule

class pix 2

SEPTEMBER Classes

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life!
Learn to slice and dice! Make gazpacho and fruit salad.
Wednesday, September 1, 6:30 to 9 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life!
Learn to slice and dice! Make gazpacho and fruit salad.
Tuesday, September 7, 6:30 to 9 REGISTER NOW

Weeknight Dinners • $95 or 2 for $175
Quick healthful dinners to beat the clock.
Wednesday, September 8, 6:30 to 10 REGISTER NOW

Late Summer Chill-Out Menu • $95 or 2 for $175
Corn-off-the-Cob Chowder, Herb-Roasted Cornish Hen, Farm Tomato Salad, Garlicky Green Beans, Potatoes Niçoise, Plum Galette.
Thursday, September 9, 6:30 to 10 REGISTER NOW

Tapas to Tempt • $95 or 2 for $175
Albondigas, Garlic Shrimp, Chorizo, Sherried Mushrooms, Scallops in Green Sauce, assorted cheeses and more…
Monday, September 13, 6:30 to 10 REGISTER NOW

Late Summer Market Menu • $95 or 2 for $175
Minted Zucchini Cakes with Feta, Bass with Lemon Herb Sauce, 3-Cheese-Stuffed Zucchini, Mixed Roasted Veggies, Peach Cobbler.
Wednesday, September 15, 6:30 to 10 REGISTER NOW

Shop & Cook: Union Square Farmers’ Market • $105 or 2 for $190
We meet and wander through the market for local ingredients, learn how to pick the best of the best, return to CAMAJE, and cook it up! (Seasonal menu to be determined)
Saturday, September 18, 10 to 3 REGISTER NOW

Indian Vegetarian Menu • $95 or 2 for $175
Create spice blends, then make Cauliflower Pakora, Lentil Daal, Basmati Pilaf, Curried Peas, Mango Chutney, and more!
Sunday, September 19, 5:30 to 9 REGISTER NOW

Sushi Basics • $95 or 2 for $175
You love to eat it—now make it yourself!
Monday, September 20, 6:30 to 9 REGISTER NOW

Cooking Confidence (3 Classes) • $350
Whether you’re learning to cook or learning to cook really well, this 3-class series will give you all the confidence you need to really enjoy cooking. We’ll sauté, roast and grill, and arm you with a host of other basics.
Tuesdays: September 21, 28, and October 5, 6:30 to 10 REGISTER NOW

Friday Evening: Elegant Italian Menu
Angel Hair Pasta with Seared Scallops and Chicken Saltimbocca, Sautéed Broccoli Rabe,
Creamy Polenta and Peaches with Zabaglione.
Friday, September 24, 6:30 to 10 REGISTER NOW

Weeknight Dinners • $95 or 2 for $175
Quick, healthful dinners to help you beat the clock. Menu changes seasonally.
Sunday, September 26, 5:30 to 9 REGISTER NOW

An Autumn Fish Menu • $95 or 2 for $175
Make Fish Stock, Corn and Fish Chowder, Crisp Bass, Seasonal Vegetable Puree, Sauce Verte, Lemon-Berry Trifle.
Monday, September 27, 6:30 to 10 REGISTER NOW

Perfect Pantry/Brown Baggin’ It • $95 or 2 for $175
Learning to stock your cupboard with key ingredients means you’ll always be prepared to whip up a scrumptious meal, even after a busy day at work, or pack yourself a scrumptious lunch for the office. Learn what to stock as well as create a menu including Caponata, Tuna Pasta, Mediterranean Salsa, Vinaigrette, Hummus, and more.
Wednesday, September 29, 6:30 to 10 REGISTER NOW

Tasting: Spanish Wine, Tapas and Cheese • $65
Sip some of our favorite wines paired with traditional tapas and Spanish cheese.
Thursday, September 30, 6:30 to 8:30 REGISTER NOW

Class picture-PREP

Cooking Class Schedule

Autumn 2010

OCTOBER Classes:

Chinatown Shop & Cook • $105 or 2 for $190
Meet in Chinatown to buy fish, then learn to fillet and shell it, steam and grill it, and more in this comprehensive class.
Saturday, October 2, 10 to 3 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life! Learn to slice and dice! Make gazpacho and fruit salad. Watch NY1's piece on this simple but crucial class.
Monday, October 4, 6:30 to 9 REGISTER NOW

Autumn Harvest Menu I • $95 or 2 for $175
Corn Chowder, Spice-Crusted Pork Tenderloin, Swiss Chard,
Spaghetti Squash with Pesto, and Peach Pie.
Wednesday, October 6, 6:30 to 10 REGISTER NOW

Tasting: Introduction to Tasting Wine • $65
Learn how to decipher wine: from what the color and the nose tell you, through to the finish.
We'll taste 8 greats! Paired with hors d’oeuvre and cheese.
Thursday, October 7, 6:30 to 10 REGISTER NOW

Autumn Harvet Menu II • $95 or 2 for $175
Cauliflower Soup, Chicken Braised with Fall Vegetables, Market Salad, Fruit Crumble,
and Honey Lavender Ice Cream.
Wednesday, October 13, 6:30 to 10 REGISTER NOW

Friday Evening Elegant Seasonal Menu • $105 or 2 for $190
Roasted Eggplant Napoleon, Rosemary-Olive Crusted Rack of Lamb,
Pomegranate Roasted Root Vegetables, Chocolate Soufflé. This class accepts twelve students.
Friday, October 15, 6:30 to 10 REGISTER NOW

Serious Chocolate • $95 or 2 for $175
Molten Chocolate Cake, Chocolate Soufflé, Chocolate Crème Brûlée,
Double Chocolate Ice Cream Sandwiches, and Truffles.
Saturday, October 16, 10 to 2 REGISTER NOW

Mastering Sauces • $95 or 2 for $175
Learn the fundamentals: Vinaigrette, Pan Sauce, Béchamel, Hollandaise, Quick Tomato Sauce,
and Bolognese—and how to use them in everyday cooking.
Tuesday, October 18, 6:30 to 10 REGISTER NOW

Autumn Harvest Menu III • $95 or 2 for $175
Truffled Butternut Squash Bruschetta, Smokey Sweet Potato Soup, Miso-Glazed Bass,
Braised Escarole, and Apple Galette. A harvest cornucopia!
Wednesday, October 20, 6:30 to 10 REGISTER NOW

Tasting: Tuscan Reds Paired with Italian Appetizers • $65
Taste 8 unsung heroes—some of our favorite wines that won’t break the bank,
paired with hors d’oeuvre and cheese. This tasting accepts twelve students.
Thursday, October 21, 6:30 to 8:30 REGISTER NOW

Chinatown Shop & Cook — an Asian Fusion Menu • $105 or 2 for $190
We’ll meet in Chinatown, shop at our favorite market, demystify some of those daunting ingredients, buy veggies, and head back to the restaurant to cook up an Asian-inspired menu.
Saturday, October 23, 4 to 8:30 REGISTER NOW

Weeknight Dinners • $95 or 2 for $175
Quick, healthful dinners to help you beat the clock. Menu changes seasonally.
This class accepts twelve students.
Sunday, October 24, 5:30 to 9 REGISTER NOW

Cooking Confidence (3 Classes) • $350
Whether you’re learning to cook or learning to cook really well, this 3-class series will give you all the confidence you need to really enjoy cooking. We’ll sauté, roast and grill, and arm you with a host of other basics.
Mondays: October 25, November 1, and 8, 6:30 to 10 REGISTER NOW

Knife Skills • $65
The most important skill before heading to the stove—it’ll change your life! Learn to slice and dice! Make gazpacho and fruit salad.
Tuesday, October 26, 6:30 to 9 REGISTER NOW

The Art of the Dinner Party • $105 or 2 for $190
Entertaining at home is one of life’s great pleasures, but it can be daunting. Learn tricks to make the evening flow seamlessly while preparing a 4-course meal with hors d’oeuvre. Menu: Hors d’Oeuvre, Cauliflower Soup, Coq au Vin, Salade Verte, and Chocolate Soufflé. This class accepts twelve students.
Friday, October 29, 5:30 to 8:30 REGISTER NOW

Indian Vegetarian Menu • $95 or 2 for $175
Create spice blends, then make Cauliflower Pakora, Lentil Daal, Basmati Pilaf,
Curried Peas, Mango Chutney, and more!
Saturday, October 30, 10 to 2 REGISTER NOW

Sushi Basics • $95 or 2 for $175
You love to eat it—now make it yourself!
Saturday, October 30, 4 to 6:30 REGISTER NOW

NOVEMBER Classes

Sushi Basics • $95 or 2 for $175
You love to eat it—now make it yourself!
Saturday, November 2, 4 to 6:30 REGISTER NOW

Counter Intelligence • $400
The next level. Geared toward entertaining, this 3-class series will teach you to make stock, butcher ducks, filet mignon & lamb, make advanced sauces, and work with herbs, spices and seasonings. Advanced desserts include soufflé, crème brûlée and fresh fruit tart.
Wednesdays: November 3, 10 & 17, 6:30 to 10 REGISTER NOW

Tasting: Chilean and Argentine Wines with Appetizers • $65
Great taste, good value - taste 8 wines paired with hors d’oeuvre and cheese.
This tasting accepts twelve students.
Thursday, November 4, 6:30 to 8:30 REGISTER NOW

Chinatown Shop & Cook • $105 or 2 for $190
Meet in Chinatown to buy fish, then learn to fillet and shell it, steam and grill it, and more in this comprehensive class.
Saturday, November 6, 10 to 3 REGISTER NOW

Weeknight Dinners • $95 or 2 for $175
Come spend a few hours with us learning great items to make for the busy week ahead.
Bolognese Sauce, Shrimp Casserole, Alfredo Sauce, Caponata, Raspberry Coulis, and more.o
This class accepts twelve students.
Sunday, November 7, 5:30 to 9 REGISTER NOW

Cooking Confidence (3 Classes) • $350
Mondays: October 25, November 1, and November 8, 6:30 to 10 REGISTER NOW

Friday Evening Elegant French Menu & Wine • $95 or 2 for $175
French Onion Soup, Filet Mignon with Wild Mushroom Sauce, Cauliflower and Bacon Gratin, Garlic-Sautéed Spinach, and Molten Chocolate Souffé with Raspberry Coulis.
Friday, November 12, 5:30 to 10 REGISTER NOW

My First Thanksgiving • $95 or 2 for $175
Learn timing as well as cooking the bird and all the basics for a worry-free Turkey Day, taught by a direct descendent of the Mayflower.
Saturday, November 13, 10 to 2 REGISTER NOW

A Fancy Fish Menu • $105 or 2 for $190
Having a party? Learn some of out classiic favorites: Oysters Rockefeller, Lobster Americaine,
New England Clam Chowder, Potato Crusted Cod, and Seared Scallops with Chive Beurre Blanc.This class accepts twelve students.
Sunday, November 14, 5:30 to 9 REGISTER NOW

Braising and Stewing • $95 or 2 for $175
Hunker down and get ready for winter cooking. We’ll make Coq au Vin, Lamb Tagine, Braised Pork Chops, and a selection of braised vegetables.
Tuesday, November 16, 6:30 to 10 REGISTER NOW

A Taste of Spain • $95 or 2 for $175
Paella and Tapas, including Garlic Shrimp, Pan-roasted Artichokes, Sherried Mushrooms, and Albondigas.
Saturday, November 20, 10 to 2 REGISTER NOW

Weeknight Dinners • $95 or 2 for $175
Quick, healthful dinners to help you beat the clock. Menu changes seasonally.
Monday, November 22, 6:30 to 10 REGISTER NOW

A Winter Bistro Menu • $95 or 2 for $175
French Onion Soup, Hanger Steak with Red Wine Sauce, Potato Gratin, Creamed Spinach, and Chocolate Soufflé.
Tuesday, November 30, 6:30 to 10 REGISTER NOW

When redeeming Gift Certificates for cooking classes, please email your GC#, along with how many people you'd like to register for which class, and you'll receive an email confirmation.

Check out NY1's piece on our Knife Skills Class - Televised and Online

April, 2007: New York Observer: "Chef for a Night" [review on one of our private classes, "One Night Stand."]

"Not Eating Out in New York".com - CAMAJE Cooking Class review

One Night Stand (Private Cooking Class)

Ever dream of owning a restaurant? Can't cook for more than four in your tiny kitchen? This private cooking class in CAMAJE's working professional kitchen lets you (or a group of you perhaps) prepare a fabulous meal for friends and family and serve it in our cozy dining room. We'll help you choose and prepare an appetizer, main course and dessert. The guests arrive et voilà!-a glorious repast made by you. One-Night Stand prices start at $275 for the first student and 1 to 24 guests may be invited; guests' meals are priced a la carte, as if from the menu.
See New York Observer's article for more:
"By making available her fully equipped restaurant kitchen, top-notch culinary skills and delightful dining room, groups both large and small gladly cheat on their apartment stoves for this memorable affair. Plus, she helps plan the menu—which needn’t be restricted to Camaje’s delicious French-American bistro cuisine—and provides all the ingredients, so all one needs to do is show up two hours before the guests arrive."

Class Instructors:

Abigail Chef-Ran Abby

Abby Hitchcock (Chef/Owner)

Abby's TV appearance on

Food Network's Chopped Journal Entry:

“Meet at the diner. Bring your passport and your knives. 6am, don’t be late. Ask for Alfonso.” It all sounds a bit dodgy but this was months in the making. It’s time for me to film my episode of the Food Network’s Chopped and TV starts early.

The alarm goes off followed by various parentals’ phone calls and texts. I’m up, not too bad because I’m a morning person; the nerves that are setting in help too. I rowed on the crew team in college so rising at 5am is something I was, at one time, used to, but now that I own two restaurants, it’s more likely I’m shutting my eyes at that hour.

I’m at the diner by 6, still pitch black outside, and Alfonso (who in another script would have been big and scary, is anything but) leads the four of us chefs to the studio a block away. Inside there’s already plenty of activity, all the moving parts being coordinated, lots of walkie talkies. We’re told this is a small crew. We’re offered a hot breakfast and I’m the only one who partakes. Despite nerves I always wake up ready to eat, and I knew I’d want the energy from it. We’re huddled in the hallway and we introduce ourselves. We compare from where we hail. There are two men and two women, something we all take note of, none of us in our research have seen an episode with two women. Cool. We’re having a jolly time but it’s also a bit surreal standing in a windowless building hallway at 6:15am with 3 other chefs chit chatting, but soon to be competing against one another.

We’re shown the Sequester Room. This is the room where we spend most of our time, our movings in and out carefully monitored. When we’re not being filmed the judges might be, and we can’t be in the camera shot. The room is a kitchen actually and we sit at the communal table and talk somewhat awkwardly (nerves again, and a feeling like one doesn’t want to give anything away though who knows what that would be, we’re cooking not playing “Jeopardy”). We aren’t being filmed yet but we have to have a monitor (more like babysitter) and we’re asked questions that keep us off the topic of food. They want to make sure we talk about boring stuff, later when the cameras are on us, they want what we talk about to feel fresh. We get the run down on timing. The first competition will begin at approximately 8:30. Gulp. For some reason this made it all seem much more real. My watch is right there on my wrist counting down the minutes.

Time is going by. Waves of anxiety hit. Mostly though, I just want to get to the cooking part. That’s what I love doing after all. I never applied to be on the show for the money, though it would be nice. It was the challenge of getting on the show, getting chosen to be on the show and now it’s just doing the best I can. It’s all good experience and something new.

Time to be shown the set and we’re put in a careful order which we will keep throughout the taping. It’s always odd to see a set that you’re used to seeing on TV. It’s never quite how you imagine it. Much smaller. I’m at station #2 which for whatever reason, I like. The kitchen pantry is huge, well-stocked with various foods to supplement the mystery basket, and all kinds of equipment. I wonder how often does the ice cream machine really get used? Without windows, time always seems to pass in an entirely different way. The anticipation started to get to us all. Back in the sequester room, we all agree that we just want to get this first round done.

It’s time. I’m ready. The Challenge: cook an appetizer using all the ingredients in the basket, in any quantity, but use them all. Grab whatever else you need from the pantry. We are lined up and led back on stage. We see our judges and host. My competitors are all very different: one of them is uber-competitive and didn’t even sleep before arriving for the taping. Another one never stops fidgeting or talking and the producers have to keep asking him to stand on the floor marker and not move. And the last is nervous but cool. We do a practice run of opening our mystery baskets without actually opening them. The cameramen—and there are tons and tons (we’re reminded again that this is a small crew)—swoop in to film us, like a well-choreographed dance troope.

Here’s the scene. Four chefs at their stations facing the many cameras. To our right is the host, standing, and the judges are seated watching us. To our left is the spacious pantry section. Each stove has a pot of boiling water ready, oven is set to Very Hot. Our knives have been brought out for us. The very obvious digital clock timer is set at 20 minutes (in bold red numbers). It looms. Mystery baskets have their ingredients.

Countdown and GO!

Open basket: Olive loaf (gag me with a spoon!), collards (yum, but require long cooking), jumbo shrimp (yum!) and corn chips (Fritos but everything on set is generic, no branding). Fritos??? That’s the weird one. Here’s my thinking. Start cooking, do something because there’s only 20 minutes to make 4 appetizer portions. I start peeling the shrimp as I’m formulating my dish in my head. I hear the judges talking about us. The fidgeter won’t stop talking but I’m in my zone and don’t let anyone get in my way. The cool but nervous one is no longer as cool. The competitive one is working fast and going to the pantry a lot. We all run to the pantry for ingredients. I grab vegetable oil since the defacto oil that’s out on our station is extra virgin—come on people when will you learn it’s not a high heat cooking oil?? I only go once that I remember, the others seem to go more often, but who has time? OK, I’ve got what I’m going to make. As vile as olive loaf is (pink, rubbery, salty “pork product” with pimiento stuffed olives studded throughout, in case you’re not familiar), from a chef’s perspective it’s salty and has some meat flavor, and collards are braised in the South with bacon or ham as a matter of course. That’s where I’m starting because collards take a while, I better slice them fine. They are braising away. I start a shrimp stock, I don’t know what I’m going to use it for but let’s get some flavor out of those shells and see what I use it for later. The corn chips: it’s too obvious to make a crust and I don’t like Fritos enough to let them have such high billing. What can they lend to my appetizer then? Crunch, salt and a certain sweetness. OK, I’m going to make a salad and finish them with finely chopped corn chips. I wonder if this will be interesting enough for the judges but I don’t care, I’ll be innovative with the rest of the dish. The shrimp are quite large so I start to sauté them. I glance at the clock. Everyone appears to be absolutely crazed. I feel focused and like I’m doing OK, judgment time is later just keep staying focused. I make a warm vinaigrette and use the shrimp stock in there. I chop peppers for crunch, color and sweetness. I had grabbed baby arugula to toss with the vinaigrette to wilt it slightly. Under 2 minutes to go. I have grabbed bowls to plate my appetizer. I start to toss the chips into the salad and think better of it. They’ll get soggy, I’ll sprinkle them on top. Place bowls out to plate. Grab the collards and set them in the bowls. Top with shrimp and then the warm arugula salad. 4 seconds to spare. Done, hands up! It looks pretty good I think. It is totally silent. Long camera shots. And then I see it, my chips didn’t get sprinkled. Deep, dark, sinking feeling. I see another chef make a face like something went wrong.

We are trundled off the set in our special order. The others all say it was much, much harder than they expected. I actually don’t feel that way at all. It was just how I had anticipated it. For the first time, I was getting into the competition aspect where I really felt like I wanted to make it to the next round. Before I had wanted to just make it on the show, then I just wanted to not slice my finger off on national TV. Having accomplished those things, somehow my brain shifted into really wanting to make it to the next round.

It seems like an eternity before we’re called back. During that time, we all talk to each other. We are all being very critical of ourselves. I realize that my hand with its tiny amount of chips that did make it into the salad will never be enough to let the judges taste what I was going for. The producers tell us to defend ourselves. Don’t just take the criticism.

We’re lined back up in front of the judges. I have it in my mind to remain confident and no matter what to be happy with the outcome. I had dreaded the judging because they always seem SO mean on TV. What I found was that they were actually very complimentary which made me feel really good, in some way to have well-known chefs tasting my food and saying that they liked it, reminded me that I know what I’m doing, a validation of sorts. Their main criticism was for forgetting the chips and not deveining my shrimp. I was able to explain my starting to add the chips and not wanting them to get soggy. Damn it though, that was such a dumb mistake—seen so many other chefs do it and I was sure it wouldn’t happen to me. The deveining thing was totally off my radar, I must admit. I use smaller shrimp and I check them but they almost never have a vein (something to do with their cleaning before they get to my restaurants). My brain is fast forwarding to how they’ll edit the show so that the judges are meaner sounding then they were. I was second in the line up. Much to my surprise the next two chefs also forgot to devein!! Back off the set. And then finally back on and now the knot in the stomach is there because I figure forgetting an ingredient means I’m toast. And I’m right. I’m the first Chopped.

Lots of hugs from the other chefs and then a long, long post interview. There were lots of interviews before the show and now it was done. For all the months leading up the show, it was over just like that. I arrived at 6am, cooked for 20 minutes and didn’t leave the studio until after noon. I walk out in the winter sunshine. What a day and it’s only 12. I was sad to not have won or at least made it to the second round. It took several days to get back into the mentality that it was an accomplishment to get on the show in the first place and that it was a great learning experience. I never liked Fritos anyway.

Raquel

Raquel Rivera-Pablo

Raquel graduated with highest honors from The Institute of Culinary Education, upon completing her externship at Le Bernardin in 2008. After freelancing in some of New York’s top catering companies, she realized she missed the intimacy and interaction of a classroom and began teaching recreational cooking classes. She loved it, and it launched her teaching career! Soon after, Raquel joined the staff here at Camaje, where she teaches some of our most popular classes—Knife Skills, the Art of Sautéing, Weeknight Dinners and Cooking Confidence. As well as adults, she has taught children at the Young Chef’s Academy, and she currently teaches at Kidville, NY. She also volunteers at City Harvest, where she educates children, adults and the elderly about how to eat delicious and healthy foods on small budgets and limited resources. Raquel feels fortunate to have a career in teaching, a far cry from her 10 years as office administrator at an accounting firm. Now that she has found her niche, Raquel’s goal is to continue to share her knowledge, passion and enthusiasm for cooking with as many people as possible! For more information you can visit Raquel at A Pinch of Salt.

Gallery

Photos by Stephen Cherin

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