Core Classes

Italian Favorites

Fresh Mozzarella & Burrata, Crostini, Tomato Salad, Olive Pesto – OUR MOST POPULAR CLASS
Cavatelli, Rabe & Sausage
Gnocchi, Gnocchi Basil Pesto
Hand Cut Fresh Pasta Primavera
Cheese Ravioli & Browned Butter
Manicotti & Meat Sauce
Meatballs, Sauce & Spaghetti
Chicken Scarpariello & Polenta
Steak Pizzaiola & Risotto
Bolognese & Tortelloni
COMING SOON – Artisan Neapolitan Style Pizza (Huntington only)

Tour of Asia

Chinese Potstickers
Sushi Rolling
Pad Thai & Summer Rolls
Bao Buns
Chicken Curry, Basmati & Naan
Chinese Soup Dumplings
Thai Fried Rice & Coconut Lemongrass Soup
Handmade Ramen & Broth
Korean Hotpot & Kimchi Dumplings
House Special Lo Mein

Taste of Latin America

Paella & Pipparina Ensalada
Ropa Vieja & Mashed Yucca
Mojo Pork, Rice & Beans
Spanish Tapas-Rotating List
Pernil, Rice & Peas
Tacos Tuesday-Rotating Fillings: Birria, Shrimp, Chipotle Chicken, Carnitas, Steak

More From Around The World

Pierogi for Ukrainian(profits donated to
Coq au Vin, Pommes Purée & Haricot Vert
Cajun Shrimp ‘n Grits
Steakhouse Surf n ‘ Turf

Chocolate & Cheese

Limited Offering Special Event Class

Classes typically run 1.5-2 hours depending on theme and number of attendees, private events are longer.

No experience required. All hands on. You will be working in teams of two. Enjoy your spoils on site, or take home.

Titles, sides, sauces or ingredients may vary based on availability.

Not all classes offered at all locations.

We can accommodate most common dietary restrictions, within reason…

We are always trying new classes, so check the Class Calendar often.

Private Events can choose one from this entire list.

Click on the class calendar for all full descriptions and available dates. 

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logo of Mercer Culinary
The Cook’s Studio™ proudly uses Mercer Culinary for all its knives, apparel, and tools. A Long Island company serving the cutlery needs of chefs and culinary students for many years.
Please visit for more info. Knife styles used during class available for purchase, at our cost, ask your Chef Instructor. Be careful, they’re sharp!