Sixteen stations, two chefs, and a long table at the end of every class. You cook a full dinner in three hours, then you sit down and eat it. A glass of wine is in the price.
27 Cooper Lane, second floor
Eight classes, sixteen stations each. Evenings run 6:30 to 9:30; Saturday mornings start at 10. Every class ends at the long table with what you cooked.
Book by email at hello@whisk.example or call (555) 555-0147. We hold a seat for 24 hours while you pay.
Tagliatelle, ravioli and orecchiette from one egg dough. Bring a container; you will make more than you can eat.
Green curry paste from the mortar up, a whole fried fish, and jasmine rice that finally behaves.
Mix, fold, shape and bake one country loaf, and take a jar of the nine-year-old starter home.
Grip, the rock cut, chiffonade, and how to break down a chicken without fear. Dinner is that chicken.
Dry-brined ribeye, twice-fried frites, and a béarnaise that does not split. Booked in pairs.
Pleated pork and chive, vegetable potstickers, and the chili crisp you will put on everything after.
Three risottos, one pan technique, and the stirring argument settled for good.
Press tortillas from fresh masa, char two salsas, and braise the filling while the grill gets hot.
One night a week, the same twelve people, and a skill that actually sticks. Every series includes the ingredients, an apron to keep, and dinner each week.
The series we tell everyone to take first. By week four you will sharpen your own knife and break down a whole fish while talking.
Starter, country loaf, focaccia, brioche, baguettes. You go home with a loaf every week and a starter that will outlive your houseplants.
The pantry, the stocks, fresh and filled pasta, risotto, the Sunday ragù. Week six is a full dinner cooked and served by you, guests welcome.
Team dinners, birthdays, the rehearsal dinner nobody expected to be fun. We close the kitchen to the public, split your group into pairs, and cook a three-course menu you picked from a short list. Then everyone sits down together.
Includes every ingredient, wine with dinner, a chef for every eight guests, and the washing up.
Plan an eventWeeknights and Sunday afternoons. Write to events@whisk.example with a date and a headcount; we hold the date for 72 hours while you check with everyone.
Nadia spent eleven years in restaurant kitchens, the last four running pasta at a place with a two-month waitlist, and left because the best part of her day was the fifteen minutes she spent showing the new cook how to roll sfoglia. She teaches with her hands on the board and her voice at conversation level.
Her sourdough starter is nine years old and has a name she will not tell you until week three of Bread.
Theo cooked on the line for a decade, ran a taqueria out of a converted bread truck for two summers, and is the reason Whisk has a proper grill. He believes most home cooks own a dull knife and a fear of high heat, and that both can be fixed in an evening.
He plates the demo, then comes to your station to eat what you made and tell you the truth about it, kindly.
Apron on, a glass poured, and a ten-minute walk through the menu. You watch every technique demonstrated before you touch a knife.
Sixteen stations, two people each. You cook the whole menu, not one component of it, and a chef is never more than three stations away.
At nine the stations are cleared and the long table is set. Dinner is what you cooked. The recipes land in your inbox before you get home.
Wine is poured from the first onion. One glass is in the price, bottles are $28 to $42, and the list is short on purpose.
A Whisk gift card covers any class on any month's calendar, and the recipient picks. Sent by email within the hour, or printed and waiting at the front desk. It never expires, and we will help them choose.
Any other amount, or a whole series: write to hello@whisk.example and we will sort it the same day.
Anything else, write to hello@whisk.example or call the desk. A person answers.
No. Every class on the calendar is written for people who cook at home and want to cook better. If you can hold a knife we can take it from there, and if you cannot, start with Knife Skills 101 and you will by the end of the night. Series build week on week, so join at week one.
Tell us when you book. Every class has a vegetarian route and most have a gluten-free one, cooked at your station, not swapped in from the fridge. Severe allergies get a call from the chef teaching that night so nothing at the station is a surprise.
Cancel up to 72 hours before class for a full credit toward any future date. Inside 72 hours, send a friend in your place; we only need their name. A series can be paused once and picked up at the next run.
Closed-toe shoes, and that is the only rule. We provide aprons and towels. Tie long hair back, wear sleeves you can push up, and skip anything you would cry over if it met a spoon of ragù.
Yes, and about a third of every class does. We pair solo cooks with each other at a station, and by the time the risotto is done you will have made a friend and an argument about stirring.
27 Cooper Lane, second floor
Old Market, Halstead
Open in Maps
The old spice warehouse. Look for the copper door; the stairs smell like bread.
The Cooper Lane garage is next door and we validate three hours. Street parking on Cooper and Fell is free after 6 pm.
Bike racks at the door. The number 4 tram stops at the corner.
Call (555) 555-0147
or write to hello@whisk.example
The desk answers Tuesday to Saturday, 10 to 6. During class you get voicemail; we call back the next morning.