Classes now available online and at partner locations!
Online School
Take a class with us, no matter where you live. Join us in these online classes to change the way you cook.
We use Milk Street’s simple, bold recipes as a launching pad for exploring techniques, ingredients, flavors and cooking theory as a holistic approach to kitchen confidence. We don’t teach you how to follow a recipe. We teach you why a recipe works.
Our classes are perfect for the curious home cook who wants to learn why cooking works, but who also craves new, bold and simple recipes for great dinners tonight.
Check back each month for a new class.
What to Expect:
Clear and concise lessons tailored for busy home cooks who want simple transformations of dinner.
Start, progress and finish classes at your own pace and in any order you prefer.
A holistic approach to kitchen confidence. We use Milk Street’s simple, bold recipes as the launching pads for exploring techniques, ingredients, flavors and cooking theory. Unlike most cooking schools that teach you how to follow a recipe, we teach you why a recipe works.
Upgrades to have unlimited access to a Milk Street Cooking School instructor for six weeks.
Who Our Classes Are Perfect For:
The curious home cook who wants to learn why cooking works, but who also craves new, bold and simple recipes for great dinners tonight.
Josh Mamaclay has been passionate about food since his first dive into the back of the pantry when he was 10 years old. His fascination with flavor led him to Johnson & Wales University in Providence, Rhode Island, where he earned his degree in culinary arts and food service management. While attending school, Josh worked in Cambridge-area restaurants before finding his true calling: creating memorable food experiences, encouraging in culinary exploration in the home kitchen and vivifying relationships with food. When he’s not busy cooking, you can find him taking his sweet time photographing food long before he actually eats it, adding to his list of awful food-related band names or strumming his ukulele.
Catherine Smart
Catherine Smart is a New Hampshire native who found her love of food early, from a family that tapped maple trees, cooked, gardened and canned their own food. After graduating from the University of New Hampshire in 2007, she completed a culinary certificate program and MLA in gastronomy at Boston University. While working toward her degree, she started a personal chef business and became a regular contributor to The Boston Globe food section. She has spent the last decade as a freelance writer, food stylist and culinary teacher. At Milk Street, you'll find her teaching cooking classes and eagerly volunteering to taste-test every dessert recipe that comes out of the production kitchen.
